Peppers really come into their glory in September. Most varieties are fully ripe and flavor is at it’s peak. Chef Jen will be cooking with peppers on September 7 and the pepper tasting is September 14.
3 cups chopped arugula or spinach leaves
4 ripe bell peppers
1/3 cup sliced red onion
1½ cups cooked or 1 can (16
ounces) white beans, rinsed and drained
2½ tablespoons balsamic vinegar, or other vinegar
2 teaspoon honey
2 tablespoon olive oil
1 garlic clove, minced , 1/4 cup chopped fresh parsley
Salt and pepper to taste
1. Char bell peppers over the flames of a gas burner, turning with tongs until blackened and blistered, about 10 minutes. (Alternatively, broil them 2 or 3 inches from heat source or cook on a grill.) Transfer peppers to a bowl, cover with a plate, and let stand until cool. Scrape off skins with a paring knife and wipe flesh clean with a paper towel. Keeping stems intact, cut peppers in half lengthwise, then remove and discard seeds. Arrange on a platter with the arugula and season with salt and pepper.
1. In a large bowl, combine red onion, parsley and white beans.
2. To make dressing, mix vinegar, oil,honey, garlic, salt and pepper in a small bowl.
3. Pour dressing over bean mixture and mix well. Pour on peppers and arugula.
4. Serve and enjoy!
5. Refrigerate leftovers.