The delight of Green Peppers!

Technically a type of fruit (not that anyone really cares), green peppers are loaded with Vitamin C also A, E, potassium and fiber. Peppers are in the Nightshade Botanical family along with potatoes and  tomatoes. 

Green peppers LOVE corn, potatoes and basil (me too). And my first thought for green peppers is always a Greek Salad. I have a pet peeve with the way I find a Greek Salad in American restaurants. For some reason restaurants here top mixed salad greens with a few green pepper slices, tomatoes, Feta and call it Greek. Nope! That’s not it. A classic Greek Salad does not contain salad greens. What it does contain are cucumbers, green peppers, tomatoes, thinly sliced red onions, olives, Feta chunks, oregano, sometimes mint, lemon juice and olive oil. A Greek Salad is a daily vitamin on a plate (or bowl). The combination of those ingredients work symbiotically, each compliments and boosts the power of the other. So let’s get this one right, friends. It’s a simple salad to make and one that will make your microbiome feel like it’s been to a spa. Here’s a recipe to help.

Another lovely side dish for green peppers is to make Potatoes O’Brien. It’s one of the first things I made in Culinary School and I love it this time of year. Diced cooked potatoes are mixed with sauteed onion, green and red peppers. This time of year I also add corn cut off the cob because why not. It’s delicious! 

And finally, chowder - corn or crab, take your pick. Green peppers play an important role to balance flavors. Some recipes use poblano and/or jalapeno. Those are good too. I use a green bell pepper. Either way here are recipes for each:

Summer Corn Chowder

Corn & Crab Chowder  use a green pepper now and a red pepper later in the season! 

Enjoy! See you at the market!