Monday, July 2, 2012

those summer nights

fresh veggies on the counter
kids at table working on project
doors open with a slight breeze
math nathanson radio on Pandora
talk of what we did today

roasted sweet peppers
3-4 sweet peppers, cored & sliced (these are gypsy)
1 clove garlic, minced
a teaspoon of your favorite cooking herb (I didn't have any, skipped it & it was still great)
1 tablespoon extra-virgin olive oil
kosher salt & freshly ground pepper
2 tablespoons freshly grated parmesan cheese
1 tablespoon fresh lemon juice

preheat oven to 425 degrees.
toss peppers, garlic, herb & olive oil together.
season peppers with salt & pepper.
cook peppers on baking sheet for about 5 minutes (peppers are soft, not charred).
sprinkle parmesan on top & let melt for one more minute.
drizzle with lemon juice & serve.

from the fields, farm fresh to you, june 11-15, 2012

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