Beef with Peppers Stir-fry Blaff Chimichuri Colorful gazpacho Hungarian Lecsó Inner Beauty Hot Sauce Jessica's sweet pepper relish Our favorite Pepperonatta Pickled Bell Peppers Potato Stuffed Pepper Red pepper cheddar cornbread Roasted Peppers Stuffed Zapallitos

German Rhubarb Squares - Rhabarberkuchen mit Makronenhaube Rhubarb Crisp Rhubarb Nut Bread Rhubarb Marmalade Gramp's Rhubarb Strawberry Pie Rhubarb and Strawberry compote Rhubarb Sauce Norwegian cold rhubarb soup with mint Rhubarb Tart

Recipes

Our favorite Pepperonatta

6 fully ripe Cubanell peppers
1 large white onion, chopped
1 clove garlic, chopped
5 teaspoons olive oil
2 medium tomatoes, chopped
1 cup basil leaves
a pinch of sugar
salt and pepper to taste
sliced black Calamata olives (optional)
a tablespoon capers (optional)
1 loaf of Ciabatta bread from ACME breads

Cut peppers into 1/4-inch cubes. In a large skillet, over medium-high heat, sauté peppers, onions and garlic in oil, about 5 minutes or until vegetables are really soft, but not browned.
Stir in cubed tomatoes, basil, (olives and capers), salt and pepper and shut off. Cover and let sit for 2 or 3 minutes.

Cut Ciabatta in thin slices, pour a little olive oil on each slice and put in the toaster oven until… toasted!
Put toast on a platter and put a little of the Pepperonatta on each slice and… VOILA!

Also use the Pepperonatta as a side dish with barbecued meats, use on pasta or simply enjoy by itself

BUON APPETITTO,
Karin and David