Saturday, September 8, 2012

It's All About the Produce ...

Come & Get 'em!
Colorful Peppers

Great local produce brought to you each week by Zahradka's Farm!

How to Roast a Pepper
(as prepared by Ina Garten from Barefoot Contessa)

Ingredients include:
4 peppers (Zahradka's)
2 tablespoons of quality Olive Oil (Green Onion Market)

Preheat oven to 500 degrees.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

Roasted Red Pepper Cream Sauce
(a recipe from Bob Bailey)


  • 2 large red bell peppers
  • 2 tablespoons minced garlic
  • 1/4 cup fresh basil
  • 3 tablespoons extra virgin olive oil
  • 2 cups half-and-half
  • 1/4 cup grated Romano cheese
  • 4 tablespoons butter
  • salt and pepper to taste


  1. Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
  2. Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
  3. In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
  4. Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

                               Nutritional Information open nutritional information

             Amount Per Serving  Calories: 206 | Total Fat: 18.9g | Cholesterol: 42mg
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