There may not be prettier peppers than the Carmen Peppers that we untucked in today's CSA share from Wayward Seed Farm. These sweet red peppers look like an elongated version of a bell pepper, and are just as versatile. Mandy decided to use the color and crispy texture to complement a pizza (recipe below).
You'll be able to try the pizza, as well as the wares from Oink, Moo, Cluck for free tonight on The Veranda from 6.30 - 8.30 p.m. We'll also be pouring wine and beer.
Wine Selections:
Hayman & Hill Interchange 2007, Santa Barbara
$2.00/sample, $3.50/glass
This white wine is a blend of Sauvignon Blanc, Chardonnay, Muscat and Riesling (to name just a few) and is stainless steel fermented for freshness (with only a small component barrel fermented) then aged in small French oak for six months for complexity and softness. Bright citrus and mineral acidity give the wine a fresh, clean backbone.
Mommessin Bourgogne Rouge La Clé Saint-Pierre 2006
$2.00/sample, $3.50/glass
Inherited from the Cluny monks who had cleared the land and planted vines on their properties around Mâcon, the House of Mommessin has its origins in southern Burgundy. This Pinot Noir is comprised of grapes from 3 different regions and displays a ruby red color with cherry aromas. Perfectly well-balanced and structured on the palate.
Beers $2.
Goat Cheese Stuffed Red Peppers
from birminghamfoodgirl.wordpress.com
1 cup fresh bread crumbs
1.5-2 oz goat cheese
2 TB. olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 medium red peppers (larger red bell peppers will
require about twice the filling)
Preheat oven to 375 degrees.
Slice peppers in half lengthwise. Remove seeds and ribs. Mix the rest of the ingredients in a small bowl. Stuff each pepper not too tightly, but not too loosely.
Place stuffing side up on a parchment- or aluminum-lined cookie sheet. Roast for about 20 minutes on 375 degrees, or until the stuffing starts to brown.
Slow Cooker Ratatouille
by cherryblossomtable.blogspot.com
2 small onions, thinly sliced
2 medium eggplants, skin on, diced
2 large green bell peppers, seeded, diced
1 medium red pepper, seeded, diced
6 plum-sized tomatoes, quartered
3 garlic cloves, minced
1/4 teas. red pepper flakes
1 teas. salt
1 6-oz. can tomato paste
large handful fresh parsley, chopped
large handful fresh basil, chopped
salt and pepper to taste
Layer ingredients (tossed with the 1 teas. salt) in your crockpot, in the order listed. Then dot the tomato paste on top, and cover. Cook on high for 3-4 hours.
Remove lid and stir to combine. Add fresh parsley and basil, and adjust seasoning with salt and pepper. Serve hot, room temperature, or straight from the fridge.
Mandy’s CSA Summer Pizza
3 onions, julienned
2 orange peppers, diced
3 red peppers, sliced
8 yellow tomatoes, roasted, smashed and drained
4 garlic cloves, shaved
14 inch pizza dough (available at the deli)
2 oz. Silver Goat Herb Chevre
2 TB. butter
olive oil
Preheat oven to 450 degrees.
Toss the peppers, garlic and tomatoes in olive oil and roast for 15 minutes in the oven. Meanwhile caramelize onions with 2 TB. butter. When the roasted vegetables are finished, smash and juice tomato to remove some of the liquid.
Lightly coat pizza dough with olive oil. Spread roasted vegetables and caramelized onion on pizza dough. Top with goat cheese and basil and bake for 12 to 14 minutes. Serve immediately.
Comments