Time: 15 Minutes 
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3 sweet peppers
1 Tbl. olive oil or butter
3 peaches
Salt to taste


1) Remove the insides of the bell pepper, and slice thinly.  Peel the peaches, remove the pit and slice thinly. Check out the article How To Easily Peel Peaches Without a Knife at thekitchn.com.

2) Heat a pan over medium heat. Add the oil or butter and heat through. 

3) Add the peppers and cook until soft. When they are just about done, toss in the sliced peaches, add salt to taste, and heat through. Serve immediately.

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1) Snap the stem ends off Romano beans. Add water to a pot, about 2 inches high, and boil. Add beans and cook until tender, 5-10 minutes.

2) Prepare a bowl of ice-cold water. As soon as the beans are tender, transfer to the ice water. Drain, and set them aside.

3) In a skillet or pan, warm olive oil and garlic on low heat until the garlic is soft, about 5 minutes, but do not let the garlic get brown.

4) Toss beans into the garlic and oil, and cook for 2 minutes. Add a pinch of salt. Transfer to a serving plate. Pour any extra garlic oil over the beans. Sprinkle with the lemon zest and thyme. Serve warm or cold.

Time: 30 Minutes
4 bell peppers
1 pint cherry tomatoes
1 cup packed fresh basil leaves, or ½ cup dried
1 medium onion
3 garlic cloves
3 Tbl. olive oil
Salt and pepper

1) Preheat oven to 425°F and lightly oil a large, shallow baking pan.

2) Cut bell peppers in half lengthwise and remove seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil the cut edges and stems. Cut tomatoes in half.  Chop onion and basil. Finely chop the garlic. 

3) Toss all ingredients in a bowl, except for the cut bell pepper, and add salt and pepper to taste. Divide mixture among peppers and roast in upper third of the oven until peppers are tender, about 20 minutes.


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​Time: 10 Minutes

1 lb. shredded chicken 
1 large English cucumber
2 Tbl. lemon juice
½ cup cilantro. Or, fresh parsley, or basil
​4-5 tomatoes
¼ red onion
2 avocados
3 Tbl. olive oil
Salt and pepper

1) Cut the cucumber in half, lengthways, and slice into ¼-inch slices.  Slice or chop the tomatoes. Peel and dice the avocado. Chop the cilantro. Slice the red onion thin. 

​2) Mix together the chicken, cucumbers, tomatoes, onion, avocados and cilantro in a large bowl. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss gently to mix everything well.

​Time: 10-15 Minutes

Shishito peppers
Olive Oil
Lemon juice
Salt
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1) Heat a little olive oil in a pan or skillet until it’s good and hot, but not smoking.

2) Add the peppers, complete with stems, and cook them over medium heat. Toss and turn them often until they blister. They should only char in a few places.
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3) When the peppers are blistered, toss them with salt and lemon juice. Serve hot.  


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