Green Peppers

Escalivada (Catalan Roast Vegetables)

I am in love!

I want to put these vegetables on everything! And yes, we were continuing our Spanish theme from Passover.

It was so simple. Rub on some oil, sprinkle with salt, wrap in aluminum foil, then bake. Unwrap, peel, chop and sprinkle with olive oil, salt and sherry vinegar. And, ta da! A bowl full of deliciousness!

I had made a stuffed sourdough flatbread- what a perfect base for the vegetables, and a fabulous lunch (or breakfast).

Escalivada (Catalan Roast Vegetables)

from Food 52

2 bell peppers (preferably one red and one yellow)
1 medium eggplant
1 small onion
Olive oil (about 1/2 cup or so)
Sherry vinegar
Bread, for serving


Preheat the oven to 350° F.

Wash and dry the vegetables, rub them with olive oil, sprinkle them with a few pinches of salt, and wrap them in foil. Place on a baking sheet, and roast for 2 hours.

Remove from the oven and let cool.

Peel the skins off of the eggplant and the peppers. Slice the vegetables into 1/2- to 1-inch slices.

Add a pinch of salt, drizzle generously with oil, and add a splash of sherry vinegar — start with a teaspoon or two, taste, and adjust to your liking.

Serve with bread, cheese, meat, fish, eggs, or just eat them!

Serves 4-6 as an appetizer or part of a lunch.

Categories: Eggplant, Green Peppers, Kosher, Passover, Recipe, Vegetarian | Leave a comment


There is a middle eastern restaurant near my daughter’s university…Ali Baba in Newark, DE. It is one of my favorite places to eat. They have many delicious dishes, but somehow, whenever I go there I have to order the fattoush.  Fattoush is a middle eastern bread salad, and I think I am addicted to it.


I am not sure if I have mentioned it, but this has not been a great summer for my tomatoes.  Good ones have been few and far betwen, but I finally have a few good ones on the counter.


I also happened to have some pita bread and one last cucumber from our garden. Time for me to do my own riff on fattoush!


I had a lot of lima beans in the fridge that needed to be used.  I realized that roasted lima beans would go wonderfully on top of the salad.


I used a “dressing” similar to one I use for a Persian tomato-cucumber salad, toasted pita and roasted lima beans – a fattoush with my own twist. And it was both yummy and satisfying.  I am quite proud of this one!



2 large tomatoes, chopped (from the garden)

1 large green pepper, chopped

1 or 2 cucumbers, sliced and/or chopped (from both mine and a friend’s gardens)

2 or 3 green onions, sliced

2 pitas, toasted

1 tsp dried mint

Juice of 1 lemon

Roasted lima beans



Mix the tomatoes, green pepper, cucumbers and green onions in a bowl.


Toss with the mint.

IMG_7789.JPG Break of the pitas into bite-sized pieces and add to the salad. Sprinkle the lemon juice over the top and toss.


Divide the salad among the serving plates and top with roasted lima beans.  Enjoy!


Serves 3.

Note:  if you do not use the lima beans, you will need to add salt and parsley to the salad.


Categories: Cucumber, Green Peppers, Kosher, Lima Beans, Recipe, Tomatoes, Vegetarian | Tags: | 5 Comments

Spicy Southwestern Fish Bowl

This is the time of year when I use the “lasts” in my garden.  This “last” is my sweet peppers.  I still have poblano and jalapeno waiting to be used, but these were the last of the sweet peppers I harvested before the frosts.


This recipe is from, the only change I made was to use my peppers instead of the red pepper the recipe called for.  It was really tasty and quite a healthy meal.  Basically…happy food.


Spicy Southwestern Fish Bowl


1 Tbsp chili powder

1 Tbsp cumin

1/2 tsp cayenne pepper

3 – 4 Tilapia fillets

1 – 2 cloves minced garlic (from the garden)

1 cup fresh sweet corn kernels

1 red onion, diced (from Beechwood Orchards)

1 red pepper, diced (I used a variety of peppers from the garden)

1 can black beans, drained

cooked brown rice (I used Basmati)

fresh avocado, shredded cheese, sour cream, salsa or pico de gallo for topping


Mix the spices together in a small bowl and sprinkle over both sides of the fish fillets.  Add salt and pepper to taste.


In a large non-stick skillet over medium-high heat, heat a drizzle of olive oil.  Add the garlic and saute for 1 – 2 minutes.  Add the fish fillets to the pan.


Cook the fish on each side for several minutes, checking the middle for doneness (fish should be completely white and flake apart easily).  Remove the fillets and set asid (flake apart).


Add corn, peppers, and onions to the pan with no additional oil.  Heat over high heat for several minutes WITHOUT stirring to get a roasted look on the outside.  Repeat for several minutes (stir, wait, stir, wait) until the peppers and onions are tender-crisp.


Add the black beans and heat through.


Layer rice, corn/pepper mixture, and fish in a bowl – or mix everything together in the skillet.


Top with any of the toppings, and serve.  Enjoy!


