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

I used to buy harissa but eventually switched to making my own in large batches and freezing several jars. I tend to triple the below recipe. Harissa is a spicy paste/sauce common in Tunisia and Morocco and other countries of the Mahgreb. I also make a green version with green chilis and cilantro and mint.   The chilis: In true cook-with-what-you-have fashion I use whatever dried and/or fresh peppers I have on hand and no two batches I make are ever quite the same.   I've used: Dried Aci Sivri peppers (a milder type of cayenne) Dried New Mexico Chilies Sweet and semi-hot fresh peppers--red bell peppers or roasters, anaheim and poblano peppers and jalapeños even.   It's a flexible condiment/paste and will be delicious in many variations. Use roasted Anaheims or Poblanos and sweet peppers and no dried peppers at all if that's what you have. The freshly toasted cumin, coriander and caraway seeds are key though. Try to toast your own and grind in the moment if you can.   It's delicious with eggs, stirred into hummus, spread with goat cheese on little toasts, with fish, in a soup, in this delicious dish of bulgur and greens, cabbage with harissa and cilantro or cauliflower and mizuna, with beans, as a sandwich spread, by itself or mixed with  mayo (this is especially good with avocado and pickled onions on good, toasted bread) . . .... Read more »

This is a wonderful way to turn my favorite roasted peppers, into a beautiful meal. You can omit the sausages and still have a delicious dish. [caption id="attachment_6707" align="alignleft" width="640"] This is a version without sausages.[/caption]... Read more »

  These simple pickled peppers are fun to have around to serve on burgers, as part of an antipasto plate, or on egg salad crostini or sandwiches.... Read more »

This dish takes about 25 minutes to cook but is dead simple and mostly hands-off and very versatile.  You can certainly skip the peppers, add more onions, just make it with fennel, add leeks or vary it in any way you see fit.   You can toss this dish with just-cooked pasta and a bit of hot pasta cooking water and some grated Parmesan and a good drizzle of olive oil for a luscious main dish. Or you can serve it as a side with most anything or top it with an egg.  ... Read more »

Corn chowder is quick to make, adaptable, and a rich yet fresh late summer dish that takes advantage of corn, peppers of any kind, potatoes and herbs. You can cook the potatoes longer and have them thicken the soup a bit or less long and have distinct chunks. Adapt as you see fit. And here's a lighter tomato-based version.... Read more »

There are many versions of this classic Spanish soup, served cold or at room temperature (when it was first made, before refrigeration) and most include tomatoes, cucumbers, onion, garlic, stale bread, a bit of sweet pepper and olive oil and wine vinegar. You can play with the ratio based on what you have and/or your tastes.  ... Read more »

  I love the time of year when I can make ratatouille, when sweet peppers, eggplant, summer squash and tomatoes are all at their peak--usually beginning early August and lasting until mid-to late September. In my cook-with-what-you-have version quantities are easily adapted and the ratios are not critical so scale up or down as needed. It is important to cook some of the vegetables separately so that you don't crowd the pans and steam them rather than sautéing them. You want the browning and sweetness that comes with direct contact with the hot skillet.   It is a rich, stew-like dish in which the vegetables all break down a bit. It is not beautiful but it is GOOD! Serve with some good crusty bread, another salad, a frittata or some such. It’s even better the next day and delicious at room temperature as well.... Read more »

It's hard not to be effusive about this salad. The smokiness of the frikeh (roasted/scorched green wheat--a Middle Eastern specialty) paired with the cold crunch of the cucumber and the lemony dressing and plenty of fresh herbs is just plain a winner. Cookbook author and friend Ellen Jackson gave me the cracked, toasted coriander idea which rounds the dish out perfectly.   The salad would certainly be good with faro, wheat berries or even barley so give it a try even if you don't have frikeh. If you are using a different grain add 1/2 teaspoon of smoked paprika (pimenton) to the dressing.   While I typically use cilantro, mint, basil, parsley and oregano and even dill would all be good and you can try combinations of herbs as well. You can also vary the vegetables to use what you have on hand. And this salad is just as good (or better) the next day.  ... Read more »

  This is so good! I can eat the whole dish by myself. Serve it as a side or with rice.  ... Read more »

