Sweet Peppers
Good Humus grows some of the best varieties of peppers
around. We have various colors of Bell Peppers, the incredibly sweet Gypsy
Pepper, and the sweetest of all, the Jimmy Nardello
Chile Verdi
This is from Cuca who works for us; she loves to make this for our worker
lunches that we have together to celebrate our summer birthdays, or just to
have a bit of time together. I think now that the peppers are coming in it
is time for another lunch soon!!!!!
1 tomato
1 onion
4 peppers
Cheese
Sauté your onions and tomato in olive oil until soft. Add sliced peppers and
cook until soft, the grate cheese over the top cover and let melt. Serve
with rice and barbequed beef, or use in tortillas.
Green Bell Pepper Soup
3 green peppers, finely chopped
1 medium onion, finely chopped
2 cloves garlic, finely chopped
¾ Tbsp. flour
4-5 cups vegetable broth
½ cup fresh cream (adjust to taste)
1 Tbsp. lemon juice
1 Tbsp. butter
1 tsp dry mixed herbs
Salt and pepper to taste
Heat butter, add garlic and onions and sauté until soft. Add green peppers,
sauté until soft, 5-6 minutes. Mix in flour and cook 2-3 minutes. Add about
2 cups broth and bring to a boil. Remove from heat and allow to cool down.
Process in a food processor or blender until smooth. Transfer back to pan,
add the rest of the broth, herbs, salt and pepper. Simmer until bubbles
form, mix in cream, lemon juice and adjust seasonings to your taste. Cook
for another 4-5 minutes.
Pasta with Walnuts and
Peppers
2 tablespoons olive oil
4 cloves garlic, sliced
½ cup walnuts, chopped
10 cherry tomatoes
2 medium bell peppers
1 ½ onions sliced
1` ½ cups parsley chopped
3 cups cooked pasta
Heat oil, sauté walnuts and garlic for 5 minutes. Add tomatoes. Put onions
and peppers in a bowl and microwave until tender. Add onion mix to garlic
mixture and add parsley. Stirring well. Cover pasta with sauce and serve.
Garden Gazpacho
Because this soup is served cold, you can make it at least several hours in
advance. Do not serve it straight from the refrigerator; thought-for best
flavors let it sit at room temperature for 20-30 minutes.
3-4 Tomatoes-peeled if desired, cored and quartered or cherry tomatoes
1 medium sweet onion quartered
1 red or green bell pepper seeded and cut into pieces
2-3 large garlic cloves minced
1 cucumber peeled and cut into 8-10 pieces
1-1 /12 tablespoon balsamic vinegar or fresh squeezed lime juice
1 Tablespoon olive oil
½ teaspoon Angostura bitters
½ teaspoon salt
Freshly ground pepper
8-10 fresh basil leaves minced
In a food processor, combine tomatoes, onion, pepper, garlic and cucumber.
Pulse until almost pureed (You should have a few bits of vegetable left)
Stir in 1 tablespoon of vinegar or lime juice, olive oil, bitters, salt,
pepper and basil. Refrigerate for at least 1 hour before serving. Remove
from refrigerator about 20 minutes before serving and taste for seasoning,
adjust with vinegar or lime juice, salt and pepper, serve cold, garnished
with garlic flavored croutons.
fettuccine,
Arugula, and Roasted Peppers
9 oz Green and white Fettuccine, uncooked
2 tsp vegetable or olive oil
½ cup minced shallots
¼ tsp crushed red pepper flakes
3 garlic cloves
4 Red bell peppers, roasted and cut into strips
3 cups arugula leaves, rinsed and chopped
½ tsp dried basil
¼ cup minced parsley
½ cup fresh goat cheese
Cook pasta according to package directions, drain
Heat oil in a large frying pan, Sauté shallots, red pepper flakes and
garlic, about 2 minutes add roasted red peppers and simmer 5 minutes on
medium heat. Add arugula leaves, basil and chopped parsley. Sauté for 2
minutes. Pour sauce over pasta and toss lightly. Add goat cheese and stir
thoroughly. Serve immediately
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