Serves 4 (mixed together version is below)


Categories: Green Peppers, Kosher, Main Dish, Recipe | Tags: , , | Leave a comment

Flatbread Pizza from the Garden

Sometimes my plans for dinner get changed at the last minute.  While I had planned to make a roasted brussels sprouts pasta dish tonight, Cam (who has been sick and barely eating) begged for pizza.  I realized that I had some flatbread in the freezer, so, instead of bringing in pizza, we had individual flatbread pizzas loaded with goodies from the garden.


The tomatoes and garlic were sitting on the counter waiting for a job.  I rummaged through the fridge and found green pepper and jalapeno (it is amazing how long the veggies from the garden last in the fridge, makes me wonder how old the stuff is we buy at the store).  I also had red onion from Beechwood Orchards.  The non-local items included baby spinach, Hebrew National salami, mozzarella, and crushed red pepper and seasoning.


Cam wanted a simple cheese and tomato pizza; Ali had a salami pizza with tomatoes, onion, jalapeno, garlic, and spinach.  Mine was pure veggie with all the veggies thrown on.


The sliced garlic was the secret weapon, they imparted a great flavor. The jalapeno and crushed red pepper added some gentle heat.  This thrown-together, last minute dinner (ready in less than 15 from start to finish) ended up being a surprising taste treat. And a whole lot healthier than if we had brought in from the pizzeria.

Flatbread Pizza from the Garden

1 flatbread per person


Shredded Mozzarella or whatever cheese you prefer

Heirloom tomatoes, thinly sliced (from the garden – Brandywine and Green Zebra)

Garlic clove per flatbread, thinly sliced (from the garden)

Green pepper, thinly sliced (from the garden)

Jalapeno pepper, seeded and thinly sliced (from the garden)

Red onion, thinly sliced

Baby spinach

Crushed red pepper

Kosher salt and freshly ground black pepper

Other toppings, such as salami, olives, or whatever else strikes your fancy


Preheat the oven to 350F.

If frozen, defrost the flatbread for a few minutes.  Pre bake per package directions.  Set aside while you prep the toppings.


Top the flatbread with cheese, then garlic, selected toppings, and finally with tomatoes.


Bake on a middle rack for 3 – 5 minutes, then turn on the broiler and cook another 3 to 4 minutes.  Watch closely so you do not burn the flatbread.


Season with crushed red pepper, salt and pepper.  Enjoy!

Categories: Green Peppers, Main Dish, Recipe, Spinach, Tomatoes | Tags: , | Leave a comment

Salad with Spiced Chickpeas, Za’atar-Flavored Pita Croutons and Tahini Dressing

My garden is still producing some tomatoes and a variety of peppers, so salads are very appealing these days, especially salads that really are substantial enough to be dinner. This salad definitely meets the substantiality criteria, plus, it is so good and so healthy.


It is another variation on an Israeli Salad (see also Israeli Salad with Za’atar).  This includes protein in the feta cheese and spiced chickpeas, crunch from the pita bread croutons, and a great unexpected flavors in the tahini dressing (it is made with lemon, rice vinegar and maple syrup).


Salad with Spiced Chickpeas, Za’atar-Flavored Pita Croutons and Tahini Dressing

adapted from (Childhood Memories Salad)

1 English cucumber, diced

3 heirloom tomatoes, diced (from the garden)

1 green pepper, diced (from the garden)

2 banana peppers, diced (from the garden)

5 radishes, diced

6 oz. feta cheese

Pita Bread Croutons

3 whole wheat pita pockets

2 – 3 Tbsp extra virgin olive oil

6 Tbsp za’atar

Spiced Chickpeas

2 15-oz cans chickpeas, rinsed and drained

2 Tbsp extra virgin olive oil

1 tsp cumin

2 tsp paprika

1 tsp turmeric

1 tsp salt

1/4 tsp freshly ground black pepper

Tahini Dressing

1/2 cup + 2 Tbsp tahini

1/4 cup + 2 Tbsp lemon juice

1/4 cup + 2 Tbsp lukewarm water

1/2 tsp Kosher salt

2 tsp rice vinegar

1 Tbsp maple syrup


Make Pita Croutons

Preheat the oven to 375F.  Line a baking sheet with aluminum foil.

Slice each pita along the edge, making 2 round halves.  Place them on the baking sheet.  Drizzle each half with olive oil and sprinkle with za’atar.  Bake for 15 minutes, until golden brown.  Set aside.


Make Spiced Chickpeas

In a small bowl, mix together cumin, paprika, turmeric, salt and pepper.  In a small skillet, heat olive oil over medium heat.  Add chickeas and spices and toss together, so the spices and oil coat the chickpeas.  Cook for 5 – 7 minutes, stirring frequently.  Set aside.


Make Dressing

Whisk together tahini and lemon juice (mix will thicken).  Slowly whisk in water and salt, until well incorporated.  Add rice vinegar and maple syrup, mix well and refrigerate until ready to use.


Assemble the Salad

Mix the vegetables in a large serving dish.


Mix in the feta.


Add the chickpeas and break the pita into bite-sized pieces over the salad. Mix to combine.


Serve and top with dressing. Enjoy!


Serves 6


Categories: Cucumber, Green Peppers, Main Dish, Recipe, Tomatoes, Vegetarian | Tags: , | 4 Comments

Blog at

%d bloggers like this: