December 22, 2006, Newsletter Issue #44: Roasted Peppers, Goat Cheese, and Sauteed Broccoli

Tip of the Week

You can roast bell peppers over the grill turning them frequently with tongs to allow the skins to blister and blacken. Here's how.

When the peppers are charred, remove them from the fire, place for 15 minutes in a plastic bag and loosely tie. Remove from bag and peel off the skins. Remove the core and seeds and cut into strips.

Find an illustrated, step by step instruction on roasting the peppers at allrecipes.com

Roasted peppers are very good on their own or in recipes likes the following:

Roasted Red Peppers with Goat Cheese.

Ingredients

7 roasted red peppers
2 oz prosciutto, very thinly sliced
8 fresh basil leaves
3.5 oz mild, firm goat cheese
1 tsp dried Italian herbs


Instructions

Lay roasted peppers skin side down. Evenly crumble the goat cheese, basil leaves, and the prosciutto over the peppers. Sprinkle with Italian herbs. Serve with sauteed broccoli:

Sauteed Broccoli

1/4 c. olive oil
1 clove garlic
1/2 diced onion
2 pkgs. frozen broccoli spears
Pinch of basil and oregano
Parmesan cheese to taste

Saute garlic and onion in olive oil until lightly browned. Add frozen broccoli spears, basil and oregano. Stir occasionally on low heat until broccoli is tender. Add a dash more olive oil if needed. Season with Parmesan cheese.

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