I used to only eat roasted red peppers at restaurants. They kind of seemed like a “gourmet” ingredient, and I never even thought about making them at home. Turns out, they are really easy to make! I love roasted vegetables because the roasting process enhances the flavors of the vegetables. Roasted red peppers are a great addition to salads, wraps, sandwiches, homemade hummus, homemade pesto or as a filling in tamales.
I made them in the oven under the broiler. It only takes about 10 minutes to cook and 30 minutes to cool.
Here is how it’s done!
Turn oven on to the “broil” setting. Line a baking sheet with tinfoil
Rinse red peppers and pat dry. Cut around the stem then pull it out. Cut the pepper in half (from top to bottom- length wise). Cut out all the white parts and remove the seeds. If some of the seeds are sticking, I like to run the pepper under cold water to get rid of them.
With your hands or a knife, flatten each half-pepper and place them peel side up on the baking sheet.
Place under broiler for 8-10 minutes or until the pepper is fully charred. (Don’t worry, we will remove the skin so it won’t look so ugly!) You may need to rotate the peppers half-way through to make sure that they get charred evenly.
Ugly… I know! But they won’t look like this when at the end.
5. Take the peppers out of the oven, wrap them in the tinfoil. Let sit for 30 minutes
6. Peel the skin off the peppers with your hands or a knife. Then chop and serve!
A fresh, light & zesty summer dinner in just 35 minutes! Baking fish in the oven is one of my favorite cooking methods. I am a huge fan of working smart in the kitchen as opposed to working hard. While the fish is in the oven, there is plenty of time to reduce the sauce and to do a quick clean up of the kitchen.
Citrus Marinade – 5 minutes
Zest of 1 orange
Zest of 1 lemon
½ cup orange juice*
2 Tbsp lime juice*
2 Tbsp lemon juice
½ tsp minced ginger
Fish- 30 minutes
1.5 lbs of wild sea bass (you can use tilapia, salmon, or black cod)**
½ tsp salt, divided
1 tsp Dijon mustard
Mix ‘Citrus Marinade’ ingredients together, split into two parts.
Place fish in half of ‘Citrus Marinade.’Refrigerate for 10 minutes.(Can leave in marinade for 20 minutes for more flavor)
Turn on oven to 400F degrees
Place fish in oven for 10-15 minutes or until cooked
In the meantime, place Dijon and the remainder of ‘Citrus Marinade’ in a medium saucepan. Bring to a simmer until the liquid is reduced by ½.
Pour the reduction over the fillets.
** Fish guidelines: Choose wild over farmed. Choose fresh over frozen.
[Recipe adapted from Rebecca Katz]
Place fish over sautéed vegetables for dinner or over a salad for lunch.
You are most likely familiar with the classic pesto made with basil and pine nuts. Today, we are about to take pesto to a whole new level. In 10 minutes, you will have a delicious alternative pesto that will add a flavor kick to many of your favorite foods.
Some suggested uses for pesto include:
Spread on a wrap or sandwich
As a pasta sauce
Combined with your favorite whole grain salad
As a dip for veggie sticks/ whole grain crackers
With your eggs or tofu in the morning
1/4 cup almonds
1 small bunch of kale (dinosaur or curly kale), de-stemmed
3 basil leaves
Juice of 1 lemon
1 medium clove of garlic
1/4 cup olive oil (or more for creamier consistency)
1/2 tsp sea salt (to taste)
Pre-heat oven to 350 F degrees. Line a baking tray with parchment paper and spread almonds out evenly. Place in oven for 10 minutes or until toasted. (Be sure not to burn.)
Sprinkle 1/4 tsp sea salt over kale in a bowl and massage for 3 minutes (or until wilted).
Blend all ingredients into food processor until well combined. For creamier pesto, add more olive oil.
Nutrition fact: Consider this pesto as a healthy fat addition to your snacks and meals. The almonds and olive oil will keep you feeling full for longer when combined with a carbohydrate and/or a protein. Plus this pesto gives you a great excuse to sneak more leafy greens and herbs into your diet.