Serves 4 to 6
-2 T. (1/4 stick) butter
-1 lb. carrots, peeled, thinly sliced
-1 red bell pepper, finely chopped
-1/4 c. water
-1 T. minced fresh dill
-Salt and pepper
Melt butter in heavy large skillet over medium heat.
Add carrots and sauté until crisp-tender, about 3 minutes.
Add bell pepper and water. Cover and cook until vegetables are tender, 5 minutes.
Season with salt and pepper. Enjoy!
1 bu. collard greens*, chopped
1 bu. kale*, chopped
1 bu. spinach*, chopped
½ c. extra-virgin olive oil
7 garlic cloves, minced
½ c. whole wheat pastry flour
2 lg. yellow onions*, diced
2 lg. red bell peppers, diced
2 celery ribs, halved & chopped
¼ t. cayenne pepper
6 c. vegetable stock
1 T. minced fresh thyme
1 t. filé powder*
1 T. “hot” apple cider vinegar*
2 lg. scallions, thinly sliced for garnish
Stir in the thyme and simmer for 2 minutes. Remove from heat, stir in the filé and the hot apple cider vinegar, and set aside to cool for 10 minutes.
-3 lb. tomatoes, cored & coarsely chopped
-1 seedless cucumber, peeled & coarsely chopped
-2 red bell peppers, coarsely chopped
-1 jalapeño, seeded & coarsely chopped
-1/4 c. sherry vinegar
-1/3 c. extra-virgin olive oil
-Salt & freshly ground pepper
Combine all of the ingredients in a large bowl and refrigerate overnight.
In a blender, puree the vegetables until smooth. Strain the soup into a deep bowl, season with salt and pepper, and serve. Enjoy!
-2 colored bell peppers (2 cups chopped), stemmed & seeded
-2 beefsteak tomatoes or other large tomatoes (2 cups chopped)
-water, about 1/2 cup
-freshly ground pepper
-fresh basil leaves, (1/4- 1/2 cup loosely packed)
-1 to 2 T. butter, at room temperature
-1 to 2 T. of olive oil
Dice the peppers. Place in a medium-sized saucepan or pot. Dice the
tomatoes. Add both to the pot. Pour in 1/2 cup water and turn heat
to high. Season, to taste, with salt and pepper.
Bring pot to a simmer, and then turn heat down to medium high. Set a
timer for 25 minutes. After about five minutes, the tomatoes and
peppers will begin to release their juices, and the whole mixture
should be bubbling.
Adjust the heat if necessary so that the mixture stays at a constant
bubble, medium to medium-high should do it. Stir every five minutes
or so to make sure the tomatoes and peppers are not sticking to the
bottom of the pan. If they are, add water by the quarter cup.
After about 25 minutes (more or less) when the peppers and
tomatoes are tender and nearly all of the liquid has evaporated, add
the basil to the pot, give it a stir, and then transfer the contents of the
pot to a food processor or blender. Blend until smooth. Add as much
butter and olive oil as you like. I use 2 tablespoons of butter and 2
tablespoons of olive oil. Blend again until smooth. Taste and adjust
the seasoning as necessary. Enjoy!
Adapted from alexandracooks.com, 8/13 and inspired by
The Tra Vigne Cookbook, Michael Chiarello… Read the rest
Hands-On Time: 20 min.
Total Time: 35 min.
-2 T. olive oil
-4 or 5 Japanese eggplant, cut into 1/2-inch pieces
-2 bell peppers, cut into 1/2-inch pieces
– salt & black pepper
-4 cloves garlic, finely chopped
-1/4 t. crushed red pepper flakes
-3 cups vegetable broth
-1 lb. cheese tortellini
-1/2 cup fresh flat-leaf parsley, chopped
-1/2 cup grated Parmesan
Heat oil in a large skillet over medium-high heat.
Add the eggplant, bell peppers, ½ teaspoon salt and
¼ teaspoon pepper. Cook, stirring occasionally, until the
vegetables begin to soften, about 6 to 8 minutes.
Add the garlic and crushed red pepper and cook,
stirring, for 1 minute. Add the broth and tortellini.
Simmer, covered, stirring occasionally, until the tortellini
are cooked through and most of the broth is absorbed,
12 to 15 minutes.
Stir in the parsley and ¼ cup of the Parmesan. Spoon
into bowls and sprinkle with the remaining ¼ cup of
Adapted from Sara Quessenberry, 9/08 via realsimple.com… Read the rest
Makes about 2 pints.
Prep Time: 35 minutes
Cook Time: 45 minutes
- 8 red peppers, or really any colored peppers
- 2 tablespoons olive oil
- 1 cup vinegar (any kind)
- Kosher salt
- Canning jars
- A chopstick or butter knife
- First wash, dry and then lightly oil your sweet peppers. You can do this with hot peppers, too, but be sure to use thick-walled varieties such as jalapenos.
- Roast your peppers. Ideally this is over a smoky wood fire, on a grill. Second choice is a gas grill, third an open burner on a stove. Alternatively, arrange your peppers on a broiling pan and broil them. No matter what your heating method, you will need to turn your peppers from time to time as the skins char and blacken.
- When the peppers are mostly blackened, remove them to a paper grocery bag and roll up the bag to seal in the steam. You want to steam the peppers in their own juices. Let the bag sit for 20-40 minutes.
- After the peppers have cooled and steamed, take them out one at a time and remove the skins, stems and seeds. Have a little water running in the sink so you can wash your hands off periodically. Do NOT run the peppers under the water, as this robs them of flavor.
- Once each pepper is cleaned — get as many seeds out as you can! — drop it in a bowl. Do all the peppers before proceeding.
- Once all the peppers are cleaned and in the bowl, get a shallow bowl or small casserole pan and pour in some vinegar. I use red wine, cider or sherry vinegar for red peppers (sherry when I want them to be Spanish, cider for Portuguese, red wine for Italian or Greek) and white wine for green peppers.
- Dredge each pepper through the vinegar a few times to get it good and coated. Place it in another bowl. Do this for all the peppers.
- Sprinkle the bowl with all the peppers with kosher salt. Gently mix the peppers together like a salad.