Photos by Jamie Plain
For Owensboro Living Magazine’s “Home and Garden” issue, we wanted to share a couple of recipes using fresh garden produce. As the weather warms and gardening season approaches, you’ll want to have these two delicious seasonal dishes ready-to-go. Whether you grow your own produce or buy it fresh and local, these recipes can help you make the most of what nature has to offer.
Roasted Pepper and Tomato Salad
INGREDIENTS:
3 red bell peppers
2 yellow bell peppers
3 garlic cloves, minced
1 cup cherry tomatoes, chopped
Chopped basil (to taste)
Burrata cheese (to taste)
Olive oil (to taste)
Salt/pepper (to taste)
Warm crusty bread
INSTRUCTIONS:
1. Set your oven to 450 degrees.
2. Add peppers to a foil-lined baking sheet and roast in the oven for 45+ minutes, flipping halfway through. Once the peppers are blackened and soft, they are done.
3. Remove the peppers from the oven and let cool for about 10 minutes before handling. Remove the stem, seeds, and skins. Set them on a serving platter to cool completely. After the peppers have cooled, chop them in strips. Add the basil, garlic, tomatoes, salt/pepper, and a bit of olive oil and mix to combine. Top with Burrata cheese.
4. Serve with warm bread. Spread the burrata cheese on each slice of bread before topping with the pepper mixture. Enjoy!
Pistachio Chocolate Strawberries
INGREDIENTS:
2 Tbsp coconut oil
1/2 cup chocolate (your favorite type)
Strawberries (greens cut off, sliced in half)
2 Tbsp butter
2.5 cups Shredded Kataifi (chopped)
1/4 cup pistachio cream
2 Tbsp tahini
optional – crushed pistachios as garnish
Note: These ingredients can be “eyeballed” to match your taste – exact measurements are not important.
INSTRUCTIONS:
1. Chop your strawberries and set them aside.
2. Melt 2 Tbsp butter on medium heat in a pan, then add shopped Kataifi. Toast the Kataifi in the butter until it is golden brown.
3. Add the pistachio cream and tahini to the pan with the Kataifi, and mix together until it is well-combined. Add more/less ingredients to match your taste.
4. Put chocolate and 2 Tbsp coconut oil in a microwave safe bowl. Melt in 30 second intervals, stirring in-between until fully melted.
5. Fill your cup with alternating layers of strawberries, pistachio mixture, and melted chocolate. Top with crushed pistachios and enjoy immediately. OL
