Recipe: Roasted Red Pepper Salad (2) and Fettuccini with Pesto and Roasted Red Peppers- recipes for Ralph

ROASTED RED PEPPER SALAD

3 green bell peppers, red peppers
1 (6 oz.) jar artichokes, drained and patted dry
1 c. olive oil
1/2 lb. feta cheese, rinsed, patted dry and crumbled
2 (6 oz.) cans black olives, drained
3/4 c. mushrooms, sliced
8 tbsp. sliced green onions
6 tbsp. minced fresh parsley
2 tsp. minced garlic
1 1/2 tbsp. dried oregano, crumbled
Juice of 1 1/2 lemons
Salt and freshly ground pepper
Toasted sesame seeds or additional feta cheese (garnish)

Preheat oven to 450 degrees. Place peppers on baking sheet and roast until skins are black and peppers are soft, about 30 minutes. Let cool slightly. Peel off skin. Cut peppers in half and discard stem and seeds. Slice peppers thinly. Transfer to large serving bowl (preferably glass).

Pour 1 cup olive oil over artichokes and peppers. Add all remaining ingredients except garnish and toss well. Refrigerate at least 24 hours (can be prepared up to one week ahead to this point and refrigerated).

To serve, garnish with sesame seeds or feta cheese. Serve at room temperature. Makes 12 servings.

FETTUCCINI WITH PESTO & ROASTED RED PEPPERS

8 oz. fettuccine
1 tbsp. olive oil (from the jar of peppers)
1 (7 oz.) jar roasted bell peppers
1/2 c. Pesto

Freshly grated Parmesan or Romano cheese
Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Meanwhile, heat oil in a heavy small skillet over medium-low heat. Add peppers and stir to heat thoroughly.

Drain fettuccine well. Toss with peppers and pesto. Season with salt and pepper. Serve, passing the cheese. 2 servings, can be doubled or tripled.

PESTO:

2 or 3 garlic cloves
1/2 c. olive oil (preferably extra-virgin)
2 1/2 c. fresh basil leaves, loosely packed
1/2 c. Parmesan or Romano cheese
2 tbsp. toasted pine nuts

Chop garlic in the food processor. Add basil, cheese and nuts and blend until evenly combined. With the processor running, add the olive oil and continue processing until oil is absorbed. Save extra pesto in a jar, pour in enough olive oil to cover. Refrigerate!

Roasted Pepper Salad
Serves 4.

3 red bell peppers, washed and dried
2 scallions (green onions), chopped
2 (about 1 lb.) tomatoes, cut into 1/2-inch thick slices
1/4 lb. snow peas
small head Boston lettuce, washed & dried
1 egg yolk
2 Tablespoons tarragon vinegar
1/2 teaspoon Creole mustard (I like Luzianne)
1/4 cup loosely packed tarragon leaves
1/2 cup extra virgin olive oil
salt and freshly ground pepper

Preheat broiler. Line broiler rack with aluminum foil. Cut the bell peppers in half. Remove the ribs, core and seeds. Place the halves on the broiler rack and press down slightly to flatten. Place peppers under the broiler and broil until the skin is charred, 3-4 minutes. Remove and place in a ziploc bag for about 15 minutes. While the peppers are cooling, bring about 4 cups of water to boil in a small saucepan. Add the snow peas and blanche for two minutes. Remove and drain under cold water. Place the egg yolk, scallions, vinegar, and tarragon in a blender or a food processor. Pulse to combine. With the machine running, slowing add the olive oil until the mixture is thick and smooth. Season with salt and pepper. Remove the peppers from the bag. Peel away the blackened skin and cut into strips.

To serve:
Arrange the lettuce on a serving platter. Top with the tomatoes, snow peas and bell peppers. Drizzle with the dressing and serve.