by cherryblossomtable.blogspot.com

2 small onions, thinly sliced
2 medium eggplants, skin on, diced
2 large green bell peppers, seeded, diced
1 medium red pepper, seeded, diced
6 plum-sized tomatoes, quartered
3 garlic cloves, minced
1/4 teas. red pepper flakes
1 teas. salt
1 6-oz. can tomato paste
large handful fresh parsley, chopped
large handful fresh basil, chopped
salt and pepper to taste

Layer ingredients (tossed with the 1 teas. salt) in your crockpot, in the order listed. Then dot the tomato paste on top, and cover. Cook on high for 3-4 hours.

Remove lid and stir to combine. Add fresh parsley and basil, and adjust seasoning with salt and pepper. Serve hot, room temperature, or straight from the fridge.



from birminghamfoodgirl.wordpress.com

1 cup fresh bread crumbs
1.5-2 oz goat cheese
2 TB. olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 medium red peppers (larger red bell peppers will
require about twice the filling)

Preheat oven to 375 degrees.

Slice peppers in half lengthwise. Remove seeds and ribs. Mix the rest of the ingredients in a small bowl. Stuff each pepper not too tightly, but not too loosely.

Place stuffing side up on a parchment- or aluminum-lined cookie sheet. Roast for about 20 minutes on 375 degrees, or until the stuffing starts to brown.



from Joy of Cooking by Irma Rombauer
 
2 lbs. tomatillos, husked and rinsed
2 medium poblano or Anaheim peppers, seeded
1 large onion, quartered
12 cloves garlic
1 1/4 cups coarsely chopped fresh spinach, washed and dried
1/3 cup chopped fresh cilantro
3/4 cup chicken stock
salt and ground pepper, to taste
1 package of Rossi Pasta Zucchini Linguine
 
Preheat oven to 400 degrees. Oil a baking pan. Place tomatillos, peppers, onion and garlic on a single layer on the pan. Roast until soft and golden brown, 15 to 20 minutes. Place the roasted vegetables, including the juices, in a blender or food processor along with the spinach, cilantro, chicken stock and salt and pepper. Pulse until smooth, adding more stock if necessary to make a medium-bodied sauce. Reheat gently in a small saucepan and serve immediately or store, covered in the refrigerator for up to 2 days.

adapted from Moosewood Restaurant Daily Special 
 
1 TB. olive oil
1 large onion, diced (about 2 cups)
1 jalapeno, seeded and minced
1 canned chipotle pepper, diced
2 tomatillos, husked, seeded and diced
1 red bell pepper, seeded and diced
1 medium zucchini, diced (about 1 cup)
1 TB. ground coriander
1 TB. ground cumin
1 teas. dried oregano
8 cups chicken stock (or vegetable stock)
1/4 to 1/3 cup fresh lime juice
1 teas. adobo sauce from chipotle jar
1 TB. chopped fresh cilantro, or more to taste
3 cups fresh corn kernels
8 corn torillas (6 inch) cut into 1/2 x 2-inch strips
avocado cubes (optional)
grated Monterey Jack cheese (optional)
 
Preheat oven to 400 degrees. In a nonreactive soup pot, warm the oil and saute the onioins, jalapenos, chipotle, tomatillos, bell peppers, and zucchini for 5 minutes, stirring frequently, until softened. Add the coriander, cumin and oregano and saute for about 3 more minutes. Stir in the stock, lime juice and adobo sauce and bring to a simmer. Add the cilantro and corn and continue to simmer gently for 10 minutes.
 
Meanwhile, bake the tortilla strips on an unoiled baking sheet fro 15 to 20 minutes, until crisp. To serve, place the tortilla strips in individual serving bowls and ladle the soup on top. Garnish with avocado cubes and grated cheese, if desired.

The California Cookbook by Diane Rossen Worthington
 
Makes 2 1/2 cups
 
3/4 cup chicken stock
1 small onion, coarsely chopped
1 pound tomatillos, husked and quartered
2 jalapeno chiles, seeded and finely chopped
2 garlic cloves, minced
3 TB. finely chopped cilantro
1/4 teas. ground cumin seed
1/2 teas. salt
1 TB. fresh lemon juice
 
In a large skillet over medium heat, heat the chicken stock, add the onion, and simmer for about 5 minutes, covered. Add the tomatillos and cook, covered, for another 5 minutes. Pour the contents of the skillet into a food processor fitted with the  metal blade and process until coarsely chopped. Add the remaining ingredients and taste for seasoning. Pour the salsa into a storage container and let it cool. Refrigerate until using.

from The Splendid Table, by Lynne Rosetto Kasper

4 medium sized bulbs fennel, quartered and trimmed
4 TB. extra virgin olive oil
3 large cloves garlic, cut into 1/4 inch dice
1/2 cup water
salt and freshly ground black pepper, to taste

Cut the fennel bulb in half lengthwise, and then cut into julienne strips between 1/4 and 1/2 inch wide. Heat the oil in a large skillet over medium-low heat. Add the garlic, turn the heat to low and cook 8 minutes, or until the pieces are pale blond. Do not cook beyond a golden color, or the garlic will turn bitter. Immediately scoop out the garlic with a slotted spoon and reserve. Add fennel to the pan and sauté about 10 minutes, until they are golden brown on all sides. Once the fennel is browned, add the water to the pan and sprinkle the fennel with salt and pepper. Cover the pan tightly and cook over medium-low heat 5 to 8 minutes, or until the fennel is tender. Uncover the pan and boil away any liquid left in it. Sprinkle fennel with reserved garlic. Serve immediately.



from The Kitchen Diaries: A Year in the Kitchen with Nigel Slater, by Nigel Slater

2 medium sized heads of fennel
5 TB. olive oil
24 black olives
small bunch flat leaf parsley
2 balls buffalo mozzarella

Heat the grill. Slice the stalks and fronds from the fennel bulbs. Cut the bulbs into thin slices, no thicker than 1/8 inch. Lay the fennel on the grill, letting it color first on one side, then the other. Depending on the heat of your grill, this could take anything up to ten minutes.

Pour olive oil into a bowl and add the olives. Chop the parsley roughly and add it to the olive oil with a seasoning of salt and black pepper. Life the fennel off the grill and drop it into the dressing. Toss gently. Divide the salad between four plates. Slice the mozzarella thickly, or split it by hand, then lay the pieces on top of the salad. Drizzle over any remaining dressing or add a little more olive oil.