Along with the bumper crop of slender green beans – the particular variety, I’m not quite certain of; our garden has blessed us with a bounty of  beautiful purple and green peppers as well as Japanese eggplant and Chinese peas. It’s a veritable United Nations of vegetables growing in our backyard – just one of the pluses of growing your own vegetables – whether in pots on your patio or in a sliver of side yard, if you’re fortunate to have one in your slice of urban oasis.

So, I had a LOT of green peppers – and a colorful crunchy, summertime salad, like the one I posted last week,  would only require one pepper – I needed a dish that would use at least 6 peppers. I decided on stuffed peppers – don’t groan, this is NOT your mother’s stuffed peppers, or my mother’s – which I remember being somewhat thick-skinned and bitter tasting and smothered with stewed tomatoes, and would eat grudgingly.  Now, I know that charring and removing the skin of  peppers imparts a smoky flavor, removes any bitterness, and renders the peppers a soft, yet unctuous meatiness.

Grilled Peppers Stuffed with Herbed Basmati Rice

6 medium-sized green peppers

2 tablespoons extra-virgin olive oil

1 cup cooked basmati rice

8 oz. chopped pancetta (optional)*

1 garlic clove, minced

1 medium tomato, finely chopped

1/4 cup onions, finely chopped

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh thyme or ½ teaspoon dried

8 oz. of prepared Arrabbiata sauce*

1/2 cup fresh parmesan cheese, shredded

Serves 4

Heat gas grill to med-high or, if using a charcoal grill, prepare it for direct heat over hot coals.

Brush green peppers with olive oil, Grill whole, turning every 5 minutes until charred all over and very soft, about 10 minutesk. Remove from grill, put into a paper bag, folding down the top. This allows the green peppers to steam a bit and makes it easier to peel off the skin. When cool enough to handle, peel and discard the charred skin from the peppers and slit lengthwise to remove the seeds and core from the top. Lay the peppers on a paper towel to absorb any cooking liquid.

Preheat oven to 350 degrees.

Heat 1 tablespoon of the olive oil in a large skillet. Cook the pancetta for 2 minutes, add the onion, garlic, tomato and cook over med-high heat, stirring occasionally, until tender, about 4 minutes. If you’re using dried thyme, add the thyme during the last minute to release the flavors. Transfer to a bowl.Add one cup rice and the parsley to the pancetta mixture, combine the ingredients, season to taste with salt and pepper.

Cover the bottom of a 9×12 baking dish with a layer of arrabiata sauce. Gently mound a spoonful of the rice stuffing in the middle of each pepper and press the sides around the filling. Place in the baking dish, spoon additional sauce on top, cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil, sprinkle with parmesan cheese, and bake for another 5 minutes to melt the cheese.

* Can be eliminated for a satisfying and delicious vegetarian dish.

* I always like a little heat and used an Arrabbiatta sauce from Antonello’s Ristorante, but you may use Puttanesca or any spaghetti-type sauce that you prefer.

Shown served atop a bed of polenta (recipe to be posted).

Enjoy

Although we’ve been having typical southern California weather, most of the country has been blistering in 90+ temperatures, and just like those folks,I’d rather be firing up the grill or stoking a beach bonfire than inside cooking on the range. So following an afternoon spent lazily floating in the pool and dodging kids hurtling themselves off the diving board, I decided the evening called for succulent grilled turkey burgers and a garden-to-table summertime salad.

I have never seen a purple pepper, but The Don planted these gorgeous organic Purple Beauty peppers this year.

Cutting into the peppers, I was surprised to discover that their flesh was green – red peppers have red skin and flesh, yellow peppers – yellow, etc. – this gave them an unusual striped look when chopped. Combined with a tablespoon of  basil chiffonade and a small pile of chopped red onion, then tossed with a handful of halved grape tomatoes and the kernels from two ears of corn and splashed with a bit of olive oil and balsamic vinegar, this crunchy salad, chock full of vibrant color, shouted “Hooray, it’s summer!”

Southwestern Turkey Burgers

1¼ lb. ground turkey

2 tsp. Southwestern Rub or Cajun seasoning

1 tablespoon Worcestershire sauce

1 tsp. prepared barbecue sauce

cracked black pepper to taste

4 whole wheat buns

Garnish:

sliced red onion
sliced beefsteak tomato
romaine or butter leaf lettuce leafs
bread and butter pickles

Heat the grill to med-high. Spray the grill rack or use a piece of crumpled up tin foil to spread oil on the rack – a tip I read somewhere which prevents flare-ups and the possibility of singed eyebrows

Combine the ingredients and form 4 patties, be careful not to overwork the meat – this makes for tough burgers. Carefully place the patties on the grill and cook for  7 minutes. Turn only once and cook for about 5 minutes more or until the burger is fairly firm to the touch (gives just a little) and meat juices are clear.

Enjoy

Careening through the aisles of Costco in a carefully orchestrated path that circles around the wine bins and heads toward the fresh fish section, I quickly snatched up a length of fresh Sockeye salmon and was headed to the giant refrigerated produce room, when I spied a package of  three colorful, whole fish in an Asian lady’s cart. I screeched to a halt to ask her what kind of fish it was – she replied, “red snapper”; and I asked her how she prepared it and she stated, “steamed with just some soy sauce and ginger” and added that she uses the head for soup, and smiled knowingly.