-inspired by smittenkitchen.com   Good for a crowd, good at room temperature and just robust and beautiful and tasty! You can scale this however you want but it's worth making a good amount and the potatoes can always be warmed up the next day if you have any leftover, and you could use leftover potatoes to make a hash or add to a scramble and top with more romesco.... Read more »

Succotash was created by the Naragansett Indians and remains popular especially in the South and there are dozens of interpretations of the dish. I think of corn as the essential ingredient and that all the vegetables are chopped quite small. Lima beans are the classic bean to use but I've used many different kinds and sometimes substitute or just add blanched, green beans (as I did here). It's a great technique to employ with CSA/market/garden vegetables since you can adapt it with what you have (summer squash, turnips, chard stems, etc.) and vary the ratio of vegetables as you like.   I make it with and without bacon and both versions are wonderful.... Read more »

This is a quick, savory pan-full of late summer goodness. The dill adds a nice herby touch. And this is more technique than recipe.  ... Read more »

In late summer and early fall in many parts of Italy, sweet red peppers are stewed with onions and tomatoes (and sometimes sausages) and then ladled over bowls of creamy polenta. You can add eggplant or summer squash or use fewer tomatoes, more peppers or just make a tomato sauce.  In this version I've added leftover pot roast. You'll likely have leftover polenta which makes wonderful leftovers, with or without sauce.  ... Read more »

The classic Italian Peperonata is made with peppers, onions, and tomatoes. This version includes potatoes which makes it a more substantial dish and with a green salad and piece of bread, a perfect summer/fall dinner. ... Read more »

Sweet, salty and a bit charred . . .This was one of my very favorite things to eat when I lived in Calabria (the toe of the Italian boot) more than 20 years ago. It doesn’t really get any simpler but you need to be brave with the heat and have good ventilation. And don't skimp on the oil either.... Read more »

There are so many versions of this incredibly flavorful sauce. It’s delicious with many things and often served with roasted potatoes or with fish. The best version I've ever had was at Navarre restaurant in Portland. The chef and proprietor John Taboada kindly wrote out his version on the back of a menu. I have adapted this recipe a bit over the years. This sauce is quite forgiving. The important thing is that it has a good bite from vinegar, the texture from the grilled bread and the sweetness of the slowly fried garlic and ground almonds. Many combinations of peppers will work. The sauce will be thinner if you use a fresh tomato and you can thin it out with a little more olive oil if you want a saucier consistency.... Read more »

This is a Spanish-style composed salad. I make it several times a year when peppers are abundant and varied in the early fall. It's a beautiful, even elegant dish and worth all the roasting and peeling time. You can also skip the ham, as I've done here, and it will still be delicious.   I once transported a gorgeous, beautifully composed platter of it in a box on my bike to a friends' house for dinner. I got it there perfectly and then dropped the box as I unloaded it. The platter luckily stayed in tact but the salad was a mess. I was furious but ultimately it tasted just as good as neatly composed.... Read more »

--inspired by the Annie Somerville collection on Culinate.com These are beautiful, delicious and fun and actually very easy especially if you think to roast and peel the peppers in the morning before work then all you have to do is mix together the filling and bake them. You can just as easily use  Anaheims or Poblanos in this recipe just know that you may have some spicy ones which would be lovely with the mild cheese. Serve with some garlicky braised kale on the side for a beautiful fall supper.   Serves 4... Read more »

[caption id="attachment_14138" align="aligncenter" width="660"] This version used a bit of tomato sauce made from yellow and green heirloom tomatoes, hence the odd color of the sauce.[/caption] Sweet peppers, sausage and onions are a classic combination and probably my husband’s favorite pizza topping. And late summer/early fall is the time of year to take advantage. Use your favorite store bought pizza dough or make your own. You can use a little tomato sauce as a base or just a little olive oil or and cheese or no cheese. The peppers and sausage are really the stars of the show.... Read more »

Stuffing vegetables is fun. It involves a few steps but the resulting concoction always seems worth it, like eating a little present. You can adapt the seasonings to your liking here. It's a malleable dish. --inspired by Tender by Nigel Slater  ... Read more »