sweet red pepper | Chef Doru's Blog

As I promised yesterday, I’ll come back with the recipes. The first recipe is a simple mix of beets, beans and herbs. The quantities can be modified based on each person taste.

Ingredients:

250g green beans
3-4 small beets
3-4 red peppers
3 tbsp olive oil
juice from 1/2 lemon
2 tbsp balsamic vinaigrette
salt&pepper
parsley, basil, tarragon and mint

In a saucepan, boil water and then add the beans and steam for 5 minutes and then cut them in half. In the same water, add the beets and boil until cooked through for approx. 40min and cut them in small cubs. Leave both to cool down and start grilling the peppers. I grill them for about 35-40 min on medium heat until tender when pierced and the skin peels off. Cut them in thin strips and add to the beets and beans. In a bid bowl, mixed everything good and add balsamic vinaigrette, lemon juice, salt, pepper and all the fresh herbs.

Family dinner-4

Family dinner-7

Farm-to-Bakery: June 13 (caketalkblog.com)
Root Vegetable Salad (healthyconquests.wordpress.com)
Beet and Green Bean Salad with Tangy Dijon Dressing (hummusapien.com)
Beet and Goat Cheese Jewels (francesjanisch.wordpress.com)
Salad Bonanza! (lebeauyou.wordpress.com)
Roasted beet and citrus salad with mustard vinaigrette (snixykitchen.com)

From time to time, maybe not often enough, I have to visit Chef John blog and try another incredible recipe from his repertoire. This time, I chose the Cajun Chicken Ragu and the results were amazing. For the pulled chicken meat I used some Cajun chicken breast perfectly done on the BBQ and for sausages I used a combination of: home-made Hungarian, home-made Romanian and some Hot Chorizo but you can use any type of sausage you like.