Many years ago, my husband and I first tried Romesco sauce while on vacation in Barcelona. It was served with grilled ramps. We were instant fans! Using jarred fire-roasted red peppers as a shortcut is an absolute genius way to create it. I served the meatballs and sauce in this dish with slices of sourdough baguette to sop up every last drop. 🙂
This recipe was adapted from Bon Appétit, contributed by Sara Frost. I modified the proportions. The original recipe notes that the delicious sauce can add richness to other lean proteins such as fish, pan-roasted chicken breast and can also be used as a dip for vegetables. Next time, I may serve this dish with grilled scallions. Yum.
My son ate the leftover meatballs and baguette as a luxurious sandwich with melted cheese, topped with Romesco sauce, of course. This dish could also be served as a fabulous appetizer.
Yield: Serves 4 to 6
1 3/4 lbs ground turkey
2 large eggs, beaten to blend
1/2 cup panko
2 tsp ground cumin
2 tsp onion powder
2 tsp paprika
4 to 6 T finely chopped parsley, plus more coarsely chopped for serving
1 1/2 tsp kosher salt, plus more to taste
2 T plus 1/2 cup olive oil
1/2 cup toasted almonds (I used toasted sliced almonds)
1 12 to 16-oz jar fire-roasted peppers in water, drained (I used Trader Joe’s)
2 to 4 small garlic cloves, crushed (I used a garlic press)
1 T red wine vinegar
1/4 tsp cayenne pepper
finely grated zest of half of a lemon
crusty bread, for serving, optional (I served it with a sourdough baguette)
Preheat oven to 425°. (I set my oven to convection roast.)
Using your hands, mix ground turkey, eggs, panko, cumin, onion powder, paprika, parsley, and 1 1/2 teaspoons of salt in a large bowl.
Working one at a time, use a 1 1/2-inch scoop out to ration out the mixture. (I had 28 meatballs.) Place on a plate.
Heat 2 tablespoons of oil in a large ovenproof skillet over medium. (I used a large stainless steel “all-in-one” pan.)
Working in 2 batches, cook meatballs until golden brown all over, about 2 minutes per side.
Transfer skillet with all of the meatballs to oven and bake until cooked through, 5 to 7 minutes.
While the meatballs are baking, pulse almonds in a food processor until coarsely ground. Transfer to a medium bowl.
Pulse drained fire-roasted peppers, garlic, vinegar, and cayenne in food processor until almost smooth.
Transfer to bowl with almonds and stir in remaining 1/2 cup oil; season Romesco sauce with salt, to taste.
Spoon romesco sauce onto a platter or into shallow bowls; arrange meatballs on top.
Finely grate lemon zest over and scatter coarsely chopped parsley on top. Serve with crusty bread, as desired.
This is a variation of one of my favorite Italian restaurant dishes, orecchiette with sausage and broccoli rabe. It was fast to prepare and really full-flavored- incorporating anchovies, freshly ground fennel seeds, and lots of garlic. Great.
This recipe was adapted from 177milkstreet.com, contributed by Jeanne Maguire. I substituted jarred fire-roasted red peppers and brine for Peppadew peppers. I used a combination of sweet and hot Italian sausage as well.
Yield: Serves 4 to 6
12 ounces orecchiette pasta
2 T extra-virgin olive oil, divided
1 pound (about 6) sweet or hot Italian sausage, casings removed (I used 2/3 sweet (4) and 1/3 hot sausage (2))
3 anchovy fillets, minced
2 tsp fennel seeds, ground
1/4 cup finely chopped mild Peppadew peppers or fire-roasted red peppers, plus 1 T brine (I used Trader Joe’s)
8 to 10 large garlic cloves, thinly sliced
1 pound Swiss chard, stems and leaves separated
3/4 cup chicken broth or stock, divided
3 T freshly grated Parmigiano-Reggiano, plus more for serving
Remove the stems from the chard leaves and cut into 1/2-inch pieces. Soak in a bowl of water, drain, and set aside.
Cut the leaves into 3-inch wide ribbons; wash and drain. Set aside.
Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente.
Drain, return to the pot and toss with 1 tablespoon of oil. Set aside.
Meanwhile, in a 12-inch skillet (with a lid available) over medium-high, heat the remaining 1 tablespoon oil until shimmering. (I used a large enameled cast iron pan.)
Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes. Remove from pan and place on a paper towel-lined plate. Discard all but 1 T of the drippings from the pan.
Add the anchovies, ground fennel seed, and peppers to the skillet and cook over medium, stirring constantly, for 30 seconds or until fragrant.
Stir in the garlic and chard stems, then cook until the garlic is aromatic, about 30 seconds.
