Peppers are very versatile in use. They can be eaten raw or cooked and pair well in dishes with other summer vegetables such as potatoes, zucchini, tomatoes and eggplant. Peppers mark the transition from late summer into early fall, and as such, can dance on the line between summer and fall vegetables which means they also pair well with sweet potatoes and winter squash to name just a few.
|Mini Sweet Peppers|
Peppers are very easy to preserve as well. The simplest way is to just wash them and freeze them raw. You can also dehydrate or pickle them. Peppers are great to pull out in the winter and add to pizzas, soups, sauces,etc. Have fun with peppers for the next several weeks…summer won’t last forever!
Sweet Pepper Mashed Potatoes
Recipe developed by Chef Andrea Yoder
2 pounds potatoes*
1 Tbsp plus 1 tsp salt
4 Tbsp butter
1 cup sweet pepper, small dice
1 cup onion, small dice
1 Tbsp garlic, minced
⅔ cup milk
Freshly ground black pepper
Salt, to taste
1. Peel potatoes and cut into large chunks. Place in a medium sized saucepot and cover with cold water. Add 1 Tbsp salt. Place the pot on the stove, cover and bring to a gentle boil over medium-high heat. Boil until the potatoes are tender, then remove from heat and drain off the cooking water. Turn off the burner you used for cooking and place the pot with the potatoes, uncovered, back on the burner. Allow the steam to roll off the potatoes for about 10 minutes.
2. While the potatoes are cooking, melt butter in a medium sauté pan over medium heat. Add sweet peppers, onions, garlic and 1 tsp salt. Sauté the vegetables in the butter until they are all soft. Reduce the heat to low and add the milk. Simmer just until the milk is warm.
3. Using a food processor or blender, puree the pepper and milk mixture until smooth. Set aside in a warm place while you mash the potatoes.
4. Once the potatoes have steamed dry, mash them using a potato masher. If you are using a starchy potato you can mash the potatoes until they are fairly smooth. If you are using a potato that is a little more waxy, minimize mashing and go for a more coarse mash with chunks in it.
5. Fold the pepper mixture into the potatoes. Season with additional salt and pepper as needed. Add more milk if needed to get the desired consistency. Reheat gently prior to serving.
* Starchy potatoes, such as Russets or Purple Viking potatoes, work better for mashed potatoes than waxy potatoes . If you choose to use a waxy potato, try to minimize the amount of “mashing” you do to prevent them from becoming pasty.
Creamy Roasted Sweet Pepper Dressing
by Andrea Yoder
Makes 1 cup
1 Orange Ukraine pepper or 2 Orange Italian Frying peppers*
1 small onion
1 clove garlic
½ cup mayonnaise
¼ cup sour cream
2 tsp apple cider vinegar
Salt, to taste
Freshly ground black pepper, to taste
1. Roast pepper(s) on a grill, under the broiler or use the flame of a gas range. You want to roast the peppers until most of the skin is blackened, turning as needed to roast all sides of the pepper. Remove from the heat and place in a bowl with a cover to steam for about 10 minutes.
2. Scrape the charred skin off the roasted peppers and remove the stem and seeds. Cool to room temperature, then place in a food processor along with the onion and garlic. Process until almost smooth.
3. Add mayonnaise, sour cream and apple cider vinegar. Blend to combine all ingredients thoroughly. Adjust seasoning with additional salt and pepper as needed.
*May substitute any other sweet pepper variety as well.
Serving & Use Suggestions:
- Make a late summer chop salad using the vegetables in this week’s box. Tear romaine lettuce into bite sized pieces and place on a dinner plate. Top with diced cucumbers, halved sungold or grape tomatoes, thinly sliced sweet peppers and thinly sliced raw onions. Add diced, cooked chicken, feta cheese and Kalamata olive halves. Drizzle with Creamy Sweet Pepper dressing and serve as an entrée salad.
- Use the dressing as a dip for fresh vegetables such as carrot sticks and cucumber slices
- Drizzle on top of sautéed green beans or grilled zucchini.
- Use as a sandwich spread.
- Use as a dipping sauce for grilled chicken or grilled sirloin kebobs.