Piperade — an aromatic saute of bell peppers, onions, garlic and fresh herbs — is probably the most sensible thing I keep in my freezer. Why? Because it transforms everyday foods into something special — for practically no effort at all. I use handfuls of piperade to add color and flavor to omelets, pasta dishes, fish fillets and yes — even frozen pizza. It’s a cinch to prepare:
Slice into thin strips the peppers and onions. Pour a glug of olive oil into your skillet, add the onion, and let it cook slowly until soft but not browned, about 5 minutes. Then add peppers, garlic and herbs. Saute until the peppers are tender-crisp, about 5 minutes.
To freeze piperade, let the mixture come to room temperature. Then pour into zip lock bags or sturdy plastic tubs, and freeze for up to one year. Because I am a family of 2, I freeze mine in double-serving sizes.
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