Tag Archives: bell pepper

Summer Vegetable Paella

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We’ve been compiling a list of summer cooking projects all year.  Not our ordinary fare, the summer list involves any or all of the following: complex methods that require additional research and secondary sources including calls to grandmas and other expert cooks; Google searches to translate mysterious ingredients into plain English and pinpoint local suppliers (usually unexplored ethnic or specialty markets—a side bonus); kneading; equipment that’s tucked away in the garage (and requires a stepladder to reach) or borrowed; painstaking stirring and long stretches of waiting; pastry flour; squash blossoms; stone fruit and berries; sweet treats.

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Roasted Red Pepper, Artichoke and Tomato Soup

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You can follow the shortcut route with this recipe—with bottled peppers and canned tomatoes, even frozen artichoke hearts or bottoms—but if you have the time, use fresh artichokes and roast your own peppers.  You’ll be glad you did.  Turn on the radio, roll up your sleeves and have some fun in the kitchen.

You’ll need two-thirds of a 28-ounce can of tomatoes.  Freeze the remainder in a covered plastic container for later use in soup, pasta sauce—you name it.

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Kohlrabi Slaw with Peanuts, Carrot and Ginger

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By now you may have noticed that I like a crunchy slaw. There are endless versions to try. What renders salad into slaw at a most basic level, is an abundance of crisp vegetables—cut just so.  Shredded with a box grater or sharp knife or cut into julienne, matchstick-sized lengths—any of these will do.  It all depends on your preference.  For some reason the mere act of cutting the veggies this way creates a different feeling in the mouth—something close to sublime.  Ask any crunchy-raw-vegetable-addicted slaw fiend.

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Tortilla Soup

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Tortilla Soup

This is a vegetarian version of a Mexican classic—spiced with chilis and cumin and finished with a squeeze of lime.  Here’s an opportunity to clear out the fridge—toss in potato cubes, grated turnip, rutabaga or chopped greens with the broth.  Just about anything will work.  If you can find corn on the cob, all the better.  But don’t pitch the cobs out—add ’em to the pot to steep a deep, flavorful broth.

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