Food 2: Red bell peppers

Showing posts with label Red bell peppers. Show all posts

Monday, December 9, 2013

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

Kosher salt

2 Tbs. olive oil

1 small white onion, cut into 1/2-inch dice

4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice

1 medium zucchini, cut into 1/2-inch dice

1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice

2 medium cloves garlic, finely chopped

Freshly ground black pepper

2 cups heavy cream

1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving

1/2 cup thinly sliced fresh basil

1 Tbs. finely grated lemon zest (from 1 large lemon)

1 lb. rotini, or other short corkscrew pasta

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Corn, Bacon, and Red Pepper Sauté

In this quick side dish, a little bit of salty bacon provides the ideal counterpoint to sweet bell peppers and corn. Serve with grilled chicken or sautéed scallops or shirmp.

1 Tbs. extra-virgin olive oil

1 slice thick-cut bacon, chopped

2 cups fresh corn kernels (from 3 to 4 medium ears)

1/2 cup small-diced red bell pepper

Kosher salt

1/4 cup coarsely chopped fresh parsley

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bacon and cook, stirring often, until browned, about 2 minutes. Add the corn, bell pepper, and 1/4 tsp. salt and cook, stirring often, until heated through, 2 minutes. Stir in the parsley and serve.

Spiced Couscous with Fennel and Roasted Red Peppers

Couscous is the culinary equivalent of a blank canvas. It soaks up and showcases whatever flavors—spicy, sweet, savory—are added to it. For our rendition, fennel serves as the aromatic base for this fragrant side dish.

3 Tbs. olive oil

1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)

Kosher salt

1 medium clove garlic, minced

2 tsp. ground cumin

1/4 tsp. chipotle powder

1/4 tsp. ground cinnamon

2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)

1-1/2 cups lower-salt chicken broth

1-1/2 cups couscous

3 Tbs. coarsely chopped fresh cilantro

Heat the oil in a medium saucepan over medium-high heat. Add the fennel, sprinkle with 3/4 tsp. salt, and cook, stirring, until the fennel starts to brown and soften, about 4 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the cumin, chipotle powder, and cinnamon; cook, stirring, for 30 seconds until the spices become fragrant. Add the red peppers and chicken broth, and bring to a boil. Stir in the couscous, remove from the heat, cover, and let sit until the liquid is absorbed; check after 5 minutes. Fluff the couscous with a fork and stir in the cilantro. Taste the couscous and season with salt as needed; serve immediately.

Bulgur Salad with Carrots and Peppers

Think of this salad as a heartier twist on tabbouleh, with extra veggies and tangy feta cheese crumbles.

2-1/4 cups medium-grind bulgur

Kosher salt

1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed

1/3 cup fresh lemon juice

3 Tbs. tahini

Freshly ground black pepper

1 cup sliced carrots (1/4-inch-thick slices), steamed until crisp-tender

1 cup diced red bell peppers (1/2-inch dice)

1 cup diced peeled cucumber (1/2-inch dice)

1 cup crumbled feta

2 Tbs. chopped fresh flat-leaf parsley

2 Tbs. chopped fresh dill

Pour 3-1/2 cups boiling water over the bulgur in a medium bowl, stir, and let sit until the water is absorbed and the bulgur is tender, 20 to 25 minutes.

Transfer the bulgur to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread bulgur on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the tahini. Taste and season with salt, pepper, and additional lemon juice or olive oil as needed.

Put the cooked and cooled bulgur in a large serving bowl and toss to break up any clumps. Add the carrots, peppers, cucumbers, feta, parsley, dill and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.

Fennel, Pepper, and Saffron Stew with Garlic Toast

A generous handful of chickpeas and a sprinkling of Manchego cheese make this Spanish-inspired vegetarian stew hearty and satisfying.

