Marinated Red Peppers with Garlic and Marjoram

INGREDIENTS:

• 8 red bell peppers

• 2 garlic cloves, very thinly sliced

• 1/4 cup olive oil

• 2 tablespoons (or more) sherry vinegar or red wine vinegar

• 2 tablespoons chopped marjoram, divided

• Kosher salt

PREPARATION:

1. Heat broiler. Place bell peppers on a rimmed baking sheet. Broil, turning occasionally, until skins are blackened and blistered all over, 14–17 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and sweat 15 minutes.

2. Remove skins and seeds from peppers; discard. Tear peppers into about 2"-wide strips. Toss in a clean large bowl with garlic, oil, vinegar, and 1 Tbsp. marjoram; season with salt. Let sit at least 20 minutes and up to 4 hours.

3. Just before serving, taste peppers and season with more vinegar and/or salt if needed. Scatter remaining 1 Tbsp. marjoram over top. 

Egg Sandwiches with Red Peppers and Tahini

INGREDIENTS:

• 3 large eggs + 4 egg whites

• ¼ tsp each sea salt and ground black pepper

• 2 tbsp plain whole-milk kefir

• ½ tbsp fresh lemon juice

• ½ tbsp tahini paste

• ½ tbsp chopped fresh chives + additional for garnish

• 1 tsp olive oil

• ¼ cup chopped yellow onion

• ½ cup each chopped red and green bell pepper

• 1 6-inch whole-grain pocket-style pita, halved

PREPARATION:

1. In a small bowl, whisk together eggs, egg whites, salt and pepper. In a separate bowl, combine kefir, lemon juice, tahini and chives. Set bowls side.

2. In a large skillet on medium-high, heat oil. Add onion and cook, stirring often, until soft, 2 to 3 minutes. Add red and green peppers and continue cooking, stirring often, until peppers soften, 4 minutes more.

3. Reduce heat to medium-low and add egg mixture. Cook, stirring often, until eggs are set, 4 to 5 minutes. (TIP: Remove from heat when eggs are slightly wet, as residual heat from the pan will continue to cook eggs.)

4. Divide egg mixture among pita halves; drizzle with tahini mixture. Garnish with additional chives.

Thai Green Chicken Curry

INGREDIENTS:

• 1 tablespoon vegetable oil

• 3/4 cup sliced shallots (about 5 large)

• 1 3/4 teaspoons Thai green curry paste*

• 1 14-ounce can unsweetened coconut milk*

• 2 teaspoons fish sauce (such as nam pla or nuoc nam)*

• 1 pound skinless boneless chicken breast halves, cut into thin strips

• 1 large red bell pepper, cut into strips

• 1/4 cup chopped fresh thai basil plus sprigs for garnish

• 2 tablespoons fresh lime juice plus wedges for garnish

* Available in the Asian foods section of many supermarkets and at Asian markets.

PREPARATION:

1. Heat oil in large saucepan over medium heat.

2. Add shallots and curry paste; stir until shallots soften, about 2 minutes.

3. Add coconut milk and fish sauce; bring to boil.

4. Add chicken and bell pepper; stir until chicken is just cooked through.

5. Stir in chopped basil and lime juice.

6. Season to taste with salt and pepper.

7. Divide curry among bowls. Garnish with basil sprigs and lime wedges.

Hot-and-Sour Peanut Noodles with Bok Choy

INGREDIENTS:

• 8 ounces whole-wheat spaghetti

• 2 1/4 teaspoons kosher salt, divided

• 1 tablespoon canola or sunflower oil

• 1 large shallot, sliced

• 1 piece (about 1 inch) ginger, peeled and finely chopped

• 1 pound bok choy, leaves and stems separated, roughly chopped

• 1 red bell pepper, sliced

• 3/4 cup low-sodium vegetable stock or water

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon dark sesame oil

• 1 tablespoon rice vinegar

• 1/2 cup chopped unsalted roasted peanuts

• 1/4 teaspoon red pepper flakes (or more to taste)

PREPARATION:

1. Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water.

2. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate.

3. To same skillet, add bok choy leaves, stock, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.

Corn & Bell Pepper Chowder

INGREDIENTS:

• 4 cups fresh or frozen corn kernels (thawed if frozen), divided

• 2 cups low-salt chicken broth, divided

• 3 tablespoons butter

• 1 red bell pepper, chopped

• 1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes

• 3 large shallots, chopped

• 2 tablespoons whipping cream

• Chopped green onions

PREPARATION:

1. Blend 2 cups corn and 1 cup broth in blender until almost smooth.

2. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes.

3. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes.

4. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.