Roasted Romanesco Broccoli & Poblano Peppers
This dish boasts wonderful depth of flavor thanks to a splash of sherry vinegar and a dash of chili flakes.
Ingredients:
1 pound Romanesco broccoli
2 Poblano peppers, seeds removed and sliced into quarters
1 garlic clove, peeled and minced
3 tablespoons top-quality sherry vinegar
¼ teaspoon dried chili flakes
Sea salt and fresh ground pepper
Method:
1. Heat the oven to 425º. Cut the Romanesco so that the stalks are not more than ½-inch thick. Toss Romanesco and Poblanos with the garlic, 2 tablespoons of olive oil, and ¼ teaspoon salt and scatter on a rimmed baking sheet.
2. Roast for 12-15 minutes, tossing the once or twice, until the broccoli turns bright green and is slightly al dente, and peppers have blackened edges.
3. Remove from the oven and allow it to cool slightly. Toss with the 3 tablespoons of vinegar and ¼ teaspoon chili flakes. Allow to cool a little more. Add more vinegar, chili flakes and salt to taste. Drizzle with olive oil and serve at room temperature.
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Lemon-Pepper Linguine with Roasted Romanesco, Almonds & Capers
Seasonal romanesco is first roasted in the oven, then added to this luxurious pasta main.
Ingredients:
1 pound lemon-pepper linguine
¼ cup chopped almonds
¼ cup plus 3 tablespoons olive oil, plus more for drizzling
2 tablespoons drained capers, patted dry, divided
½ medium romanesco, cored, cut into small florets
8 garlic cloves, very thinly sliced
½ teaspoon crushed red pepper flakes, plus more for serving
½ cup dry white wine
¼ cup Grana-styled cheese, grated
2 tablespoons unsalted butter
Sea salt
Method:
1. Preheat the oven to 425°. Cook almonds, ¼ cup oil, and 1 tablespoon of the capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes.
2. Meanwhile, heat 3 tablespoons oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, ½ teaspoon red pepper flakes, and remaining capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until liquid is slightly thickened, about 3 minutes. Add ¼ cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco. Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.
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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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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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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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Roasted Broccoli di Cicco
This sweet, tender heirloom broccoli variety is excellent roasted with a just touch of butter, garlic and parmesan cheese.
Ingredients:
1 pound fresh Broccoli di Cicco
4 tablespoons butter
3 cloves garlic, crushed
¼ cup parmesan cheese
Sea salt and fresh ground pepper
Method:
1. Pre-heat oven to 450°. Place butter in glass roasting dish and warm in oven.
2. Rinse broccoli in the sink. (Do not dry as the moisture on the broccoli will help steam it in the oven.) Once the butter has melted in the dish toss in the broccoli and add garlic and salt and pepper to taste. Cover dish with foil or baking sheet.
3. Roast in oven for 20 minutes. Depending on the size you may need to adjust the time accordingly. It should be tender yet still hold its shape.
4. Top with lots of freshly grated Parmesan and broil on high heat in oven for a couple minutes.
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Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
Ingredients:
½ pound Jimmy Nardello peppers, or any combination of late summer peppers, left whole
¼ cup vegetable oil
¼ teaspoon coarse sea salt, plus more for serving
2 large garlic cloves, peeled and thinly sliced
2 teaspoons fresh lemon juice
Method:
1. Heat heavy large skillet over high heat. Add vegetable oil and swirl skillet to coat. Heat until oil is very hot and begins to shimmer, about 1 minute.
2. Add whole peppers and ¼ teaspoon coarse sea salt; stir constantly until peppers are blistered over half their surface, occasionally shaking skillet, about 2 minutes. Add thinly sliced garlic and continue to stir constantly until the peppers are blistered all over, about 2 minutes longer (some will be soft and some will be slightly firm, depending on size).
3. Transfer peppers to paper towels to drain briefly, then place in a medium serving bowl. Add 2 teaspoons lemon juice; sprinkle generously with additional coarse sea salt and toss to coat. Serve immediately.
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Simple Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
Ingredients:
1 pound romanesco, cut into wedges
2 tablespoons olive oil
½ lemon
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°.
2. Toss romanesco with oil, salt, and pepper on a rimmed baking sheet. Roast, turning halfway through, until golden and tender, about 20 minutes. Squeeze over a few tablespoons of juice from the lemon half and season with more salt and pepper as needed.
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Broccoli Rabe with Oil & Garlic
Tender-crisp with loads of texture, this dish gets extra spice courtesy of crushed red pepper and garlic.
Ingredients:
1 pound broccoli rabe
3 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and sliced
¼ teaspoon crushed red pepper, or to taste
¼ cup water, or as needed
Sea salt
Method:
1. Trim broccoli rabe. Wash the trimmed broccoli rabe in a sinkful of cold water, swishing the stems gently to remove all dirt from between the leaves. Let the leaves sit a minute or two undisturbed to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands or a large skimmer. Drain in a colander.
2. Heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden brown, about 1 minute. Carefully lay the broccoli rabe into the oil, season lightly with salt and ¼ teaspoon crushed red pepper. Stir and toss to distribute the seasonings.
3. Pour ¼ cup water into the skillet and bring to a boil. Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender. Taste and season with additional salt and crushed red pepper if necessary. Serve hot.
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How-To: Gatherer’s Gold Peppers
These sweet peppers are incredibly versatile, wonderful stuffed, incorporated into pasta sauces or served charred over breakfast potatoes as part of a hash. Here, we outline the traditional Italian method: fried in olive oil and topped with Parmesan cheese.
Ingredients:
4 Gatherer’s Gold peppers
2-4 tablespoons olive oil
2 tablespoons grated Parmesan cheese
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. 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.
2. Add the peppers cut side down in a single layer. Cook without stirring or moving the peppers for 5 minutes, letting the steam build up under the peppers to soften. Flip the peppers with tongs and cook undisturbed for 5 minutes more, letting the skin of the peppers blister and char in the oil.
3. Continue to cook and flip until the peppers are as soft and blackened as you’d like, anywhere from 5-10 minutes more. Transfer the charred peppers to a plate and blanket generously with Parmesan cheese. Serve immediately.
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