Gardening Articles: Health :: Cooking

Growing and Grilling Peppers (page 3 of 4)

by Renee Shepherd

Roasted Pepper and Black Bean Salad

1-1/4 cups dry black beans or 3 cups cooked black beans
Salt and freshly ground pepper
4 long Italian-style sweet peppers (2 red and 2 yellow), halved lengthwise, seeds and stems removed

Dressing
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1 teaspoon granulated sugar
1 large clove garlic, minced
1/3 cup olive oil
Salt and freshly ground pepper
1/3 cup chopped fresh basil
4 scallions, chopped
1/3 cup chopped fresh cilantro (optional)

If using dry beans, rinse well, drain, and add water to cover by 3 inches. Bring to a boil, turn off heat, cover, and let soak for 1 hour. Drain and rinse. Place soaked beans in a deep pot, and add fresh water to cover by 3 inches. Bring to a boil, then loosely cover pot and simmer until tender but not mushy, about 1 hour. Season to taste with salt and black pepper.

Preheat oven to 450° F. Place peppers on broiling pan 3 inches from heat. Turn frequently until skins are blackened. Cool in a paper bag, then rub off the charred skin with paper towels. Cut into 1-inch squares, and place in serving bowl with beans. Combine dressing ingredients thoroughly, and toss with beans and peppers. Garnish with scallions and cilantro. Serves 6 to 8.

Grilled Peppers with Anchovies, Garlic, and Basil

2 large sweet peppers (red and yellow)
1 tablespoon extra-virgin olive oil
1 can (2 oz.) anchovies, drained and coarsely chopped
6 cloves garlic, minced
2 tablespoons balsamic vinegar
1/2 cup chopped fresh Italian parsley
1/2 cup chopped fresh basil

Preheat grill so coals are medium-hot and covered with white ash. Remove seeds and ribs from peppers, and slice lengthwise into 1-inch strips. Brush strips with olive oil, and grill until slightly charred and tender, 5 to 7 minutes. Set aside. In a frying pan, heat olive oil. Add anchovies and garlic; cook over low to medium heat, stirring, until the anchovies melt and garlic is fragrant, 2 to 3 minutes. Stir in balsamic vinegar, parsley, and basil. Arrange pepper strips on a serving platter, and spoon the sauce over them. Serve with crusty bread. Serves 4.

Green Chilie Pepper Pesto

This unusual dip for vegetables or chips keeps 'em coming back for more!

6 mild chilie peppers, such as 'Anaheim' or 'Poblano', roasted, peeled, and seeded
1 'Jalapeno' chilie, stemmed and seeded
2 cloves garlic
2 tablespoons fresh chopped parsley
3 tablespoons fresh cilantro leaves
1/2 cup toasted pine nuts or chopped almonds
1 cup freshly grated Parmesan or Asiago cheese
1-1/2 teaspoons fresh lemon juice
2 to 3 tablespoons olive oil
Salt and freshly ground pepper

In a food processor or blender, combine chilies, garlic, parsley, cilantro, nuts, cheese, and lemon juice. Puree, adding olive oil to make a smooth, thick paste. Season to taste with salt and black pepper. Serves 6 to 8.

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