... good news: you don’t have to!
Hello Farm Share Friends,
I learned this no-peel pepper roasting method from Sally Schneider's The Improvisational Cook. Here's what you do: halve and seed your peppers; then slice into thin strips. Toss with olive oil and season with salt:
Transfer to a parchment-lined sheet pan. Roast at 450ºF for 25-30 minutes or until...
... they look charred at the edges:
You can serve the peppers on their own...
... or chop them up and add them to a salad, as here:
For their versatility, Sally named these strips “magic” peppers. Here are a few other ways she uses them:
in free-form tarts with olives and goat cheese
in pasta with molten mozzarella
in bruschetta with anchovies and ricotta salata
in romesco sauce with almonds and toasted bread
PS: Dinner salads of late have been looking a lot like this, a mix of all the various tomatoes I have on hand, sliced or halved, seasoned with sea salt, dressed with equal parts olive oil and white balsamic vinegar (3 tablespoons each, roughly), showered with fresh basil, dolloped with burrata, and finished with pepper. Is there anything better this time of year?
Week 12 Vegetables
Tomatoes → Tomato Recipes
Head Lettuce & Arugula → Salads
Garlic → Garlic Recipes
Scallions → Scallion Recipes
Peppers → Pepper Recipes
Basil & Cilantro → Herb Recipes
Corn → Corn Recipes
Beets → Beet Recipes
Find recipes for all the vegetables here → Farm Share Vegetables
6 Recipes to Make This Week
The produce in this week’s share is ripe for so many favorite summer recipes, namely this quick fresh tomato-basil sauce (made also with peppers) and this fresh corn polenta with blistered cherry tomatoes and the internet’s favorite baked feta pasta, which is great tossed with roasted spaghetti squash.
Also: check out the Week 8, Week 9, Week 10, and Week 11 posts for more recipe ideas for corn, peppers, tomatoes, and more.
Deborah Madison’s Curried Corn Soup
I look forward to this breakfast all year long: a toasty bagel smeared with cream cheese topped with a thick tomato slice sprinkled with flaky sea salt. Heaven.
Homemade Bruschetta Sauce to toss with…
If you hate the process of cooking and peeling beets, try this Raw Beet Dip with Greek Yogurt:
Homemade Ranch Rip: This would make great use of all of those scallions, perfect for dunking crisp, raw pepper spears into. This dip, incidentally, is a great condiment for all sorts of grilled vegetables, meat, and fish. I always serve it as an appetizer, but I love that it transitions so nicely to the dinner table as it often complements whatever I am serving.
Unrelated to farm share produce but perhaps a solution to a blueberry-surplus “problem” you might be facing: lemon-blueberry muffins. Neighbors dropped off a few quarts of freshly picked blueberries last week, and I made a batch of these muffins to bring camping with us over the weekend — such a treat!
Fellow Farm Sharers: Please share in the comments links to recipes you are loving for your farm share vegetables! Tips, questions, and suggestions are always welcome, too. Enjoy your vegetables! 🥦🥬🥒🌶🌽🥕 See you next week :)
I LOVE this! Peeling peppers is not a favorite task, but how I love roasted peppers!!!
Love your recipes, Ali, BUT also love your salt and EVOO salad dressing idea from Italy - nice break from dressings (and quick)... especially in the summer when the garden is producing and the veggies are so fresh!