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Zucchini Bread with Roasted Red Peppers and Feta

Zucchini Bread with Roasted Red Peppers and Feta, Slice

Ingredients:
1 1/2 cups zucchini (grated, squeezed and drained)
2 roasted red peppers (chopped)
2 cloves garlic (grated)
1/2 cup feta (crumbled)
1 teaspoon oregano
2 tablespoon balsamic vinegar
1/4 cup olive oil
2 eggs
1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Directions:
1. Mix the zucchini, roasted red pepper, garlic, feta, oregano, balsamic vinegar, olive oil and eggs in a large bowl.
2. Mix the flour, salt, baking soda, baking powder and oregano in a bowl.
3. Mix the dry ingredients into the wet ingredients.
4. Pour the batter into a greased 9x5 inch loaf pan.
5. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 1 hour.

(Source: closetcooking.com)

Red Pepper Slaw

Ingredients

  • 3 tablespoons sugar
  • Kosher salt
  • 1/2 cup apple cider vinegar
  • 1 1/2 teaspoons celery seeds
  • 1 1/2 teaspoons mustard seeds
  • Freshly ground pepper
  • 6 bell peppers (red, orange and yellow), cut into thin strips
  • 2 stalks celery, finely chopped
  • 4 scallions, chopped
  • 1/2 head green cabbage, thinly sliced and roughly chopped
  • 3 tablespoons whole-grain dijon mustard
  • 1/2 cup mayonnaise

Directions

Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved. Add the celery seeds, mustard seeds, 1/2 teaspoon pepper, the bell peppers, celery, scallions and cabbage, and toss to combine. Refrigerate at least 1 hour to allow the flavors to develop.

Add the mustard and mayonnaise to the slaw and toss to coat. Refrigerate until ready to serve.

(Source: foodnetwork.com)

Toasted Israeli Couscous Salad

Ingredients

  • 1/2 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, coarsely chopped
  • 1 cup olive oil
  • Salt and freshly ground pepper
  • 2 green zucchini, quartered lengthwise
  • 2 yellow zucchini, quartered lengthwise
  • 6 spears asparagus, trimmed
  • 12 cherry tomatoes
  • 1 red bell pepper, quartered and seeded
  • 1 yellow bell pepper, quartered and seeded
  • 1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 2 tablespoons olive oil
  • 1 pound Israeli couscous
  • Vegetable stock, heated
  • Hot water, to cover

Directions

In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

(Source: foodnetwork.com)

Pesto Pasta Salad

Ingredients

  • 1 1/2 pounds small red potatoes
  • 1 yellow pepper, cored, seeded and coarsely chopped (about 3/4 cup)
  • 1 red pepper, cored, seeded and coarsely chopped (about 3/4 cup)
  • 1/3 cup Basil Pesto, recipe follows
  • Salt and pepper

Directions

Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.

Basil Pesto:

1/4 cup pine nuts

1 clove garlic

3 cups fresh basil leaves, loosely packed

1/4 cup grated Parmesan

1 tablespoon lemon juice

1/4 cup olive oil

Salt and pepper

Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil,Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.

Note: This recipe leaves you with extra pesto. I like to freeze leftovers in an ice cube tray.

(Source: foodnetwork.com)

Roasted-Red Pepper Pasta Salad

Ingredients

Directions

Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water.

Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes.

Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop.

Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.

**I suppose this could technically be vegan if you subbed the mozzarella for vegan cheese. 

Artichoke and Roasted Red Pepper Salad

Salad

8     medium California artichokes, prepared and cooked as directed for whole artichokes 
   4     red bell peppers 
          Lettuce leaves (optional) 
   ½    cup sliced red onion 
   ½    cup sliced ripe olives

Roasted Red Pepper Dressing 
   1     roasted red bell pepper (reserved from salad preparation) 
   ¹/ 3   cup balsamic vinegar 
   ¼    cup white wine or cider vinegar 
   2     cloves garlic, minced 
   1     tablespoon chopped fresh basil* 
   1     teaspoon chopped fresh rosemary* 
   1     teaspoon sugar

  1. Halve cooked artichokes lengthwise; scoop out center petals and fuzzy centers. Remove outer leaves and reserve to garnish salad; or refrigerate to use for snacks another time. Thinly slice hearts. Cover; set aside.
  2. Place whole bell peppers under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Carefully remove from oven with tongs; place in a paper bag for 15 minutes to steam skins. Carefully remove peppers from bag; remove seeds and ribs. Strip off skins; slice peppers into julienne strips.
  3. Prepare Dressing: In blender or food processor container, place 1/4 of the bell pepper strips, vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and nearly smooth.
  4. Assemble Salads: Arrange reserved cooked artichoke leaves or lettuce leaves on 8 salad plates. Arrange sliced artichoke hearts, remaining 3/4 of the bell pepper strips, red onion and olive slices on artichoke or lettuce leaves.
  5. Spoon dressing over salads. Makes 8 salads.

*NOTE: If fresh basil and rosemary are unavailable, substitute 1 teaspoon crushed, dried basil; and 1/2 teaspoon crushed dried rosemary.

Serving Suggestion: Chill dressing: Arrange salad; cover and refrigerate up to 4 hours ahead. Spoon dressing over salads just before serving.

(Source: artichokes.org)

Artichoke And Roasted Red Pepper Dip

Ingredients

  • 2 tablespoons butter
  • 1 leek, diced
  • 2 (6.5 ounce) jars marinated artichoke hearts, drained and chopped
  • 1 (7 ounce) jar roasted red peppers, drained and chopped
  • 3/4 cup freshly grated Parmesan cheese
  • 3 tablespoons mayonnaise

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a saucepan over medium heat. Saute diced leek until tender. Stir in the artichoke hearts, roasted red peppers, Parmesan cheese, and mayonnaise. Transfer to an 8x8 inch baking dish.
  3. Bake for 30 minutes in the preheated oven, or until bubbly and lightly browned.

(Source: allrecipes.com)

Mexican-style black beans with red peppers, kale, and quinoa

Serves: 3       Time: 30 minutes

To serve more, increase the amounts of beans and quinoa. I like to cook quinoa in a ratio of 1 cup quinoa to 1 3/4 cups water for the best texture. As with any whole grain, but especially with quinoa, rinse and drain it before cooking.

1 cup quinoa
1 teaspoon veggie stock powder
salt

1 tablespoon olive oil
1 red bell pepper, chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
2 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon thyme
2-3 cups chopped kale (I used lacinato kale in the above photo)
1 (14-oz) can organic black beans, with liquid (or 1 1/2 cups cooked beans with 1/4 cup cooking liquid)
1 lime
1/4 cup chopped cilantro, plus extra for garnish
salt
pepitas (pumpkin seeds), optional

In a medium pot, bring 1 3/4 cups water to a boil. Add the veggie stock powder, a pinch of salt, and the quinoa.  Cover and simmer for 15-20 minutes or until all the water is absorbed.

In a large saute pan, heat the oil over medium-high heat. Add the red bell pepper, red onion, jalapeno pepper and a pinch of salt and saute for 5-7 minutes or until the vegetables have softened. Add the garlic, cumin, and thyme and saute for one minute. Add the kale with another pinch of salt and saute for five minutes. Add a couple of tablespoons of water to the pan if it gets dry. The kale should wilt down and soften up.

Add the beans with their liquid into the pan and cook for five minutes to heat the beans through. Turn the fire off and squeeze half of the lime into the pan. Add the cilantro and salt and pepper to taste. Serve the bean mixture with the quinoa and garnish with additional cilantro, lime wedges, and pepitas (optional – not pictured).

(Source: bistrokatie.com)

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