Wednesday, September 13, 2006

roasting the bells

I know I'm well known for preaching about picking the veggies early, for flavor and production. But I absolutely hate green bell peppers. However, if you wait long through the summer, you might get a few of these:

Stuff with some ground lamb, onion, garlic, herbs, and feta, sprinkle olive oil, sea salt, and balsamic vinegar. Roast in a cast-iron skillet in the oven for a few hours, oooh-la-la!

1 Comments:

Blogger David said...

what beautiful peppers, and a great picture! found you through Jim and peggy. ( i think)

10:36 AM  

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