Plant It Forward

Slata Méchouia (Tunisian Grilled Pepper Salad)

Slata Méchouia (Tunisian Grilled Pepper Salad)

A very popular first course dish in Tunisia. Serve at room temperature with pita or French bread. Tunisians garnish this dish with olive oil, hard-boiled egg, olives, and tuna.

Ingredients

  • 4 large tomatoes
  • 2 green peppers
  • 4 red chilies (or jalapenos)
  • 1 onion, quartered
  • 2 garlic cloves, crushed
  • 4 teaspoons of caraway seeds
  • Salt to taste
  • 3 Tablespoons of olive oil
  • 1 Tablespoon of lemon juice
  • 24 black olives
  • 7 ounces of canned tuna (packed in olive oil), drained
  • 2 hard-boiled eggs, quartered

Instructions

  1. Preheat the grill to very hot
  2. Place the tomatoes, peppers, chilies, & onion in grill pan and cook for 15-20 minutes turning once or twice until peppers have blistered and the onions are browned. You may have to remove the chilies before peppers and onions are fully cooked.
  3. Peel and deseed the peppers and chilies, place in a food processor or blender together with the garlic, caraway seeds, and salt and process briefly in about 5 short bursts.
  4. To serve, arrange the vegetable mixture on a service platter. Drizzle with olive oil, lemon juice & garnish with olives, flaked tuna & eggs.

Notes

http://www.tunisia.com/community/tunisia-articles/tunisian-grilled-pepper-salad-salade-slata-m%C3%A9chouia.122/

You can adjust the spiciness by altering the number of chilies you add to the mix You can also, if you are so inclined and equipped, to use a traditional mortar and pestle to pound the peppers instead of blending them. Salade Mechouia is a favorite of Tunisians especially during the summer months. Apart from being pretty to look at, it tastes amazing.

http://plant-it-forward.org/slata-mechouia-tunisian-grilled-pepper-salad/

Shrimp Stuffed Peppers

Shrimp-Stuffed Peppers

A customer at the Memorial Villages Farmers Market sources almost the entire dish from the market. She used Sarment’s Hungarian Wax Peppers for the dish and shrimp from Lil’ Emma’s seafood.

Ingredients

  • 8 medium güero, Hungarian wax or Cubanelle peppers (about 2 ounces each)
  • Salt and freshly ground pepper
  • 2/3 cup shredded Monterey Jack cheese (about 2 1/2 ounces)
  • 1/3 cup shredded cotija or ricotta salata cheese (about 1 ounce)
  • 1 scallion, thinly sliced
  • 1 tablespoon chopped cilantro
  • 1 tablespoon extra-virgin olive oil
  • 16 large shrimp (about 1 pound)—shelled and deveined, tails left on
  • 1 garlic clove, minced
  • Mango-Tomato Salsa, for serving

Instructions

  1. Line a large cast-iron skillet with foil and set it over moderately high heat. Make a slit down the length of the peppers and make 2 perpendicular slits at the stem ends. Open the peppers slightly and snip out the cores using scissors, then shake out the seeds. Add the peppers to the skillet and cook until blistered all over, 12 minutes. Season the inside of the peppers with salt and pepper.
  2. Preheat the oven to 400°. In a bowl, toss the cheeses with the scallion and cilantro. Stuff the peppers with the cheese mixture and arrange them on a baking sheet.
  3. In a large skillet, heat the olive oil. Add the shrimp and garlic and season with salt and pepper. Cook over moderate heat, stirring, until the shrimp start to curl, about 2 minutes. Stuff the garlicky shrimp into the peppers with the tails protruding.
  4. Bake the peppers in the top of the oven for 6 to 7 minutes, until the cheese is melted. Top with the Mango-Tomato Salsa; serve.
http://plant-it-forward.org/shrimp-stuffed-peppers/

Ratatouille

Ratatouille

I like to add olives or capers too, but I think that makes this caponata. Server warm or cold on pasta or bread.

Ingredients

  • 1 can (28 ounces) whole peeled tomatoes
  • 6 tablespoons extra-virgin olive oil·
  • 1 large eggplant (1 pound), cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 2 large yellow onions (1 pound total), diced large
  • 1 head garlic, cloves smashed and peeled
  • 2 bell peppers (any color), seeded and diced large
  • 2 large zucchini (1 pound total), diced large
  • 1 bay leaf
  • 1 tablespoon fresh marjoram or oregano leaves
  • 2 to 3 tablespoons red-wine vinegar

Instructions

  1. Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet and use your hands to break tomatoes into 3/4-inch pieces. Drizzle with 2 tablespoons oil and bake until thickened, 30 minutes, stirring every 10 minutes.
  2. Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat 4 tablespoons oil over medium. Add onion and cook, stirring occasionally, until translucent, 5 minutes. Add garlic and cook until onions and garlic are soft, 5 minutes. Add peppers and cook, stirring, until crisp-tender, 4 minutes. Season with salt and pepper.
  3. Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

Notes

http://www.marthastewart.com/332294/ratatouille

http://plant-it-forward.org/ratatouille/