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Posts Tagged ‘roasted red pepper’

by Sarah Steimer

Grilled chicken salad with garlic confit

I’m so glad a neighbor gave me two very packed bags of arugula, because it gave me an excuse to make this salad! I also now want to put garlic confit on everything. I’m sort of hoarding the rest of the dressing in my fridge right now.


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by Sarah Steimer

Cauliflower and red pepper balls over polenta, spinach and caramelized onions

These nonmeatballs are so full of flavor and really relatively quick to whip up. I really love cauliflower and am always happy to learn another way to prepare it. This recipe is getting filed away for later use, for sure. I an even see them being used in a pita (sort of like falafel) or over a salad.

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by Sarah Steimer

Red pepper relish over sweet potato and kale

I was so happy to have leftover relish from this meal. I can see it being used over chicken, fish or — if you’re like me — added to a simple cheddar grilled cheese sandwich. I’d like a jar of this relish in my fridge at all times this winter!

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by Sarah Steimer

The toasted walnut puree looks a little odd, but man is it good. All of this is good. It's so perfect for a party or a picnic or shoving into my mouth at lightspeed.

The toasted walnut puree looks a little odd, but man is it good. All of this is good. It’s so perfect for a party or a picnic or shoving into my mouth at lightspeed.


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by Sarah Steimer

Some days I really crave a good Mediterranean-style meal with really bold flavors. This meal accomplished just that, and I happened to have everything in the fridge I needed (including the surprise of goat cheese that Bill happened to pick up the other day).

Some days I really crave a good Mediterranean-style meal with really bold, simple flavors. This meal accomplished just that, and I happened to have everything in the fridge I needed (including the surprise of goat cheese that Bill happened to pick up the other day).


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Caitlin Saniga

Lentil salad with roasted red pepper and chickpeas

This light and flavorful meal packs a lot of protein. If red peppers aren’t in season when you make this recipe, use canned peppers instead.

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by Sarah Steimer

  • 4 red peppers, roasted, peeled and chopped
  • 1 very ripe pear, peeled, cored and chopped
  • olive oil
  • 3/4 cup diced carrots
  • 1/3 cup chopped shallots
  • salt
  • 1 clove garlic, minced
  • 2 cups chicken or vegetable stock
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder

Heat enough oil to cover the bottom of a heavy pot or a Dutch oven. Add the carrots, shallots and a pinch of salt, cooking until soft but not brown. Add the garlic and cook for another minute.

Add the pear, roasted red peppers and stock to the pot. Bring the mixture to a boil and then simmer for about 10 minutes.

Ladle the mixture, working about half at a time, into a blender. Puree until smooth, returning the soup to the pot.

Add the paprika and chili power, along with additional salt to taste. Serve topped with vegetable chips or sour cream (or both).

Recipe adapted from: NPR

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