Last updated on August 21st, 2015
DO YOU REMEMBER the bounty of bell peppers I harvested last week? I turned them into Piperade. This fabulous (and freeze-able!) French/Spanish saute of peppers, onion, garlic and thyme instantly transforms everyday food into haute cuisine. Making an omelet? Give it a shimmering topping of Piperade. Ditto for pasta, fish, chicken, and even frozen, store-bought pizza. The recipe:
Or, just slice the peppers any darn way you like.
Cover the skillet, lower the heat, and let the veggies sweat until crisp-tender — about 5 minutes.
But your Piperade won’t last for months! Because if you have this lovely condiment on hand, you’ll use it up, and rather quickly, too.
And all kinds of you-name-it Piperades.
Honestly, besides a sensibly-sized bottle of vodka, Piperade is the most-used item I have in my freezer. Promise me you’ll make this fabulous French flourish some day!
Here’s the printable:
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