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Peppers and Capers

Posted Mar 25 2011 6:00am


One thing must be said for springtime - while lots of rain comes this time of year, making many a day damp and dreary, when the sun does shine, it does so properly, suddenly filling lawns, gardens, and forests like with flowers... I'm currently sitting on my back patio, basking in the warm air, eating simply a very large plateful of raw spinach and olives. I will most assuredly go rummaging around in the kitchen later on in search of crackers and peanut butter for protein, but for now I am perfectly content with my summery picnic. Still, spinach and olives, however delicious and visually beautiful, might not make for very interesting food blogging... Lets see, what have I been cooking lately that's more newsworthy?

"What's that?" *leans towards kitchen* "Of course, peppers and capers, of course I'm going to talk about you..."

The dish of which I hint is scarcely more complicated than my aforementioned dinner tonight, but is so vibrant, glorious, and totally dinner-party worthy that one could easily imagine it actually carrying on a conversation too... Well, perhaps not literally... but a conversation of flavors, and colors - without a doubt. Perfectly delicious served cold, this dish is truly a treasure for a spring and summer filled with meze-style picnic menus...



Peppers and Capers

(Adapted from New Recipes from Moosewood Restaurant)

6 bell peppers, thinly sliced (I used a combination of green, red, orange, and yellow)
1/4 cup olive oil
2 T capers
2 T white wine vinegar

~ In a large skillet over medium-low heat, gently saute the peppers in the olive oil until they are quite tender.
~ Remove from the heat, stir in the capers and white wine vinegar, and season to taste with salt and pepper. Voila! Serve at room temperature or chilled...
~ The salad is perfect on its own, and I also found that the leftovers the next day made a most ideal filling for pita, along with some hummus... and then my mother made a beautiful dish of baked salmon with a spicy tomato sauce, and the peppers were lovely in that setting as well...


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