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FareShare Gazette -- July 2006 Recipes

A home-style FareShare Gazette -- July 2006 Recipes made with Red Bell Peppers, Yellow Bell Peppers, Extra Virgin Olive Oil Plus, Salt, and Black Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 lb
• 1 1/2 lb
• 5 tbsp
• 1 1/2 tsp
• 3/4 tsp
• 1 oz
• 1/4 cup
• 5 tbsp
• 1/4 cup
• 1 tbsp
• 1/4 cup
• 3/4 cup
• 1/4 cup
• 7 cup

Method (preview)

1. 1

   Arrange bell peppers, cut sides down, in a shallow baking pan.

2. 2

   Broil 4 to 5 inches from heat until blackened and beginning to soften, about 15 minutes.

3. 3

   Cover pan tightly with foil and let stand, covered, until cool enough to handle, 10 to 15 minutes.

4. 4

   Peel peppers and cut lengthwise into 1/2-inch- wide strips.

5. 5

   Put oven rack in middle position and preheat oven to 400F. Lightly oil gratin dish.

6. 6

   Stir together parsley, thyme, rosemary, zest, salt, and pepper in a bowl.

7. 7

   Toss bread cubes with cheese and oil (5 tablespoons) in another bowl.

8. 8

   Arrange half of tomatoes in gratin dish, overlapping slices and alternating colors, then spread half of pepper strips on top.

9. 9

   Sprinkle with half of herb mixture and 2 cups bread mixture.

10. 10

    Repeat layering with remaining ingredients, ending with bread mixture.

11. 11

    Bake gratin until vegetables are bubbling and topping is golden brown, 35 to 45 minutes, covering dish with foil if bread browns too quickly.

12. 12

    Place the first 6 ingredients cut-side up on a baking sheet. Lightly spray with canola oil spray and season with salt and pepper.

13. 13

    Mix 3 garlic cloves with 1/4 cup vinegar and drizzle it over the vegetables. Grill the vegetables until they are tender, turning them once.

14. 14

    As each vegetable becomes tender, transfer it to a bowl and let it cool. Be sure to save all vegetable juices to use later.

15. 15

    Mix the remaining 2 garlic cloves and 5 tablespoon of vinegar with the broth, basil, thyme and oil.

16. 16

    Chop the grilled vegetables very coarsely and place them in a large bowl.

17. 17

    Pour the saved vegetable juices into the mixture.

18. 18

    Add the lettuce and the Parmesan to the vegetables and pour the vinegar mixture over.

19. 19

    Toss well.

20. 20

    Season to taste with salt and pepper.

21. 21

    Husk and wash ground-cherries.

22. 22

    Combine with pears and water.

23. 23

    Simmer 25 minutes.

24. 24

    Add pineapple, lemon juice and sugar.

25. 25

    Bring quickly to full rolling boil.

26. 26

    Remove from heat; alternate skimming and stirring marmalade for 3 minutes.

27. 27

    Pour into hot, clean jars and seal.

28. 28

    Cool and refrigerate.