Peppers

Full Sun Farm carrots and beets
She is from the Dominican Republic. Serves up to 8 This dish is served chilled. 2 pounds carrots, peeled 3 green bell peppers, cut into one inch squares 3 yellow onions, cut into one inch wedges ¾ cup cider vinegar ¾ cup sugar 1 cup tomato puree 1 tsb. Mustard […]

JULIA ALVAREZ’S SWEET AND SOUR CARROTS

peppers
Essentials of Classic Italian Cooking by Marcella Hazan. If you were to have one Italian cookbook, this is it. She spread the word on what Italian really is. I go to this book over and over. Serves 4 Note these peppers are peeled rather than roasted. When roasted, peppers become […]

ROASTED PEPPER SAUCE WITH GARLIC AND BASIL

This is from Vanessa’s mom, Kathleen Campbell. 2 pounds of tomatoes – no need to peel, just core ½ green pepper ½ cucumber, peeled 1 garlic clove, crushed 1 or 2 tbsp. sherry vinegar 1 tsp. salt In a blender or food processor blend all the ingredients and add ¼ […]

GAZPACHO

Alice B. Toklas Cook Book Although she was better known for other ingredients used in her recipes, Alice shares this Spanish dish with us. She is a historically interesting person and her life is worth checking into. 4 cups of broth of your choice, cooked with 2 cloves of garlic […]

Gazpacho of Malaga

from The Victory Garden Cookbook 4 large ripe tomatoes 2 1/2 cukes 1 large green pepper 10-12 green onions (sometimes I’ll sub mild red onions) 1-2 cloves garlic Salt 1/4 cup red wine vinegar 1/3 cup olive oil 3 cups tomato juice 1-11/2 cups water hot pepper sauce worcestershire sauce […]

Gazpacho

(Serves 4) Ingredients: 1 whole cilantro root, with leaves and stems attached 4 cobs sweet corn 1 oz butter 2 red bell peppers, diced 1 small onion, finely chopped 1 small red chili, finely chopped 1 tablespoon all-purpose flour 2 cups vegetable stock ½ cup whipping cream Directions: 1. Pick […]

Chili, Corn, and Bell Pepper Soup