2 Tbs. extra-virgin olive oil, more for the bread

1 medium yellow onion, thinly sliced (2 cups)

1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups)

1 medium carrot, peeled and thinly sliced crosswise (3/4 cup)

1 small red bell pepper, stem, ribs, and seeds removed and discarded; flesh thinly sliced lengthwise (1-1/2 cups)

3 Tbs. tomato paste

2 medium cloves garlic (1 minced, 1 whole)

1/2 cup dry white wine, such as Albariño

One 15.5-oz. can chickpeas, drained and rinsed

1 tsp. chopped fresh thyme

1/8 tsp. pimentón (smoked paprika)

2 pinches saffron

1 bay leaf

Kosher salt and freshly ground black pepper

4 baguette slices, 3/4 inch thick

1/2 cup grated Manchego cheese

Heat the oil in a 5-quart saucepan over medium heat. Add the onion, fennel, carrot, and bell pepper and cook, stirring occasionally, until the vegetables are tender but not browned, about 5 minutes. Add the tomato paste and minced garlic and cook, stirring constantly, until the garlic is fragrant, about 45 seconds. Add the wine, bring to a simmer, and cook until the liquid has reduced by half, about 2 minutes. Add 3-1/2 cups of water, the chickpeas, thyme, pimentón, saffron, and bay leaf. Bring to a simmer, cover, and cook until the vegetables are tender and the stew has thickened slightly, about 25 minutes. Season to taste with salt and pepper.

Position a rack 6 inches from the broiler and heat the broiler on high. Put the bread slices on a rimmed baking sheet and brush both sides with oil. Broil, flipping once, until both sides are golden-brown, about 4 minutes total. Remove from the oven and rub each slice with the whole clove of garlic.

Divide the stew among four wide, shallow bowls, and sprinkle with the Manchego. Serve each with a garlic toast.

Charred Peppers with Garlic and Sherry Vinegar

This cool roasted-pepper antipasto is a little Spanish in flavor; it pairs well with all kinds of grilled meats and makes a great summer side dish.

6 medium red bell peppers

3 Tbs. extra-virgin olive oil

Kosher salt

4 medium cloves garlic, very thinly sliced (about 1 Tbs.)

3 Tbs. sherry vinegar

Freshly ground black pepper

Prepare a medium gas or charcoal grill fire. Rub the peppers with 1 Tbs. of the oil, set them on the grill, and char on all sides, 8 to 12 minutes total. If the peppers still feel a bit firm, put them in a bowl and cover with plastic—the residual heat will finish cooking them. Or, if the peppers are tender, let them cool at room temperature.

When the peppers are cool enough to handle, skin, core, and seed them. Cut or tear the peppers into strips about 1/2 inch wide and put them in a medium bowl. Season with 1/2 tsp. salt.

Put the remaining 2 Tbs. oil and the garlic in a small skillet and cook over medium heat until the garlic begins to sizzle and turn golden brown, 1 to 2 minutes. Remove the pan from the heat and carefully add the vinegar. Pour the garlic mixture over the peppers, and let cool at room temperature. Season to taste with salt and pepper.

Roasted Red Pepper and White Bean Dip with Toasted Pitas

Smoky-sweet roasted red peppers star in this creamy party-worthy dip.

2 Tbs. extra-virgin olive oil

1 clove garlic, thinly sliced

6 small sage leaves

3/4 cup chopped roasted red pepper

Kosher salt

1 15.5-oz. can cannellini beans, drained and rinsed

2 tsp. fresh lemon juice

Pinch of cayenne, more to taste

Freshly ground black pepper

4 6-inch pitas

2 Tbs. unsalted butter, melted

1/4 tsp. smoked paprika

In a 10-inch skillet over medium heat, cook oil and garlic until the garlic is lightly golden brown, 1 to 2 minutes. Add the sage leaves and cook until fragrant, about 30 seconds. Add the roasted red peppers and 1/4 tsp. salt, and cook, stirring often, about 2 minutes. Remove from the heat and let cool slightly.

In a food processor, combine the red pepper mixture, the beans, lemon juice, and cayenne, and pulse until smooth. Season to taste with salt, pepper, and more cayenne, if you like. Transfer to a bowl and refrigerate until chilled, at least 1 hour and up to 24 hours.

