Peperonata

Ingredients:

• 3 bell peppers (red, yellow, and green)
• 1.5 lb heirloom tomatoes - mixed colors
• 1 purple onion (small)
• 1/2 leek (optional)
• 2 cloves garlic - minced
• 1 pinch red pepper flakes (or to taste)
• 4 tbsp extra virgin olive oil + more as needed
• 1/3 cup fresh herbs (basil, chives + oregano)
• 1 tsp sea salt + more to taste
• 1 lemon

Preparation:

1. Slice the leek in half lengthwise and reserve half for later. Slice up the other half and rinse it well in a bowl of cold water. Scoop the leeks out of the water and dry them well on a tea towel.

2. Warm up a large skillet on medium-low flame. Add 3 tablespoons of olive oil and the leeks with a pinch of sea salt. Saute for about 10 minutes until they start to get some color. Add the red pepper flakes.

3. Rinse and cut the bell peppers into 1-inch pieces. Add them to the skillet with the leeks and give everything a good stir. 

4. Slice the red onion into 1-inch pieces as well and add it to the skillet. Stir well and cook everything together for about 10 minutes until the peppers start to soften and get some color.

5. Meanwhile, wash and cut the tomatoes into wedges or similar size pieces with the peppers.

6. Add the minced garlic to the pan and give everything a good stir. Cook 30 seconds then add the tomatoes. Sprinkle with a pinch of sea salt and cover with a lid. Cook another 5 minutes or so until the tomatoes burst and release their juices.

7. Squeeze the juice from half a lemon to the Peperonata, taste and adjust seasonings with more sea salt and lemon juice.

8. Remove from heat and finish with a light drizzle of extra virgin olive and sprinkle with the fresh basil, chives, and oregano. 

9. Serve with crusty bread, creamy polenta, toss with your favorite short pasta or couscous. 

https://ciaoflorentina.com/best-peperonata-recipe/

Squash and Brown Rice Stuffed Peppers

 

Ingredients:

• 3 in bell peppers, cut half length-wise, insides removed (colors of choice)
• ¾ cup uncooked brown rice
• 1.5 cups water
• 1 tablespoon grapeseed oil
• ½ cups large yellow onion, finely chopped (about 2.5 chopped onion)
• 2 cups butternut squash, peeled and chopped into ¼” – ½” cubes (about half a small butternut squash)-- try Delicata Squash!!
• 2 tablespoons vegetable broth or water
• 2 teaspoons ground cumin
• 2 teaspoons coriander
• 2 teaspoons fennel seeds
• 1 teaspoon garlic powder
• 1-1/2 teaspoons salt, or to taste
• 1 cup baby spinach, roughly chopped

Preparation:

1. Prepare your brown rice as it states on the package. I use a 2:1 ratio of water to rice, boil the water and let the rice simmer for 35 – 45 minutes.
2. Heat the grapeseed oil over medium heat in a large skillet. Add chopped butternut squash, stir to coat with oil, cover the skillet and cook for 5 minutes.
3. Remove the cover and add the 2 tablespoons of stock/water. Replace the cover, cook for an additional 2 to 3 minutes. Add the yellow onion, cumin, coriander, garlic powder, fennel seeds, and salt. Stir and sauté an additional 8 minutes until butternut squash is soft and all the water has evaporated.
4. When rice is finished cooking, add the rice and the chopped spinach to the skillet with the butternut squash. Stir well and set aside.
5. Preheat the oven to 400 degrees.
6. Cut the bell peppers lengthwise, remove their insides, and place cut-side down on a parchment-lined baking sheet. Bake in the oven for 5 minutes.
7. Remove peppers from the oven, allow them to cool and then flip them over (cut-side up) and stuff them with the stuffing, loading them up to the max (you may have a little leftover butternut squash stuffing).
8. Bake the stuffed peppers for 7 minutes then remove and serve with your favorite meal!

https://www.theroastedroot.net/butternut-squash-brown-rice-stuffed-bell-peppers/

Tabbouleh

 

Ingredients:

• ½ cup bulgur
• 1 cup diced cucumber (1 small-to-medium)
• 1 cup diced tomato (1 large)
• 1 teaspoon fine sea salt, divided
• 3 medium bunches curly parsley
• ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)
• ⅓ cup thinly sliced green onion
• ⅓ cup extra-virgin olive oil
• 3 to 4 tablespoons lemon juice, to taste
• 1 medium clove garlic, pressed or minced

Preparation:

1. Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set it aside to cool.
2. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
4. Add the cooled bulgur, chopped fresh mint (if using), and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
5. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing or salt for more overall flavor.
6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

https://cookieandkate.com/best-tabbouleh-recipe/