MARK C. PSORAS/For the Daily News
Kate Rapine's Stuffed Cherry Peppers.
Page: 4 of 6 View All
Fresh-picked and ready to cook
Toss vegetables and with croutons and vinaigrette. Makes 6 servings.
BASIL-DIJON VINAIGRETTE
1/2 cup (packed) fresh basil
2 cloves garlic
1 shallot
1/2 cup Dijon mustard
1 cup red wine vinegar
1/4 cup sugar
1 1/2 cups olive oil
Salt and fresh ground pepper to taste
Combine basil, garlic, shallot, mustard and vinegar in blender and puree. Add sugar, salt and pepper and slowly drizzle oil while blender is running. Makes 3 cups.
Source: Iron Hill Breweries.
GREEN TOMATO RELISH
5 green tomatoes, diced
1/2 red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1/2 cup chopped cilantro
