​Click here to read this on the web.​
... don't! This week I'm sharing two methods for roasting peppers, neither of which calls for any steaming or peeling. Hooray 🎉
Welcome to Week 13 of The Farm Share Newsletter!
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| Farm Share Recipes & Tips |
Method One: "Magic" Peppers
I learned this 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
Method Two: 4-Ingredient Balsamic Roasted Mini Peppers
Here's a roasting method to turn to if you have a stash of mini peppers on hand — I wouldn't recommend using this method with larger varieties of peppers (such as bell peppers). The beauty of this recipe is that you don't have to do any prep — no stemming, no seeding, no peeling. You simply dress, roast, and serve.
Into a 9x13-inch roasting pan, toss the peppers with olive oil, balsamic, salt and pepper:
Roast at 450ºF for 15-25 minutes:
I love serving these peppers aside these black lentils, but they're delicious as an appetizer, too:
Farm Share Week 13
- Scallions → Scallion Recipes​
- Head Lettuce → Salads​
- Corn → Corn Recipes​
- Kale → Kale Recipes​
- Swiss Chard → Swiss Chard Recipes​
- Peppers → Pepper Recipes​
- Tomatoes → Tomato Recipes​
- Garlic → How to Roast A Whole Head of Garlic​
- Carrots → Carrot Recipes​
- Parsley → Herb Recipes​
There is some overlap in this week's share with previous weeks, so please see previous newsletters for more recipe ideas. Here's an overview of the previous newsletters:
- ​Week 1: Basil, Salad Dressings, Radishes, Zucchini, Scallions, Greens​
- ​Week 2: Broccoli, Bok Choy, Reviving Greens, Tomato-Basil Sauce​
- ​Week 3: Garlic Scapes, Fried Green Meatless Balls, Cabbage​
- ​Week 4: Snap Peas, Schug, Eggplant, Swiss Chard, Herby Sauces​
- ​Week 5: Salt-Roasted Beets, Zucchini Bread, Banana Bread, Vegetarian Tortilla Casserole​
- ​Week 6: Zucchini Fritters, Crispy Eggplant, Fennel Salad, Pepperonata
- ​Week 7: Poblano Peppers, Potatoes, Simple Cherry Tomato Sauce
- ​Week 8: Blistered Green Beans, Raw Sweet Corn Salad, Twice-Roasted Carrots
- ​Week 9: How to Quick-Pickle Anything, Eggplant Involtini, Green Enchilada Sauce, Corn Pasta, and More​
- ​Week 10: Roasted Eggplant Lasagna, Swiss Chard Fritters, Samin's Corn Soup, Whole Roasted Garlic​
- ​Week 11: Roasted Ratatouille & Oven-Dried Tomatoes​
- ​Week 12: A Tale of Three Gazpachos​
Enjoy your vegetables! 🥦🥬🥒🌶🌽🥕 See you next week :)
PS: Margaret Roach has a great post in which she shares two methods for freezing (a year's worth!) of parsley.
PPS: And it's definitely still ratatouille time, too!
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