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Ingredients
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Ingredients
2 medium sweet red peppers 2 medium sweet yellow peppers 1 jar (14 ounces) pizza sauce or pasta sauce, divided 1 pound uncooked bulk pork sausage 3/4 cup uncooked instant rice 1 small onion, chopped 1 small tomato, seeded and chopped 1/2 cup crumbled blue cheese 1 large egg, lightly beaten 2 tablespoons chopped ripe olives 1-1/2 teaspoons dried parsley flakes 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning 1/4 to 1/2 teaspoon crushed red pepper flakes, optional Crumbled blue cheese, optional Directions
 16 servings
Ingredients 5 medium Vidalia onions, cut into 8 pieces (about 6.5 cups) 3 tablespoons olive oil, or just enough to sauté 6 large garlic cloves, minced ½ cup dry white wine (careful of choice of sweetness depending on peppers and onions) 9 lbs. red bell peppers, cut into 1“ pieces (about 17.5 cups) 4 cups chicken broth or water Garnish optional: dollop of sour cream or yogurt and chopped fresh chives or other herb Directions
 adapted by Kay Carroll Makes approximately 3 cups
2 cups fresh blueberries, washed ½ to ¾ yellow bell pepper, diced ¼ red onion, diced 1 medium jalapeno, diced ¼ cup freshly shredded cilantro 1 tablespoon good green olive oil Sea salt to taste Juice of 2 medium limes
 Ardian Gill Serves: 6
3 large bell peppers 3 tablespoons olive oil 2 large onions, sliced 6 large garlic cloves, chopped 3 medium tomatoes, peeled, seeded, sliced ¼ teaspoon cayenne pepper 10 large eggs 7 tablespoons butter 1/3 cup thinly sliced fresh basil 6 ounces thickly sliced ham, cut crosswise into strips Country-style bread slices toasted
 Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving! Ingredients: For the chili mixture 2 tablespoons cooking oil 3 pounds ground beef 1 ½ teaspoons salt ½ teaspoon black pepper ½ teaspoon white or cayenne pepper ½ teaspoon turmeric ½ teaspoon curry powder 1 tablespoon chili powder 3 tablespoons steak sauce (or soy sauce) 2 tablespoons Worcestershire sauce 3 ½ cups diced tomatoes 1 cup ketchup 2 cups tomato sauce 1 ½ cups tomato paste 1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste. For the roux mixture 2 tablespoons butter 1 tablespoon olive oil 2 tablespoons flour 3 stalks celery, diced 2 bell peppers, diced (this used red and yellow jarred roasted peppers) 1 white onion, diced 2 shallots, diced ( this used an additional onion instead) 3 cloves garlic, finely diced Cooking Instructions :1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef. 2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes. 3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Continue to whisk until the mixture reaches a dark brown color. 4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine. 5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste. 6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!  Serves 4
2 medium eggplant 12 oz. chopped pancetta 1 small clove of garlic, pressed or minced 1 leek, white part only, halved and thinly sliced ½ cup bell peppers, diced 1 cup tomatoes, diced ½ cup dry white wine 1 cup shredded cheddar cheese 3 tablespoons shredded parsley
1 lb. sweet Italian sausage, casings removed 1½ cups shredded mozzarella cheese 2 to 3 shallots, minced 2 medium cloves garlic, minced or pressed ½ bell pepper, diced 15 to 20 shredded basil leaves, or 6 tablespoons basil sprouts ½ cup chicken broth or dry white wine 6 small sprigs of basil or a few sprouts for garnish
 Serves: 4
2 tablespoons good green olive oil 20-24 extra-large shrimp, shelled 3 cloves garlic, minced or pressed 4 tablespoons diced peppers, use the most colorful ones you can find ¼ cup white wine or chicken broth 2 tablespoons lime juice 4 small to medium zucchini, spiralized into zoodles 1 teaspoon lime zest 4 tablespoons shredded cilantro, divided Salt and pepper to taste
 Serves: 2 to 3
1 large eggplant, sliced thickly and vertically Spray olive oil 2 -3 large ripe tomatoes, sliced thickly ¾ lb. crumbled feta cheese 1 small red bell pepper, chopped and pureéd 1 cup diced tomato ⅓ cup shredded mint
 Serves 4
