Mediterranean Sweet Pepper Salad

Adapted from David Tanis’ cookbook, “A Platter of Figs and Other Recipes”, this dish bursts with color and flavor of summer. A great way to use up a bumper crop of sweet peppers. The peppers store very well in the fridge for up to a week and the flavors improve after a day. Great as a side or as a topping for grilled chicken, pork or fish. Chop the peppers into dice and toss with pasta. Great to use tossed with leftover grilled veggies.

3 large sweet peppers- red, yellow and orange
1 clove garlic, minced
1 T capers
¼ C black olives, pitted and quartered (preferably Kalamata or Nicoise)
1 t red wine vinegar

1 t lemon zest
¼ C good quality olive oil (extra virgin)
2 T fresh basil and/or oregano, chopped or thinly sliced

Place the peppers directly on the burner of a gas grill or on the rack of a hot charcoal grill. As each section turns puffy and black, turn the peppers with tongs to char evenly. (If you don’t have a grill, place the peppers on a baking sheet and broil in the oven, turning as each side becomes charred.) Transfer the roasted peppers to a plastic bag and close the bag, letting them cool down in their own steam. When they are cool enough to handle, halve peppers crosswise and remove stems, ribs and seeds, and remove any charred skin. (This can also be done at the sink, under running water.) Slice the peppers in 1-inch thick strips and transfer to a large bowl. Add the remaining ingredients except for the fresh basil and/or oregano, and toss well. Taste and adjust for salt, perhaps more red wine vinegar if you prefer a more tart flavor. Let salad marinate at room temperature until ready to serve. Garnish with basil just before serving. Serves 4-6.


Spring Greens Sautéed with Capers and Basil

swiss chardThe Crayola colors of rainbow chard brighten farm market stands at this time of the year, their brilliant purples, reds, yellows, pinks, oranges flooding stems and veining the large, crinkled leaves. In the garden rainbow chard Bright Lights is a show stopper, seeming to delight in attracting attention with its candy colors. Stalks and leaves easily top out out at three-plus feet. Chard loves cool temperatures and in June, when the heat of the summer smiles on tomatoes and peppers, it takes a well-deserved break from production in the lead-up to a big come back in the fall, when it shows off again. A real workhorse of a garden vegetable, chard also is rich in iron and calcium and boasts a mild, buttery flavor and more pliant texture than other hardy greens like kale and collards. No wonder chard has become such a popular item at CSAs and farmers’ markets. Showcasing our theme of the month “Colors of Spring,” here’s another terrific way to fix this tasty green vegetable. Danielle demoed this for our April 2015 selection of recipes. 

chard

3 T olive oil
2 garlic cloves, thinly sliced
¼ t hot pepper flakes
1 chopped large tomato
2 T drained capers
2 bunches spring greens or 1 lb. baby greens, washed and coarsely chopped (red, green or rainbow Swiss chard, kale, or any combination of greens)
1/4 C fresh basil, chopped
Sea salt and freshly ground pepper, to taste
Grated Parmesan – optional

Heat the olive oil in a large deep pot, large enough to hold all of the greens. Add the garlic and pepper flakes and sauté a minute until the garlic is fragrant. Add the chopped tomato and capers, cook for 2 minutes. Add the greens, handfuls at a time and cover the pot with a lid to steam the greens. Cook until the greens are all wilted but have not completely changed color, about 2 minutes. (The acidity of the tomato will cause the greens to lose their vibrant color if overcooked.) Just before serving, add the chopped fresh basil and season with salt and pepper. Serve with grated Parmesan on the side, if desired. Serves 4-6.


Mediterranean Sweet Pepper Salad

tanis

Adapted from David Tanis’ cookbook, “A Platter of Figs and Other Recipes”, this dish bursts with color and flavor of summer. A great way to use up a bumper crop of sweet peppers. The peppers store very well in the fridge for up to a week and the flavors improve after a day. Great as a side or as a topping for grilled chicken, pork or fish. Chop the peppers into dice and toss with pasta. Great to use tossed with leftover grilled veggies. Read More