I wish I could be one of those people who isn’t always looking just a bit too far forward, itching to be a month or two in the future, ordering sweaters in August and sundresses in February. These days, then, I’m mooning around the produce section, poking wan tomatoes and scowling at mushy raspberries. I’m ready for spring cooking.
To that end: Leave your winter recipe recommendations in the comments, and help me out of my rut. Anyways …
… anything with bell peppers. This is a wildly out-of-nowhere proposition for Jan. 23, but hear me out. I’m craving primary colors, and a rainbow carrot won’t do. Bell peppers have become the solution to all my palate’s problems.
Unlike a lot of January produce, winter peppers don’t actually look or taste particularly sad. At least not at my grocery store. And they go with almost everything. Dice them raw and put them in a salad; sauté them and fold them into an omelette — hell, put them in a blender and make a purée. I’m writing this fresh off a dinner that involved udon tossed in a miso-red pepper sauce, which I may actually refine and write more about later.
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