Position a rack in the center of the oven and heat the oven to 375⁰F.

Slice each pita into eight wedges and transfer to a large bowl. Toss the wedges with the melted butter, paprika, 1/4 tsp. salt, and a few grinds of pepper. Spread the pita wedges in a single layer on a rimmed baking sheet, and bake, rotating the pan halfway through, until the wedges are crispy and golden brown, 9 to 11 minutes. Let cool on a wire rack.

Serve the pita chips with the dip.

Chilled Red Pepper Soup with Sautéed Shrimp

This cold soup builds on the flavors of Spanish gazpacho, only roasted red peppers take the place of tomatoes in the lead role.

1 seedless English cucumber, peeled and roughly chopped

3 jarred roasted red peppers, cut into 1/2-inch dice (about 1-1/2 cups)

3 cups tomato juice

2 slices baguette, toasted and cut into 1-inch cubes (about 1 cup)

1/2 cup extra-virgin olive oil

2 Tbs. plus 1 tsp. sherry vinegar or cider vinegar

1 medium clove garlic, minced and mashed to a paste

1/2 tsp. ground cumin

Kosher salt and freshly ground black pepper

3/4 lb. medium shrimp (36 to 40 per pound), peeled and deveined

1 tsp. chopped fresh thyme

Cut three-quarters of the cucumber into 1-inch pieces and purée in a blender with the red peppers, tomato juice, toasted bread, 6 Tbs. olive oil, 2 Tbs. vinegar, garlic, cumin, and 1/2 tsp. each salt and pepper (you may have to purée the soup in batches, depending on the size of your blender). Taste and season with more salt and pepper if needed, and refrigerate until cold, at least 30 minutes and up to 1 day.

Heat 1 Tbs. of the olive oil in a large (12-inch) skillet over high heat until it’s shimmering. Add the shrimp and cook, tossing, until it starts to brown and lose its raw color, about 2 minutes. Stir in the thyme, 1/2 tsp. pepper, and 1/4 tsp. salt, and cook until the shrimp are just cooked through, about 1 minute. Transfer to a plate to cool.

Just before serving, cut the remainder of the cucumber into 1/4-inch dice (about 1/2 cup) and toss with the remaining tablespoon extra-virgin olive oil, the remaining 1 tsp. sherry vinegar, and 1/2 tsp. salt. Serve the soup cold in individual bowls, garnished with the cucumber and shrimp.

Garlicky Chicken Thighs in Red Pepper Sauce

The main flavors in this one-pan dish—roasted red peppers, thyme, garlic, and sherry vinegar—are quintessentially Spanish. Sear the thighs on the stovetop to crisp the skin and then finish them in the oven to cook evenly.

2 Tbs. olive oil

8 bone-in skin-on chicken thighs (about 3 lbs.), trimmed of excess fat and skin

Kosher salt and freshly ground black pepper

6 cloves garlic, smashed

2 tsp. fresh thyme leaves

1 cup lower-salt chicken broth

3 jarred roasted red peppers, drained and cut into 1-inch strips (1-1/2 cups)

1 medium russet potato, peeled and cut into 3/4-inch dice (1-1/2 cups)

1 Tbs. sherry vinegar

Crusty baguette for serving

Position a rack in the center of the oven and heat the oven to 425°F. Heat the oil in a large, oven-proof sauté pan over medium-high heat until it’s shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute. Transfer to a large plate. Add the remaining chicken and cook it in the same manner. Transfer the chicken to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes.

Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and transfer to the oven.

Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes. Serve with the baguette for soaking up the broth.

Spicy Slow-Cooker Veggie Chili with Summer Squash and Jalapeños

This colorful chili is delicious with sour cream, diced avocados, and warm tortillas or lime-flavored tortilla chips. For less heat, omit the jalapeño.

