Spicy Bell Pepper Salad

Spicy Bell Pepper Salad

pepper salad

Serves 4

-1 1/2 t. caraway seeds
-2 T. extra-virgin olive oil
-1/2 t. dried crushed red pepper
-1 red bell pepper*, cut into 1/3-inch-thick rings
-1 green bell pepper*, cut into 1/3-inch-thick rings
-1 yellow bell pepper*, cut into 1/3-inch-thick rings
-1 med. onion, cut into 1/4-inch-thick rounds,
separated into rings
-6 3 x 1/2-inch strips lemon peel (yellow part only)
-2 garlic cloves, thinly sliced
-1/4 c. chopped fresh dill
-1 T. fresh lemon juice

*Any color bell peppers can be used really. The various colors
just make the salad more colorful.

Stir caraway seeds in large nonstick skillet over medium heat
until fragrant, about 1 minute. Stir in oil and crushed red

Add all peppers, onion, lemon peel and garlic. Increase heat to
medium-high and sauté until vegetables are crisp-tender,
about 7 minutes.

Transfer pepper mixture to large bowl. Mix in dill. Cool.

Remove lemon peel. Mix in lemon juice. Season with salt and
pepper and serve. Enjoy!

Adapted from Bon Appétit, 6/98, on


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Blue Hubbard Pie with Maple Syrup

Makes one 9 inch pie

-1¼ cups all-purpose flour
-1 t. salt
-1 t. sugar
-4 T. cold, unsalted butter, cut into small pieces
-3 T. cold vegetable shortening
-3 T. ice water

-1 ½ c. blue Hubbard baked squash puree
-4 eggs, lightly beaten
-¾ c. pure maple syrup
-½ c. half-and-half
-½ t. salt
-1 t. ground cinnamon
-½ t. ground nutmeg

To make the squash puree, halve and clean the squash and cut into
6-inch pieces. Roast at 400° for about 1 hour. Scoop the flesh from
the skin, drain the liquid and pulse in a food processor. One 10-pound
squash yields 8 cups of puree.

To make the crust, combine the flour, salt and sugar in a medium-size
bowl. Rub in the butter and the shortening until the mixture resembles
coarse meal.

Gradually stir in the ice water, being careful not to overwork the
dough. Form into a ball, flatten into a disk and wrap in plastic. Chill for
1 hour. Preheat oven to 400°.

Roll out the dough and fit it into a 9-inch pie shell. To make the filling,
whisk all ingredients together until smooth. Scrape into the pie shell
and bake for 10 minutes. Reduce the heat to 325° and continue baking
until the filling is set, about 50 minutes. Cool.

Top with whipped cream sweetened with maple syrup. Enjoy!

From Molly O’Neill on

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Sautéed Collard Greens with Roasted Beets and White Northern Beans in Garlic and Oil

-2 bu. of collard greens, stems removed & chopped into bite
sized pieces
-1 bu. beets, washed well (use beet greens, chard, kale or
spinach to supplement the collard greens if you need to)
-1 entire bulb of garlic, minced
-1 to 2 c. cooked white beans
-extra virgin olive oil
-sea salt, to taste
-black pepper, to taste

Wrap the beets in foil, place them on a cookie sheet and put
them into a preheated 400° oven for about 45 minutes to an
hour or so (or until they are tender).

In the meantime, coat a large sauté pan with olive oil and
gently heat. Over a low heat, toss in minced garlic and stir.

Next, add in chopped collard greens and sauté until tender.
Once the beets are cooked, remove from oven and let cool for
about 30 minutes or so. Open the beets and remove the skin
with your fingers (they should come off easily).

Cut the roasted beets into bite sized chunks and add to the
collard green sauté mixture and stir.

Lastly, add the cooked beans and warm the sauté mixture.
Season to taste with sea salt and black pepper. Enjoy!

Adapted from, 3/12… Read the rest

Lentil Salad with Carrots, Tomatoes and Bell Peppers

Serves 4

-1/2 lb. brown lentils, rinsed
-2 bay leaves
-2 cloves garlic, minced
-1 yellow bell pepper, cored, seeded & diced into 1/2-inch pieces
-1 red bell pepper, cored, seeded & diced into 1/2-inch pieces
-1/2 c. diced carrot
-1/2 c. chopped yellow or beefsteak tomato
-1/3 c. crumbled reduced-fat feta
-1/4 c. thinly sliced Kalamata olives
-1/4 c. diced red onion
-1/4 c. fresh chopped parsley
-1/4 c. red wine vinegar
-2 T. olive oil
-3/4 t. salt
-1/4 t. freshly ground black pepper

Place lentils, bay leaves, and garlic in a large saucepan.
Add water to cover and bring to a boil. Turn heat to
medium-low, cover and simmer for 30 to 40 minutes,
until lentils are tender.

Drain, discarding bay leaves. Transfer to a bowl. Add
peppers, carrot, tomato, feta, olives, onion, and parsley.
Toss to combine.

In a separate bowl, whisk together vinegar, oil, salt, and
black pepper. Pour over lentil mixture and toss. Enjoy!

Adapted from, 5/05


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Radicchio, Fennel, and Olive Panzanella

Serves 4

-6 oz. country-style bread, torn into bite-size pieces
(about 4 cups)
-1 T. finely grated lemon zest
-½ c. olive oil, divided
-Kosher salt & freshly ground black pepper
-1 small shallot, finely chopped
-2 T. fresh lemon juice
-2 T. red wine vinegar
-1 T. chopped fresh oregano
-1 small head radicchio, torn into bite-size pieces
-1 small fennel bulb, thinly sliced
-1 c. fresh flat-leaf parsley leaves with tender stems
-½ c. green olives, pitted, halved
-3 oz. aged sheep’s-milk cheese (such as Manchego), shaved
-3 oz. hard salami, thinly sliced (optional)

Preheat oven to 400°. Toss bread with lemon zest and ¼ cup oil
on a rimmed baking sheet; season with salt and pepper.

Bake, tossing occasionally, until crisp on the outside but still
chewy in the center, 8–10 minutes. Let cool.

Whisk shallot, lemon juice, vinegar, and oregano in a large
bowl; season with salt and pepper. Whisk in remaining ¼ cup oil.

Add radicchio, fennel, parsley, olives, cheese, salami, and bread
to dressing; toss to combine. Enjoy!

DO AHEAD: Salad can be dressed the night before. Cover and

Recipe by Dawn Perry on, 4/14


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Roasted Chestnuts

Chestnut season runs from early October through late
December. Look for healthy, unwrinkled shells and a
glossy brown surface.

Dingy or mottled shells may indicate mold, and small
pinholes likely indicate that worms have been drilling;
avoid such nuts.

Fresh chestnuts are firm to the touch and heavy in the
hand, with no space between the shell and the meat of
the nut inside.

First, using a sharp knife, make an incision about 1/8-inch
deep through each chestnut shell, just into the flesh of the
nut, and work your way almost around its circumference.

After slitting the shells, transfer the chestnuts to a
chestnut roasting pan or a rimmed baking pan, and roast
them in a 350-degree oven for about 35 minutes.

While the chestnuts are hot, remove and discard each
shell and the papery skin.

Warm chestnuts are delicious by themselves, but you can
also use them in desserts and hearty soups.


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