Sweet Peppers

• 3 tablespoons olive oil
• 1 cup onion, thinly sliced
• 2-3 cups red or other ripe colored bell/sweet pepper, seeded and thinly sliced
• 3 garlic cloves, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ground cayenne, to taste
• 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped OR use fresh tomatoes, chopped
• salt and pepper, to taste
• 5-8 ounces feta, crumbled
• 6-8 large eggs
• cilantro, optional

You can make this casserole with any kind of pepper, from sweet red or green bell to sweet Italian frying, to poblanos, or any combination depending on preference and taste.  I like this recipe because it is so easy to make a full meal!

• Broccoli, cut into florets
• Red sweet peppers, cut into long strips
• Olive oil
• Salt and pepper, to taste
• Garlic, minced to taste

Put broccoli and peppers into a bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine well. Lay on a cookie sheet and roast at 400 degrees, turning halfway through, until almost tender, approx 15-25 min. Add garlic, toss, and roast another 5-10 min. Serve hot or cold as a salad.
 

This is so easy and delicious!  I serve it with haddock and it goes so well.  Beware, the juices are worthy of licking the plate!  ;)

This makes about a quart. 

• 2 cups thinly sliced sweet peppers (red, yellow, orange, green, or a combo)
• 1 cup thinly sliced onion (any color)
• 1 clove minced garlic
• 1-2 hot peppers minced (to taste, optional)
• 2 TSP salt

Combine all of the ingredients in a bowl. Stir occasionally over the next 30 minutes to let the juices release. Put into quart jar with lid. Let sit on counter at room temperature to ferment for approximately 2-5 days. Taste to see how you like it! Store in the refrigerator and enjoy! 

1 large or 2 medium heads broccoli, cut into florets
cooking oil
2 sweet peppers, green or red, julienned
1 clove garlic, minced or to taste
salt and pepper to taste
1-2 TBLS fresh oregano, minced or 1 tsp dried
1 cup chopped tomatoes
Parmesan cheese, grated to taste

Cooking oil
1 small onion, chopped or sliced
2 green peppers, cored, seeded and sliced
1 medium zucchini/summer squash, sliced thinly
1-2 TBLS fresh oregano, minced
fresh hot pepper, minced to taste
1 clove garlic, minced or to taste
½-1 tsp ground cumin, to taste
Salt and pepper to taste

Heat oil in skillet on medium-high.  Add onions, peppers, and zukes.  Stir-fry 5-10 min, until desired tenderness.  Add spices to taste. Stir 1-2 more min.

This is a variation on a roasted tomato soup that our employee Sara makes where I added roasted peppers.  Delicious and only possible at the peak of pepper season on the farm!  Get ready to fire up your roaster (aka your oven) :)

This recipe is a delicious one skillet meal for a lazy morning.  It is really, really good.  We topped ours with a dollop of sour cream and had it with tortillas.  Try it!

½ tsp cumin seeds
¼+/- cup cooking oil
1 medium-large onion, sliced
3 sweet peppers, green or ripe, sliced
1 teaspoon+ honey/other sweetener
1 bay leaf
½ tsp dried thyme
1 bunch cilantro, chopped
2+ cups chopped tomatoes
Salt, pepper, and cayenne pepper to taste
6-8 eggs

Great seasonal salad that I made with some local apples from the Common Ground Fair for lunch yesterday and was a hit!

1 large green pepper, thinly sliced
2 medium apples, peeled and thinly sliced
handful of raisins or dried currants

Combine all ingredients and pour over the following dressing:

½ cup plain yogurt
2-3 teaspoons maple syrup
2 tablespoons lemon juice
Salt to taste