Category: Peppers, Sweet (Bell, Jimmy Nardello, Italian Frying, Gypsy)

This dish was invented at the restaurant Le Cirque in New York City in the 70s. I think of it mostly as a disappointing restaurant dish vegetarian's are relegated to order. It can, however, be delicious and is a good template as it accommodates many different vegetables. There are many variations, some with cream or cream sauce, some without. Here's my cook-with-what-you-have version, employing a quick bechamel (white sauce) to enjoy spring through fall.  ... Read more »

Jambalaya is the beloved Cajun rice, meat and vegetable dish from New Orleans. It has West African, Spanish and French roots and is a savory pot of goodness. My in-authentic version uses more vegetables and only andouille sausage or kielbasa. It's a stunning one-pot meal that is delicious on days two and three so all the chopping is time well spent. You can also skip the meat for a vegetarian version that still packs in lots of flavor. I make my own Cajun seasoning spice mix, see below, with spices I keep on hand but feel free to use a pre-made mix if you that's what you have.  ... Read more »

This skillet “lasagna” is a perfect way to use the late summer abundance of tomatoes and zucchini. It is not traditional by any means - there’s no layering, no meat, a lot more vegetables and it's all made on the stovetop. But, it has all the delicious flavors of garlic, onion, tomato and cheese you associate with lasagna, mixed with bite-sized pieces of noodles and veggies. And it’s a whole lot quicker to make than your classic lasagna!   Variations add ground meat when sautéing the onions and garlic use regular tomatoes in place of the cherry tomatoes add in other vegetables like cauliflower, corn, spinach, kale, etc. use different pasta shapes and adjust cooking time accordingly top with mozzarella and broil for several minutes   Serves 4... Read more »

This is lighter version of a classic corn chowder and uses tomatoes for a portion of the broth and is delicious. If you substitute smoked paprika for the bacon it's vegan. Be sure to cook the potatoes until almost tender before adding the tomatoes since the acidity in the tomatoes will prevent them from cooking properly.... Read more »

These aren’t “saucy” noodles, but they’re quite flavorful. This recipe can act as a template for whatever vegetables you have. Cabbage, mushrooms, broccoli, cauliflower, green beans or snap peas would all be delicious. You can also add in additional protein like tofu, chicken or shrimp.   Serves 3-4  ... Read more »

This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. You can use either yogurt or tahini in this sauce or a combination of both. I love all versions! Cook a pot of grains and then let people customize their bowls to suit their taste.  ... Read more »

This delicious dish is ubiquitous in northern India. I always toss in various vegetables along with the chickpeas. This inauthentic version includes potatoes, kohlrabi and greens but you can add most any vegetable or combination you like.   The ingredient list looks long but if you have the spices on hand it's really quite quick to make. It's one of those dishes that in 35 minutes can taste like it's been simmering for hours. If you have time to toast and grind whole cumin and coriander it will be extra fragrant.... Read more »

Quinoa cooks quickly, has a pleasantly nutty taste and is nutritious. If you're in a rush and have random bits of vegetables on hand, even just a carrot and stalk of celery, you can have this on the table in 25 minutes. Round it out with a fried egg or any protein you'd like and/or a salad. You can easily scale this up and the ratio of quinoa to water is one to one and you can use whatever vegetables and/or meats you'd like so it's more of a set of guidelines than a recipe.... Read more »

This is fantastic! The leftovers are excellent and it's simple to make. Spice it to suit your taste, use fresh or canned tomatoes, add fresh sweet and/or hot peppers, stir in a few mustard greens at the end. Just make it!... Read more »

This dish was born out of haste and what was on hand. I didn't have time to cook rice but had half a head of savoy cabbage which turned into a lovely bed for this ground-beef stir fry.  ... Read more »

