Red Bell Pepper and Shallot Curry

Building a masala (curry) from scratch with fresh spices creates an intoxicating depth of flavor for minimal effort, and is one of the foundational techniques of Indian cooking. This curry dish makes the most of late season peppers and tomatoes and is a good starting place for cooks who are used to pre-ground curry blends, as it calls for a small and widely available set of spices.

If you don't have black mustard seeds, you can substitute yellow, but know that their flavor profile is quite different. It is worth seeking out black (sometimes also called brown) mustard seeds if you plan on making this and other masalas part of your repertoire. Black mustard's pungent kick ties the aromatic qualities of this dish (and many other Indian dishes) together in a way that yellow mustard just can't imitate.

Serve this curry with rice and a protein for a complete meal. It is also lovely over a bed of steamed potato chunks or with sauteed wild mushrooms added with the bell peppers. There is a good amount of pepper heat in this recipe as written, so scale back the chile peppers if you want to tone it down.

Serves 6 as a side dish

Ingredients

1 bunch green onions, white and green parts separated, chopped into thin rounds
1/2 cup vegetable oil
1 tablespoon whole cumin seeds
2 cups (11 oz) thinly sliced shallots
1 pound tomatoes, chopped
3 large jalapenos (or other chile peppers), finely chopped
1 tablespoon salt
1 teaspoon mild paprika
1 teaspoon freshly ground black mustard seeds (grind in a mortar and pestle or, if you don't have one, place in a plastic bag and pound with a rolling pin until coarsely ground)
3 to 4 red bell or sweet Italian peppers, seeded and chopped into 1/2-inch thick strips

1. Heat oil in a heavy, medium pot on medium-high for 30 seconds. Add the cumin seeds and allow them to sizzle for 30-45 seconds, or until they become darker brown. Immediately add shallots and the white parts of the green onions and saute for about 8 minutes, or until the shallots are soft and golden. Add tomatoes, chile peppers, salt, turmeric, paprika, and mustard seeds. Reduce the heat to medium and cook the masala for 10 minutes, or until oil separates and glistens on top.

2. Stir in the bell peppers and cook, covered, for 3-5 minutes, or until they reach your preferred texture. Stir in the green parts of the green onions and serve immediately.

Based on a recipe from Vij's at Home, by Meeru Dhalwala and Vikram Vij

Zucchini-Pepper Relish

adapted from the blog “Simple Bites”

yields about 10 half-pint jars

Ingredients
6 cups/890 g chopped green bell pepper (about 6 whole peppers)
6 cups grated green or a mix of green & yellow zucchini (about 2 ½ -3 pounds zucchini)
2½ cups grated onion (about 2 large onions)
4 cups/960 ml apple cider vinegar, divided
2 cups/400 g granulated sugar
2 Tablespoons sea salt
2 Tablespoons mustard seed
1 teaspoon celery seed
½ teaspoon red pepper flakes

Steps

1. Sterilize five 1-pint or 10 half-pint jars. Prepare a waterbath for canning.
2. Combine the chopped bell pepper, zucchini, and onion in a large, nonreactive pot. Stir in 2 cups/480 ml of the apple cider vinegar and bring to a simmer over medium heat. Cook until the vegetables have cooked down, about 30 minutes.
3. Drain the vegetables and return them to the pot. Add the remaining 2 cups apple cider vinegar, plus the sugar, salt, mustard seed, celery seed, and red pepper flakes. Bring to a simmer and cook for 5 minutes.
4. Ladle the relish into the prepared jars, leaving 1/2 inch/12 mm of headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
5. When the processing time is up, remove the canning pot from the flame and remove the lid from the pot. Let the jars sit in the pot for an additional 5-minutes. This helps to prevent the relish from reacting to the rapid temperature change and bubbling out of the jars.

From Chef Kathryn LaSusa Yeomans

Sweet Pepper and Tomato Salad

Ingredients
4 sweet peppers
6 ripe tomatoes, Cut into 1 inch cubes
2 cloves garlic, minced
4 Tbsp. olive oil
2 tsp. paprika
~ salt
~ pepper

Steps

1. Halve the peppers lengthwise. Remove the seeds and ribs and place flat on a baking sheet, skin-side up. Broil peppers until skins are charred. Place charred peppers in a plastic bag, seal tightly and steam for about 15 minutes. Slip off and discard the skins. Cut the peppers into 1 inch squares.
2. Heat 3 tablespoons of olive oil in a heavy skillet. Add the peppers, tomatoes, and garlic plus a little salt and pepper. Simmer over a low flame, stirring occasionally until the liquid begins to evaporate. Cook until the liquid has a thicker, saucelike consistency. Remove from heat and let cool to room temperature. Season with salt and pepper to taste, add remaining tablespoon of olive oil, toss and serve.

Rustic Peperonata

This colorful pepper stew is sweet and delicious in the summertime, when the peppers are ripe. You can eat it over toasted country bread as a snack, or as a vegetable with dinner. There are lots of things kids can do to help cook this dish – like mashing up the tomatoes, taking the ribs and seeds out of the peppers, and even adding the seasonings!

Rustic Peperonata

Ingredients
fresh bell peppers in a variety of colors (red, yellow, orange!)
one small ripe tomato for each pepper
extra virgin olive oil
1 small to medium yellow onion for every 2 peppers, sliced or chopped
salt and freshly ground black pepper to taste

Steps

1. Cut the peppers in half and take out the ribs and seeds. Cut them into strips or triangles or any shape you like.
2. Bring a small pot of water to a boil. With a knife, cut out the core of the tomato and cut a shallow X in the opposite end. Add the tomatoes to the boiling water for a minute or less, then remove them to a bowl of very cold or iced water. Peel the skin from the tomato (the hot water should have loosened it – if not, return it to the boiling water for another 30 seconds and try again). Cut the tomato in half and squeeze out the seeds, or remove them with a spoon. Mash the tomatoes a little with your hands.
3. Add enough olive oil to cover the bottom of a skillet large enough to accommodate all the peppers. Heat over a medium flame. Add the onions and cook until they soften and begin to turn golden.
4. Add the cut up peppers to the onions, season with salt and pepper, and cover the skillet. Cook for a few minutes, stirring occasionally, just until the peppers begin to soften and wilt. Remove the cover and continue to cook, stirring gently, until the liquid evaporates. Add the crushed tomatoes and cook for a couple more minutes, until the vegetables are all warmed through. Adjust seasonings if needed with salt and pepper.

from Kathryn LaSusa Yeomans, The Farmers' Feast

Tomato and Sweet Pepper Salad

Ingredients

4 sweet peppers
6 ripe tomatoes, Cut into 1 inch cubes
2 cloves garlic, minced
4 tablespoons olive oil
2 teaspoons paprika
salt
pepper

Steps

1. Halve the peppers lengthwise. Remove the seeds and ribs and place flat on a baking sheet, skin-side up. Broil peppers until skins are charred. Place charred peppers in a plastic bag, seal tightly and steam for about 15 minutes. Slip off and discard the skins. Cut the peppers into 1 inch squares.
2. Heat 3 tablespoons of olive oil in a heavy skillet. Add the peppers, tomatoes, and garlic plus a little salt and pepper. Simmer over a low flame, stirring occasionally until the liquid begins to evaporate. Cook until the liquid has a thicker, saucelike consistency. Remove from heat and let cool to room temperature. Season with salt and pepper to taste, add remaining tablespoon of olive oil, toss and serve.