Archives

Marinated Roasted Peppers

Marinated Roasted Peppers
Print Recipe
Marinated Roasted Peppers
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 450°F (200°C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
  2. Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
  3. Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe

Roasted Beet Crostini

Roasted Beet Crostini
Print Recipe
Roasted Beet Crostini
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 400°F.
  2. Trim greens from beets, reserving stems and greens. Place beets in a baking pan, cover with foil, and roast until very tender when pierced with knife, 45 minutes to 1-1/2 hours, depending on size of beets. Uncover and let cool. Reduce oven temperature to 350°F.
  3. While beets cool, arrange baguette slices in a single layer on a large baking sheet. Bake, turning slices over once halfway through, until toasted but not browned, about 14 minutes.
  4. Thinly slice beet green stems and finely chop leaves; keep stems and leaves separate. Heat 1 tablespoon oil in large skillet over medium heat. Add stems and cook, stirring occasionally, until tender, about 3 minutes. Add remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add greens, vinegar and water and cook, stirring occasionally, until greens are tender and liquid has evaporated, 4-5 minutes. Stir in salt and remove from heat.
  5. Peel cooled beets and cut into 1-inch pieces. Place 3/4 cup beet pieces, goat cheese and pepper in a food processor and puree until smooth (reserve remaining beets for another use).
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe

Sweet Corn and Tomato Salad

Sweet Corn and Tomato Salad
Print Recipe
Sweet Corn and Tomato Salad
Print Recipe
Ingredients
Servings:
Instructions
  1. Bring a large pot of water to boil over high heat. Add corn; cook for 5 minutes; drain. Cool corn to room temperature.
  2. Cut kernels from cobs and place in a large bowl. Add tomatoes, onion, cilantro, oil, and vinegar. Toss lightly until well blended. Season with salt and pepper.
  3. Cover and chill for one hour to overnight.
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe

Maple Glazed Roasted Carrots

Maple Glazed Roasted Carrots
Print Recipe
Maple Glazed Roasted Carrots
Print Recipe
Ingredients
Servings:
Recipe Notes
Share this Recipe
Powered byWP Ultimate Recipe