Summer is the perfect time to make the luscious Spanish classic, piperade, when peppers of all colors are abundant and for a short time, relatively inexpensive. This is a great partner for most any sort of pasta dish, hot or cold, or to serve alongside a summertime sandwich. Use leftovers to fill fajitas.
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium red bell peppers, cut into 2-inch strips
2 medium green bell peppers, cut into 2-inch strips
2 medium yellow bell peppers, cut into 2-inch strips
1/4 cup dry white wine
1/4 cup sun-dried tomatoes, (oil-cured or not) cut into strips
2 medium firm, ripe tomatoes
2 to 3 tablespoons minced fresh parsley, optional
Salt and freshly ground pepper to taste
Heat the oil in a large skillet. Add the onion and sauté over medium heat until it is translucent.
Add the garlic, bell peppers, wine and dried tomatoes. Stir in 1/4 cup water and bring to a simmer. Cook, covered, over medium-low heat until the peppers are tender but not overdone, about 8 minutes.
Stir in the tomatoes and continue to cook, uncovered, just until they have lost their raw quality, about 3 to 4 minutes. Add the optional parsley and season to taste with salt and pepper. Serve at once.
Recipe contributed by Maple Creek Farm, a certified organic Michigan CSA (Community Supported Agriculture). To learn more about membership, visit their website at http://www.maplecreekfarm.com or call 810.387.4365.