Tag Archives: feta

Roasted Sweet Pepper Spread

31 Jul

This recipe turns this weeks abundance of peppers into a household favorite that can be used to compliment sandwiches or as a snack dip!

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INGREDIENTS

1 pound sweet peppers

4 garlic cloves, roasted or sautéed

2 teaspoons lemon juice

3 tablespoons fresh basil, chopped

1/2 pound feta cheese, optional (can be replaced with additional 1/8 cup olive oil)

1/4 teaspoon red pepper flakes, if desired

1/4 cup olive oil

HOW TO

  1. Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. Place aside to cool for about 15 minutes. Peel charred material, stems, and seeds from peppers and coarsely chop.
  2. Add garlic and peppers to a food processor and process until smooth. Add feta if desired.
  3. While processor is running, add olive oil, lemon juice, basil, pepper flakes and 1/2 teaspoon of salt. Process until smooth.
  4. Use immediately or cool in refrigerator for later use.

FOOD FACT: It’s best to wrap peppers in paper bags and store in the refrigerator to keep their freshness.

Playing with Purslane

17 Jul

SUMMER SQUASH AND PURSLANE PASTA

We’re getting experimental this week with a less know ingredient called Purslane. Purslane is a succulent, weedy looking plant with a mild sweet and sour flavor.  Its easily tossed into a number of vegetable recipes and salads.  Follow this recipe for a healthy and satisfying use of this ingredient.

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INGREDIENTS

1 bunch of purslane, chopped with stems into 1/4″ pieces

1 cup summer squash or zucchini, shaved into slices (using a potato peeler)

cooked pasta of your choosing

1/2 cup of green onion, minced

desired amount of crumbled feta cheese

White wine vinegar to taste

olive oil

1 clove of garlic, diced and sautéed if desired

1 pinch of paprika

Kosher salt and crushed black pepper

ASSEMBLY

  1. Saute the squash with olive oil, paprika, salt and pepper.
  2. In a sealable jar or tupperware add 4 parts olive oil, 3 parts vinegar, salt, pepper, garlic and shake until well mixed.
  3. Add purslane, squash, onion, feta, dressing, and any additional salt, pepper or other seasonings to taste. Toss together and enjoy!

FOOD FACT: Purslane was used historically by Europeans to treat arthritis and inflammation, improving circulatory and respiratory function.