THIS WEEK'S HIT: Pepper-Feta Pizza
HONORABLE MENTIONS: Marinated Bell Peppers and Black Pepper Chicken
It all comes down to timing. Friday morning, I had four large pepper halves in the fridge (red, yellow, orange, green) -- leftovers from a Pepper-Feta Pizza that I made for Kit's birthday dinner. By Friday afternoon, I had another six green peppers (both hot and sweet), courtesy of my CSA.
Overall, the share was quite a sea of green. There was lettuce and green tomatoes, green-husked corn and green-red apples. But I knew that our dinners would be "peppered" all week.
- Green Tomato Pie (with poblano pepper)
- Vegetarian Chili (green bell pepper, jalapeno)
- Marinated Bell Peppers (red, yellow, orange, green)
- Corn Salsa (red bell pepper, ground cayenne)
- Salmon Patties (green bell pepper)
- Black Pepper Chicken (green bell pepper, ground black pepper)
- Plus, the Pepper-Feta Pizza that started off the week.
The pizza recipe is one of our favorites. We've been making it for ages. Of the week's other meals, The Programmer really liked the Green Tomato Pie, but I found it too cheesy. We both liked the Marinated Peppers; I made a half-batch of the recipe found here. The chicken dish was cobbled together from other recipes. We ate it with homemade pita bread (mmmm) but it would be good over rice or couscous, too.
Black Pepper Chicken
1 Tbsp canola oil
3 boneless, skinless chicken breasts, cut into strips (about 1 lb meat)
1 red onion, cut into slivers
1 green bell pepper, cut into thin slices
3 Tbsp soy sauce, divided use
3/4 tsp coarse ground black pepper, or more to taste
1/4 tsp sugar
Marinate chicken in 2 Tbsp soy sauce for about 10 minutes. Heat oil in a large, deep-sided skillet, chef's pan, or wok. Stir fry the onions for a couple of minutes, until they begin to soften, then add the bell pepper and black pepper. Stir fry 1 minute more, then add the chicken. Continue to cook, stirring often, until the chicken is cooked through. Add the remaining soy sauce and sugar, adjust the seasonings to taste, and serve.