1⁄4 cup vegetable oil, divided

1-1/2 cups red bell peppers, diced (about 1)

1-1⁄2 cups green bell peppers, diced (about 1)

1/2 cup scallions, white, light green, and some dark green parts, thinly sliced (about 4)

2 Tbs. minced garlic

2 tsp. minced jalapeño (1 small)

2 tsp. kosher salt, divided

5 grinds black pepper

1 tsp. chili powder

4 cups yellow summer squash, diced (about 2)

1 15-oz. can pinto beans, rinsed and drained

1 15-oz. can black beans, rinsed and drained

1⁄4 cup tomato paste

2 Tbs. minced chiles or liquid from a can of chipotle chiles en adobo

2 Tbs. all-purpose flour

1 28-oz. can fire-roasted diced tomatoes, with juice

1 cup low-sodium vegetable stock

3 Tbs. fresh-squeezed, strained lime juice

1⁄2 cup coarsely chopped fresh cilantro leaves

Tortilla chips, for serving (optional)

Diced avocado, for serving (optional)

Sour cream, for serving (optional)

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When warm, add the bell peppers, scallions, garlic, jalapeño, half of the salt, the black pepper, and chili powder, and sauté until the vegetables are softened, about 6 minutes. Add the squash and sauté until slightly softened, another 3 minutes. Transfer to the slow cooker, add the beans, and mix well.

Reduce the heat to medium under the sauté pan and add the remaining oil, plus the tomato paste, chiles or chipotle liquid, and flour. Cook until the mixture is thickened and the flour disappears, about 1 minute. Increase the heat to high and add the tomatoes with their juices, the stock, lime juice, and remaining salt. Boil, stirring well, for 2 minutes, and pour into the slow cooker. Cover and cook on low to meld the flavors, 3 to 4 hours. Stir in the cilantro, and serve with the chips, avocado, and sour cream, if desired.

Thai Yellow Curry with Vegetables and Tofu

This meatless curry is bursting with a rainbow of colorful vegetables and a range of textures, from crunchy bell peppers to soft tofu.
Create your own customized Thai curry with the Recipe Maker.

1 (13.5- to 14-oz.) can coconut milk

1/4 cup yellow curry paste

1 cup lower-salt chicken broth, or homemade chicken or vegetable broth

2 Tbs. light brown sugar or light brown palm sugar; more as needed

1 tsp. fish sauce; more as needed

3/4 cup bite-size green bean pieces

3/4 cup sliced onions (1/2-inch-thick slices)

3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces

6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)

14 oz. extra-firm tofu, drained and cut into bite-size pieces

3/4 cup diced bell peppers (red, orange, or yellow)

3/4 cup oyster mushrooms, pulled apart into bite-size pieces

3/4 cup loosely packed fresh Italian or Thai basil leaves

Lime wedges, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the green beans, onions, lemongrass, and lime leaves and continue to simmer, adjusting the heat as necessary.

After 2 minutes, add the tofu, bell peppers, and oyster mushrooms and continue to simmer until everything is tender and cooked through, about 3 more minutes.

Remove the curry from the heat. Season to taste with more sugar and fish sauce and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass and lime leaves or tell your guests to eat around them. Garnish with the lime wedges.

Garlicky Chicken Thighs in Red Pepper Sauce

2 Tbs. olive oil

8 bone-in skin-on chicken thighs (about 3 lbs.), trimmed of excess fat and skin

Kosher salt and freshly ground black pepper

6 cloves garlic, smashed

2 tsp. fresh thyme leaves

1 cup lower-salt chicken broth

3 jarred roasted red peppers, drained and cut into 1-inch strips (1-1/2 cups)

1 medium russet potato, peeled and cut into 3/4-inch dice (1-1/2 cups)

1 Tbs. sherry vinegar

Crusty baguette for serving

Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and transfer to the oven.

Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes. Serve with the baguette for soaking up the broth.

Chicken Cutlets with Cacciatore Farro Salad and Red Pepper Aïoli

In this riff on classic chicken cacciatore, crisp panko-crusted chicken cutlets and a hearty farro salad are balanced here by bright, fresh arugula, while the creamy aïoli ties the dish together.

