Roasted Bell Peppers

I love bell peppers but have either eaten them raw or stewed into a sauce. For this batch of lasagna, I decided to roast them and the results are delicious! I didn't know how, so I borrowed this recipe from About.com: Southern Food:

How To Roast Bell Peppers

By Diana Rattray, About.com Guide

Roasted peppers are peppers which have been charred over an open flame or under the broiler, then peeled. Red bell peppers are especially good roasted.

Difficulty: Average

Time Required: 30 minutes

Here's How:

1. Cut whole peppers in halves or quarters; remove seeds and membranes.
2. Place peppers on a baking sheet, skin side up.
3. Place the baking sheet on a rack in the oven, about 4 inches from the broiling unit.
4. Broil until skins are blackened.
5. Immediately transfer the peppers to a plastic or paper bag; seal and let stand for 15 to 20 minutes. The steam within the bag will help to loosen the skins.
6. Remove from the bag. When cool enough to handle, remove peel with hands or a knife.
7. Place the peppers in a screw top jar; cover with olive oil. Store in the refrigerator for up to 1 week.

Tips:

1. Tiny charred bits of skin are normal on roasted peppers, but you can scrape off stubborn pieces with a vegetable peeler.
2. You can use roasted red peppers in a variety of dishes, such as dips, soups, casseroles, and pasta sauces.

Zesty little Cucumbers

An EXTREMELY easy way to eat fresh cucumbers:
My friend Naomi Davis at Davis Farms brought us a ton of cucumbers this past week and I wondered what to do with them besides putting them on a salad. I remembered something my grandmother does with them: she slices them longways and then lightly dusts them with dried Zesty Italian dressing from the packet. It's delicious and an uber easy way to enjoy the delights of the season. Seasons' Eatings!

Gaga for Roma Tomato Pizza za za

(Sorry for the bad pun in the title)
The tomatoes are starting to come in here in south Georgia and I made a pizza with some Roma tomatoes and fresh basil that I wanted to share with you.

Ingredients:
Pizza crust (some people have fancy pizza crusts. Others, like me, use Kroger Pizza Crust out of the package)
One small can of tomato sauce and 1/2 packet italian dressing mix
3 Roma Tomatoes
8 large leaves from your basil plant
Mozarella Cheese Balls (fresh, that come in the liquid)
1/2 medium red bell pepper
Basil pesto sauce to taste

Directions:
Prepare pizza crust as package or other recipe indicates, including preheating the oven to the temperature indicated on the package or recipe. While that's rising, mix tomato sauce with 1/2 packet of dry italian dressing mix in a sauce pot on the stove. While the dough is rising and the sauce is heating up, chop Roma tomatoes and the mozarella into medallion slices. Chop the red bell pepper and basil into smallish slices. After spreading out the dough for the pizza on a greased cookie sheet, top with desired amount of basil pesto (not too much! You're going to be putting more basil on it soon). Then top with sauce mixture. Top the sauce with mozzarella cheese, basil, Roma tomatoes, and red bell pepper. I baked mine in the oven at 475 for 10 minutes.

MMMM! Fresh basil, tomatoes and mozzarella really make this an excellent pizza!