Pepper

sweet bells® – Recipe

Peperonata-Kale-Salad-Bells
grilled & pickled peperonata, kale, & radicchio salad
Author: 
Yields: 4 portions
Approx. prep time: 30 min
 
Ingredients
  • 4 Sweet bell peppers
  • ¼ cup Fresh basil, chopped
  • ¼ cup Extra virgin olive oil
  • 3 tbsp White wine vinegar
  • 1 tbsp Mustard seeds
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat a grill pan or bbq to grill the sweet bell peppers.
  2. Cut and core the peppers so you just have clean pepper pieces. Discard core and seeds.
  3. Grill the peppers lightly, only 2-3 minutes, enough so that they start to soften (some grill marks and charring is fine, but not essential).
  4. Transfer the warm sweet bell peppers to a stainless steel bowl.
  5. Toss with the olive oil, vinegar, mustard seeds, salt, and pepper.
  6. Cover the bowl and allow the sweet bell peppers to marinate as they slowly steam and then cool down.
  7. Cut the peppers into fine julienned strips, then recombine with the reserved juices.
  8. Add the basil and re-season with salt and pepper if necessary.
grilled peperonata salad with kale and radicchio
Author: 
Yields: 4 portions Approx. prep time: 15 min
 
Ingredients
  • 1 head Black kale
  • 1 head Green kale
  • 1 head radicchio
  • ¼ cup Grilled peperonata salad
  • ¼ cup Salad dressing
Instructions
  1. Wash, core, and cut the kale and radicchio.
  2. Toss the base kale and radicchio salad with salad dressing.
  3. Plate the base salad and then top with pickled grilled peperonata salad.
salad dressing
Author: 
Yields: 1 cup Approx. prep time: 5 min
 
Ingredients
  • ¼ Fresh basil, chopped
  • ¼ cup Fresh mint, chopped
  • ¼ cup Grain dijon mustard
  • ¼ cup Extra virgin olive oil
  • 1 tbsp White wine vinegar
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Purée all ingredients together in a food processor or blender.

Cucumber

Party Pleasers

Pepper

Quick & Easy

Tomato

sinfully sweet campari® – Recipe

Gazpcho-Campari
sinfully sweet & spicy gazpacho
Author: 
Yields: 12 portions<br> Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Wash all the fresh vegetables.
  2. Trim the green onions and remove the whites.
  3. Split the jalapeño and remove/discard the seeds.
  4. Peel and grate the fresh horseradish (reserve 2 tbsp for garnish).
  5. Zest and juice the limes.
  6. Combine all ingredients in blender (except a couple tbsp of the horseradish).
  7. Chill and serve extremely cold in chilled glasses, with fresh horseradish stirred in at the last moment.

Cucumber

Eggplant

Pepper

Special Occasion

Tomato

sinfully sweet campari® – Recipe

VF Stuffed Campari
grilled ratatouille stuffed mini campari tomatoes
Author: 
Yields: 4 portions Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Hollow out the campari tomatoes by cutting off the tops and scooping out the interiors with a small spoon. Reserve the juice, core, and seeds.
  2. Preheat a grill pan or bbq.
  3. Cut the onion, peppers, zucchini, and eggplant into halves and quarters.
  4. Brush them with olive oil, salt, and pepper.
  5. Grill the fresh vegetables by placing them cut side down on the grill and not moving them for 2 minutes.
  6. Only grill the one side, then remove the fresh vegetables from the grill. Allow to cool.
  7. Finely dice all fresh vegetables, and combine in a large mixing bowl.
  8. Add the campari tomato vinaigrette to the bowl and mix thoroughly.
  9. Add chopped mint and parsley.
  10. Add crumbled feta. Season with salt and pepper.
  11. Stuff the hollowed out campari tomatoes with the seasoned grilled vegetables.
  12. Serve individually or platter up more of the salad and serve the tomatoes over top “family style”.
campari tomato vinaigrette
Author: 
Yields: 1 cup
Approx. prep time: 5 min
 
Ingredients
  • ½ cup Campari tomato seeds & water
  • ¼ cup Extra virgin olive oil
  • ¼ cup White wine vinegar
  • 1 tbsp Mustard seeds
  • ¼ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Whisk together all ingredients.
  2. Add salt and pepper, to taste.

