Red Pepper Panache.
Soup. Slaw. Sandwiches.
Savory summertime snacks.
And of course, also perfect for small plate nibbles.
The Menu Shoppe has it covered…
sweet finds for sizzling summer menus.
Specials that sparkle on our LED Board or
Seasonal appetizers like chilled soups.
Chilled Roasted Red Pepper Soup
1 medium onion
2 tablespoons olive oil
1 teaspoon ground cumin
3 1/2 cups water
2 cups chicken broth
1 medium tomato
Quick-roast and peel peppers. Chop onion. Peel potato and cut into 1/4-inch dice. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onion, potato, and cumin, stirring, 5 minutes. Add roasted peppers, water, and broth and simmer, covered, 20 minutes, or until vegetables are very tender.
While soup is cooking, peel and seed tomato. Purée soup in batches with tomato in a blender (use caution when blending hot liquids), transferring to a bowl, and season with salt and pepper. Cool soup. Chill soup, covered, at least 4 hours and up to 2 days.
Adjust seasoning. Serve soup with lime wedges.
Add a zesty colorful summer slaw.
Bell Pepper Slaw
1/2 small red bell pepper
1/2 small yellow bell pepper
3 tablespoons mayonnaise
1 tablespoon plain yogurt
1 tablespoon cider vinegar
1 tablespoon cider vinegar
2 tablespoons shredded fresh basil leaves
Coarsely chop cabbage, bell peppers, and scallions. In a bowl whisk together mayonnaise, yogurt, vinegar, and cayenne. Add vegetables, basil, and salt and pepper to taste and toss well. Chill slaw, covered, 20 minutes.
Rustic. Provencial. Chic. Charming.
Roasted Red Pepper Sandwiches with Tapenade and Basil
2 garlic cloves, minced
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
1 can anchovy fillets (3 ounces), drained and minced
Salt and freshly ground pepper
Two 24-inch baguettes, halved lengthwise
1/3 cup black olive tapenade from a jar
20 basil leaves
Roast the red peppers over a gas flame until charred all over. Transfer the peppers to a bowl and let cool. Discard the skin and seeds and quarter the peppers. In a bowl, toss the peppers with the garlic, thyme, rosemary and about one-fourth of the anchovies and season with salt and pepper. Refrigerate the red peppers overnight. Light a grill. Toast the baguettes over a hot fire, cut sides down. Spread the bottom halves of the baguettes with the tapenade. Top with the marinated peppers and their juices, basil leaves and the remaining anchovies. Close the sandwiches and cut into 12 pieces. Wrap in napkins; serve. The marinated peppers can be refrigerated for up to 2 days.
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