At this time of year there are so many varieties of peppers and heirloom tomatoes available at the grocery stores and farmer’s markets that it’s hard to resist the temptation to go nuts buying way too many for us to consume. In lovely shades of greens, reds and oranges these flavorful peppers and tomatoes can turn any dish into a scrumptious dish.
I love peppers, I especially like the milder green peppers like shishito peppers and padron peppers. I love heirloom tomatoes too – their gorgeous colors and their juicy sweet and tart flavor taste soooo good when they are sautéed in butter that I could have tomatoes this way every day.
Cooked until the tomatoes are floating in buttery oily goodness – this flavor along with roasted peppers is what I wanted in my eggs when I made my skillet eggs with heirloom tomatoes and late harvest peppers.
The tartness of tomatoes come through when they are cooked in butter while the peppers add their own unique flavor with just a hint of spice.
Continue reading Skillet Eggs with Heirloom Tomatoes and Late Harvest Peppers
Over the last month we have received so many deliveries of garden vegetables that I had to come up with a recipe that would use up ALL these vegetables in one dish. The inspiration for this vegetarian pasta sauce came from my neighbor’s bounty of homegrown vegetables, which included a few spicy peppers, organic heirloom tomatoes, cherry tomatoes, eggplants, bell peppers, and squash. I decided to make an Italian spicy marinara sauce called arabiatta sauce.
Arabiatta sauce is a spicy marinara sauce that literally means “angry sauce” in Italian. We have had pasta with arabiatta sauce many times at local Italian restaurant The Pastaria & Market. Their popular arabiatta sauce has meat but they do make a vegetarian version that is out of this world delicious and spicy!!! Here is my recipe for a vegetarian arabiatta pasta sauce. chock full of garden vegetables.
Continue reading Spicy Vegetarian Arabiatta Pasta Sauce