Marinated Roasted Peppers
Recipe from Words to Eat Serves anywhere from 2 to 20, depending on how many you make and how you use them. Ingredients: Bell peppers-red, yellow, orange, green 1 clove garlic, slivered Olive oil Vinegar of your choice (such as red wine or balsamic) Fresh herb of your choice(basil, thyme, oregano, and parsley all work well) Salt & freshly ground pepper Preparation: 1. Turn on the broiler. 2. Line a jelly roll pan (or rimmed cookie sheet) with aluminum foil. Cut peppers in half and remove core, seeds, and membrane. Place peppers cut side down on the prepared pan and place as close to...
Read MorePiperies Tiganites: Fried Sweet Peppers
From GreekFood.about.com Easy, quick, and delicious as an appetizer, meze, or side dish, these fried peppers are often eaten at room temperature and can be refrigerated for several days. Ingredients: 1 pound of sweet peppers (bull’s horn, Anaheim, Cubanelle) oil for frying red wine vinegar sea salt thinly sliced garlic (garnish) fresh chopped parsley (garnish) Directions: Fry the peppers in 3-4 tablespoons of oil, turning frequently until lightly browned and the skin begins to split open. To serve, place on serving plate(s), sprinkle with vinegar. In order, sprinkle with salt,...
Read MoreCold Tomato and Avocado Soup
From “World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen” by Celia Brooks Brown Ingredients: 5 medium-sized tomatoes (about 1 pound, 5 ounces), quartered 2/3 cup yogurt 1/2 cup milk 3 tbsp fresh lemon juice 2 tbsp tomato paste 3 tbsp chopped fresh parsley 1 tsp salt Plenty of freshly ground black pepper 1 large ripe avocado 1 pickling cucumber, chilled Directions: Place the tomatoes in a blender and whiz until completely smooth, about 1-2 minutes. (You can now strain the liquid if you wish to get rid of the seeds; but no need to bother...
Read MoreGreen and Wax Beans with Walnut Gremolata
from DayRecipe.com 3/4 pound green and/or wax beans, trimmed 1 tablespoon unsalted butter 1/2 tablespoon olive oil 2 tablespoons chopped walnuts 1 garlic clove, minced 1 tablespoon chopped fresh parsley leaves 2 teaspoons fresh lemon juice 1/4 teaspoon lemon zest Bring a large saucepan two-thirds full of salted water to a boil over high heat. Add beans and simmer 5 minutes, or until crisp-tender. Drain beans. In a large skillet heat butter and oil over moderate heat until foam subsides and cook walnuts, stirring occasionally, until golden. Stir in garlic and cook, stirring, 1 minute. Stir...
Read MoreArtichokes, Fennel and Olives over Penne
From Clean Food, by Terry Walters Ingredients: 1 pound penne pasta 3 tablespoons olive oil 1 onion, diced 2 garlic cloves (or 1 bunch garlic scapes!), minced 1 cup canned artichoke hearts, quartered 1/2 cup kalamata olives, pitted 1 fennel bulb, halved, cored, and thinly sliced 1 bunch arugula 1 cup chopped tomatoes (fresh or canned) 1/2 cup chopped fresh parsley 1 tablespoon lemon juice sea salt and freshly ground black pepper Cook penne according to directions on package. Rinse, drain, and return to pot. Drizzle with 1 tablespoon olive oil and set aside. Meanwhile, in large pot over...
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