red pepper

Whenever I take a trip to the store, a couple of items that aren't on my grocery list make their way into my cart. When I spotted a California-raised lamb shoulder at the meat counter, I couldn't stop myself from sliding it into the shopping cart.

I was eager to experiment with lamb because of a recent disappointing experience with imported Australian lamb. Ironically, I found an Australian recipe that I decided to try. If I made it with a local piece of meat, the dish might taste better.

And taste better it did! The lamb is filled with a rich stuffing of eggplant, onions, bell pepper, wine-soaked dried currants, and toasted pine nuts. The bold flavor of the lamb balances out the sweetness of the stuffing and the bitterness of the chard resulting in a dish that is succulent and scrumptious. To try this rewarding lamb dish, read more

During Summer, kabobs are ideal for quick, simple dinners. While you can load the skewers with any proteins or vegetables, this recipe takes inspiration from the Caribbean. Chicken chunks are seasoned with jerk before being layered with bell peppers, red onions, and pineapples. The sweet, fresh fruit counteracts the spicy seasoning. To get the uncomplicated recipe, read more

In the Winter, it's nice — every once in a while — to step away from the stews, soups, and roasts and consume a refreshing, tropical meal. Fresh flavors like pineapple and ginger brighten up the cold weather blues, while enticing your taste buds. This honeyed pork recipe is like a delightful escape to an exotic locale. Served over a bed of pineapple rice, it's delicious and filling. Check out the recipe when you read more

In order to make the classic Caesar salad worthy of a main dish, chicken is usually added. However you can make it a vegetarian friendly option by adding a bunch of fresh, chopped veggies instead. It's a crisp and delicious meal that pairs nicely with a chilled glass of Chardonnay. If you are fearful of Caesar dressings that include anchovies, you are in luck! This one is anchovy free! For the recipe please read more

Roasted red bell peppers are a great addition to salads, sandwiches, pasta dishes, and antipasto platters. I love to make my own at home, jar them and have them on hand for whenever one strikes my fancy. Large red bell peppers are sweet, not spicy and can be found in grocery stores year-round — although their peak season (when they are the cheapest) is from May until August. Here how to roast them:

1. Start by washing the peppers and removing the stickers. Next you can either char them on high heat on a gas range stove by placing them directly onto the grates, or roast them in the oven (which is what I like to do). Use tongs to turn the pepper to blacken on all sides. Cook on the grill the same way.
2. If roasting in the oven, preheat to 450°F. Arrange the peppers on a cookie sheet and roast in the oven, turning every 15 minutes until done (about 30 minutes).
3. Whatever technique you use to blacken the peppers, once they are done, place in a covered bowl or brown paper bag. As the steam from the peppers condenses, the skin becomes easier to peel off.
4. Once the peppers have cooled, carefully peel off the blackened skin and discard. You can do this with your fingers or a sharp paring knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds.

Never rinse or wash the peppers, as the water will diminish the smoky flavor. When the skins and seeds have been removed, cover the peppers in oil, adding garlic slices or herbs if desired, and refrigerate for up to two weeks.