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...


Onion Frittata

Wednesday, February 17, 2016

  Read More...



Go Back


Tags

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