16 to 24 oz. raw chicken, shrimp or pork, chopped 3 medium zucchini and or yellow squash, spiralized 2 tablespoons olive oil 1 large clove of garlic, pressed 1 small red bell pepper, julienned 1 cup dry white wine, divided 2 tablespoons brown sugar 3 tablespoons Asian Chili sauce 2 tablespoons low sodium soy sauce ½ cup shredded cilantro, divided 3 scallions, sliced on the diagonal ½ cup bean sprouts ½ cup pea shoots ¼ cup crushed peanuts 4 wedges of fresh lime
 Ingredients
1. In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs. 2. Just before serving, drizzle dressing over salad; toss gently to coat.  Serves: 4
4 medium bell peppers, tops removed, cored and de-seeded 1 cup cooked farro, prepared according to packager* 2 small to medium leeks, thinly sliced and minced ½ cup shredded parsley 2 tablespoons butter ¼ cup white wine 3 tablespoons shredded cheese (Fontina, Swiss, Monterey Jack, etc) Salt & freshly ground black pepper to taste
*I prefer to cook farro in chicken broth rather than water.  Serves: 6
5 large ears fresh sweet corn, shucked 2 tablespoons brown sugar 1 cup cider vinegar ⅔ cup water 2 small cloves garlic ½ teaspoon cumin powder 2 teaspoons Dijon mustard 1 to 1½ cups diced red bell peppers 1 medium jalapeno pepper, minced ½ cup scallion whites, minced Optional garnish: 3 tablespoons cilantro leaves
Note: May be stored for up to a week.  Serves: 6
¾ lb. jicama, peeled, then cubed 1⁄2 red bell pepper, finely diced 1⁄2 green bell pepper, finely diced 1⁄2 orange bell pepper, finely diced ½ purple bell pepper, finely diced 1/2 cup chopped red onion 1⁄2 large zucchini, sliced into rounds and quartered 1 navel de-zested orange,peeled, then divided into chunks 1⁄2 cup chopped fresh cilantro 1⁄3 cup lime juice 1⁄3 cup good green olive oil Zest of one naval orange 1 pinch cayenne pepper 1 pinch paprika ½ teaspoon kosher salt
Recipe by Anna Gill
Serves: 8 to 10 1 lb. Tricolor Rotini 1¼ cup low fat mayonnaise ⅓ cup red wine vinegar 1 cup celery, diced ½ cup red & green bell pepper, diced ½ cup shallots, finely minced 4 strips turkey bacon, cooked crisp and crumbled Freshly ground pepper and salt to taste 1. Cook the rotini according to the package directions, drain and set aside to cool a bit. 2. In a large bowl, mix the mayonnaise and the vinegar together, blending them well. 3. Add all the remaining ingredients to the bowl and mix well. 4. Finally add the cooked macaroni and gently fold it into the mayonnaise mixture until all the macaroni is coated with mixture. 5. Let the salad sit for at least a few hours before serving for the flavors to meld. Recipe by Anna Gill
6 large yellow bell peppers 2 tablespoons sweet butter 1 large red onion, diced 2 medium leeks, white only, sliced horizontally ½ teaspoon sea salt 5 to 10 coarse grinds of fresh black pepper 3 small white potatoes, peeled and diced 6 cups broth* 2 to 3 tablespoons of fresh chives, minced OR a 3 tablespoons of basil or cilantro pesto 1. Roast the whole peppers either under the broiler or on the stovetop flame until the skin is well charred, approximately 5 to 10 minutes. Place the peppers in a plastic bag and seal for about 10 minutes. Rubbing with your fingers, peel the blistered skin off the peppers. Core, de-seed and chop the peppers and set them aside. 2. Place the butter in a good size pot and melt it over low heat. 3. Add the onions, leeks, salt, black pepper and sauté until the vegetables are soft, about 10 to 15 minutes. 4. Add the potatoes and the roasted peppers to the soup pot. Add the broth and bring the mixture to a low, but constant simmer (uncovered) until all the vegetables, especially the potatoes, are cooked through and tender, about 30 minutes. 5. Remove from heat and let come to room temperature. 6. Puree in a blender, in small batches of 2 to 3 cups at a time. Chill. 7. When ready to serve, spoon into serving bowls and either sprinkle with the fresh chives or swirl a teaspoon of pesto into the middle of each bowl.  Recipe by Anna Gill
