Good Humus grows some of the best varieties of peppers
around. We have various colors of Bell Peppers, the incredibly sweet Gypsy
Pepper, and the sweetest of all, the Jimmy Nardello
Jimmy Nardello Peppers
The red long crinkly peppers are the Jimmy Nardello Sweet Italian Roasting
Peppers (I love saying that). The seed was given to the Seed Savers Exchange
by Jimmy Nardello who lived in Naugatuck, Connecticut until his death in
1983. His family had been growing these peppers ever since coming to the US.
Mr. Nardello’s mother originally brought the seed with her when she
immigrated to the US in 1887 with her husband Giuseppe from the Basilicata
I don’t really measure these are just suggestion
1-2 onions thinly sliced
½ pound of Jimmy Nardello peppers cut the top off, cut in half, remove the
seeds, and then slice long ways into strips. Sauté onions first in olive oil
until practically done, then add the Jimmies, cook until they are nice and
soft-maybe 15 minutes or so. Have a pot of pasta cooking so that it is ready
to strain when the peppers are cooked.
Have some basil pesto blended up too. Serve a plate of pasta with a dollop
of pesto and top with a good heap of red peppers. Don’t talk, just sit over
that plate and take in the aroma, think of Jimmy’s family, give thanks and
go right to heaven at the dinner table!
This is from Cuca who works for us; she loves to make this for our worker
lunches that we have together to celebrate our summer birthdays, or just to
have a bit of time together. I think now that the peppers are coming in it
is time for another lunch soon!!!!!
Sauté your onions and tomato in olive oil until soft. Add sliced peppers and
cook until soft, the grate cheese over the top cover and let melt. Serve
with rice and barbequed beef, or use in tortillas.
Green Bell Pepper Soup
3 green peppers, finely chopped
1 medium onion, finely chopped
2 cloves garlic, finely chopped
¾ Tbsp. flour
4-5 cups vegetable broth
½ cup fresh cream (adjust to taste)
1 Tbsp. lemon juice
1 Tbsp. butter
1 tsp dry mixed herbs
Salt and pepper to taste
Heat butter, add garlic and onions and sauté until soft. Add green peppers,
sauté until soft, 5-6 minutes. Mix in flour and cook 2-3 minutes. Add about
2 cups broth and bring to a boil. Remove from heat and allow to cool down.
Process in a food processor or blender until smooth. Transfer back to pan,
add the rest of the broth, herbs, salt and pepper. Simmer until bubbles
form, mix in cream, lemon juice and adjust seasonings to your taste. Cook
for another 4-5 minutes.
Pasta with Walnuts and
2 tablespoons olive oil
4 cloves garlic, sliced
½ cup walnuts, chopped
10 cherry tomatoes
2 medium bell peppers
1 ½ onions sliced
1` ½ cups parsley chopped
3 cups cooked pasta
Heat oil, sauté walnuts and garlic for 5 minutes. Add tomatoes. Put onions
and peppers in a bowl and microwave until tender. Add onion mix to garlic
mixture and add parsley. Stirring well. Cover pasta with sauce and serve.
Because this soup is served cold, you can make it at least several hours in
advance. Do not serve it straight from the refrigerator; thought-for best
flavors let it sit at room temperature for 20-30 minutes.
3-4 Tomatoes-peeled if desired, cored and quartered or cherry tomatoes
1 medium sweet onion quartered
1 red or green bell pepper seeded and cut into pieces
2-3 large garlic cloves minced
1 cucumber peeled and cut into 8-10 pieces
1-1 /12 tablespoon balsamic vinegar or fresh squeezed lime juice
1 Tablespoon olive oil
½ teaspoon Angostura bitters
½ teaspoon salt
Freshly ground pepper
8-10 fresh basil leaves minced
In a food processor, combine tomatoes, onion, pepper, garlic and cucumber.
Pulse until almost pureed (You should have a few bits of vegetable left)
Stir in 1 tablespoon of vinegar or lime juice, olive oil, bitters, salt,
pepper and basil. Refrigerate for at least 1 hour before serving. Remove
from refrigerator about 20 minutes before serving and taste for seasoning,
adjust with vinegar or lime juice, salt and pepper, serve cold, garnished
with garlic flavored croutons.
