Peppers at the Greenmarket means summer is here. At CFYL, they are one of our favorite summer vegetables, even if technically they are actually fruits! They are super versatile, super nutritious and can be eaten raw, or cooked in salads, used to enhance the flavor of sofritos or easy summer stews, or simply roasted over a burner or broiled to bring out their sweetness. Look and learn!
How to cut a Pepper
Learn all about the different kinds of peppers in the market, while Ann shows you the easiest and best ways to cut them for whatever you’re cooking, whether stews, sautees or stir-fries
Roasting Peppers on The Stovetop
Roasting Peppers makes them sweeter and oh so easy to peel. Look and learn with Ann as she uses the gas burner on her stove top to quickly roast a pepper, along with the best way to peel it afterwards.
In this flavorful version of ratatouille, the favorite French summer vegetable dish, for maximum flavor the veggies are roasted instead of stewed. Although not classic, this way of making ratatouille is very good, easy too. Choose small, firm zucchini and the small, slender Asian eggplants that don’t need to be salted and sweated before cooking. For even cooking, cut the vegetables into similar-sized pieces. Look and learn!
Potato Pepper Stew
When peppers are abundant this easy dish is a great way to use them up. It makes a fragrant stew that is delicious either hot or at room temperature. Serve it as a side with grilled chicken, or just eat it on it’s own with a chunk of good bread and a sharp green salad. For a savory breakfast, break eggs on top of it and bake it in the oven until the eggs are set!
Marinated Tofu and Peppers
Marinated Tofu with Peppers and Onions is a simple sheet pan meal and a way of cooking tofu that makes for a really delicious and easy vegetarian Southwestern style lunch that even meat eaters are guaranteed to enjoy. You can prepare the marinade ahead of time so that if cancer treatment has left you tired out, a good meal is literally just a sheet pan away.