Charred Pepper Salad

I remember the first time I roasted peppers. It was almost four years ago to the day—a few weeks after our wedding, at the dinner Tommy and I planned to thank our families for all their help. I was excited to set the table with our new plates, as it was the first time I had ever held a "real" dinner party. And in true form, I obsessed over the menu for days. I knew we would have steak, 1) because my father, father-in-law (and husband, for that matter) wouldn't really consider it a party unless red meat was involved, and 2) because if I was going to handle the appetizers, sides, cocktails, dessert, decorating, and general all-around-bossiness, Tommy could man the grill. It may have been my first dinner party, but I was catching on quick.

So here we are four years later, and while the details of that night are a bit fuzzy (perhaps the cocktails were a success?), there is one other item I remember. Roasted red peppers. A silly little thing, but apparently, the hours I spent roasted, sweating, and peeling my homemade roasted peppers made a mark in my subconscious. Now don't get me wrong, I still by roasted peppers from a jar. Often. But I learnt that, prepared with care, roasted peppers can be more than just an addition. They can be the star.

A special thanks to the folks over at food52 for profiling fresh365 this week. I am humbled (& blushing). You can view the article here.

Charred Pepper Salad
serves 4

salad
4 medium red peppers
2 small jalapeno peppers
1 c cooked quinoa
1/3 c pine nuts, toasted
1/2 c crumbled feta cheese

dressing
1/4 c olive oil
2 T red wine vinegar
juice of 1/2 lemon
1/2 t smoked Spanish paprika
1 t salt

Preheat broiler to high, for 5 minutes. Arrange red peppers and jalapenos on a baking sheet. Transfer to oven and broil 20 minutes, turning every 5 minutes, until peppers are charred. Remove baking sheet from oven and allow peppers to cool. Slice into thin strips, discarding seeds and stems.

In a large bowl or serving platter, combine peppers, quinoa, pine nuts and feta cheese.

In a small bowl, whisk together all dressing ingredients, until well combined. Pour over salad, to taste. Season with salt and pepper and serve as a side dish or in a pita pocket with sliced cherry tomatoes and arugula.

Spiced Okra

A few weeks back, I came across a fabulous okra dish when out with friends for Indian food. As luck would have it, the next day I found myself with a small bunch of okra at my CSA pickup. It was as if the hand of fate was screaming at me, Okra! Okra!

Ok, ok all ready. I’ll make okra.

I am not entirely versed in okra. As in, this is my first time cooking it. So I don’t have any more words of wisdom, than a quick google search could tell you. But one of the things that stood out about the Indian dish, was that the okra had a nice crunch to it. In order to achieve this, I decided to cook the vegetable separate of the sauce. This worked wonderful, and unlike many dishes where the spices should simmer with the vegetables to ensure proper flavor, FLAVOR is one thing that this dish does not lack.

The ensuing dish, is one inspired by a Bhindi Masala. And while, Bhindi-Masala-Made-By-Girl-Who-Has-No-Idea-How-To-Make-Bhindi-Masala, has a nice ring to it, it was just too long.

So, Spiced Okra it is.

Spiced Okra
serves 4

4 T olive oil
2 garlic cloves, minced
2 T fresh ginger, minced
2 large tomatoes, roughly chopped
1 t salt
1 t cumin
1 t corinader
1 t garam masala
1/2 t turmeric powder
1/2 t chili powder (or more, to taste)
10-15 okra, washed, pat dry and cut into 1/2" pieces
1 med onion, chopped
2 small green peppers, chopped
1 small handful cilantro leaves, chopped

In a large saucepan, heat 2 T olive oil over medium-low heat. Add garlic and ginger, and sauté 3-4 minutes, until garlic begins to brown. Add tomatoes, salt, cumin, coriander, garam masala, turmeric and chili powder. Stir well, and cook 12-15 minutes, until tomatoes completely break down. Turn off heat.

In a medium saucepan, heat 2 T olive oil over high heat. Add okra, onion and peppers. Cook, 3-5 minutes, until vegetables are just tender, stirring often. Transfer to pan with sauce and stir well. Sprinkle with chopped cilantro and adjust spices, to taste. Serve over Basmati rice or with Naan.

Market Basket: Corn, Edamame & Black Bean Salad

Can you believe it is September? I still have plenty of summer recipes to try, and this weekend, Labor Day, is the un-official end of summer. Although, since I am in total denial I may try to stick in a few more summer recipes this next week. Growing season in New England is behind because of the crazy weather we had in early summer. Think rain. Lots and lots of rain. So I think I may be justified in another tomato recipe (or two).

If you know me outside of this blog, you know that I am a total summer person through-and-through. And while I like fall on principal, I don’t like what follows it. Please don’t make me say it. It’s much too early for the w word. That’s where corn comes in. While evoking memories of summer barbeques, it easily makes the transition to fall with heartier dishes. If I must make the transition, corn is the perfect way to do it.

This Saturday is the third week of the Harvard Farmers’ Market, and rest assured, corn will be available! If you are in the Boston-area definitely stop by from 9-1 for local produce, breads, cheese, meats and handmade goodies. If not, get your hands on some corn, as this simple salad is perfect for your Labor Day barbeque.

Corn, Edamame & Black Bean Salad
serves 4

kernels from 2 ears cooked fresh corn
2 c cooked edamame, pods discarded
15.5-oz can black beans, drained and rinsed
2 roasted red peppers, chopped
1/2 c dried cranberries
1/2 small red onion, finely chopped
1/4 c cilantro, chopped
3 T olive oil
1 T white wine vinegar
1 t salt
1/2 t pepper
pinch cayenne pepper

In a large bowl, combine corn, black beans, edamame, roasted red pepper, cranberries, onion and cilantro. Add olive oil, vinegar, salt, pepper and cayenne. Toss to combine.