Zestful Gardens

Stuffed Colored Bell Peppers

Try many different grain/nut/herb combinations. This recipe is easily adaptable to what you have on hand.

Ingredients:

• A little oil
• 2-3 cloves garlic
• 2 cups chopped onions
• 3 cups raw brown rice
• 6 cups water, stock or tomato juice
• ½ teaspoon allspice
• 1 cup chopped tomatoes
• ½ cup grated hard cheese
• ½ cup chopped, toasted almonds
• 1 cup thinly sliced basil leaves
• Salt and Pepper
• 9 Bell peppers, tops cut off, seeds removed

The drill:

1. Heat oil in large skillet
2. Add and sauté garlic and onion.
3. Add rice and brown about 5 minutes.
4. Add desired liquid and allspice.
5. Cover and cook until rice is done, about 40 minutes.
6. Stir in tomatoes and cheese, almonds, basil, salt and pepper to taste.
7. Blanch peppers in boiling water one minute…this step can be skipped.
8. Stuff peppers with rice mixture.
9. Bake at 350 degrees 30 minutes.

(from Mariquita Farm)

Balsamic Dressed Roasted Beets

A simple sweet and sour dressing complements earth roasted beets.

Ingredients:

• 6 medium beets
• ½ cup fresh orange juice
• ¼ cup balsamic vinegar
• 1 tablespoon sugar
• 1 star anise
• ½ teaspoon salt
• 1/8 teaspoon freshly ground black pepper

What to do:

1. Pre-heat oven to 400.
2. Leave root and 1 inch of stem on beets; scrub with a brush.
3. Wrap beets in foil.
4. Bake at 400 degrees for 1 hour or until tender.
5. Cool beets to room temperature.
6. Peel and cut each beet into 8 wedges.
7. Combine juice, vinegar, sugar, and star anise in a small saucepan; bring to a boil.
8. Cook until reduced to 1/3 cup…about 10 minutes.
9. Discard the star anise.
10. Combine beets, vinegar mixture, salt and pepper; toss well.

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