Risotto with Corn, Zucchini, and Green Pepper

1 16 oz can fat-free chicken broth
1/3 cup water
1 tbsp olive oil
½ cup chopped onion
1 cup uncooked Arborio rice or other short grain rice
1/8 tsp powdered saffron
1 cup fresh corn kernels
1 cup diced zucchini
½ cup finely diced bell pepper
1/3 cup grated parmesan
¼ tsp salt

Bring broth and water to a simmer in a medium saucepan; keep warm.

Heat olive oil over medium heat until hot. Add onion and saute for 2 minutes. Add the
uncooked rice and saute, stirring constantly for another 2 minutes. Add the saffron (optional),
corn, zucchini, bell pepper, and salt. Mix well. Cover with the hot broth and cook until the
liquid is almost absorbed. Cover again with the hot broth, and continue until the rice is tender.
It should take about 20 minutes. You can also just add all the hot broth at once and simmer
until rice is tender and the liquid is absorbed. Serve and sprinkle each serving with the
Parmesan cheese.
                             Bell Pepper-Feta Pasta Toss

6 oz uncooked linguine
1 ¼ cup diced tomatoes
¾ cup finely chopped fresh parsley
4 oz crumbled feta cheese with basil and sun-dried tomatoes
1 cup peppers, seeded, and cut into 1/8-inch strips
¼ tsp salt
¼ cup sliced ripe olives, drained

Cook pasta according to package directions, omitting salt and fat. Place bell
pepper in a colander; drain pasta over bell pepper. Combine pasta, bell pepper,
tomatoes, and remaining ingredients in a bowl; toss gently. Serve immediately.
Serves 4.
                        Saute of Squash and Bell Peppers

1 med onion
3 med yellow squash or other summer squash
3 med zucchini
2 tbsp olive oil
1 red bell pepper & 1 green bell pepper, julienned
1 tsp dried oregano
Salt and pepper to taste
1 tbsp lemon juice

Cut onion into thin wedges no more than 1/4 inch wide. Set aside. Trim ends off
yellow squash and zucchini. Stand them on end and cut off peel in wide even
slices. Reserve cores for another use. Julienne peel. Heat oil in a large saute pan
over medium heat. Saute onion 5 minutes. Add squash, zucchini and bell peppers.
Increase heat to medium-high, and stir fry 5 to 7  minutes, until vegetables are
crisp-tender. Season with oregano, salt and pepper. Stir in lemon  juice. Serve hot
or at room temperature.
                               Cucumber-Bell Pepper Soup

1 garlic clove, minced and mashed into paste with 1/4 t salt
1/2 c white bread, torn into small pieces
1 T white wine vinegar
1 T olive oil
8 oz plain yogurt
1 c packed watercress sprigs, rinsed and dried
1 cucumber, peeled, seeded, and chopped finely
1 green bell pepper, seeded and chopped finely
3 T minced scallions
Tabasco sauce to taste

In a blender, blend until smooth garlic paste, bread, vinegar, oil, yogurt, watercress, and salt &
pepper to taste. Stir in cucumber, bell pepper, scallions, and tabasco. Chill for 20 minutes;
serve with croutons.
                                 Vegan Bell Pepper Soup

8 cups water
3/4 cup Basmati brown rice
1 1/2 cups diced yellow onions
1 1/2 cups diced red or green peppers
2 1/2 cups chopped red or green peppers
2 cups chopped celery
3/4 cup diced carrots
6 garlic cloves; minced
2 tsp. crushed oregano leaves
1/2 tsp. ground celery seed
12 oz tomato paste
2 1/2 tsp. mild chili powder
3 tbsp. tamari soy sauce

In a 5-6 quart pot bring to boil water, rice onion, & diced bell pepper. Reduce
heat, cover, and simmer for about 25 minutes, or until rice is tender. Add celery,
chopped bell pepper, carrots, garlic, oregano, basil, celery seed and tomato paste.
Continue simmering for 20-30 minutes, until all veggies are tender and rice is fully
cooked. Combine mixture with chili powder, tamari and salt to taste. Simmer for
5 minutes, letting flavors blend together. NOTE: Adding a few tablespoons of
powdered vegetable broth will make the soup creamier.
                                          Bell Pepper Muffins

Great with one of the squash soup recipes!

¾ cup chopped bell peppers
2 tbsp butter
2 cups all-purpose flour
2 tbsp sugar
2 ½ tsp baking powder
½ tsp salt
½ tsp dried basil
1 egg
¼ cup egg substitute
1 cup fat-free milk

In a nonstick skillet, sauté peppers in butter until tender; set aside. In a large bowl, combine
the flour, sugar, baking powder, salt and basil. Combine the egg, egg substitute and milk; stir
into dry ingredients just until moistened. Fold in the peppers. Coat muffin cups with nonstick
cooking spray; fill two-thirds full with batter. Bake at 400 degrees for 15-18 minutes or until a
toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
                Fennel and Roasted Pepper Salad with Olives

1 small head fennel; cored and cut into thin slices
1/3 c Sliced roasted red pepper
1 Green onion; thinly sliced
Black olives for garnish; pitted and sliced
Vinaigrette mixed with either pesto or tapenade

Toss ingredients together and season to taste with salt and pepper; serve with
sandwich.
Bell Pepper Recipes
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