Archive for the ‘Side Dish’ Category

Creamy Roasted Red Pepper & Kale Penne

4 red bell peppers

3/4 lb penne pasta

1 bunch kale, stemmed and chopped

1/4 C olive or other oil

3/4 C jarred salsa

2 cloves garlic, minced

5 oz goat cheese, crumbled


  1. working over a gas flame or under the broiler, char the peppers all over. Place in a paper bag and close tightly; let steam for 15 minutes.  Peel, seed and chop.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the kale 2 minutes before the pasta is done. Reserve 1 cup pasta cooking water, then drain the pasta and kale.
  3. In a large skillet, heat the oil over medium-high heat. Add the peppers, salsa and garlic.  Cook until the garlic is fragrant and the salsa is reduced slightly, 3-5 minutes.  Remove from heat and transfer 2/3 of the pepper mixture to a blender.  Add 1/2 C pasta cooking water and half the goat cheese.  Puree until smooth, then return the pepper sauce to the skillet.  Add the past and kale and toss over low heat until coated, adding mroe pasta water as needed; season with salt and pepper.  Serve with the remaining goat cheese.



Recipes from RachelRayMag.com

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Roasted Potatoes & Peppers

2lbs potatoes, cut into 1-inch chunks

3/4lb mixed hot chile peppers (or as hot as you like)

3/4lb bell peppers

Olive oil (or other oil) for drizzling

1 1/2 tbsp. coarsely chopped fresh rosemary

Sea salt and pepper


Preheat the oven to 425°.  Toss all the ingredients together on a large baking sheet.  Roast in the oven, flipping once halfway through cooking, until deep golden, about 40 minutes.

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Squash with White Beans & Bacon


4 slices bacon

1 small winter squash (about 1 1/2 lbs) – peeled, seeded & cut into 1-inch pieces**

1 cup low sodium chicken broth

1 Tbsp chopped fresh oregano leaves

Kosher salt and black pepper

1 15.5-ounce can cannellini beans, rinsed

1 Tbsp red wine vinegar



  1. Cook the bacon over medium heat until crisp, 6-8 minutes. Transfer to a plate with a slotted spoon; let cool, then break into pieces.  Reserve the skillet.
  2. Add the pumpkin to the drippings in the skillet; cook, stirring occasionally, until browned, 5-7 minutes. Add the broth, oregano, 1/2 tsp salt, and 1/4 tsp pepper.  Cover and cook, stirring occasionally, until the pumpkin is tender, 6-8 minutes more.  Add the beans and vinegar and heat through, 2 minutes.  Top with the bacon.


Recipe from Martha Stewart’s Living Simple Magazine

**if you use the red kuri from last week or this week’s red kabocha, you don’t have to peel the squash!   The skins are edible.  Recipe also works with sugar pie pumpkins & butternut.

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Sweet Corn & Pepper Salsa


4 ears of sweet corn

6ea mixed sweet & hot peppers

1 medium sweet onion

2 garlic cloves, minced

1 pint cherry tomatoes

1 bunch cilantro, chopped

Vegetable oil

Salt & pepper

Lemon juice



  1. Cut corn kernels from the ears of corn.
  2. Dice the peppers & onions.
  3. Sauté onions & garlic in a little oil over medium heat until fragrant.
  4. Add corn & peppers and sauté until tender.
  5. Season with salt, pepper & lemon juice.
  6. Add halved tomatoes & cilantro. Let cool.
  7. You can serve immediately but it will be better the next day!

This simple, versatile salsa made from farm fresh ingredients gathered at your local farmers market can be served with spice-rubbed pork, grilled fish, steak, chicken, or try mixing with beans or gilled tempeh for a vegetarian twist. Add whole grains and a leafy green salad and you have a healthy, delicious meal for 4. Recipe courtesy of Chef Jason Brzozowy of Tilth Restaurant, Seattle, WA.

Recipe from the Washington State Farmers Market Association, http://www.wafarmersmarkets.com

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Pickled Cherry Peppers


5 cups commercial 5% vinegar (white or cider *)

1 cup water

4 tsp pickling salt

2 tsp sugar

2 pounds fresh peppers (jalapeno, etc.)

3-6 slices from a peeled carrot, optional

1/2 slice of onion, optional



Prepare a boiling water bath for canning and keep hot while you prepare the jars of pickled peppers.

