Neapolitan-Style Peppers

Wednesday, February 17, 2016

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

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


Tomato and Onion Tart

Wednesday, October 21, 2015

Courtesy of:  Joanna Caley

Go Back


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