So before you bid this summer farewell, go out with a bang on this Labor Day! Whether you are heading out of town, staying in the city, spending the day quietly at home relaxing, or enjoying one final celebration of the summer, be sure to relish the day with your family and friends. Remember, Summer is unofficially over but your memories will last forever!
This week I have two recipes to share with you. I remember a recipe that my mom taught me called “Italian Stuffed Peppers.” They were made by stuffing Cubanelle peppers with a bread crumb filling topped with tomato sauce and baked. Cubanelles are a long slender banana-shaped sweet pepper, also known as Italian frying peppers. You can use this recipe as a side-dish.
The other dish is my rendition of a recipe I found in a magazine which I call “Colorful Corn Salad.” The combination of all the ingredients mixed together is not only colorful but also is harmonious in your mouth. These two recipes will be hits on your Labor Day table as you BBQ, have family gatherings, or even at home relaxing.
“Italian Stuffed Peppers”
6 Cubanelle peppers, tops & seeds removed
3 cups of your favorite tomato sauce
3 cups unflavored bread crumbs
4 Tbsp of chopped fresh parsley
2 Tsp of minced garlic
1 cup grated cheese (Pecorino Romano)
Salt & pepper to taste
Cut 1/2 inch from the top of a washed pepper and remove the seeds. Mix the bread crumbs with parsley, minced garlic, grated cheese, salt & pepper. Add a small amount of oil and mix with hands. When it feels like a sandy consistency then you are ready to fill the peppers. Fill the peppers with mixture (do not fill to tightly as it will become dry) Put about a 1-1/2 cups of tomato sauce on bottom of a baking dish so they will not stick. Place peppers in the baking dish, cover with remaining 1-1/2 cups of tomato sauce and sprinkle a small amount of olive oil on top of the peppers. Bake the peppers at 350° for about 30 minutes. Can also be eaten at room temperature.
“Colorful Corn Salad”
3 cans of sweet corn niblets (water drained)
1 can of black olives (pitted) & chopped
3/4 cup of chopped grape tomatoes
1/2 cup of chopped green pepper
1/2 cup of chopped red pepper
1/4 cup of chopped onion or scallions
1/2 cup of ranch salad dressing or your favorite
In a large salad bowl, combine all vegetable ingredients, and then add the salad dressing. Stir till all coated, cover and refrigerate until serving. Serving is for 8 people or more, depending on how much of the ingredients you use. You can also add another ingredient or take one of them out. Your choice…just enjoy and Mangia Tutti!
Till The Next Time……………………….
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