This antipasto-like relish can be as salty, tangy, or spicy as you like, depending on the pickled peppers you choose.
extra virgin olive oil
Giant Portobello Burgers with Caramelized Onions
This messy sandwich uses the meatiest of all vegetables: the Portobello, a thick juicy mushroom that’s not at all like the slimy canned ones I came to fear in childhood. Grilled with a bit of garlic and balsamic, a smoky umami infuses the entire mushroom.
Delicata Squash Fries with Awesome Sauce
Delicata squash skin is edible and it roasts fairly quickly. The squash is simple to prepare—and the taste is sweet and tender. Our best-loved way to eat delicata squash is as fries: roasted half-moon slices that both the kids and adults in our lives rave over.
Zucchini Crust Breakfast Pizza with Arugula & Sweet Peppers
A zucchini crust is too good to pass up, especially as used in this breakfast pizza. Unlike a cauliflower crust, zucchini crust is firmer and doesn’t break up as easily, so you get a more dough-like consistency.
Philly Cheesesteaks in Bell Pepper Cups
This bell pepper cup version of a Philly cheesesteak sandwich skips the bread and lets you focus on the steak, onions, and provolone cheese.
Autumn Brussels Sprouts Quiche with Sweet Potato Crust
My quiches are totally pastry-less; I use thinly sliced sweet potatoes that bake until tender but crispy, adding a slightly sweet flavor, striking orange color, and whole host of nutrients.
