Recipes

Neapolitan-Style Peppers

Wednesday, February 17, 2016

Ingredients
3 sweet bell peppers, (green or a mix of green, yellow, red or orange)
1 medium yellow onion, sliced
6 oz Kalamata olives pitted
3 Tbsp capers
5 Tbsp extra virgin olive oil
1⁄2 cup pureed tomato sauce
Salt to taste

Directions
Wash the peppers and cut them in halves, removing the top part and all the seeds.  Cut them into 1⁄2" strips then into 1 inch pieces.  Pour the oil into a large frying pan, add the onion and cook until tender.  Add the peppers, olives, capers, tomato sauce and salt.  Stir well and cook until the peppers are done but still firm.  To accelerate the cooking process, cover the pan with a lid.

Makes 4

 Read More...


Tomato and Onion Tart

Wednesday, October 21, 2015


Courtesy of:  Joanna Caley
 Read More...



Go Back


Tags

habanero mint arugula poblano fennel seeds apples baguette meatballs polenta caesar onions plums bosc blue cheese watercress egg noodles beet Spread strata beets rhubarb couscous bell pepper chimmichurri cilantro goat Cheese cantaloupe garlic imam verde biscuits melon bbq Cranberry Beans sweet potato gin zucchini maple Shitake Mushrooms tomatoe tomato yellow onion Squash cauliflower sour celebration sesame eggs okra kirsch maple syrup pineapple bruschetta blueberry Tomatoes dilly Eggplant Tomatillos beet greens strawberries butter chipotle cheese bulgar Poblano Chili tomato corn pie potatoes gruyere chilies mustard greens berry pancake pumpkin crisp walnuts sandwiches vegetarian spring crepes fritters pasta ramps cornmeal cake fritter collins anchovy creme swiss currants bread pudding fondue kohlrabi bulgar wheat peach gazpacho muffins cranberry chimichurri spiced winter squash parmesan fennel brown sugar shrunken heads coriander frittata flank latkes sauce casserole pecan panzanella sherry Chevre carrot top almond milk lemon grass onion pears shallots Dressing barley sweet carrot tops carrots kluski paste thai parmigiano beef tomato juice egg scapes wrap radishes tart Corn Red Onion pork hazelnuts shiitake Cider turnip olives chicken shelling artichoke compote Beans wasabi dijon celery root celeriac tortillas coconut milk lettuce chives slaw Potato bean pork chop bacon Spinach peas radish sandwich Rice wine vinegar shitake kalamata fraiche sausage jack cheese heavy whipping cream Side vegetable steak prosciutto remoulade chili peppers white beans buckwheat basil autumn bok choy gratin spelt cockaigne cucumber coeur Swiss Chard oats jack cream hickory pickled sunchokes rouille almonds beer honey knots dill pudding Leek vanilla wafers daisy gouda roasted Soup yogurt stuffing baby bok choy anise asparagus capers Butternut strawberry chicken dinner salad Jerusalem artichoke bayeldi carrot fronds chocolate curry green beans Vegan reggiano cream cheese sour cream pine nuts leeks Apple gorgonzola fennel bulb vinaigrette tenderloin Salsa chili peppers scallions celery hearts Greens pepper bloody mary nectarine Salad mushroom conserve jam chorizo tostadas Recipes tuscan cointreau walnut oil absinthe flank steak snow peas coeur a la creme pecans plum tomatoes turnips Farmers' Market mushrooms chiles pie buttermilk plum Drinks syrup feta green pepper Bread wheat flour Kale pesto