Dressing for Arugula Salad

1/3 cup freshly grated Parmesan cheese 2 tablespoons fresh lemon juice 1 teaspoon finely grated lemon peel (zest) dash of Freshly ground pepper 5 tablespoons extra-virgin olive oil Roasted red peppers (optional, but great) 4 cups arugula Wisk or blend together the cheese, lemon juice and zest and pepper. While blending drizzle in the olive

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Pepperonata

Quarter cup of olive oil 2 diced onions 3 garlic cloves, sliced thin 2 bay leaves 1 teaspoon thyme, chopped 6 bell peppers –red and/or green, sliced Salt and fresh pepper 4 ripe tomatoes, peeled, seeded, and diced Heat the oil in a large skillet and add onions garlic, bay leaves, and thyme. Sauté over

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Oven Roasted Peppers

Preheat oven to 400. Cut the tops from the peppers and halve them lengthwise. Remove the veins and seeds; brush the skins with olive oil and lay out flat on a cookie sheet with the skin side up. Bake at 400 or broil 5-6 inches from the top element/burner in your oven until the skins

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