Sautéed Frying Peppers & Onions with Roasted Potatoes
Tossed with onions and roasted potatoes, these peppers are just as wonderful for brunch as they are for dinner!
Ingredients:
4 Jimmy Nardello peppers
2 Cipollini onions
1 pound French fingerling potatoes
4-6 tablespoons olive oil
Sea salt and fresh ground pepper, to taste
Method:
1. Slice the peppers in half lengthwise and remove the stem and any seeds. If there are any large, thick ribs, remove them as well. Peel and slice Cipollini onions into 1-inch chunks.
2. Heat a large, seasoned cast iron skillet over medium-high heat until searingly hot. Reduce the heat to medium and add 2 tablespoons olive oil. Add the peppers and onions in a single layer. Cook without stirring or moving for 5 minutes, letting the steam build up under the peppers to soften. Flip with tongs and cook undisturbed for 5 minutes more, letting both peppers and onions blister and char in the oil.
3. Meanwhile, preheat oven to 400°. Wash fingerlings and slice into bite-sized chunks, then toss with 4 tablespoons olive oil, plus sea salt and fresh pepper to taste. Spread potatoes on sheet pan and roast for approximately 30-40 minutes, until cooked through and browned.
4. Add potatoes to skillet with peppers and onions. Season with salt and pepper if needed, serve hot.
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Baked Farro Orzo
Flavorful and filling, this satisfying baked dish is wonderful served alongside mixed roasted vegetables.
Ingredients:
2 cups farro orzo pasta
4 tablespoons butter
4 white spring onions, chopped
4 cloves garlic, minced
4½ cups F&L chicken stock
1 cup Grana-style cheese, grated
½ cup freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.
2. Add in the orzo, and cook for about a minute, stirring constantly. Add in broth and then salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the cheese, mixing well.
3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish with the chopped parsley before serving.
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Farro Orzo with Peppers
Tossed with a bevy of fresh herbs, garlic and cherry tomatoes, this is one satisfying side dish.
Ingredients:
2 cups orzo, cooked
3 tablespoon butter
3 tablespoon olive oil
2 cloves garlic, minced
2 teaspoon each chopped fresh tarragon, parsley and thyme
3-4 Bullhorn peppers, seeded and finely diced
2 red onions, trimmed of root end and finely diced
2 cups heirloom cherry tomatoes, halved
¼ cup Grana-style cheese, freshly grated
Sea salt and fresh ground pepper
Method:
1. Cook the orzo according to package directions. Drain and set aside.
2. Melt the butter over medium heat and add olive oil, garlic, herbs, onions and peppers. Sauté for about 2-3 minutes, until onions and peppers are softened and herbs are fragrant.
3. Add the orzo and mix to blend, heating thoroughly. Add the cherry tomatoes and Grana cheese and toss to blend. Season generously with salt and pepper.
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Fried Jimmy Nardello Peppers with Halloumi Cheese
Golden, gooey cheese nuggets are tossed with peppers and lemon for this flavorful starter.
Ingredients:
8 ounces halloumi cheese
2-3 Jimmy Nardello peppers
Juice from half of a lemon
2-4 tablespoons olive oil for frying
Pinch red pepper flakes
Fresh ground pepper
Method:
1. Drain the halloumi and cut it into cubes, then pat cubes very dry with paper towels. Slice the peppers in half lengthwise and remove the stem and any seeds. If there are any large, thick ribs, remove them as well, then slice the peppers in half inch slices.
2. Heat 2 tablespoons olive oil in a heavy skillet over medium heat, adding more as needed to evenly coat the bottom of the skillet. When hot, add the cubes of halloumi and peppers and cook for a few minutes without stirring, until the bottoms of cheese are well-browned, and peppers begin to char.
3. Flip the halloumi and peppers with a pairs of tongs. Once cheese is browned on both sides, remove to a paper-towel lined plate; continue to cook and toss the peppers until they are as soft and blackened as you’d like, about 5 minutes more.
4. Transfer the fried cheese and peppers to a bowl along with any oil in the pan. Grind black pepper over the cheese, add the red pepper flakes and the lemon juice. Stir well, and serve warm or at room temperature.
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Spanish Lentils with Greek Sausage & Sweet Peppers
Slow-simmered with garlic, onion and a hint of paprika, these rich beans pair beautifully with sausage and peppers.
Ingredients:
1½ cups lentil beans, rinsed
2 tablespoons olive oil
2 garlic cloves, peeled and minced
1 tablespoon each fresh chopped parsley and savory
½ teaspoon smoked paprika (optional)
2 cups waters or chicken broth
3-4 links Greek sausage
1 pound small sweet peppers, halved, seeded and cut lengthwise
1-2 spring onions, thinkly sliced (if desired)
Method:
1. Soak lentils in a pot of cold water for an hour prior to cooking. Drain and rinse.
2. Heat olive oil in large stock pot on low heat, add onion, paprika and garlic. Sauté until onion begins to look translucent and garlic browns a little. Add water or chicken broth and lentils, bring to a boil and reduce to a simmer. Cook until lentils are just cooked, not mushy, about 40-45 minutes. Remove from heat and add in fresh herbs and season to taste with salt and pepper.
3. Meanwhile, in a skillet, cook sausages in a half inch of water until done and
remove. Discard cooking water. In the same skillet, add peppers and onions along with a drizzle of olive oil and turn heat up to high. Sauté peppers and onions, until peppers and onions just begin to blister and char. Add sausage, turning down heat, and continue cooking until the sausages are browned. Slice sausages diagonally in large slices to serve.