For the aïoli

3 large red bell peppers

2 Tbs. olive oil; more for the peppers

1/3 cup mayonnaise

1 medium clove garlic, peeled

Kosher salt and freshly ground black pepper

For the farro salad

Kosher salt

12 oz. (2 cups) pearled farro

1/4 cup extra-virgin olive oil; more as needed

1 medium red onion, cut into small dice

2 medium ripe tomatoes, coarsely chopped

2 medium celery stalks, cut into small dice

5 medium cloves garlic, finely chopped

1 cup dry white wine, such as Pinot Grigio

1-1/2 oz. (3 Tbs.) unsalted butter

1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup using a rasp grater); more as needed

2 Tbs. fresh oregano leaves, chopped

1-1/2 Tbs. balsamic vinegar

Freshly ground black pepper

For the chicken:

5 oz. (1-1/2 cups) rice flour or cornstarch

3 large eggs, beaten

3 cups panko

1/4 cup chopped fresh flat-leaf parsley

1/4 oz. finely grated Parmigiano-Reggiano (1/4 cup using a rasp grater)

Kosher salt and freshly ground black pepper

6 6-oz. boneless, skinless chicken breast halves, tenders removed

5 to 8 Tbs. canola oil

3 oz. baby arugula (about 3 cups lightly packed)

1/2 Tbs. fresh lemon juice

1 Tbs. extra-virgin olive oil

Make the aïoli

Position a rack in the center of the oven and heat the oven to 500°F.

Halve and seed the bell peppers and rub them with oil. Set them cut side down on a heavy-duty rimmed baking sheet and roast until just tender, about 20 minutes. Transfer the peppers to a bowl and cover with plastic wrap to steam, 10 minutes. Pull off and discard the skins. Reserve 4 pepper halves for the farro salad.

Coarsely chop the remaining 2 pepper halves and put in a blender with the mayonnaise, olive oil, garlic, and 2 Tbs. water. Purée until very smooth. Season to taste with salt and pepper. Transfer to a small bowl and set aside.

Make the farro salad

Fill a 4-quart saucepan three-quarters full with water and bring to a boil over high heat. Stir in 2 Tbs. salt and the farro. Cook until tender, 15 to 18 minutes. Drain the farro and spread it on a rimmed baking sheet. Drizzle with 2 Tbs. of the oil and toss to prevent it from sticking.

Cut the reserved roasted peppers into small dice. In an 11-inch straight-sided sauté pan, heat the remaining 2 Tbs. oil over medium heat. Add the onion and cook, stirring with a wooden spoon, until translucent, about 5 minutes. Add the tomatoes, celery, and garlic and cook, stirring occasionally, until softened, 5 minutes more. Add the wine and simmer vigorously until reduced by half, about 12 minutes. Stir in the farro, butter, cheese, oregano, balsamic, and roasted peppers. Season to taste with salt and pepper and more Parmigiano-Reggiano. Remove from the heat, cover, and keep warm.

Cook the chicken

Position a rack in the center of the oven and heat the oven to 200°F.

Put the rice flour in a shallow bowl. Lightly beat the eggs in a second shallow bowl. In a third, combine the panko with the parsley, Parmigiano-Reggiano, 2 tsp. salt, and 1 tsp. pepper.

Butterfly the chicken breasts: Slice the thick part of each breast horizontally almost in half so you can open it like a book. Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even thickness. Season the chicken with salt and pepper.

Dredge each piece of chicken in the flour, shaking off the excess, then in the egg, letting the excess drip off, and then in the panko mixture to coat well. Transfer to a plate.

Heat 3 Tbs. of the canola oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot—a few crumbs dropped in the oil should sizzle immediately. Cook 2 of the chicken breasts, flipping once with tongs, until golden-brown and just cooked through, 8 to 10 minutes total. Transfer to a plate lined with paper towels to drain briefly, then to a rimmed baking sheet; keep warm in the oven. Repeat with the remaining chicken in 2 batches, cleaning the pan and adding more oil as necessary.

In a medium bowl, toss the arugula with the lemon juice and a pinch of salt, then toss with the olive oil and season with pepper to taste.

