Page 19 - Florida Sentinel 6-21-19

Recipes
GRILLED SQUASH AND RED ONION WITH FETA
MEXICAN STYLE STUFFED PEPPERS
Ingredients:
• Salt and freshly ground black pepper
• 4 large bell peppers any color
• 1 tablespoon olive oil
• 1/4 cup onion finely
chopped
• 3 cloves garlic minced
• 2 chipotle peppers in
adobo sauce seeded and
minced
• 1 cup frozen corn
• 1 (15 ounce) can black
beans rinsed
• 1 1/2 cups Monterey Jack
cheese shredded and divided
• 1 cup cooked rice
• 1 (14 ounce) can diced
tomatoes drained
• 2 tablespoons fresh • 1/2 cup tortilla chips cilantro or parsley, chopped
Directions:
Ingredients:
• 1⁄2cupplus3Tbsp.extra-virginoliveoil,plus more for grill
• 1 garlic clove, finely grated
• 1⁄4 cup white wine vinegar
• 4 medium summer squash and/or zucchini, cut lengthwise 1⁄4" thick
• 1 medium red onion, cut through root end into 8 wedges
• 2 bay leaves
• 8 oz. feta, crumbled into large pieces
• 4 banana peppers from a jar, thinly sliced crosswise
Directions:
• Kosher salt, freshly ground pepper
• Generous pinch of crushed red pepper flakes
1) Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and 1⁄2 cup oil in small bowl to combine; set marinade aside.
2) Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.
3) Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.
4) Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 min- utes and up to 1 hour before serving.
crushed
GINGER VEGGIE STIR FRY
1) In a large stock pot, bring 4 quarts of water and 1 table- spoon salt to boil. Trim 1/2-inch from the top of each pepper and remove the stem and seeds.
2) Add peppers to the water and cook until they begin to soften, about 3 minutes. Remove from water and place cut-side up to cool.
3) Meanwhile, preheat the oven to 350 degrees. Heat oil in a large skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes.
4) Add garlic, chipotle peppers, corn, and black beans, and stir until heated through. Pour into a large bowl.
5) Add 1 cup cheese, rice, tomatoes, and cilantro to the large bowl with the black beans and stir to combine. Place the pep- pers in a 9” x 9” baking dish.
6) Divide the filling evenly among the peppers. Top with re- maining 1/2 cup cheese and crushed chips. Bake until the fill- ing is hot and the cheese is melted, about 30 minutes.
Ingredients:
• 1/2 cup low-sodium soy sauce
• 2 tablespoons brandy
• 2 tablespoons brown sugar • 2 tablespoons cornstarch
• 1-2 tablespoons sriracha depending on how spicy you like it
• 1 tablespoon grated ginger • 2 tablespoons vegetable oil • 1 onion cut into large chunks
• 1 red bell pepper cut into large chunks
• 1yellowbellpeppercutinto large chunks
• 4 cloves garlic minced
Directions:
• 1 zucchini cut into large wedges
• 1 Chinese eggplant cut into 1/2" slices
• 1 5 oz. can water chestnuts drained
• 1 head broccoli cut into flo- rets
• Yakisoba noodles or rice for serving
• Sesame seeds for garnish
1) Add soy sauce, brandy, brown sugar, cornstarch, sriracha, and ginger to a small mason jar or tupperware. Seal and shake well to combine. Set aside.
2) Heat the oil in a large wok or skillet over high heat. Add the onion and peppers, and cook for 2-3 minutes. Add the garlic and cook for 30 seconds more. Add the zucchini and Chinese eggplant, and cook for 2-3 minutes longer. Add the water chestnuts and broccoli and allow to cook for 1-2 minutes longer. The veggies should still be fairly firm.
3) Add in the sauce, stir, and allow to heat through for 1-2 minutes, until the veggies are coated and the sauce thickened. If the sauce gets too thick, add in an additional splash of water.
4) Sprinkle with sesame seeds and serve over noodles or rice, if desired.
FRIDAY, JUNE 21, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B