I laughed because I knew why she was smiling. Most Americans are squeamish just seeing a whole fish with the eyes staring back at them, have to make the obligatory “ewww” and “gross” exclamations, and wouldn’t even consider having a whole fish presented to them on a plate, much less eat the head or the eyeballs. Being half Asian, I know that Asians (and other cultures, too) do not let any part of a fish go to waste. The nice lady pointed to where the fish was in the case and said there was just one package left – I raced over and grabbed it. The eyes were clear, the gills bright red  and the skin shiny  -  indicators of a good, fresh fish.

Personally, I think a whole fish, beautifully prepared and surrounded by fresh herbs and a fragrant sauce, makes for a striking presentation. Years ago, one of our favorite places to dine was Five Feet in Laguna Beach – and their signature whole catfish was the main reason.

On this day, I decided to grill the fish rather than steam it – mainly because I didn’t have a pan large enough, but also because grilling ensures that your whole house won’t smell like fish! A grill basket comes in handy, but isn’t necessary – before grilling use a paper towel, or your hands, to spread oil on the fish to prevent it from sticking.

Grilled Whole Fish with Soy Ginger Sauce

1 whole red snapper per person (cleaned and scaled)

1 bunch of green onions, washed and sliced into 1½ pieces

Heat the grill to medium-high.

Oil the outside of the fish with sesame oil and stuff fresh cilantro and sliced lime inside the fish cavity. Other herbs and lemon can easily be substituted.

For the sauce:

1/3 cup of soy sauce (I use Bragg’s Liquid Aminos)

1 tablespoon grated ginger

1 tablespoon of rice wine vinegar

You could also add minced garlic and a teaspoon or so of chili sauce.

Place the fish on a rimless cookie sheet and slide onto the grill. Grill with lid closed for 6-8 minutes, depending on thickness. Flip and grill on the second side until the flesh is opaque (white) and flakes easily, another 6-8 minutes. Remove the fish from the grill using a fish spatula and slide onto the cookie sheet.

Enjoy

The head was removed in the final shot to protect the innocent and the squeamish.

If you happen to have a fisherman in your house, or buy fresh fish that hasn’t been cleaned or scaled, visit Jaden at Steamy Kitchen for tips – she’s a fabulous cook,  the author of the Steamy Kitchen cookbook, and has a funny, irreverent style.

Super delicious with minimal prep time, giving the cook plenty of time to enjoy a glass  of wine and  the company of friends and family! Perfect for any summertime grilling occasion.

I prepared this quick and very easy marinade for grilled chicken when my family was here for Chloe’s graduation Served with grilled russet potato wedges and a simple organic greens salad topped with succulent Satsuma mandarin oranges and a light balsamic dressing and you’re set!

Sweet and Spicy Grilled Chicken

4 tablespoons canola oil

1 tablespoon hot pepper sauce

1 tablespoon honey

1 teaspoon smoky paprika

juice and zest of one Satsuma mandarin orange

1 whole chicken, organic, cut into 8 pieces*

Serves 6

Heat grill or barbecue to medium-high heat.

While the grill or barbecue is heating up, place chicken in a glass baking dish or divide between two gallon size baggies. Whisk all ingredients for the marinade in a glass bowl – reserve 2 tablespoons for basting during grilling. Pour over chicken, turning to coat. Let stand 10-20 minutes, turning occasionally.

Sprinkle chicken with salt, remove from marinade and grill, turning once, about 15 minutes total. The legs and thighs may take a few minutes more than the breast pieces.

*Cut large breast pieces in half so they’re about the same size as the thigh pieces.

Enjoy

For my first ever professional photo shoot I prepared two entrees: one was a Mediterranean-inspired Zucchini and Sundried Tomato Tart, the perfect dish for a spring garden party or brunch. With summer nearly here, I decided on Grilled Lamb Brochettes for the second dish. Brochettes or kabobs are a lighter alternative to grilled steak or ribs and provide a beautiful display for the bounty of fresh veggies at the farmer’s markets!

Zucchini and Sundried Tomato Tart

1 sheet frozen puff pastry (half of a 17.3 ounce package), thawed

1 c. Manchego cheese*, shredded

½ c. shredded 2% Mexican blend cheese

½ oil-packed sliced sun-dried tomatoes

½ c. fresh basil, thinly sliced

¼ c. green onions, thinly sliced

1 t.dried oregano

1 small zucchini, sliced into ¼” rounds

2 large eggs, lightly beaten

⅔ c. half and half

salt and pepper

Note:  You will need an 11-inch tart pan with removable bottom.

* You can use any melting cheese: romano, asiago, mozzarella, monterey jack, or cheddar.

Method:

Roll out pastry on floured surface to ⅛ inch-thick square. Trim pastry edges to form 13-inch round. Spray tart pan with oil, transfer pastry to pan. Fold overhang to form double-thick sides. Pierce with fork. Cover and chill 1 hour.

Preheat oven to 425 degrees.

Line pastry with foil and fill with beans or pie weights – you do this so the crust bakes but doesn’t bubble up. Bake pastry until sides are set – about 20 minutes. Remove foil and beans and return to oven. Bake until bottom is golden brown, about 8 minutes. If the crust bubbles up, press down with the back of a fork. Cool 5 minutes.

Reduce oven to 400 degrees.

Sprinkle the bottom with Mexican cheese. Add the sundried tomato, green onion, and basil. Top with manchego cheese, arrange the zucchini rounds on top. Whisk the eggs, half and half, salt and pepper together and pour slowly into the tart.

Serves 6.

Enjoy with fresh fruit or crispy green salad

Photo credits:  Sipper Photography