Grilled Sweet Peppers
Summer means one thing in this household: grilling. And with spring now in full swing and Memorial Day fast approaching, we can't help but spend our weekends at the grill. These grilled peppers confidently hold their own as a side dish, but you can also fold them into sweet corn salads, dice them into fresh salsas, or slice them into rings and scatter them over leafy greens.
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Pasta with Bell Pepper Sauce, Pancetta & Arugula
Bright, salty, satisfying.
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Biscuits
Method:
2 c. all-purpose flour
2.5 tsp. baking powder
½ tsp. coarse salt
¾ c. shredded cheddar cheese
1/3 c. chives, minced
6 tbl. cold unsalted butter, diced
¾ c. whole milk
Preheat the oven to 425 degrees F.
Combine the flour, baking powder, salt, cheese and chives in a large mixing bowl. Add the diced butter and, using the tips of your fingers, combine the flour and fat until the fat’s been rendered into pea-sized pieces. Add the milk and quickly bring together the dough with a wooden spoon. Transfer the dough to a lightly floured work surface and gently knead until it clings together nicely.
Roll the dough out into a disk about ½ inch thick. Dip a biscuit cutter or a 2 inch glass into flour and cut the dough into rounds. Transfer the rounds to a lightly buttered baking sheet (or one lined with a Silpat mat).
Bake for 15-20 minutes, until the edges are golden. Transfer the biscuits to a wire rack to cool. Serve warm with a pat of butter surrounded by maple syrup.
Boys. Apple Picking. Late Afternoon.