red bell peppers
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.