Red Bell Pepper
-3-4 medium zucchini, each around 6 inches long, sliced 1/4 inch thick
-1 small sweet onion, sliced
-1/2 lg. red bell pepper, sliced lengthwise
-2 T. olive oil
-1/2 t. garlic powder (or use the garlic in your box!)
-1/2 t. seasoned salt
-1/2 t. freshly ground pepper
-Optional: Half a minced fresh jalapeno pepper added with the other veggies or a chopped tomato added just at the end of your cooking time, heated just enough to warm the tomato.
Heat a skillet over medium heat, add the olive oil and swirl it around to cover the pan.
When the olive oil looks shimmery, add the zucchini, onion and bell pepper. Season with the garlic powder, seasoned salt and pepper.
Cook over medium heat, stirring occasionally, for 5-7 minutes. Some of your onions and zucchini will get brown and that’s good. Don’t overcook because you want the veggies tender but not mushy.
And that’s as easy as it gets. If there are leftovers, save them to scramble with your eggs the next morning!
-1 ripe yet firm avocado, cut into 1/4-inch dice
-1 large red bell pepper, roasted, peeled, seeded & diced
-1 large yellow bell pepper, roasted, peeled, seeded & diced
-2 T. minced red onion
-1 T. chopped cilantro
-1 garlic clove, minced
-2 T. fresh-squeezed lime juice
-1 t. rice vinegar
-2 t. extra-virgin olive oil
-1/2 t. coarse salt
-1/4 t. black pepper
In a large bowl, combine avocado, roasted red and yellow
peppers, onion, cilantro, and garlic.
In a small bowl, whisk together the lime juice, rice vinegar,
olive oil, salt, and pepper. Pour over avocado/pepper
mixture and stir gently to combine.
Refrigerate, covered, until ready to use. Remove from
refrigerate 1/2 hour before serving to bring to room
Adapted from Chef Sarah Scott @ Robert Mondavi Winery