4. To serve, ladle helpings of lentils into bowls and top with sausage and pepper mixture, garnishing with additional parsley if desired.
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Grilled Corn Salad with Sweet Peppers
This warm salad is crisp and crunchy, boasting a wonderful smoky flavor from the perfectly-charred corn and peppers.
Ingredients:
4 ears sweet corn, shucked
2 sweet peppers, halved and seeded
2 ½-inch-thick onion slices
2 garlic cloves, minced
3 tablespoons heavy cream
2 teaspoons sherry vinegar
1 teaspoon chopped oregano
1 tablespoon finely-chopped chives
Sea salt and fresh ground pepper
Method:
1. Preheat a grill or grill pan over medium-high heat. Place corn on the grill rack; grill 20 minutes or until charred here-and-there, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes, then cut corn kernels off cobs, encouraging clusters to stay intact, if possible.
2. Meanwhile, place the peppers and onions on grill rack, and grill 4 minutes on each side. Remove from the grill and coarsely chop both the peppers and onions.
3. Combine the chives, cream, oregano, vinegar and garlic with a healthy pinch each of salt and pepper in a large bowl. Add peppers, onions and corn; toss gently to coat. Serve warm.
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Baked Orzo
This hearty baked orzo recipe is incredibly satisfying!
Ingredients:
2 cups orzo pasta
4 tablespoons butter
1 yellow onion, chopped
4 cloves garlic, minced
4½ cups chicken stock
1 cup feta cheese, crumbled
½ cup freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Melt the butter in a large saucepan over medium heat. Add in the onions and garlic and sauté for about 4-5 minutes or until the vegetables are softened.
2. Add in the orzo, and cook for about a minute, stirring constantly. Add in broth and then salt and pepper to taste and bring the mixture to a boil. Remove from heat and sprinkle in the feta cheese, mixing well.
3. Meanwhile, preheat the oven to 350° and grease a 2-quart baking dish. Add the orzo mixture and bake for 35-40 minutes, until all the liquid has been absorbed. Remove from oven and garnish with the chopped parsley before serving.
Variations: Try topping this baked dish with Kalamata onions, fresh herbs and sun-dried tomatoes, or with a helping of your favorite roasted vegetables.
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Polenta with Chicken Italian Sausage & Sautéed Summer Vegetables
This creamy dish is bright with Italian flavors, courtesy of pungent mixed peppers and summer squash.
Ingredients:
Polenta
4 cups chicken stock
¼ cup water
4 links chicken Italian sausage
2 red Bell peppers, seeded and thinly sliced
1-2 Piment d’Espellete peppers, seeded and thinly sliced*
2 mixed summer squash, washed and thinly sliced
1 Walla Walla sweet onion, peeled and thinly sliced
2 cloves garlic, minced
Grated Grana-style cheese
Sea salt and fresh ground pepper
*Depending on your heat preference, feel free to tweak the quantity of these smoky, slightly-spicy peppers to your liking.
Method:
1. Bring chicken stock and ¼ cup water to a simmer in a 3- to 4-quart heavy saucepan. Add polenta mix in a slow stream, whisking until incorporated. Simmer, stirring frequently with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 15-20 minutes.
2. Meanwhile, in a skillet, cook sausages in a half inch of water until done and remove to a plate and keep warm. Discard cooking water. In the same skillet, add both varieties of peppers, summer squash, garlic and onions along with a drizzle of olive oil and turn heat up to high. Sauté vegetables, turning just occasionally until all just begin to blister and char. Add sausage, turning down heat, and continue cooking until the sausages are browned. Slice sausages diagonally in large slices to serve.
3. Remove polenta from heat and stir in Grana cheese, and salt and pepper to taste. Top with sausage and pepper mixture. Serve immediately.
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Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!
Ingredients:
5 pounds yellow or red onions, or a mixture of both (about 5-6 onions total)
¼ cup olive oil
1 tablespoon salt
Method:
1. Preheat oven to 400°. Peel and trim onions, then half and cut into ¼-inch slices.
2. Place onion slices into a large stockpot or Dutch oven, then drizzle with the olive oil and sprinkle with salt, tossing to distribute. Cover and place in oven.
3. Bake onions for 2 to 2½ hours until golden brown, stirring the onions every 15 minutes or so, scraping the sides of the pot so that the onions do not stick. Store the caramelized onions in an airtight container in the refrigerator for up to 2 weeks.
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How-To: Dry Chili Peppers
Two simple ways to preserve these spicy peppers to use in recipes all winter long!
Ingredients:
Basque or any other thin-skinned chili peppers
Method:
Air-dry method: Wash your chili peppers thoroughly after picking to remove any dirt, then dry. Place on a plate or a wire rack in a dry, well ventilated room. You can also string the chilies up on string or thread and hang to dry. Within several weeks, you will have dried chili peppers and you can grind them up or use them as ornaments as desired.
Oven-dry method: Wash your chili peppers thoroughly after picking to remove any dirt. Cut them in half, lengthwise to expose the pepper innards. Arrange the chili peppers over a baking sheet. Bake at low heat, about 100°-135°. There is no set time to bake the chili peppers for drying. Keep an eye on them, turning every few minutes or so. You can leave the oven door cracked for some air flow. It will take several hours with this method. Keep in the oven until the moisture has been baked out of them. Use as desired!
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