Pepper

sweet bells® – Recipe

VF Grilled Tri-Color Peppers

grilled tri-color peppers
Author: 
Yields: 4 portions
Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Preheat a grill pan or bbq.
  2. Cut the sweet bell peppers in halves and remove the seeds.
  3. Brush with olive oil, salt, and pepper.
  4. Grill the sweet bell peppers on a hot grill or pan, long enough to give them some charring.
  5. Remove peppers from grill and allow to cool.
  6. Once cooled, chop the peppers into strips (julienne) and place in a mixing bowl.
  7. Add the jalapeño-mint vinaigrette and fresh chopped mint. Gently fold all together and season.
  8. Lay out the dressed peppers on a platter, sprinkle with crumbled goat cheese and more vinaigrette.

honey-jalapeño & mint vinaigrette
Author: 
Yields: 1 cup Approx. prep time: 15 min
 
Ingredients
  • ½ cup Honey
  • 3 Jalapeño, fresh
  • ¼ cup Fresh mint, chopped
  • 1 Lime, juice and zest
  • ¼ cup Apple cider vinegar
  • ¼ cup Extra virgin olive oil
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Purée the jalapeños with the honey and vinegar.
  2. Slowly add the olive oil while the blender/processor is running at low speed.
  3. Add the mint, just blending enough to incorporate the mint thoroughly.
  4. Add salt and pepper, to taste.

Pepper

sweet bells® – Recipe

Roasted-Peppers-Shrimp
roasted peppers & shrimp
Author: 
Yields: 4 portions Approx. prep time: 30–40 min
 
Ingredients
  • 3 large Village Farms sweet bells® peppers
  • ¼ cup Extra virgin olive oil
  • 1 Red onion
  • 1 lb Brussels sprouts
  • 1 lb Hand-peeled shrimp (cooked)
  • ¼ cup Fresh Italian flat-leaf parsley, chopped
  • 1 Lemon, zest
  • 1 Lime, zest
  • ½ cup Chili vinaigrette
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat a grill pan or bbq to high heat.
  2. Peel the Brussels sprouts down to smaller leaves and toss with 2 tablespoons of olive oil, salt, and pepper.
  3. Prepare your sweet bell peppers by cutting them in halves and removing the core and seeds.
  4. Peel the onions and cut them in half. Slice them “julienned” into strips of a similar size to the peppers.
  5. Ready a large mixing bowl, pour half of the chili-lime vinaigrette into the bottom.
  6. Grill the Brussels sprouts for 4–5 minutes, enough to get some good char, then transfer to the bowl.
  7. Grill the sweet bell peppers and onions for 6–8 minutes, then cut them into “julienne” strips (approx ¼" thick) and transfer to the bowl.
  8. Add the shrimp and parsley to the warm salad. Zest and juice the orange and lime over top and toss.
  9. Taste and add more salt, pepper, and vinaigrette as needed.
chili-lime vinaigrette
Author: 
Yields: 1 cup
Approx. prep time: 5 min
 
Ingredients
  • ¼ cup Grapeseed oil
  • 1 tbsp Dijon mustard
  • 2 tbsp Red wine vinaigrette
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • ½ tsp Chili powder
  • ¼ cup Fresh cilantro, chopped
  • 1 Orange, zest and juice
  • 1 Lime, zest and juice
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. In a dry pan, toast the mustard seeds, cumin, and chili powder on medium-high heat until you just begin to see fine whisps of smoke, then remove from heat and transfer to a food processor or blender.
  2. Add all the other ingredients except the oil and the fresh cilantro to the blender and purée with brief pulses until uniformly chopped.
  3. Slowly add olive oil as you continue to purée until it's all incorporated.
  4. Add cilantro and pulse briefly until it's just rough chopped.
  5. Reserve.

Pepper

sweet bells® – Recipe

Bell peppers

peperonata salad with pine nuts, pumpkin seeds, & ricotta
Author: 
Yields: 1 Quart
 
Ingredients
  • 1 lb Village Farms sweet bells® peppers
  • ¼ cup Extra virgin olive oil
  • ¼ cup Peperoncino chili flakes
  • ¼ cup Pine nuts
  • ¼ cup Pumpkin seeds
  • ¾ cup Ricotta cheese
  • ½ tbsp Fresh basil
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Seed and cut sweet bell peppers into julienned strips lengthwise.
  2. Sautée in olive oil over medium heat until soft, approximately 15 minutes.
  3. Add chilies, pine nuts, and pumpkin seeds. Remove from heat and reserve.
  4. Plate salad and top with ricotta and fresh basil.
  5. Drizzle with extra virgin olive oil.