Transfer the chicken breasts to a cutting board and cut them into thirds. Serve with the farro, aïoli, and arugula.

Stir-Fried Brussels Sprouts with Red Pepper

Look for fresh, tight Brussels sprouts with no discolored leaves or yellowed parts. If possible, buy them on the stalk and cut them off yourself, or buy them from bulk bins so you can pick through and get the freshest ones possible.

1 lb. small Brussels sprouts (3 cups)

2 Tbs. peanut oil

6 medium scallions, thinly sliced

1 Tbs. minced fresh ginger

1 medium clove garlic, minced

1/4 to 1/2 tsp. crushed red pepper flakes

1 medium red bell pepper, cored, seeded, and chopped

2 Tbs. lower-sodium soy sauce

2 Tbs. rice vinegar

Kosher salt

Trim any tough exterior leaves from the Brussels sprouts and halve each lengthwise. Slice each half lengthwise into thirds. Set aside.

Heat the oil in a large wok or 10-inch straight-sided skillet over medium-high heat. Add the scallions, ginger, garlic, and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add the Brussels sprouts and cook, stirring constantly, until they are bright green, about 4 minutes. Add the bell pepper, soy sauce, and vinegar. Cover the wok or skillet, reduce the heat to low, and simmer until the Brussels sprouts are crisp-tender, 6 to 8 minutes.

Uncover the wok or skillet, raise the heat to high, and bring the sauce to a full boil, stirring constantly, until reduced to a glaze, about 1 minute. Season to taste with salt and serve.

Shiitake and Roasted Red Pepper Puff Pastry Tart

Almonds and tarragon may seem like unusual additions to a mushroom and pepper tart, but the combination is simply amazing. Serve a slice with a green salad to make it a meal.

1 sheet frozen puff pastry (about 9 oz.), thawed

1 large egg

2 Tbs. unsalted butter

8 oz. shiitake mushrooms, stemmed and cut into bite-size pieces (about 3 cups)

Kosher salt

4 oz. jarred roasted red peppers, patted dry and coarsely chopped (about 1/3 cup)

4 oz. Gruyère, coarsely grated (about 1-1/2 cups)

1 Tbs plus 1 tsp. finely chopped fresh tarragon

Freshly ground black pepper

3 Tbs. sliced almonds

Position a rack in the center of the oven and heat the oven to 400°F.

Unfold the pastry sheet on a parchment-lined cookie sheet and score a 3/4-inch border on each side with the tip of a paring knife. Beat the egg in a medium bowl. Brush the border with some of the egg. Prick the rest of the crust all over with a fork and bake until puffed and golden, about 15 minutes. Gently press the center of the pastry to flatten large air pockets.

Meanwhile, heat the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the mushrooms, season with 1/2 tsp. salt, and cook, stirring occasionally, until the edges start to brown, 3 to 5 minutes. Remove from the heat to cool slightly.

Add the mushrooms, red peppers, cheese, 1 Tbs. of the tarragon, and 1/2 tsp. pepper to the remaining beaten egg and gently stir to combine. Spread the mixture over the tart, leaving the border uncovered. Sprinkle the almonds over the vegetables and continue to bake until the cheese is melted and the topping is heated through, about 10 minutes more. Remove from the oven and sprinkle with the remaining 1 tsp. tarragon. Cool slightly before serving.

Spiced Couscous with Fennel and Roasted Red Peppers

3 Tbs. olive oil

1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)

Kosher salt

1 medium clove garlic, minced

2 tsp. ground cumin

1/4 tsp. chipotle powder

1/4 tsp. ground cinnamon

2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)

1-1/2 cups lower-salt chicken broth

1-1/2 cups couscous

3 Tbs. coarsely chopped fresh cilantro

Corn, Bacon, and Red Pepper Sauté

In this quick side dish, a little bit of salty bacon provides the ideal counterpoint to sweet bell peppers and corn. Serve with grilled chicken or sautéed scallops or shirmp.

