As the mother of four (large) boys, a caterer, an award winning cookbook author and a Shaws employee, you can bet I am a foodie. Which means that when I scan the sales flyers for deals, my brain often puts ingredients together and I start planning things to make with various and sundry ingredients.
Take for instance last week when peppers were .97¢ each. I looked at them and thought, "A colorful pot of sausage and peppers?" And as fast as that thought went through my head, my next thought was, "Sure, but what I'd really like to have is a big jar of roasted peppers soaking in olive oil!"
And so, one day after work, I purchased three of every color pepper and got down to business. I washed the peppers, put them on veggie racks on my grill and roasted them on a low heat until they were blistered on all sides, then placed them in a bowl and let them cool. Afterwards, I peeled of the skin (it comes off easily), sliced them in lengths, put them in a clean half gallon mason jar, poured really nice olive oil over them and stuck them in the fridge.
"What the heck do you do with all those roasted peppers?" you might reasonably ask. My answer? I use them in dishes such as homemade pizza, I pair them with chicken and pesto, smothered in provolone cheese on a ciabatta or coarse bread for a delicious, colorful Panini. I love to incorporate them into pasta salad with ripe olives, piquant marinated artichoke hearts, some red onion and feta cheese, or pureed and added to sour cream and a little smoked paprika for dip. They're wonderful on burgers combined with candied jalapenos, or added to shrimp scampi with sliced mushrooms sauteed in butter, or as a topping on a piece of avocado toast for breakfast.
While they are super easy to make, very versatile and delicious in all sorts of recipes, I would have to say, one of the best ways to eat them is with a fork!
Note: The serving count is not exact, because it depends on what you do with them. This yields approximately a half gallon jar.