Siena Farms Kids’ Share 2016, Week 5: Peppers, Peppers, Peppers!

October 04, 2016

Who knew there were so many types of peppers! This week’s share was filled with all different shapes, sizes, and colors of peppers: Ripe Bell Peppers, Lunch Box Peppers, Shishito Peppers, and Jalapeno Peppers. Additionally, the share included Peter Wilcox Potatoes, Green Oakleaf Lettuce, and Garlic. This week’s surprise was a bag of fresh soil with a small pot and some basil seeds.

When trying to think of the best way to incorporate these awesome peppers into one dish, a great solution would be to do a vegetables and dip dish! We used one of our favorite dip recipes. Check it out:

WHIPPED FETA AND ROASTED RED PEPPER DIP

ChopChop’s beloved friend, chef Ana Sortun, allowed us to adapt the recipe she uses in her Boston-area Middle Eastern restaurants. When you order this Turkish dip, it’s easy to assume it’s a complicated and time-consuming recipe. Make it yourself and you’ll see that it isn’t.

HANDS-ON TIME: 20 MINUTES
TOTAL TIME: 45 MINUTES
MAKES: 2 CUPS

KITCHEN GEAR:
Cutting board
Sharp knife (adult needed)
Baking sheet
Pot holders
Tongs
Medium-sized bowl
Dinner plate
Food processor (adult needed)
Measuring spoons
Rubber spatula
Serving bowl or lidded container

INGREDIENTS
1 red bell pepper, stemmed (with the stem removed), halved lengthwise, and seeds and white ribs removed
1⁄2 pound feta cheese, broken into chunks
1⁄4 teaspoon red pepper flakes (or more if you like it spicy)
1⁄4 teaspoon paprika (any kind is fine)
1⁄2 teaspoon fresh lemon juice
2 tablespoons olive oil

INSTRUCTIONS

  1. Arrange one of your oven racks so that it is close to the top of the oven, nearest the broiler. Set the broiler to high.
  2. Put the pepper halves on the baking sheet, cut side down. Carefully put the sheet on the top oven rack and broil until blackened, about 15 minutes.
  3. Using the tongs, put the peppers in the bowl and cover with the plate. Set aside until the peppers are cool enough to handle, 15 to 20 minutes.
  4. Peel and rub off as much of the blackened skin from the peppers as you can (this is a very messy but fun job) and throw away the skin. (Note: you now have roasted peppers! These are great in a sandwich.)
  5. Put the peppers in the bowl of the food processor fitted with a steel blade and process until finely chopped. Add the remaining ingredients and process until smooth.
  6. Using the spatula, scoop the dip into the serving bowl or lidded container. Serve right away or cover and refrigerate up to 3 days.

Did you know?
Another pepper! Paprika, the red-colored spice, is made from dried, ground peppers calledcapsicum annuum. Smoked paprika, called pimentón in Spain, is made from peppers dried over a wood fire, and it will give the dip a distinctive smoky flavor.

 

What’s your favorite vegetable dip? Share with us on FacebookInstagram, or Twitter!