1 Tbs. extra-virgin olive oil

1 slice thick-cut bacon, chopped

2 cups fresh corn kernels (from 3 to 4 medium ears)

1/2 cup small-diced red bell pepper

Kosher salt

1/4 cup coarsely chopped fresh parsley

Spicy Slow-Cooker Veggie Chili with Summer Squash and Jalapeños

This colorful chili is delicious with sour cream, diced avocados, and warm tortillas or lime-flavored tortilla chips. For less heat, omit the jalapeño.

1⁄4 cup vegetable oil, divided

1-1/2 cups red bell peppers, diced (about 1)

1-1⁄2 cups green bell peppers, diced (about 1)

1/2 cup scallions, white, light green, and some dark green parts, thinly sliced (about 4)

2 Tbs. minced garlic

2 tsp. minced jalapeño (1 small)

2 tsp. kosher salt, divided

5 grinds black pepper

1 tsp. chili powder

4 cups yellow summer squash, diced (about 2)

1 15-oz. can pinto beans, rinsed and drained

1 15-oz. can black beans, rinsed and drained

1⁄4 cup tomato paste

2 Tbs. minced chiles or liquid from a can of chipotle chiles en adobo

2 Tbs. all-purpose flour

1 28-oz. can fire-roasted diced tomatoes, with juice

1 cup low-sodium vegetable stock

3 Tbs. fresh-squeezed, strained lime juice

1⁄2 cup coarsely chopped fresh cilantro leaves

Tortilla chips, for serving (optional)

Diced avocado, for serving (optional)

Sour cream, for serving (optional)

Tip:

Mini Burgers with Roasted Red Pepper Relish

These juicy little burgers get a double dose of roasted red pepper flavor: The chunky spicysweet relish that’s spooned on top is also mixed into the meat. To serve as a party snack, double the recipe.

6 Tbs. sherry vinegar

3 Tbs. granulated sugar

1 Tbs. extra-virgin olive oil; more as needed

1 large shallot, finely chopped (about 3/4 cup)

1 serrano chile, seeded and minced

Kosher salt

1-1/2 cups small-diced roasted red peppers, patted dry (2 to 3 peppers)

1-1/2 tsp. chopped fresh thyme

Freshly ground black pepper

1 lb. ground beef (85% lean)

9 small soft dinner rolls or mini burger rolls, split

Mix the sherry vinegar and sugar in a small bowl until the sugar is dissolved.

Heat the oil in a 1-quart saucepan over medium heat. Add the shallot, serrano, and a pinch of salt and cook, stirring occasionally, until the shallot is tender and translucent, 3 to 4 minutes. Add the roasted red peppers and cook for 1 minute. Add the vinegar mixture and simmer until the liquid is mostly evaporated, 7 to 9 minutes. Stir in the thyme, season to taste with salt and pepper, and let cool to room temperature.

Position a rack 6 inches from the broiler element and heat the broiler on high.

Put the ground beef in a mixing bowl and add 1/2 cup of the relish, 1 tsp. salt, and 1/2 tsp. pepper. Mix gently and briefly to avoid overworking the meat. Shape the beef into nine 1/2-inch-thick patties.

Lightly oil a broiler pan. Arrange the burgers on the pan and broil until lightly browned, 2 to 3 minutes. Flip the burgers and broil until lightly browned and cooked to medium doneness (140°F), about 2 minutes.

Serve the burgers in the rolls, topped with the remaining relish.

Charred Peppers with Garlic and Sherry Vinegar

This cool roasted-pepper antipasto is a little Spanish in flavor; it pairs well with all kinds of grilled meats and makes a great summer side dish.

6 medium red bell peppers

3 Tbs. extra-virgin olive oil

Kosher salt

4 medium cloves garlic, very thinly sliced (about 1 Tbs.)

3 Tbs. sherry vinegar

Freshly ground black pepper

When the peppers are cool enough to handle, skin, core, and seed them. Cut or tear the peppers into strips about 1/2 inch wide and put them in a medium bowl. Season with 1/2 tsp. salt.