Tag Archives: peppers

Summer Mushroom and Roasted Red Pepper Pasta Salad

Need a terrific recipe for those days that are too hot to turn the oven on? Try this one!

1 package orecchiette pasta
130 g. jar of Salsa al Tartufo Nero (truffle salsa)
1 jar roasted red peppers, chopped (or 2 freshly roasted peppers)
2 large green onions, chopped
7 strips bacon, cooked and roughly chopped
1 small bunch fresh parsley, chopped
1/2 cup freshly grated Parmesan + a little extra to taste
salt and pepper to taste

1. Cook pasta as directed on package. Make sure not to over cook; it’s better for the pasta to be slightly on the tougher side of al dente so that it holds up as the pasta chills. Once cooked, drain and run under cold water for 30 seconds.
2. Place pasta in a large bowl and gently stir in the mushroom salsa. Make sure to stir enough so the pasta is evenly coated.

3. Stir in peppers, onions, bacon and

4. Add Parmesan, salt and pepper and gently toss.
5. Chill for at least three hours.
6. Serve with another heap of freshly grated Parmesan!

What’s your favorite no-cook recipe for hot summer days?


Creamy Roasted Red Pepper and Corn Risotto

So, I actually made this dish back when corn was in season. Due to my little monster, I’m just now getting around to posting it for your eyes. If you don’t want to wait until the summer rolls around again to test this one out (and you shouldn’t!), try it with some frozen roasted corn. I’ve seen bags recently at Trader Joe’s, so I’m sure you can find them everywhere.

Even though it was so long ago, I remember that this risotto was DELICIOUS. One of those dishes where the husband and I took our first bites, looked at each other, and were speechless. It’s always wonderful when such a simple dish turns out to be such a flavorful masterpiece!

6 cups  broth or water
1.5 cups Arborio rice
1/2 cup dry white wine
1 medium yellow onion, diced
3 cloves garlic, minced
1 large red pepper, roasted then roughly chopped
2 ears corn, gently roasted. Remove kernels from the ear and set aside.
1 cup spinach
1/2 cup freshly grated Parmesan cheese
Salt & pepper to taste

1. In a medium saucepan, warm up the broth and let it sit over low heat while you are cooking.
2.  In a large pan, heat 3 tablespoons olive oil over medium heat. Add onions and garlic and saute until onions are translucent (about 3-4 minutes).

3. Add rice and saute until slightly darkened in color (3-4 minutes). Make sure to stir the rice constantly so that it does not burn.

4. Add white wine and cook until the rice has fully absorbed the liquid.
5. Add 1/2 cup of the broth in with the rice, cooking until it is fully absorbed. Watch carefully and stir very frequently to avoid burning. Keep adding broth a 1/2 cup at a time, only adding more after the rice has absorbed the other liquid. This process will take about 20 minutes to half an hour. Be patient and make sure to keep stirring…this is not a dish you can multitask with!!

6. When you add your last 1/2 cup of broth, also add in the corn kernels, peppers, spinach and 1/4 cup of the Parmesan. When rice has absorbed the broth, remove from heat.

7.  Place risotto on plates and sprinkle with remaining Parmesan. Eat immediately.

I decided to top ours with a little grilled chicken sausage for a little more sustenance.  Totally not necessary, but it was a great addition.

Don’t let this dish scare you away because of the constant attention you have to give it with all the stirring. You’re going to have to open a bottle of white wine for the beginning of the recipe….no one is going to notice if you have a glass (or two) while you watch your rice…I won’t tell a soul!