Grilled Pepper Salad
4 bell peppers, halved, seeded and stemmed
1/4 cup halved black olives
1/4 cup rinsed and chopped tomatoes
1 tablespoon oil
1 tablespoon vinegar
1/8 teaspoon salt
Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.
Simple Summer Squash Pasta
1 c pasta
3-4 c water
2 medium yellow summer squash
1 c tomatoes
2-3 cloves of fresh garlic, minced
2 T oil (plus more for drizzling)
Salt ground black pepper to taste
Fresh basil (optional for garnish)
Cook the pasta in the water according to package instructions. Drain and return to pot, adding a small drizzle of oil to prevent the pasta from sticking.
Slice the summer squash into 1″ rounds. Heat the oil in a large skillet and add the minced garlic. Cook over medium high heat until the garlic becomes fragrant and turns a light golden brown. Add the sliced squash and stir fry for about 1-2 minutes or until they just become tender, then add the cut up tomatoes. Add the pasta to the veggies and mix together until completely combined and then season with salt and plenty of ground pepper.Serve as an entrée or side, garnish with fresh basil leaves, and enjoy! Makes 4-6 servings.
1 1/2 pounds sugar snap peas
1 tablespoon oil
1 1/2 teaspoons salt
3/4 teaspoon pepper
salt, for serving
Remove and discard the stem end and string from each sugar snap pod.
Heat the oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
Place the sugar snap peas in a serving bowl, sprinkle with salt and serve.