Category: Peppers, Sweet (Bell, Jimmy Nardello, Italian Frying, Gypsy)
White Bean, Sweet Pepper and Pickled Onion Salad with Basil
This combination is reminiscent of the White Bean, Albacore and Arugula Salad. I think of this as the late summer version with a bit more sweetness and color, thanks to the peppers. As with most salads, you can scale this up or down, however, you'd like and you can change the ratio of beans to vegetables to suit your taste and what you have on hand. Just taste and adjust the dressing accordingly. I tend to make a good amount of this salad since it keeps well and makes a good lunch the next day.
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Simple Italian-style Chicken with Peppers and Tomatoes
This is a straightforward preparation for a delicious late summer meal. Serve with a big green salad or some corn on the cob or just good, crusty bread and you're set.... Read more »
Pepper and Potato Frittata
Frittatas come to my rescue often. This combination, made with the sweet peppers, potatoes and basil is fantastic. And if you have lots of people to feed or want to stretch the eggs you have you can always add ½ cup -3/4 cup (or more) milk to the egg mixture.
Leftover frittata makes a wonderful sandwich filling with a few leaves of arugula or other greens if you have them, or is just a wonderful snack or lunch as is.
Variations
Substitute other vegetables, such as zucchini, asparagus, peas, broccoli, cauliflower or kohlrabi for the pepper and/or potatoes.
Leafy greens are also delicious, such as spinach, kale, chard, mustard or collard greens.
Add feta, fresh goat's cheese or grated sharp cheddar or a cheese of your choice, when you add the egg mixture to the vegetables.
Tear up a slice or two of crusty bread and add it to the egg mixture.
Serves 3 as an entrée 5-6 as a side.... Read more »
Roasted Sweet Peppers with Parsley and Garlic
This is the way sweet red peppers are prepared in many parts of Italy. It’s very simple and very good. This dish keeps well in the fridge for 4-5 days so make extra and enjoy it for a while. And use however much parsley and garlic you like. It’s really a matter of taste.... Read more »
Sweet Pepper and Onion Tian
–slightly adapted from Vegetable Literacy by Deborah Madison
Oh my goodness this is good. All you need is some time. The preparation is dead simple but it takes 90 minutes to bake. It’s just as good or better the next day so you could make it one night while you’re making something else for dinner and then have it the next day.
The first day, prepared according to Deborah Madison’s simple recipe in Vegetable Literacy, this is delicious. The second day (breakfast) it’s even better with a fried egg, and the third day it might turn into a most memorable pasta sauce.
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Pickled Crisp Vegetables
These pickles are bright and beautiful and fun for snacking. The recipe yields a large batch, so you'll have plenty on hand and to give away or feel free to halve the recipe. They are a nice complement to many a meal, rich or not. And they star in this salad!
You can use a wide variety of vegetables. Green beans, asparagus, cabbage, radishes, chard stems (used here instead of red pepper); use what you have!... Read more »
About: Sweet Peppers (Bell, Jimmy Nardello, Gypsy, Italian Frying)
[caption id="attachment_6588" align="alignleft" width="300"] Jimmy Nardellos (the skinny ones) and red, roasters.[/caption]
An Italian dish of simply roasted peppers dressed with minced garlic, parsley and good olive oil is a summer favorite. Peppers are wonderful on pizza or pickled and on a sandwich or raw and diced in a salad or roasted and pureed into Romesco sauce.
One of my favorite varieties is the Jimmy Nardello pepper. It is very fragrant and sweet but not as suited to roasting and peeling as the thicker-fleshed Italian frying pepper, as its skin and flesh is quite thin. Jimmy Nardellos are best fried in a bit of olive oil until tender or sliced thinly and eaten raw. The wider, more triangular and slightly thicker-fleshed Italian frying pepper (photo above) is wonderful roasted and peeled and then used any number of ways.
Gypsy peppers grow prolifically here and are versatile as well--good for stuffing as they are often a little bigger, as well as roasting or using raw. They are typically pale yellow with a hint of green or red.
Peppers tend to keep well in the fridge in plastic unless it's late in the season and then they can develop soft (rotten) spots quickly so check frequently and cut the spots out right away. The rest of the pepper will be just fine.... Read more »
