From the Farm: Recipes

Fire-Roasted Sweet Pepper Bruschetta

FOUND IN: on October 29, 2012

Yield: 15 - 20 bruschetta

This recipe was inspired by my friend, Celia, who is the world's best Italian cook. You can use any large sweet or slightly hot peppers for this dish.

  • 1 baguette, sliced, drizzled with olive oil and toasted
  • 4-6 large peppers, Purple Marconis, sweet red bell peppers, mild Poblanos.
  • 1 Tb. garlic, minced
  • 1/4 cup raisins
  • 1/4 cup pine nuts, toasted
  • 2 Tb. olive oil
  • 1 tsp. white balsamic vinegar, to taste

Place the peppers directly on the flames of an open burner, arranging them so that they are well supported. Using tongs, move the peppers and turn them so that all sides get blackened. As each pepper is done, slide it into a plastic bag and let it sweat. When peppers are cool enough to handle, remove them from the bag and wipe away the blackened skin with a damp paper towel. Some people rinse them, and it is faster, but you lose some flavor that way.

Cut the top and bottom off each pepper. Make one incision down the length of the pepper, open it flat and remove seeds and veins. Slice the peppers into 1/4 inch strips. Place them in a bowl.

Add the garlic, raisins, and pine nuts. Dress with good olive oil and a tiny bit of the balsamic vinegar. Let sit an hour or so, to marry the flavors. Top the toasted bread with the pepper mixture.



From the Farm: Recipes

Black Bean and Quinoa Stuffed Peppers

FOUND IN: Entree on October 28, 2012

Yield: 6 - 8 portions

I used Giant Marconi peppers for this dish. They were beautiful and sweet and I love the whimsical shapes. Because they are long, narrow peppers I took a thin slice off, lengthwise, to open them up. Use a sharp paring knife or a teaspoon to remove the seeds and pulp. Here's the recipe:

6 - 8 large peppers, cut open, seeded and ready to fill

1 cup quinoa, cooked (may substitute rice)

1/2 large onion, diced finely

1 stalk celery, diced

1 Tbsp garlic, minced

1 medium tomato, diced

2 Tbs olive oil

1 can black beans, drained

1 cup corn, cut from the cob (optional)

1/2 cup crumbled feta cheese

fresh parsley or cilantro, minced

Preheat oven to 325. Place prepared peppers in an oblong baking dish. In a saute pan, heat olive oil and add onions, celery, and garlic. Cook until onions are transparent. Add tomatoes and corn (if using). Let this mixture cook until tomatoes are soft. Add black beans and quinoa and season to taste with salt and pepper. Add parsley or cilantro and 2/3 of the crumbled feta. Toss lightly and spoon into peppers. Dress the top with the rest of the feta. Add about 1/4 cup water to the bottom of the baking dish. Cover the dish with foil. Cook for 20 minutes and then uncover and cook until brown (another 5 - 10 minutes). You don't want to cook so long that the peppers collapse.

Options: add some cured or smoked sausage or ham to the mixture. I have used chicken chorizo, which was delicious and savory. For a spicier filling, add some diced hot peppers to the filling.

Note: quinoa is prepared like rice. It needs to be soaked for about 5 minutes, rinsed and drained before cooking. Use 1 1/2 cups liquid to 1 cup quinoa. Cook about 15 minutes and then let sit for 5 minutes.