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Ingredients: 3 Red peppers 1 Pound(s) Asparagus 3 Tablespoon(s) Lemon juice, fresh 2 Garlic cloves, minced or put through a press 1/2 Teaspoon(s) Coarse salt 1 Bunch basil 1 Pound(s) Fresh peas, shelled OR 1 Cup(s) Thawed frozen peas 1/2 Pound(s) Spinach pasta 1/2 Cup(s) Chopped fresh parsley, pref. Italian flat-leaf Directions: (From "Mediterranean Light" by Martha Rose Shulman, Bantam). Roast 2 of the red peppers, either under a broiler or above a burner flame, turning until all sides are charred. Remove from the heat and place in a paper bag or damp towel. Allow to cool. Meanwhile, cut off the tips of the asparagus, about 2" from the top. Trim off the tough base of the asparagus and cut the remaining stalks into pieces about 1/2" long. Keep the tops separate from the stalks. cut the remaining red pepper into thin lengthwise strips and cut these strips in half or into thirds. When the roasted peppers are cool enough to handle, remove the skins and pat dry. Remove the stems, seeds and membranes and cut into thin strips. Place in a bowl and toss with 1 tablespoon of the olive oil, 1 of the garlic cloves, the coarse salt, and 8 large leaves basil, cut into slivers. Toss together, cover, and refrigerate for at least 1 hour. Mince the remaining basil. Steam the peas, asparagus tips, and asparagus stalks separately, just until crisp-tender, about 5 minutes for the asparagus, 5-10 minutes for the peas. Refresh under cold water. Bring a large pot of water to a boil, add salt, and cook the pasta al dente. Drain and toss with the remaining olive oli, which you have mixed with the remaining garlic clove. Refrigerate until shortly before ready to serve or leave at room temperature if serving soon. Shortly before serving, toss the pasta with the steamed peas, asparagus stalks, sliced raw pepper, minced basil, parsley, Parmesan and salt and pepper to taste. Serve on individual plates and top each portion with a spoonful of roasted red peppers. Place spears of asparagus and a few radishes on the side and serve. Nutritional analysis per serving: 189 calories; 8.6 grams total fat; (2.2 grams saturated fat); 7.7 grams protein; 19.1 grams carbohydrates; 5.3 milligrams cholesterol; 157.6 milligrams sodium.
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Grind a bit of pepper into Windsor's penne with sausage and peppers Heat one tablespoon of the olive oil in a frying pan and add the sausage, squeezed out of its casing and into the pan. Saute sausage, breaking it up, until brown, about 3 minutes. Remove sausage with a slotted spoon and discard fat. Pour the remaining o Tempeh stuffed peppers Saute onion briefly in oil in a large, heavy, oven-prof 4 quart pot. Ad garlic if desiredl Add chopped tomaoto and tomato puree. Add sauerkraut. Stir, cover then simmer on low heat 5-10 minutes. Cut the cap off the vell peppers. Scoop out the i Roasted pear salad Preheat the oven to 550F degrees. In a large bowl, mix the butter, honey, and cinnamon. Add the pears and toss well. Spread the pear mixture on a baking sheet and roast in the oven for 20 minutes, toss them once halfway through. In the same bowl Roasted vegetable spread Kosher salt Freshly ground black pepper Challah, foccacia, or pita bread, for serving Preheat oven to 400 degrees F. 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Combine p Roasted pumpkin seeds Preheat oven to 300 F. While it's O.K. to leave some strings and pulp on your seeds (it adds flavor), clean off any major chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Spread pumpkin seeds in a sing Stuffed green peppers (oven bag) Preheat oven to 350 degrees.Place large size (14 X 20") oven cooking bag in 12 X 8 X 2 baking dish.In small bowl,combine flour, tomato paste,water and sugar.Reserve 1/3 cup tomato sauce for meat mixture;pour remaining sauce into bag.Brown gro Roasted potato and fennel hash Preheat oven to 425 degrees. Spread the potato slices in a single layer on 2 lightly oiled baking sheets. Drizzle the olive oil over the potatoes and season with salt and freshly ground pepper. Roast for about 45 mintues, turning occasionally, until br Roasted and smoked sweet onions Create a 10x14" roasting pan with at least 2 layers of heavy-duty aluminimum foil by bending the edges up into 2" high sides and crimping the corners to hold them in place. Lay the onions in the pan, cut-side up. Combine the olive oil, v Stuffed peppers (vegetarian) Preheat oven to 375F . Cut top off peppers. Place in microwavable dish with a small amount of water. Cover and microwave for 6-7 minutes until slightly softened. Saute onion, garlic, peppers and mushrooms. Add rest of ingredients and stuff into peppers Asparagus & chicken pasta Cook pasta in a large pot of salted boiling water until ad dente, about 8 min. Meanwhile, snap off and discard woody ends of asparagus. Then, slice spears into 2 inch pieces. Set aside to add to pasta during last 3 min. of cooking. Meanwhil Pot-roasted turkey In a large frying pan, heat oil over mediium-high heat. 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