Arugula, and Roasted Peppers
9 oz Green and white Fettuccine, uncooked
2 tsp vegetable or olive oil
½ cup minced shallots
¼ tsp crushed red pepper flakes
3 garlic cloves
4 Red bell peppers, roasted and cut into strips
3 cups arugula leaves, rinsed and chopped
½ tsp dried basil
¼ cup minced parsley
½ cup fresh goat cheese
Cook pasta according to package directions, drain
Heat oil in a large frying pan, Sauté shallots, red pepper flakes and
garlic, about 2 minutes add roasted red peppers and simmer 5 minutes on
medium heat. Add arugula leaves, basil and chopped parsley. Sauté for 2
minutes. Pour sauce over pasta and toss lightly. Add goat cheese and stir
thoroughly. Serve immediately
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Thai Barbecue Veggie Skewers
No food is off limits-Meat, Seafood, Veggies, and fruit are all fair game,
so you can easily grill your entire meal.
If using bamboo skewers, soak in water for 1 hours to keep from burning.
6 bamboo skewers
½ cup vegetable broth
1 pound potatoes cut into ¾ cubes
¼ cup barbecue sauce
¼ Sweet Chile sauce
2 tablespoons apple juice concentrates
½ cup red onion cubed
1 bell pepper cubed
2 squash cubed
Place broth and potatoes in a medium saucepan and bring to a boil. Reduce
heat and simmer covered for 5 minutes. Drain. Stir together barbeque sauce,
chili sauce and juice concentrate in a small bowl. Thread veggies on skewers
and brush with some of the sauce mixture. Grill over medium heat for 10
minutes or until potatoes are tender, turning and brushing with remaining
sauce. Season to taste with salt and pepper.
Sautéed Chard and Peppers
This is a one skillet dinner which I always start with olive oil and a
1 bunch of chard, washed, stems cut off and sliced into ribbons 1 inch wide
1 bunch of red & green peppers, seeds removed and chopped into slices.
Tofu or chicken if you like some protein
Cut the onion in half and then thinly sliced, and put into a hot frying pan
with olive oil. Sauté a bit and then add your chopped peppers cooking until
they are both nice and tender. At this point you can add the tofu or chicken
and cook until done. At the end add your chard and only cook until tender,
about 4-5 minutes at most. This is great served over rice.
Red Pepper Rellish
7 cups finely chopped sweet red peppers (28-30peppers)
6 cups sugar
2 Tablespoons salt
1 quart of vinegar
Combine peppers and salt; let stand 3-4 hours.
Add sugar and vinegar; cook, stirring frequently, until thick, about 45
minutes. Pour hot into hot jars, leaving 1/4" head space. Seal and process
for 10 minutes. Or eat fresh.
This relish was made by Jeff’s mom Jane Main and probably many other moms;
it is great over cream cheese and served with crackers as an appetizer.
Roasted Peppers and Tomatoes
The short baking melds everything together, transforms the flavors, and
yields juices so delicious they invite dunking. This is served cold as a
little salad, but it also makes a great filling for a sandwich or frittata.
4 big bell peppers, red, orange, green and yellow
1 large beefsteak-type tomato or 1 ¼ pounds other ripe tomatoes
2 smaller yellow tomatoes
6 flat leaf parsley sprigs
1 tablespoon marjoram or 12 large basil leaves
1 plump garlic cloves
2 tablespoons capers, rinsed
12 Nicoise olives, pitted
3 tablespoons olive oil, plus extra for the dish
Sea Salt and fresh ground pepper to taste
Roast the peppers until charred. Drop them into a bowl, cover, and set them
aside while you prepare everything else. Then wipe off the blackened skin,
pull out the seeds and core and cut into wide strips. Trim off any ragged
ends and set them aside for another use. Score the ends of the tomatoes, and
then drop them into boiling water for 10 seconds. Remove the skins, halve
them crosswise, and gently squeeze out the seeds. Cut the walls into wide
pieces. Reserve the cores for a soup or sauce. Pluck the leaves off the
parsley stems. You should have about ½ cup. Chop them finely with the
marjoram and garlic, and then put in a bowl with the capers, olives, and the
olive oil. Season with salt and pepper. Preheat the oven to 400, lightly oil
a small gratin dish. Add the tomatoes, peppers, and sauce and gently toss
with your hands, season with pepper. Cover and bake for 20 minutes, let cool