Stewed Sweet Peppers (Peperonata)

 Stewed Sweet Peppers (Peperonata)

Great for a bruschetta topping

From Saveur

• ⅓ cup extra-virgin olive oil
• 6 mellow star peppers (red), seeded, and cut into strips
• 4 cloves garlic, thinly sliced crosswise
• ½ medium white onion, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 3 tbsp. red wine vinegar

1. Heat oil in a 4-qt. saucepan over medium-high heat.
2. Add peppers, garlic, onions, and ½ cup water and season with salt and pepper. Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour.
3. Stir in vinegar and transfer to a serving bowl.

Cucumber and Red Pepper Salad

Cucumber and Red Pepper Salad

Adapted from Pork- Be Inspired

•  2 medium sized cucumbers, thinly sliced
• 1/2 red onion, thinly sliced
• 4 jimmy nardello peppers, seeded and diced
• 2 tablespoons sugar
• 1/4 cup rice vinegar
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes, crushed
• 1/4 cup fresh parsley/cilantro or basil, chopped

1.  In medium shallow serving bowl, toss cucumber slices with onion slices and diced red bell pepper.
2. In a small bowl, combine remaining ingredients and mix well.
3. Drizzle salad with a dressing.
4. Let stand at room temperature, up to 2 hours, until ready to serve.