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Make a Meal

Serve this versatile accompaniment hot as a garnish on pilaf, stir-fry, fried rice, beans, risotto, polenta or other starches or as a side dish with almost any buffet of vegetables. Serve at room temperature or cold, splashed with balsamic vinegar. These peppers are great with white beans and broccoli, broccolini or cooked greens.

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STEWED RED BELL PEPPERS AND TOMATOES Vegan

This mélange of vegetables works both as a hot side dish or as a room-temperature saladlike accompaniment. Depending on the dishes you are serving with it, decide whether you need the salty hit of the black olives or not.

Cook Time: 25 minutes

Serves: 4

2 tablespoons extra-virgin olive oil

2 red bell peppers (about 8 ounces each), cut into ¼-inch-wide lengthwise slices

2 cups ¼-inch lengthwise slices onion (1 large)

1 garlic clove, grated

1 cup canned Italian plum tomatoes with juice or fresh ripe plum tomatoes, coarsely chopped

1 tablespoon chopped fresh Italian parsley

1 teaspoon dried oregano

½ teaspoon coarse salt

Freshly ground black pepper

Pinch of crushed red pepper

¼ cup coarsely chopped pitted Kalamata or green olives (optional; see headnote)

Heat the oil in a large skillet until it is hot enough to sizzle a piece of pepper. Add the peppers and cook, stirring, over medium-high heat until they blacken, adjusting the heat as needed, 6 to 8 minutes.

Add the onion and stir to combine. Cover and cook over medium-low to low heat, stirring occasionally, until the onions are very tender and golden brown, about 10 minutes. Stir in the garlic and cook, uncovered, for 1 minute.

Add the tomatoes, parsley, oregano, salt, a grinding of black pepper and the crushed red pepper and bring to a boil. Boil, stirring occasionally, until the juices are slightly reduced and the stew is thickened, about 5 minutes. Stir in the olives, if using. Transfer to a serving dish and serve hot or at room temperature.

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Make a Meal

Serve with Curried Lentils with Walnuts, Spinach and Cherry Tomatoes ([>]; omit the cherry tomatoes) and Swiss Chard Ribs Gratin ([>]).

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PAN-SEARED BABY BOK CHOY WITH RED PEPPER OIL Vegan

Pan-Seared Baby Bok Choy ([>]) and Red Rice Salad with Edamame, Tamari Walnuts and Ginger ([>])

Small heads of bok choy are available in many supermarket produce sections year-round. I love their crisp texture and mild taste. This is a basic sauté with crushed red pepper and garlic. If you prefer an Asian flavor profile, see the Variation.

Cook Time: 10 minutes

Serves: 4

6–8 small heads baby bok choy, halved lengthwise

2 tablespoons extra-virgin olive oil

1 garlic clove, grated

Pinch of crushed red pepper

Coarse salt

Place the bok choy in a bowl and cover with ice water. Let stand until crisped, about 10 minutes; drain well.

Heat the oil, garlic and crushed red pepper in a skillet large enough to hold the bok choy in a tight single layer. Cook over medium-low heat until the garlic begins to sizzle.

Add the bok choy, cut sides down, and cook over medium heat until the bottoms begin to brown, 4 to 5 minutes. Turn and cook until the bok choy is crisp-tender, about 2 minutes more. Season with salt to taste. Transfer to a serving dish, drizzle the oil in the skillet over the top, and serve.

Variation

Baby Bok Choy with Tamari and Ginger: Add 1 tea spoon grated peeled fresh ginger with the garlic in step 2. After turning the bok choy in step 3, drizzle with 1 tablespoon tamari and cook for 1 minute, then turn to brown the other sides of the bok choy and cook for 1 minute more. Drizzle with 1 teaspoon toasted sesame oil and sprinkle with 1 teaspoon regular or black sesame seeds, if desired.

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Make a Meal

Serve with Japanese Eggplant Stir-Fry with Shiitake, Bell Peppers and Ginger ([>]) and a bowl of Black Rice Pilaf with Edamame, Ginger and Tamari ([>]).

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BROCCOLI AND RED ONION STIR-FRY WITH TAMARI WALNUTS Vegan

The tamari walnuts add a pleasant twist to this simple broccoli stir-fry. Add the onion at the end of the cooking