Sweet Pepper Salad

Interestingly, this sweet pepper salad calls for fire roasting green rather than the typically sweeter red peppers. The soft texture perfectly compliments warm pita bread while while the tangy preserved lemons give it enough zest to enjoy on its own.

Sweet Pepper Salad

2 tbsp. olive oil

8 green bell peppers

1 cup chopped flat-leaf parsley

1/2 tsp. cumin

1 minced peeled clove garlic

1 minced Preserved Lemon

Salt

1. The recipe called for the peppers to be seared in a cast iron skillet, however doing it over a grill made for a more uniform and easier sear. After all sides are blackened, place peppers in a brown paper bag, close bag, and allow peppers to cool for 20 minutes.

2. Remove skins by rubbing the peppers inside their bag. Then remove seeds and veins and dice into 1'' pieces.

3. Heat 1 tbsp. olive oil in same skillet over low heat. Add peppers, chopped flat-leaf parsley, cumin, garlic, preserved lemon, and salt.

4. Cook about 15 minutes or until the juices evaporate.
5. Cool and serve.

Beet and Walnut Salad

This roasted beet and walnut salad was a surprise hit with a slightly sweet flavor enhanced by the crunch of the nuts and the tang of blue cheese. The kids poked at it suspiciously while the adults went back for seconds and thirds. It's the perfect chilled accompaniment to the warm dishes sharing the plate. Just remember to serve with the blue cheese...it wasn't until we were putting the few left overs back in the fridge did we realize we forgot the wedge in there!! And after Anne specifically hunted the cheese shelf for non-crumbly blue cheese for the perfect wedge.

Anne found these beautiful beets at the local food co-op, but this time of year, Farmers Markets are filled with these little gems that are all too often only served pickled.

Roasted Beet and Walnut Salad

INGREDIENTS
2 garlic cloves, peeled and minced
4 tbsp. red wine vinegar
4 tbsp. walnut oil
12 medium cooled Roasted Beets, peeled and cubed
¼ cup chopped toasted walnuts
Salt and freshly ground black pepper
wedges of blue cheese



INSTRUCTIONS

1. Put garlic, vinegar, walnut oil, beets, walnuts, and salt and pepper to taste into a bowl and toss well. (Anne roasted the beets the evening before to ensure they were cooled in time)
2. Serve with wedges of blue cheese on the side.

 

Shredded Brussels Sprouts and Kale Salad

The whole group is a fan of Brussels sprouts and kale in general, especially this time of year when both are in large supply at Farmers Markets. This dish, however, was a surprise. Typically, we roast, bake, or even grill the little green cabbages  I did a double take when I realized they were thinly sliced and raw. It's a simple recipe that highlights the slightly bitter kale and the crunch of the Brussels sprouts. Jen used less kale than the recipe calls for to even out the Brussels sprouts to kale ratio.

Shredded Brussels Sprouts and Kale Salad Recipe

INGREDIENTS

1 lb. Brussels sprouts
1 bunch kale, stems removed and finely chopped
2 tbsp. whole-grain mustard
4 tbsp. fresh lemon juice
½ cup extra-virgin olive oil
Kosher salt and fresh-ground black pepper


INSTRUCTIONS

1. Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don't have a food processor, you can slice the sprouts using a mandolin.)

2. In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the kale and shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper.