Published in Bob’s Fresh and Local CSA newsletter, 9/27/2017
When I got cold, working in a food trailer during the winters, I decided to move inside to work. For a while, before I opened my Woodstock cafe, I had a little concession in Caputo’s Fruit and Vegetable Market in Algonquin. Many of the staff used to come over to the counter and ask me to make up special items for their lunches.
During Lent, a frequent request from my Catholic friends was for egg and peppers sandwiches, something that was new to me. I asked how they did it, and everyone had a different style and approach. This is what I came up with:
I use Italian rolls, whole wheat if I can find good ones, slice and toast them and set them aside. I cut up the peppers in 1-2″ pieces and toss them into a cast iron saute pan with some extra virgin olive oil and minced garlic, a little salt and some crushed oregano. I let them cook on medium heat, stirring occasionally, then add a little bit of white Balsamic vinegar and put a lid on the pan to let the peppers simmer until softened.
While the peppers are cooking, I scramble some eggs gently in another cast iron pan and when barely cooked through, I remove the pan from the heat and push the eggs to its edge. (For a vegan alternative, scramble some tofu with salt and turmeric). When the peppers are finished, I arrange the eggs on top of one half of the bun, spoon the peppers over and voila! Egg and peppers sandwiches.
I missed Lent this year, but when we started getting our peppers from Farmer Bob last week…and more coming this week…I thought longingly of those sandwiches and made some up last night for my family. They definitely got the all-out seal of approval, so I think I’ll make them again this coming week.
I also enjoyed this Asian greens, radish and red onion salad during the past week and I expect will enjoy something similar in the coming week with the lettuce we’ll get. I used a simple dressing of extra virgin olive oil, white Balsamic vinegar, salt and pepper. That white Balsamic vinegar is a new favorite of mine. I’ve always used olive oil and lemon for my salads, but the vinegar is a nice alternative.
Finally, I’m gearing up for pickles. Farmer Bob is sending us all the basic ingredients for dills: pickles, garlic and dill. I only make refrigerator pickles, and they keep for months — deliciously. Wash the pickles and layer them with lots of cut garlic and dill into a glass or earthenware jar with a lid. Pour a cold broth over them made of 4 cups of water, 1 cup of distilled vinegar and 3 TB kosher salt. Refrigerate, and let them pickle for 2-3 weeks. If you like them spicy, add a cut habanero to the broth. Yum, can’t wait ’til mine are finished!
For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.