-1/4 c. pine nuts
-6 sweet peppers, any color
-11 oz. soft goat cheese, at room temperature
-1/3 c. extra-virgin olive oil
-1/4 c. fresh orange juice
-Zest of 1 small orange, cut into fine julienne
-Salt and freshly ground pepper
-1/4 c. currants or raisins
Preheat the oven to 400°. Put the pine nuts in a pie plate and toast for about 3 minutes, or until golden brown. Let cool.
Put the peppers on a large rimmed baking sheet and roast for 25 minutes, or until browned all over. Cover the peppers with foil or put in a covered bowl and let steam for 10 minutes.
Remove the skins, stems and seeds from the peppers and halve them lengthwise. Spread 1 tablespoon of goat cheese on each pepper half and roll it up. Arrange the pepper roll-ups on a large platter.
In a small bowl, combine the olive oil with the orange juice and zest and season with salt and pepper. Pour the dressing over the peppers. Sprinkle with the pine nuts and currants and serve. Enjoy!
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!
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