  [caption id="attachment_19384" align="aligncenter" width="660"] Chicken and lots of veg in this version.[/caption] My son loves this dish and it's a pretty quick weeknight dinner. It's a great way to use (up) any number of vegetables. It calls for a higher ratio of vegetables than might be typical and you can certainly use fewer. [caption id="attachment_21828" align="aligncenter" width="660"] Straight chicken version with lots of scallions and cilantro.[/caption] [caption id="attachment_17922" align="aligncenter" width="660"] Tofu version[/caption]... Read more »

Versions of this simple and delicious dish of stewed peppers and tomatoes into which you nestle and cook eggs, are made all over the Middle East and Mediterranean.  ... Read more »

This is a bright, hearty salad with plenty of crunch. It keeps well, making it a good lunch-box or potluck candidate.   Whole grains like this take a while to cook, about an hour if you haven’t soaked them (which I often forget to do). But they keep well, so cook a big pot at the beginning of the week and use it in a variety of ways.... Read more »

This is a fairly quick, flavorful simplified version of a Thai curry paste. You may have everything in your pantry already. I try to keep Makrut lime leaves in the freezer (I stock up if I see them in the store) but you can substitute a little lime and lemon zest for those, here. If you have galangal by all means use it instead of the ginger or use a combination.   The paste keeps in the fridge for up to 2 weeks and adds so much flavor to a quick curry. Use whatever vegetables you'd like and substitute chicken for the tofu, if desired.  ... Read more »

Often my dinner-cooking plans take a detour because I run out of time. I imagine I'm going to develop something new and creative. . . and sometimes those running-out-of-time meals are the best. This one was enjoyed by all and is definitely a winning template. Use whatever vegetables you have and cut them small or grate them for quicker cooking time. Serve with cheesy toast or any good bread, toasted if a little stale.   Variations You can use vegetables like carrots, zucchini, winter squash, turnips, potatoes, etc. Change or omit the spices, use sausages instead of eggs, or add a couple of cups of beans. ... Read more »

This is hearty, savory and very adaptable. This dish materialized thanks to already cooked farro and a variety of vegetables in need of using up, including cauliflower leaves. If your grains are already cooked this comes together quite quickly. I had some homemade harissa on hand which elevated it further. I topped this particular version with meatballs.   Variations Make this your own with whatever grain you'd like--spelt, barley, rye, wheat berries and different spices. Vegetables like collard greens and kale are great to use in place of or with the cauliflower leaves and spices. ... Read more »

Escarole often comes in gorgeous, huge heads so it's a good thing that it's also delicious briefly wilted or even stewed. Employing these techniques you can work through that kind of volume so don't be afraid of these sometimes super-sized heads.   There's nothing hard and fast about the quantities and ratios below. Scale up and down as needed.... Read more »

All the dishes on this site with frikeh (parched green wheat) have yogurt in common. I must branch out but it is a lovely combination.  Frikeh is parched green wheat. It is smoky, chewy and delicious. You can substitute regular wheat berries, farro or barley or even small green lentils (that keep their shape when cooked) for the frikeh in this dish. Consider adding a little smoked paprika (pimenton) if you are not using frikeh to intimate that smoky flavor.   Frikeh is often sold cracked, rather than in whole kernels, in grocery stores and cooks more quickly in that form and has a much finer texture and increases in volume from dry to cooked more than the whole kernels. Adjust quantities and cooking times as needed. ... Read more »

  This is a perfect way to use half a batch of the wonderful Roasted Tomatillo Salsa Verde or store bought salsa verde. The spice level of the sauce varies considerably to taste it and if it's very mild you can add some hot pepper to the bean and sweet pepper component.   If you have already cooked or canned beans, this comes together quite quickly and is deeply flavorful. Substitute other beans, different kinds of peppers (or skip the peppers), etc. ... Read more »

I should make these more often, says my son. It really is a good template for farmers' market  or CSA produce. These employ the classic green bell pepper and onions, but the options are endless! Of course substitute whatever meat you have on hand or skip it altogether. Sausage is what I often have on hand and it works beautifully.  ... Read more »