Peppers


From the March 11 co-op newsletter, courtesy of Mary Duman:

Ingredients:

  • 1 bunch Swiss chard (chopped into thin strips)
  • 1 red bell pepper (thinly sliced)
  • 1/4 head red cabbage (grated)
  • 2 carrots (shaved into strips with peeler)
  • 2 T sesame seeds

Dressing:

  • 3 T sesame oil
  • 4 T soy sauce (tamari, or nama shoyu)
  • 4 T rice Vinegar
  • 1/4 tsp grated fresh ginger (store it in the freezer and it lasts forever)
  • 2 cloves garlic
  • 1 T agave syrup (or dissolve honey in a little warm water)
  • Optional: A little grated lemon peel, orange peel, or fresh o.j.

Instructions:

  • Toss together all the veggies.
  • Mix dressing ingredients together in a jar.
  • Pour over salad and top with sesame seeds.
  • Let salad marinate for at least one hour.
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From the September 10 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 2 medium Yellow Onion
  • 4-6 tablespoons olive oil
  • 2 sweet potatoes, peeled and cubed
  • 3 small eggplant cut into cubes
  • 1 large red pepper
  • 2 cloves garlic, sliced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon red pepper flakes
  • 1 cup vegetable stock
  • 1 small cans chopped tomatoes
  • 1 can chickpeas, drained
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup cilantro leaves, chopped
  • 1 carton plain yogurt

Directions:

  • Preheat the oven to 425 F.
  • Cut one whole onion into thick moon slices.
  • Put half of the oil into a large roasting dish and add in the onion, sweet potatoes, eggplant and pepper.
  • Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
  • Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
  • Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
  • Cook for five minutes.
  • Stir in the stock and chickpeas, as well as any sugar, salt and chili flakes to taste.
  • Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
  • Lower the oven temperature to 375 F and bake for another 20-30 minutes, until the veggies are cooked.
  • Stir halfway through baking.
  • Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
  • Serve with rice, quinoa, or bread.

Recipe by Ann Hale, from the July 2 Co-op newsletter:

Adjust the ingredients to meet your family’s dietary preferences. In place of turkey sausage, use cooked grain. Whatever vegetables you have around will work for the stuffing, and feel free to top with whatever cheese you have on hand.

On a baking sheet, roast cut side down for 15 minutes @ 350 degrees:
2 medium (8 “) zucchini, cut in half lengthwise, pulp scooped out and set aside

Saute in small amount of olive or other good oil:
2 Cups (approx.) total of a mixture of reserved zucchini pulp, chopped bell peppers, swiss chard, spinach, onions, shallots, parsley, fresh basil and/or other herbs, fresh garlic, tomato, mushrooms, or whatever you have on hand

Add 2 Cups (approx.) cooked turkey sausage or a cooked whole grain of your choice

Season to taste with sea salt and ground pepper; lemon zest adds a refreshing zing if you like.

Stuff the boats with the sautéed mix; sprinkle with something crunchy like a mixture of chopped nuts/seeds, and lightly drizzle with olive or other oil.

Bake for 20 minutes or until bubbly. If you like, sprinkle with a grated cheese.

Ingredients:

1-2 large ripe tomatoes, rinsed and cut in half with the seeds scooped out

1-2 ripe avocados, peeled and seeded

the juice of 2 limes (or 1 lemon)

1 jalopeno, cored and seeded

1 bunch of green onions or scallions, minced

1/2 cup fresh cilantro, chopped

2 tablespoons olive oil

salt

Directions:

Dice the avocados, tomatoes and jalopenos, and place in a bowl.  Add the other ingredients and carefully stir to mix.  Adjust the quantities to taste.

This is great as a salsa with chips, or as a topping to fish, meat, or even hot dogs!

Contributed by Joy, based on this Epicurious recipe.

From the June 18, 2010 newsletter, by Kim:

Ingredients:

1 pounds Sea Bass, Sole, or Flounder, cut on the bias into 1-inch dice
1 quart Water, boiled and chilled
1 Red Onion, cut in 1/2 lengthwise and sliced thin
2 tbs Ketchup
1 Bell Pepper & 2 Jalapeno Pepper, rib and seeds removed, diced
1 clove Garlic
3 Green Onions, sliced
Salt and pepper
2 cup fresh Lime Juice, Lemon, or Orange Juice (or a combination)
3 Roma Tomatoes, quartered and sliced
1/4 cup chopped Cilantro

Directions:

• Put fish in a non-reactive bowl and cover with 1/2 the lemon juice. Marinate @ room temp 1 hour.
• Soak sliced onions in chilled water 15 min.
• Drain marinade. In another bowl mix remaining ingredients.
• Put fish with second mixture and refrigerate for 4 hours. Adjust taste.
• Serve with grilled corn.

Roasting peppers, no problem! Just put the whole pepper under the broiler and roast until the skin turns black, turn & repeat. Then let them cool and peel off the skin.

What about those Jalapenos? Stuff them with cream cheese, wrap in bacon, secure with toothpick and barbecue until the bacon is cooked.

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