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Posts tagged 'bell peppers'

Sweet Chili Cucumbers

Because English cucumbers tend to be grown in hot houses, they are available all year-round, and are great for adding crunch to winter salads. They’re the star in this recipe, which is about as simple as they come—and one of my favorites. In just 15 minutes, the vinegar and salt pickle and crisp the cukes by drawing out the water. After that, they get tossed with Thai sweet chili sauce, some roasted peanuts, bell pepper and scallions. An easy side to serve with brown rice and steamed vegetable dumplings.

Sweet Chili Cucumbers

Thai sweet chili sauce, made with red chile peppers, rice wine vinegar, garlic and fish sauce, and sweetened with fruit or sugar, is a great condiment/sauce to keep on hand. It’s available in the Asian section of most grocery stores.

Serves 2 to 4 

  • 1 english cucumber, peeled in ½ inch intermittent strips and diced into ½ inch pieces
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sugar
  • pinch of kosher salt
  • ¼ cup Thai sweet chili sauce
  • 1 cup chopped unsalted roasted peanuts
  • ¼ cup each small dice of red, yellow, orange sweet bell pepper
  • ½ cup thin sliced scallions, green part only

Place sliced cucumbers in a bowl. Whisk together vinegar, sugar and salt, pour on top of diced cucumbers, and mix well. Set aside for 15 minutes.

After 15 minutes carefully pour off liquid. Add chili sauce, peanuts, diced peppers, and scallions. Toss well to evenly coat cucumbers.

Thai sweet chili sauce  scallions  bell peppers


Grilled Sweet Peppers


This salad is incredibly versatile. Serve it warm or cold. As a topping for bruschetta or pizza. Tossed with pasta or beans. Mix it with a favorite protein or a handful of greens.

Grilled Sweet Peppers

Preheating the grill is key to the success of this recipe. If the grill is not hot enough there is a good chance of overcooking the food before there is any caramelization (grill marks). You also lose out on that “smokey” grilled flavor. Turn the grill to medium and heat for 15 minutes. Clean the grill surface with either a wire brush or metallic scruppy to remove any residual grit. You may also substitute a 450 degree oven, roasting the peppers for 30 to 35 minutes.

Serves 4 to 6

  • 1 each whole red, yellow, and orange sweet bell pepper
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons capers
  • 2 tablespoons whole flat Italian parsley leaves
  • 2 tablespoons thinly sliced basil
  • 1 teaspoon red pepper flakes
  • 2 teaspoons sherry vinegar

Combine the peppers, 2 teaspoons olive oil and kosher salt in a large bowl and toss to coat.

Place the peppers on a preheated grill, and cook until they begin to char 4 to 6 minutes.

Carefully turn the peppers on grill to evenly char on all sides, 15 to 18 minutes.

Place peppers back in bowl and cover with plastic wrap. Let sit 10 to 12 minutes. The trapped steam from the roasted peppers helps loosen the skin.

When peppers have cooled, carefully remove charred skin by gently rubbing with fingers.

Cut peppers in half, remove seeds and stem then slice peppers ¼ inch thick. Return to bowl.

Add olive oil, capers, parsley, basil, red pepper flakes and sherry vinegar. Toss well.

vegan  parsley  capers  bell peppers  basil


Quick Gazpacho/Salsa/Salad


We all find comfort in recipes, but have to accept the fact that any particular recipe is unique to the individual who put pen to paper. It's the development of skill and technique that builds confidence, not the final dish. Instead, embrace the process. Block some time to shop, prepare, crank the tunes, even take a break to go for a quick run. It is not the result that will be fulfilling it is the fact that you ventured on a path with destination unknown.

Quick Gazpacho Salad

Inspired by the classic soup, this salad combines cucumber, bell peppers, tomatoes and red onion. Because they are all finely chopped, the recipe is a kind of lesson in process--but you can always pull out the food processor if you're in a hurry.

Serves 4

  • 1 english cucumber, halved and seeded, but not peeled
  • 1 yellow bell pepper, cored and seeded
  • 1 orange bell pepper, cored and seeded
  • 6 plum tomatoes or 4 beefsteak tomatoes, seeded
  • 1 red onion
  • 3 garlic cloves, minced
  • 3 to 4 cups V-8 or tomato juice
  • 1/4 cup sherry vinegar
  • 1/4 cup good olive oil
  • 1 Tablespoon finely chopped cilantro
  • 1 Tablespoon finely chopped basil

Chop the cucumbers, bell peppers, tomatoes, and red onions into 1/2-inch cubes.

Combine them in a large bowl and add the garlic, juice, vinegar, olive oil, cilantro, basil, salt and pepper.

Stir well and refrigerate to two hours, giving the salad time to chill thoroughly and for the flavors to "marry". 

Kosher salt and fresh ground black pepper to taste.

tomatoes  red onion  cucumbers  bell peppers


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