Veronica's Garden

PEPPERS / PEAS / CARROTS

Crispy Italian Fried Potatoes and Peppers

Serves 4-5 side dishes

What you need:

• 1/2 to 3/4 cup canola oil (or enough oil to come up to about 1/4 inch in your skillet)
• 5 large Idaho russet potatoes
• 4 long Italian green peppers (also called Italian frying peppers or Cubanelle peppers) ribs and seeds removed, cut into 1-inch by 2-inch pieces.

          Kosher salt or Sea Salt, to taste

How to:

1. Fill a large bowl halfway with cold water. Peel the potatoes and place them in the water as you go, to prevent discoloration.
2. Slice the potatoes thinly (1/8-1/4 inch thick) and place slices in the bowl of water, as you go. I recommend using a mandolin or a food processor with the slicing blade attachment.Lay an absorbent dish towel on the counter and have another one or two handy. Drain the sliced potato in a mesh strainer and dump them onto a towel. Pat and blot them dry. They will brown better if you get them nice and dry
3. Heat oil in a large skillet (preferably cast iron) over high heat, until hot but not smoking. Add the potato slices and immediately toss them until they’re all coated with oil. Let the potatoes cook, undisturbed, for 3-5 minutes, or until the bottom pieces look brown around the edges. Mound the peppers on top and add a pinch or two of salt. Flip the potatoes over with a spatula, so some raw potatoes and peppers are on the bottom of the skillet. Leave them undisturbed for another 3-5 minutes, until they are nice and brown. Continue to brown and toss potatoes for 5-10 minutes longer, until about half of them are crisp and brown and the rest are soft and creamy.  Serve hot. Season, to taste, with salt.

Rice and Vegetable Stuffed Peppers

Serves 4

What you need:

4 medium bell peppers
1 tsp olive oil
12 cup onion, chopped
1 tsp garlic, minced
1 small zucchini, diced
4 medium size tomatoes, chopped
12 tsp Italian seasoning
1 cup corn, fresh or frozen
2 cups rice, cooked
1/2 Monterey jack cheese, shredded
3/4 cup water
1/2 tsp salt
1/8 tsp black pepper

How to:

Cut tops off peppers just below stems and remove seeds.  Fill 5 qt pot with1 inch of water and insert rack or steamer basket...bring to a boil.  Place peppers, cut side down on rack, cover pot and cook for 4 minutes.  Remove peppers and place cut side up in baking dish.  Heat oil in skillet over medium heat.  Add onion and garlic and saute until onion softens, about 3 minutes.  Stir in zucchini tomatoes, seasoning and salt.  Bring to boil, reduce heat and simmer 2 minutes.  Stir in con..

Heat oven to 375°.  Stir rice and 1/4 cup cheese into remaining veggie mixture.  Spoon into peppers. Loosely cover dish with foil and bake 20 minutes.  Uncover and sprinkle peppers with remaining cheese.  Bake 10 min or longer until hot and cheese is melted.

One Pan Unstuffed Bell Peppers

Serves 4-6

What you need:

2 tbsp olive oil
2 cloves garlic
2 bell peppers, any color
1/2 medium onion
1 lb extra lean ground beef
1 14.5 oz can whole tomatoes
1 14 oz can low-sodium chicken broth
1 8 oz can tomato sauce
1 tsp kosher salt and pepper to taste
1 tsp soy sauce
1 cup of long, uncooked extra long grain rice
1 cup of shredded jack cheese (if preferred for topping)
green onions for garnish

How to:

Dice garlic, 1/2 of a medium onion and two peppers.  Reserve some of the diced peppers to sprinkle on top at end

Saute peppers, onions and garlic in olive oil over medium heat.  Once they have started to soften, increase heat to medium high and add ground beef.  Season with 1 tsp salt and pepper.  Once beef is cooked, add chicken broth, can of whole tomatoes (chopped up), tomato sauce and soy sauce.  Bring mixture to a simmer, then stir in the rice. 

