peppers

The Lighter Side

A veggie-filled frittata is perfect at any summertime meal.

Jewish Week Online Columnist

There are days that you want to sit down to a steak and potatoes, and days you want a little bit of a lighter meal. Enter the frittata. Traditionally a breakfast food, I've been known to eat it for lunch or dinner. Throwing in a variety of roasted vegetables keeps it interesting and colorful.

Ingredients
Ingredients: 
1 red bell pepper
1 medium carrot
1 medium zucchini
1 tablespoon canola oil
4 eggs
1/3 cup milk
Salt and pepper
Optional: grated parmesan cheese

In The Market For Inspiration

After a stroll through the suk, a new recipe for pepper-smothered chicken is born.

Jewish Week Online Columnist

I was wandering through Jerusalem's open-air market (aka, the shuk) the other day, and these beautiful, brightly-colored peppers caught my eye. I knew I had to have some, even though I didn't know yet what I wanted to make with them.

Ingredients
Ingredients: 
4 boneless, skinless chicken breasts
2 tablespoons canola oil
2 medium onions
6 bell peppers of a mixed variety of colors
1/2 cup ketchup
1/2 cup apple cider vinegar
3/4 cup water
2 tablespoons lemon juice
1/2 cup light brown sugar
1 tablespoon cornstarch
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