Make a brine.  Place the vinegar, water, pickling salt, and sugar in a medium (2 QT) non-reactive (stainless or enamel) saucepan or kettle.  Bring to a boil over high heat, reduce heat to low, and stir briefly to dissolve the salt and sugar.  Cover and keep hot over low heat while you prepare the peppers.

Wash the peppers and slice 1/4” thick; discard the stem ends**.  If using the carrot and onion, place 1-2 pieces of each in the jar.  Pack the pepper slices into the sterilized pint jars.  2 pounds of peppers should make at least 3 pints; pack the peppers tightly, but do not crush them.

Ladle the hot brine over the sliced peppers in the sterilized jars.  Clean the rim of the jar with a clean towel and place canning lids securely on jars.  Process pints in a boiling water bath for 10 minutes.  Cool & store up to one year.

*cider vinegar will leave your brine cloudy, whereas white vinegar will be clear.

**I stemmed, seeded and sliced my cherry peppers for one jar and then did the remaining jars whole.  You could also stem & seed, but not slice them if you wanted to stuff the picked peppers later.

Recipe from: http://www.examiner.com/article/easy-pickled-jalapeno-recipe-adaptable-to-other-hot-peppers

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Spanish Quinoa Stuffed Peppers


  • 1 cup (168 g) quinoa or rice, thoroughly rinsed and drained
  • scant 2 cups (460 ml) vegetable stock (sub water, but it will be less flavorful)
  • 4 large red, yellow or orange bell peppers, halved, seeds removed
  • 1/2 cup (120 g) salsa, plus more for serving
  • 1 Tbsp (4 g) nutritional yeast (optional)
  • 2 tsp cumin powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1 15-ounce (425 g) can black beans, drained (if unsalted, add 1/4 tsp sea salt)
  • 1 cup (168 g) whole kernel corn, drained


Optional Toppings:

  • 1 ripe avocado, sliced
  • Fresh lime juice
  • Hot sauce
  • Cilantro, chopped
  • Diced red onion

Creamy Cilantro Dressing

Chipotle Red Salsa (or your favorite salsa)



  1. Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.
  2. Preheat oven to 375 degrees F and lightly grease a 9×13 baking dish or rimmed baking sheet.
  3. Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut.
  4. Add cooked quinoa to a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
  5. Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
  6. Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.


Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until warmed through – about 20 minutes.

Recipe from http://minimalistbaker.com/spanish-quinoa-stuffed-peppers/

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Old-Fashioned Sweet Pickled Peaches



6 whole cloves

3 sticks cinnamon (each 3” in length), broken in half

1 2” piece of gingerroot, cut into 6 pieces

5 cups granulated sugar

3 1/3 cup cider vinegar

8 cups water

1/4 cup freshly squeezed lemon juice

6lbs small firm ripe peaches (about 30)

6 pint jars, lids & rings



  1. Place cloves, cinnamon sticks and ginger in the center of a square of triple-layered cheesecloth and tie into a spice bag.
  2. In a large pot, combine spice bag, sugar and vinegar. Bring to a boil over medium heat, stirring often until sugar is dissolved.  Remove from heat, cover and let stand for 1 hour to infuse spices.
  3. Meanwhile, prepare canner, jars and lids.
  4. In a large bowl, combine water and lemon juice. Peel peaches.  Using a small paring knife, starting at the stem and the natural indent in the peach, cut in half around the pit.  Insert both thumbs into the dent at the stem and gently pry apart into halves, discarding the pit.  Add peaches to the lemon water as they are peeled and cut (to preserve color).
  5. Return pot of pickling liquid to a medium-high heat and bring to a boil. Drain peaches, discarding soaking water, and add to pot.  Return to a boil.  Reduce heat and simmer, gently stirring occasionally, for about 5 minutes or until peaches are tender when pierced with the tip of a knife.  Remove from heat.  Remove spice bag, squeezing out excess liquid.  If desired, untie bag and reserve spices.
  6. Divide reserved spices (if using) evenly among hot jars. Using a slotted spoon, pack peaches into jars, rounded side down, leaving 1 inch headspace.  Remove air bubbles and adjust headspace as necessary by adding hot pickling liquid.  Wipe rim and place hot lid disc on jar.  Screw band down until fingertip-tight.
  7. Place jars in canner and return to a boil. Process for 20 minutes.  Turn of heat, remove canner lid and let jars stand in water for  5 minutes.  Transfer jars to a towel=lined surface and let stand for 24 hours.  Check lids and refrigerate any jars that are not sealed.


Recipe from The Complete Book of Pickling by Jennifer MacKenzie.

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