The Sweet Pepper Family
by Claire Criscuolo, RN

Bell Peppers are the most versatile vegetable in the market, and hands down they provide the richest colors in the produce department. The standard and familiar green pepper and red peppers are now neighbors to bright yellow, neon orange, deep purple, and chocolate brown peppers, sharing an ever-growing section, where a new, vividly colored variety emerges into the market every couple of years. Red peppers start out as mature green peppers, but are left on the vine to fully ripen, leading to their sweeter flavor. The other colors are determined by the specific variety. They are all so beautiful, I find it impossible to decide which ones to choose and often buy one of each. The good news is these bell shaped, mild members of the Capsicum Annuum family, the same family that includes the hotter varieties known as chile, are incredibly healthy for us. One of these beauties supplies nearly 200 percent of the government recommended daily amount of the powerful antioxidant Vitamin C, a respectable amount of beta carotene and fiber, and with only 30 calories. Although native to Mexico, Central and South America, we grow peppers here in the United States year round, mainly in Florida, Texas, and California, and by mid summer we'll be picking them from our own gardens or buying them from our beloved, local farmers.

Try slicing a pepper for a snack, they have a sweet and tangy flavor with a crisp texture and are a nice change from carrot sticks, another healthy snack. Stuffed and baked, roasted and peeled, sauteed, grilled, or fried in a tempura batter, peppers never get boring. Not when you have a pallette of colors to choose from.

Here are three recipes for enjoying these natural beauties. Roasted Bell Peppers provide endless possibilities. They make a great sandwich filling paired with thin rounds of goat cheese on a baguette, and are an essential element of an antipasto platter, something we live on during the summer when entertaining is strictly casual. Toss strips of roasted bell peppers with penne pasta and a touch of extra virgin olive oil for a quick supper, or puree the roasted peppers in a food processor for a delicious and easy sauce for pasta or potato salad or spread it on crostini, little slices of toasted Italian bread, first spread with a little softened goat cheese, the combination is surreal. Angel Hair Pasta with Bell Pepper Relish will be a beautiful addition to your summer pasta salad repertoire. The green bell pepper in the recipe for Italian Dressing provides a flavorful surprise and you'll love it on your next dinner salad, but also try it on a potato or pasta salad. I think I know why Peter Piper picked a peck of peppers, who wouldn't! Have a Happy and Healthy summer.

Roasted Bell Peppers, by Claire Criscuolo, RN

Serves 6

4 Bell peppers, mixed red, yellow, green, purple, or any color combination
1 Tablespoon tiny capers, drained
12 Oil-cured black olives, pitted
1 Large clove garlic, finely chopped
1 Tablespoon fresh oregano, chopped or ½ teaspoon dried oregano
1 Tablespoon extra virgin olive oil
salt and pepper to taste

Preheat the broiler to the highest heat. Adjust the broiler rack to the highest position. Rinse and drain the peppers. Cut each pepper in half lengthwise. Seed the peppers by holding a pepper half, cut-side up in one hand. With your other hand, hold your thumb over the base of the stem, reach your fingers over and around the seeds and core, and lift out the seed bundle and stem all at once. Discard the stem, seeds, and core. While still holding the pepper half, tap it, cut-side down, onto the palm of your free hand, releasing the remaining seeds. With your fingers, gently tear out the soft, white ribs inside the pepper half (they taste bitter). Repeat this process with the remaining pepper halves.

Rinse and drain the peppers again. Arrange the pepper halves, cut-side down, on a nonstick sheet pan with sides, to collect the juices or on a sheet pan that you first spray with nonstick cooking oil spray. Broil with the door open about 5 inches, for about 12 minutes, rotating the pan from front to back after about 8 minutes, until the tops of the peppers are slightly shriveled and charred. Remove the pan from the broiler and, using tongs, turn each pepper half to the other side. Broil the other side for about 4-5 minutes, until the pepper is shriveled and some areas are charred.

Remove the peppers from the broiler and place the peppers and their juices in a large bowl. Cover the bowl tightly with plastic wrap. Set the bowl aside for about 30 minutes, until the peppers have "steamed" and are cool enough to handle. Carefully peel off the charred skin with your fingers, it should come off easily. I leave most of the uncharred skin on, but if you prefer, peel off all the skin, using a paring knife on any skin that doesn't come off easily. Arrange the pepper halves on a serving plate. Pour any juices over the top. Scatter the capers, olives, and garlic over the peppers. Sprinkle the oregano evenly over the top. Drizzle with the olive oil. Sprinkle lightly with salt and pepper to taste. Serve immediately or cover and refrigerate for up to 4 days. They are delicious served either chilled or at room temperature.

Italian Dressing, by Claire Criscuolo, RN

Makes 3 cups

1 Cup extra virgin olive oil
1/4 cup red wine vinegar
2 Tablespoons fresh lemon juice, from about ½ lemon
1 Green or other color bell pepper, seeded and coarsely chopped
1 Small sweet yellow onion, Vidalia or other, coarsely chopped
1 Medium, ripe tomato, coarsely chopped, including juices
1/4 Cup coarsely chopped Italian flat-leaf parsley
2 Tablespoons fresh oregano or 1 teaspoon dried oregano
salt and pepper to taste

Place all the ingredients in a blender cup and whirl on high speed for about 10 seconds, stopping once or twice to scrape down the sides of the container with a rubber spatula. The dressing should be chunky. Taste for seasonings. Turn into a jar. Refrigerate for up to 3 days.

Angel Hair Pasta with Bell Pepper Relish
by Claire Criscuolo, RN

Serves 6-8

1 Pound angel hair (capellini) pasta
4 Medium Bell peppers, a colorful variety, seeded, and finely chopped
1 Large red onion, finely chopped
½ Cup finely chopped Italian flat- leaf parsley
2 Large cloves garlic, finely chopped
3 Tablespoons tiny capers, drained
3 Tablespoon extra virgin olive oil
1 Lemon
salt and pepper to taste

Cook the angel hair pasta according to package directions. Before draining, reserve ½ cup of cooking liquid - it is easier to remember reserving the cooking liquid if you leave the ½ cup measuring cup in the colander for draining the pasta, then you can scoop out the cooking liquid just before draining the pasta. While the pasta is cooking, place the chopped peppers, onion, parsley, and garlic into a large bowl. Add the capers. Toss to mix. Drizzle the olive oil over the vegetables and toss to mix. Using a citrus zester or a microplane, peel the zest (the yellow part of the skin) from the lemon and add it to the vegetables. Cut the lemon in half and squeeze the juice, you should have about 1/4 cup, add this to the bowl. Add salt and pepper to taste and stir to mix. Taste for seasoning. When the pasta is cooked, reserve ½ cup of the cooking liquid before draining the pasta. Drain the pasta into the colander, then rinse under cold water, and drain again. Add the drained pasta to the chopped vegetable mixture. Add the reserved ½ cup of cooking liquid. Toss well, using two wooden spoons until the pasta if fully coated with the liquid and the vegetables are distributed evenly throughout the dish. Taste for seasoning. Serve at room temperature or refrigerate for up to three days. Toss again just before serving because the vegetables will sink to the bottom of the bowl.