Cover pan and reduce heat to low, cooking for 20-30 minutes or until rice is tender.   After 20 mins, stir pan ocasionally so rice does not stick.

If desired, sprinkle cheese on top, cover pan with lid to melt cheese and garnish with remainder of peppers and green onions

Wild Rice Stuffed Peppers

Serves 4

What you need:

3 small bell peppers cored and halved
2 tbsp olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 medium tomato, diced
2 cups swiss chard or spinach
1 lb ground beef
5 mushrooms, sliced
1/2 cup wild rice blend
1/2 cup chicken stock
1 tsp salt
1 tsp fresh ground black pepper
1/2 tsp garlic powder
1/2 tsp oregano
1/4 tsp cayenne
1/4 tsp chipotle - if desirable

How to:

Preheat oven to 350°.  Place bell peppers on a foil covered baking sheet with skin facing up and bake for 10-15 minutes,.  Remove from oven and flip so that the hollow side is facing up -- place to the side.

Meanwhile, heat olive oil aver medium high heat in large skillet.  Add onion and garlic and cook until the onions begin to brown and soften about 3-5 minutes.  Add the diced tomatoes and cook for another 3 minutes, then add the chicken stock, wild rice, and swiss chard.  Stir and simmer covered about 45 minutes.  Add to skillet mushrooms, ground beef and seasonings.  Cook until pink is gone.

Scoop the mixture into the peppers making sure to fill all the crevices.  Place in oven and bake for another 10-15 minutes.  Remove, cool for a few minutes and enjoy!

FRESH HERB & SNAP PEA SALAD

Serves 4

What you need:

8 oz sugar snap peas, trimmed

2 tbsp sliced almonds

2 tbsp extra virgin olive oil

2 tbsp fruity vinegar, such as raspberry or pomegranate

¼ tsp salt

1/8 tsp fresh ground pepper

4 cups packed mixed lettuces

¼ cup snipped fresh chives

¼ cup chopped tarragon

How to:

Bring medium saucepan of water to boil.  Add snap peas and cook until bight green but still crisp, about 1-2 minutes. Drain and rinse under cold water.

Toast almonds in small dry skilled over med-low heat., stirring constantly until fragrant and lightly browned, 2-4 minutes

Whisk oil, vinegar, salt and pepper in large bowl. Add lettuce, chives, tarragon and peas and toss.  Serve sprinkled with the almonds

SNAP PEA SALAD WITH RADISH & LIME

Serves 4

What you need:

8 oz sugar snap peas, trimmed and halved, about 2 cups

7 oz yellow wax beans, trimmed and cut into 1 inch pieces, about 3 cups

3 tbsp lime juice

2 tsp extra virgin olive oil

½ cup chopped fresh cilantro

¼ tsp salt

Freshly ground pepper to taste

1 bunch radishes, trimmed and thinly sliced , about 10

How to:

Steam peas until crisp tender, about 4-5 minutes.  Transfer to baking sheet lined with paper towel.  Steam wax beans until crisp tender, about 5 minutes.  Transfer them to baking sheet also.   Refrigerate until chilled about 20 minutes. 

Whisk lime juice, oil, cilantro, salt and pepper in large bowl.  Add radishes, peas and beans. Toss to coat. Serve chilled.

ITALIAN ROASTED SNAP PEAS

Serves 4

What you need:

1lb sugar snap peas, trimmed

2 tsp extra virgin olive oil

1 large leek , white part only, halved lengthwise, and washed

½ tsp salt

1 cup cherry tomatoes, halved

1 tsp dried  oregano

How to:

Preheat oven to 425 degrees.  Cut leek halves into 2 inch lengths and then very thinly slice each piece, lengthwise, yielding 2 inch long strips.  Toss leek strips, peas, oil and salt in bowl.  Spread evenly on a baking sheet

Roast for 15 mins…stir in tomatoes, turn to oven and roast until veggies begin to brown, about 10 minutes more.  Toss with oregano and serve.