Makes about 2 cups 3 ears un-husked corn 1 tablespoon light olive oil ½ cup red bell pepper, charred and diced 2 medium jalepeño peppers, about 3 inches long each, seeded, deveined and diced 3 large ripe but firm tomatoes, diced 1 clove garlic, minced or pressed 2 tablespoons cilantro, minced Salt to taste 1. Preheat oven to 500 degrees. 2. Place the un-husked ears of corn on the oven rack and roast for about 5 minutes. 3. Remove and let come to room temperature. 4. Remove the husks, brush with the oil and broil or grill for about 5 minutes. 5. Scrape the kernels from the cob into a bowl. Don’t cut into the woody part of the ear. 6. Mix with the remaining ingredients and let the flavors meld for at least an hour. 7. Serve. Recipe by Kay Carroll Serves 6 3 Tablespoons canola or grapeseed oil 1 rutabaga diced (or large kohlrabi or turnip) 3 carrots, diced 2 stalks celery, diced 1 green bell pepper, seeded and diced 2 tomatoes diced 40 oz. vegetable (or chicken) stock 6 large apples – on the tart side, like Granny Smith 3 Tablepoons instant mashed potatoes (or equivalent amount of another broth thickener – e.g., flour, tapioca) 2-3 Tablespoons lemon juice Hot sauce to taste Salt and pepper to taste Optional: Add a protein for a main meal entrée – e.g., kielbasa, sausage, white beans, tofu. 1. Heat the oil in a large saucepan. Add the rutabaga, carrots, cleery, green peper and tomatoes. Sautee for 5-6 minutes until just soft. 2. Pour in the stock and bring to a boil. Lower the heat and simmer for about 45 minutes. 3. Meanwhile, peel and core the apples and chop in small dice. Add to saucepan after 45 minute simmer. Simmer for additional 15 minutes. 4. In a bowl, mix together the thickener and some of the broth from the saucepan. Add lemon juice to taste. Slowly pour mixture into the soup, stir well, and bring to a boil. Reduce heat and simmer for 2 minutes. 5. Add hot sauce, salt and pepper to taste. Simmer an additional 2 minutes. 6. Serve with crusty bread.  Recipe by Anna Gill
6 yellow, orange and or red bell peppers * 1 large red onion, diced 2 cloves garlic, minced or pressed 2 tablespoons good green olive oil, plus 1 tablespoon for finish 8 tomatoes, coarsely chopped ¼ cup fresh basil, finely shredded 1. Cut peppers into approximately 1” by 1” pieces. (Don’t get carried away, nobody at the table is going to have a tape measure.) 2. Add 2 tablespoons of oil to a large pan over medium heat. Add the onions and garlic and sauté for about 2 minutes. 3. Layer the cut peppers on top of the garlic and onion mixture. 4. Then add the tomatoes in another layer on top of the peppers. Cover tightly and cook over medium to low heat for 10 to 15 minutes, until just soft. 5. Remove the cover and stir the mixture gently. Continue to cook uncovered for an additional 10 to 15 minutes until all the veggies are soft and the liquid is absorbed. 6. Remove the pan from the heat. Stir in the remaining tablespoon of olive oil. Season with salt and pepper. 7. Transfer to a serving bowl and sprinkle with the basil. Serves: 4
For the vinaigrette: ¼ cup good-quality white wine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey ½ teaspoon kosher salt ½ cup good green olive oil 2 tablespoons extra-virgin olive oil Freshly ground black pepper For the salad: Olive oil cooking spray 2 cups cubed Italian or peasant bread 2 large ripe tomatoes ½ green bell pepper, seeded and sliced into ½ inch slices ½ yellow bell pepper, seeded and sliced into ½ inch slices ½ small red onion, thinly sliced 1 to 2 cups fresh salad greens 20 to 30 basil leaves shredded 1 tablespoon capers, drained Salt & pepper to taste For the vinaigrette: 1. In a blender or a mini processor, pulse the white wine vinegar, Dijon mustard, honey and the kosher salt until they are well blended. 2. With motor running, slowly add oil. Season to taste with salt and freshly ground black pepper and set aside. For the salad: 1. Turn on the oven broiler and place the top rack at least 10 inches from the flame or heating element. 2. Spread the cubed bread out on a cookie sheet and spray very lightly with the vegetable oil spray. 3. Lightly toast the bread under the broiler, watching carefully. 4. Turn the bread cubes, spray again, even more lightly and return the cookie sheet to the oven/broiler. When both sides are a light golden brown, remove from the oven and let come to room temperature. 5. In a large bowl, mix the salt tomatoes, cucumber, green and yellow peppers, red onion, basil, and capers. Add the bread cubes and toss with the half the vinaigrette. Tasting as you go, season with salt and pepper (the capers will add a certain amount of saltiness). Allow the salad to sit for about half an hour for the flavors to blend. 6. Portion the salad greens out onto four plates and top with the bread and tomato mixture. 7. Serve the salad with the remaining vinaigrette on the side. |