Week 17: Bell Peppers Lemonly Dressed and Cumin-esque

September 20, 2014 by dancingroots - No Comments

 from Farmer John’s Real Dirt on Vegetables

½ cup+1 Tbsp extra virgin olive oil, divided            4 peppers, the more different colors the better

¼ cup fresh squeezed lemon juice (~1 lg lemon)            2 Tbsp minced parsley

1 tsp ground cumin                                                            1 tsp honey (optional)

1 clove garlic, minced                                                ¼ cup finely chopped scallions or onion

½ tsp salt + fresh ground black pepper

Heat 1 Tbsp of oil in large skillet over medium-high heat. Add peppers; sauté, stirring until slightly soft, about 3 minutes. Let cool. Combine remaining oil, lemon juice, parsley, cumin, honey and garlic in large jar. With light on tight, shake vigorously until oil and vinegar have combined and thickened. Toss peppers and scallions or onion with vinaigrette in large bowl. Add salt and season with pepper to taste. Cover and refrigerate for 1 hour.