email this pageBell Peppers Lemonly Dressed and Cumin-esque
This versatile recipe will add pizzazz to virtually any dish from steak, to grilled chicken, to an antipasti platter. Or add shrimp, tofu or beans directly to the dish to make it an entrée. You’ll have some dressing left over.
Ingredients
Ingredients
1/2 cup, plus 1 tablespoon, extra virgin olive oil, divided
2 red or purple bell peppers, thinly sliced
2 green or yellow bell peppers, thinly sliced
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
2 tablespoons minced parsley
1 teaspoon ground cumin
1 teaspoon honey
1 garlic clove, minced
1/4 cup finely chopped scallions or red onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
2 red or purple bell peppers, thinly sliced
2 green or yellow bell peppers, thinly sliced
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
2 tablespoons minced parsley
1 teaspoon ground cumin
1 teaspoon honey
1 garlic clove, minced
1/4 cup finely chopped scallions or red onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers; sauté, stirring until slightly soft, about 3 minutes. Let cool.
2. Combine remaining oil, lemon juice, parsley, cumin, honey and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until oil and lemon juice have combined and thickened.
3. Toss peppers and scallions with about half the vinaigrette in a large bowl. Add salt and pepper. Cover; refrigerate 1 hour. Serves 4.
Recipe adapted from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, www.gibbs-smith.com, 2006), "Relish the New American Farmer," August 2006.
Nutritional Information
2. Combine remaining oil, lemon juice, parsley, cumin, honey and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until oil and lemon juice have combined and thickened.
3. Toss peppers and scallions with about half the vinaigrette in a large bowl. Add salt and pepper. Cover; refrigerate 1 hour. Serves 4.
Recipe adapted from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, www.gibbs-smith.com, 2006), "Relish the New American Farmer," August 2006.
Per serving: 200 calories, 18g fat, 1g prot., 9g carbs., 2g fiber, 150mg sodium.
Cajun Corn and Kale Salad
Sweet, crunchy and chewy this is summer in a salad. The bright, clean flavors of this dish make it a perfect side for just about anything. If you don’t have a Cajun seasoning mix, make your own by combining 1/4 teaspoon salt and a big pinch each of cayenne pepper, freshly ground black pepper, dry mustard, crushed fennel seeds and dried thyme.
Ingredients
Ingredients
2 quarts water
4 ears sweet corn
1 large bunch kale, stems removed (about 1 pound)
1 large red bell pepper, chopped
1 green bell pepper, chopped
1 large tomato, chopped
1/2 cup chopped sweet onion
1 garlic clove, minced
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons Cajun Spice Seasoning
Instructions
4 ears sweet corn
1 large bunch kale, stems removed (about 1 pound)
1 large red bell pepper, chopped
1 green bell pepper, chopped
1 large tomato, chopped
1/2 cup chopped sweet onion
1 garlic clove, minced
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons Cajun Spice Seasoning
1. Bring 2 quarts of water to a boil in a large pot; add ears of corn. Boil 5 minutes. Set ears aside and reserve cooking water. When corn is cool, slice off kernels.
2. Return corn water to a boil and add kale and salt. Cook until kale is tender and still bright green, about 5 minutes. Transfer to a colander to drain and cool. Squeeze out excess liquid with your hands and finely chop.
3. Toss kale with remaining ingredients in a large bowl until well combined. Season with salt. Serves 4 to 6.
Recipe adapted from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, www.gibbs-smith.com, 2006), "Relish the New American Farmer," August 2006.
Nutritional Information
2. Return corn water to a boil and add kale and salt. Cook until kale is tender and still bright green, about 5 minutes. Transfer to a colander to drain and cool. Squeeze out excess liquid with your hands and finely chop.
3. Toss kale with remaining ingredients in a large bowl until well combined. Season with salt. Serves 4 to 6.
Recipe adapted from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, www.gibbs-smith.com, 2006), "Relish the New American Farmer," August 2006.
Per serving: 370 calories, 18g fat, 10g prot., 45g carbs., 11g fiber, 260mg sodium.
Grilled Tomatoes Marinated in Basil Vinaigrette
Mark Boughton
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Grilling or broiling concentrates tomatoes natural sugars, making summer tomatoes even better.
Ingredients
Ingredients
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon finely chopped fresh basil
3 bay leaves
2 garlic cloves, minced
1/4 teaspoon salt
6 tomatoes, halved horizontally
Oil for greasing the pan
Instructions
2 tablespoons red wine vinegar
1 tablespoon finely chopped fresh basil
3 bay leaves
2 garlic cloves, minced
1/4 teaspoon salt
6 tomatoes, halved horizontally
Oil for greasing the pan
1. Preheat broiler or grill.
2. Combine olive oil, vinegar, basil, bay leaves, garlic and salt in a medium bowl. Stir until well combined.
3. Place tomato halves cut-sides down directly on greased broiler pan or grill rack. Broil until they start to char and blister (or shrivel and show good grill marks if on the grill), about 4 minutes. Using tongs or a spatula and spoon, carefully turn tomatoes over and broil or grill 2 minutes more.
5. Remove cooked tomatoes from heat and place cut-sides up in the dish with oil and vinegar mixture. Spoon some of the mixture over tomatoes. Set aside to marinate at least 1 hour, or cover and refrigerate up to 5 days. Serve at room temperature. Serves 6.
Recipe adapted from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, www.gibbs-smith.com, 2006), "Relish the New American Farmer," August 2006.
Nutritional Information
2. Combine olive oil, vinegar, basil, bay leaves, garlic and salt in a medium bowl. Stir until well combined.
3. Place tomato halves cut-sides down directly on greased broiler pan or grill rack. Broil until they start to char and blister (or shrivel and show good grill marks if on the grill), about 4 minutes. Using tongs or a spatula and spoon, carefully turn tomatoes over and broil or grill 2 minutes more.
5. Remove cooked tomatoes from heat and place cut-sides up in the dish with oil and vinegar mixture. Spoon some of the mixture over tomatoes. Set aside to marinate at least 1 hour, or cover and refrigerate up to 5 days. Serve at room temperature. Serves 6.
Recipe adapted from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, www.gibbs-smith.com, 2006), "Relish the New American Farmer," August 2006.
Per serving: 80 calories, 5g fat, 1g prot., 7g carbs., 1g fiber, 55mg sodium.
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