As the end of summer approaches, there are a few vegetables that, when I see them, seem to be saying, “Time’s running out.”  Bell peppers (capsicum being the formal name) and green beans, while available year-round at every supermarket, are particularly plentiful now.

In the past, bell peppers were primarily available in green, and seeing a red or yellow bell was unusual.  Today, though, it seems to be the exception when I see green and more the rule to see red, orange, yellow and sometimes even purple or brown.

These colorful sweet peppers add both visual appeal and texture (when used raw) to many savory dishes.  To my palate, green peppers notwithstanding, they all taste about the same, so selecting the most beautiful specimen is my rule of thumb.

 

 

At last Wednesday’s Santa Monica farmer’s market, Tutti Frutti had such a lovely display, not buying some peppers became an impossibility.   Bell pepper recipes often lean towards the “stuffed” variety, but green bean recipes, excluding the ubiquitous Thanksgiving “green bean casserole”, seem to offer more variety.

Speaking of green bean recipes and green beans, in general, as with peppers, similar rules of availability apply.  The common breed (Bluelake) and even the slender “French” haricots vert are available year-round in supermarkets.  But through the summer, at local farmer’s markets, you can find them in yellow and, sometimes, purple.

 

As I’m bracing myself for the inevitable slide into “sugar season”, it seems timely (and wise) to fill up on that which is nutritious and low(er) calorie.

Mixed Bean and Bell Pepper Salad
Serves 4

If you’re unable to find yellow (or purple) beans, double up on the haricots vert.  True, it won’t be a “mixed bean” salad, but it’ll be equally tasty.

12 oz haricots vert (or any green bean)
12 oz yellow beans
2 bell peppers (any color except green), seeded and sliced into 1/2” strips
2 1/2 T olive oil, plus additional for roasting the peppers
2 1/2 T capers, rinsed and patted dry
3 garlic cloves, thinly sliced
1 tsp ground cumin
2 tsp ground coriander
2 scallions, thinly sliced
1 T fresh tarragon, roughly chopped
2 T chervil leaves (or, if unavailable, a combination of parsley and dill)
Grated zest and juice of one lemon
Salt and freshly ground pepper

Method

Preheat oven to 400.  Bring a medium saucepan of salted water to a boil.  First add the yellow beans.  After 2 minutes, add the French beans and cook for about 3 more minutes.  (Remove one of each bean, taste to make sure they’re cooked but still somewhat firm)  To stop them from overcooking, drop the cooked beans into a bowl of ice water.  When cool, remove to a clean kitchen towel and pat dry.

Toss the pepper strips with a splash of olive oil, season with salt and pepper, and place on a rimmed baking sheet.  Roast for about 5 minutes (until tender), then add them to the peppers.

In a small saucepan, heat the olive oil.  Carefully add the capers, being aware that they may splatter.  Now add the sliced garlic and saute for about 30 seconds.  Add the cumin and coriander, stirring to coat the garlic and capers with the spices.  Remove from the heat and immediately pour over the bean-pepper mixture.  Add the sliced scallions, herbs, lemon juice and zest, 1/2 tsp salt and several grinds of fresh pepper.  Toss to combine.

This salad is great either warm or at room temperature, and can be made up to one day in advance.

With fall at our doorstep, it may be time to begin thinking about cooler weather foods.  Before they all fill up, take a look at the autumn catalog and reserve your spot.

We look forward to seeing you in the kitchen!

Cindi