Picking Up Where Peter Piper Left Off
Freshly ground black pepper
3 to 4 tablespoons finely chopped fresh marjoram and/or oregano
Slice the peppers into julienne strips. Set aside.
In a medium bowl, combine the olives, oil, vinegar, garlic and a generous grind of pepper. Add the peppers and toss to combine. Cover and set aside at room temperature to allows the flavors to meld for at least an hour (may cover and refrigerate overnight; return to room temperature before serving).
Sprinkle the salad with marjoram or oregano.
Per serving (based on 8): 73 calories, 1 gm protein, 5 gm carbohydrates, 6 gm fat, 0 mg cholesterol, 1 gm saturated fat, 75 mg sodium, 1 gm dietary fiber
Roasted Red Bell Pepper Mayonnaise: Serve as a dip for fresh vegetables, slather on grilled fish or burgers, or spread on a vegetable or pork sandwich.
Puree 1 peeled, grilled or roasted red bell pepper (see first recipe) in a food processor. Scrape the mixture into a small bowl and stir in 1/2 cup mayonnaise, 1 crushed clove garlic, a squeeze of fresh lemon juice and salt, black pepper and cayenne pepper to taste. Makes about 1 cup.
Per 1-tablespoon serving: 52 calories, trace protein, 1 gm carbohydrates, 6 gm fat, 3 mg cholesterol, 1 gm saturated fat, 55 mg sodium, trace dietary fiber
Roasted Red Bell Pepper Butter: Smear on corn on the cob, grilled fish, steak or chicken, or slices of grilled bread.
In food processor, process 1 peeled, grilled or roasted red bell pepper (see first recipe), 4 tablespoons softened butter, 1/2 cup grated Parmesan cheese, 2 crushed cloves garlic and salt and pepper to taste until well combined. Makes about 3/4 cup.
Per 1-tablespoon serving: 58 calories, 2 gm protein, 1 gm carbohydrates, 5 gm fat, 14 mg cholesterol, 3 gm saturated fat, 78 mg sodium, trace dietary fiber
Robin Kline, a food writer in Des Moines, last wrote for Food about parsley. She can be reached at RobinLkline@msn.com">RobinLkline@msn.com.
Pepper Particulars: A "medium" pepper will weigh about 3 ounces and yield about 3/4 to 1 cup diced or sliced pepper; 1 large pepper will weigh about 5 to 6 ounces and yield about 1 1/2 cups diced or sliced pepper.
© 2004 The Washington Post Company