Artichoke Salad with Carrots and Green Peas

Artichoke Salad with Carrots and Green Peas

Sometimes the fewer the ingredients a salad contains and the brighter and contrasting  the colors, the more appealing it looks, and the more delicious it is, too. Like this salad. It only has three ingredients. Artichoke, carrot, and green peas. Dressed with nothing more than olive oil and a squeeze of lemon juice. But both appealing to the eye and tasty. Simplicity at its finest. Give it a try.

Artichoke Salad with Carrots and Green Peas

Artichoke Salad with Carrots and Green Peas

Serves about 6

Ingredients:

1 medium jar of marinated artichoke hearts (I buy marinated artichokes already precut, so not extra work is needed here. If your artichokes hearts are  big, cut them in chunks), well-drained
2 medium carrots, boiled in water until tender, drained, and diced
About 2 cups frozen green peas (or fresh, if in season), boiled in water until tender and drained
Extra-virgin olive oil
Juice of 1 small lemon
Salt

Method:

Combine the drained artichokes, carrots, and green peas in a medium mixing bowl. Drizzle with olive oil to taste. Add lemon juice, adjusting to taste. Season with salt. Toss to combine. Serve at room temperature or slightly chilled.

Roasted Mini Sweet Peppers with Garlic and Thyme

Roasted Sweet Peppers with Garlic and Thyme

This may sound like a teaser to those of you living in the snowing states, but Los Angeles, my friends, is living an early summer in the winter month of January. It almost sounds unfair. I hope I could send you some sunshine from here.

The heat wave shifted my food cravings. Summer means wanting to eat summery foods, like colorful sweet peppers. I recently bought a big bag of mini bell peppers and roasted them, just I do in the summer, to go with main dishes, such as grilled meats. I jazz the tiny peppers up with garlic and dried thyme and off they go in the oven. Winter or summer, fall or spring, roasted peppers are a big hit. It sort of rhymes!

Roasted Sweet Peppers with Garlic and Thyme

Roasted Mini Sweet Peppers with Garlic and Thyme

This is one recipe where you basically eyeball the ingredients. Use as many peppers as you baking pan will fit and as many servings you want to get from them. Use as much garlic as you wish  - want a deeper garlicky flavor, add more, and vise versa. The same with thyme but do not overdo with it – we just want a nice subtle thyme flavor. Instead of thyme you can use oregano, or use both at the same time. Follow your palate demands.

Also, if you don’t have mini peppers, you can use large bell peppers of various colors – cut them in half, core, and seed, then arrange on a baking sheet cut side up. Proceed with the rest of the steps as in the recipe below.

Serves about 6

Ingredients:

About 1 pound red, yellow, orange mini bell peppers, washed and pat-dried
3-4 garlic cloves, passed through a garlic pressor
A tablespoon of crushed dried thyme (substitute with oregano or use both)
Olive oil
Salt and black pepper

Method:

Preheat the oven to 400F.

Line a baking sheet with parchment paper. Put the peppers on the parchment. Sprinkle with garlic and thyme. Drizzle with a few tablespoons of olive oil. Season with salt and pepper to taste. Toss with your hands to coat the peppers with the rest of the ingredients. Spread the peppers to form one layer.

Roast until the skin blisters and the flesh is tender, 20 to 25 minutes. Transfer the roasted peppers to a serving platter. Serve immediately as a side dish.

Roasted Sweet Peppers with Garlic and Thyme

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