Add 1/4 cup of the stock and cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes.
Stir in the chard leaves and the remaining 1/2 cup broth. Cover, reduce to medium-low and cook until the leaves are wilted, about 2 to 4 minutes.
Scrape the chard mixture into the pot with the pasta. (I added the pasta to the pot with the chard instead!)
Add the sausage and 1/2 teaspoon salt and stir over medium-low until the pasta is heated through, about 1 minute.
Gradually stir in the Parmesan, then the Peppadew or roasted red pepper brine.
Taste and season with salt. Serve sprinkled with more Parmesan.
I have another fresh corn dish to share. 🙂 This wonderful soup was buttery and luxurious. The beautiful swirl of roasted red peppers puréed with Fresno chiles and smoked paprika gave the finished dish the perfect amount of heat. It is a great late summer dish to serve as the evening temperatures begin to drop.
This recipe was adapted from The New York Times, contributed by David Tanis. I modified the proportions and puréed the soup in a Vitamix and omitted pressing it through a sieve. I used chicken stock, but the original recipe also includes instructions to make corn-cob broth to use as an alternative. Delicious!
4 1/2cups corn kernels (from 6 large ears) or 4 1/2 cups frozen corn kernels
4 1/2cups water, corn-cob broth (see below) or chicken stock, plus more to adjust consistency
Lime wedges, for garnish, optional
Place bell peppers on an aluminum foil lined, rimmed baking sheet under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes per side. (Alternatively, the peppers can also be charred over an open gas flame.)
Remove from heat, wrap in the aluminum foil pan lining (to steam off the charred skin), and let cool to room temperature.
Cut in each in half vertically. With a paring knife, remove seeds from each half, then turn over and peel away the blackened skin. Do not rinse; a little remaining char is fine. Reserve one half for another use.
Transfer 3 halves of roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth purée. Set aside.
Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. (I used a large enameled cast iron Dutch oven.)
Add onions and corn kernels to the melted butter. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes.
Add garlic and cook for 1 minute more.
Add 4 1/2 cups water or stock/broth and salt to taste. Simmer for 15 minutes, until corn is well cooked.
Transfer to a blender or Vitamix and whiz to a smooth purée. Thin with additional water or stock/broth to the consistency of heavy cream, as desired. (I did not add any additional stock.)
If using a Vitamix, purée soup at the highest setting for one minute to ensure a velvety smooth purée. (If using a blender or food processor, pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains.)
Taste and adjust seasoning.
To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table, as desired.
To Make Corn-Cob Broth: put 8 cups water in a large saucepan. Add 6 corn cobs, cut into 3-inch chunks; 1 small onion, sliced; and a small sprig or two of thyme. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Strain. Make broth up to 24 hours in advance.
I had a BOUNTY of red peppers this year in my CSA share. I found this recipe on an extensive search for a creative use for them… last year I made Roasted Red Pepper Pasta Sauce (link below) more than once, and, although delicious, I wanted something new! 🙂 (One can only eat so many red peppers in salad too…)
I was completely floored by this delicious soup. The color was incredible too. What a wonderful surprise! The roasted vegetables – especially the corn- gave it a fabulous depth of flavor. It was chili-esque. In fact, it was the BEST vegetarian “faux” chili I have ever tasted- and the BEST use for my bounty of CSA red peppers! (not to mention late-summer corn!) We ate it with green salad and popovers– but it would also be wonderful with cornbread. This recipe was adapted from Knead to Cook.com.
Roast red peppers on a baking sheet 5-7 minutes a side, until charred. Turn over and repeat to char the other side. Cover with foil to steam. When cool enough to touch, remove skin, seeds, and stems. Roughly chop.
On a cookie sheet drizzle a bit of olive oil. Remove the corn kernels from the cob; place on the cookie sheet. Add the tomatoes. Toss to coat with the olive oil, adding extra if necessary. Sprinkle with salt and pepper and place in the oven for 10-15 minutes.
Heat a Dutch oven over medium heat, then add a drizzle of olive oil. Add the onions and cook until translucent, about 4 minutes. Add garlic and chopped red peppers and stir.
Add the stock and spices to the red pepper mixture. Bring to a boil, then reduce to a simmer.
Add the roasted corn and tomatoes. Reserve some corn for a garnish, if desired. With an immersion blender, or working in batches with a food processor, puree until smooth. Continue to cook simmer for an additional 20 minutes or longer over a low flame.
Serve garnished with reserved corn, a sprinkling of cheese, and/or cilantro, if desired.
It is great to have a quick appetizer to throw together for entertaining- especially in warm weather. Both of these dips can be prepared in less than 5 minutes. The Greek Feta & Red Pepper Dip is more rich and full-flavored than the refreshing and light Dill-Yogurt Dip. Both are simple and tasty.
Greek Feta & Red Pepper Dip
This recipe is from The Wanderlust Kitchen. We ate it with pita chips, but it would also be tasty with warm pita bread.
8 ounces high-quality feta cheese
6 ounces jarred, oil-packed, roasted red peppers
¼ teaspoon coarse salt
⅛ teaspoon red pepper flakes
2 T olive oil
Roughly break up the cheese into chunks and place in the bowl of a food processor. Add the roasted red peppers, salt, and red pepper flakes then pulse the processor a few times.
While continuing to pulse, drizzle in the olive oil. Depending on the feta used, you may want to add a bit more olive oil until it reaches a spreadable consistency.
Serve with vegetables, pita chips, and/or warm pita bread for dipping.
This tzatziki-like dip was fresh, tasty, and healthy. We ate it with crudités, but it would also be tasty with bread, pretzels, pita bread, or pita chips. This recipe was adapted from Simple Pairings.
1 cup Fage Plain Greek Yogurt
1 T fresh dill, or to taste
1 tablespoon white wine vinegar
1 clove garlic, minced through a garlic press, optional
2-4 tablespoons milk, or more as needed to bring the dip to desired consistency
fresh ground black pepper, to taste
coarse salt or sea salt, to taste, if desired
Combine the Greek yogurt, dill, vinegar, and garlic.
Add milk to achieve the desired consistency.
Season with black pepper and salt, to taste, if desired. Keep chilled.
I haven’t made “red pepper pasta” for several years. The last time I served it, we were having one of my husband’s new colleagues and her family for dinner. We didn’t ask them about their food preferences until after they arrived at our home…. (What were we thinking?) When asked, they said that they ate EVERYTHING except for red bell peppers. Everyone felt pretty terrible when I told them what I had prepared for dinner!
I have had long red peppers from my CSA share piling up in the refrigerator – I decided it was time to make “red pepper pasta” again. When searching for my old favorite recipe, I came across this one on Pioneer Woman.com. It sounded so delicious I tried it instead. I doubled the recipe to use one pound of pasta, added basil, and substituted half & half for heavy cream. The sauce was silky and flavorful with beautiful color. GREAT!
7 Long Red Peppers, or 6 Red Bell Peppers
1/4 cup Pine Nuts
2 T Extra-Virgin Olive Oil
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
1 cup Half & Half or Heavy Cream
Flat Leaf Parsley, Finely Minced
Fresh Basil, Finely Minced, optional
Fresh Parmesan, Shaved Or Grated
1 Pound Pasta: Orecchiette, Penne, Fusilli, Rotini (I used whole wheat rotini)
Roast red peppers, and then place in a glass bowl covered with saran wrap to allow to sweat. Peel the charred skins from the peppers, then remove the stems and seeds. Set aside.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.
Meanwhile, in a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
Pour in half & half (or cream) and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
Place pasta into a bowl, top with chopped parsley, basil, and plenty of shaved Parmesan.
My family was very skeptical when I said that I was making Red Beans and Rice for dinner (read: they were complaining). This quick dish changed their minds! It was delicious.
I did add extra bacon (because I had it on hand), which may have improved the flavor, but I don’t think that it was necessary. I used Trader Joe’s jarred roasted red peppers and fire roasted jalapeños instead of the Peppadew peppers and pickled jalapeño.
We ate it with brown Basmati rice. The recipe instructs to top the beans with a mound of rice- I thought that it was more aesthetically pleasing served over the rice. 🙂 This recipe was adapted from Food and Wine.
4 ounces thick-cut bacon, cut into 1/4-inch dice
1 medium onion, finely chopped
1 inner celery rib, finely chopped
2 garlic cloves, minced
1 pickled jalapeño or jarred fire roasted jalapeños, finely chopped
1/4 cup chopped Peppadew peppers or jarred roasted red peppers, plus more for garnish
two 15-ounce cans red kidney beans
1 cup chicken stock or broth
freshly ground pepper
rice, for serving (I used brown Basmati rice)
parsley, for garnish
In a large saucepan, cook the bacon over moderately high heat, stirring, until golden and crisp, about 5 minutes.
Add the onion, celery, garlic, pickled jalapeño and 1/4 cup of peppers and cook, stirring, until softened, 5 to 6 minutes.
Add the beans with their liquid and the chicken stock and bring to a boil.
Simmer over moderate heat until the liquid is slightly reduced, 8 minutes. Season the beans with salt and pepper.
Mound rice in each serving dish and ladle the beans over the top. Garnish with chopped parsley or more peppers, as desired, and serve right away.