Chilled Red Pepper Soup with Sautéed Shrimp

This cold soup builds on the flavors of Spanish gazpacho, only roasted red peppers take the place of tomatoes in the lead role.

• 1 seedless English cucumber, peeled and roughly chopped
• 3 jarred roasted red peppers, cut into 1/2-inch dice (about 1-1/2 cups)
• 3 cups tomato juice
• 2 slices baguette, toasted and cut into 1-inch cubes (about 1 cup)
• 1/2 cup extra-virgin olive oil
• 2 Tbs. plus 1 tsp. sherry vinegar or cider vinegar
• 1 medium clove garlic, minced and mashed to a paste
• 1/2 tsp. ground cumin
• Kosher salt and freshly ground black pepper
• 3/4 lb. medium shrimp (36 to 40 per pound), peeled and deveined
• 1 tsp. chopped fresh thyme

Cut three-quarters of the cucumber into 1-inch pieces and purée in a blender with the red peppers, tomato juice, toasted bread, 6 Tbs. olive oil, 2 Tbs. vinegar, garlic, cumin, and 1/2 tsp. each salt and pepper (you may have to purée the soup in batches, depending on the size of your blender). Taste and season with more salt and pepper if needed, and refrigerate until cold, at least 30 minutes and up to 1 day.

Heat 1 Tbs. of the olive oil in a large (12-inch) skillet over high heat until it’s shimmering. Add the shrimp and cook, tossing, until it starts to brown and lose its raw color, about 2 minutes. Stir in the thyme, 1/2 tsp. pepper, and 1/4 tsp. salt, and cook until the shrimp are just cooked through, about 1 minute. Transfer to a plate to cool.

Just before serving, cut the remainder of the cucumber into 1/4-inch dice (about 1/2 cup) and toss with the remaining tablespoon extra-virgin olive oil, the remaining 1 tsp. sherry vinegar, and 1/2 tsp. salt. Serve the soup cold in individual bowls, garnished with the cucumber and shrimp.

Sautéed Shrimp with Red Pepper, Carrot & Napa Slaw

• 3 Tbs. seasoned rice vinegar
• 5 tsp. granulated sugar
• 4 tsp. fish sauce
• Kosher salt and freshly ground black pepper
• 1 small head Napa cabbage (about 1-1/2 lb.), halved, cored, and sliced crosswise very thinly
• 2 medium carrots, peeled and grated
• 1 large red bell pepper, seeded and very thinly sliced
• 4 scallions (white and green parts), trimmed and thinly sliced on the diagonal
• 1/3 cup chopped lightly salted peanuts
• 2 Tbs. toasted sesame oil
• 2 lb. large or jumbo shrimp, peeled and deveined

Tip:

Seasoned rice vinegar is rice vinegar with added sweeteners and salt. Don’t confuse it with plain rice vinegar or flavored varieties of seasoned rice vinegar. Look for a bottle that's labeled "original," "natural," or "plain seasoned." 

In a small saucepan, combine the vinegar, sugar, fish sauce, and 1/8 tsp. salt; stir over low heat until the sugar dissolves. Set aside to cool slightly. In a large bowl, combine the cabbage, carrots, bell pepper, and scallions; toss well. Pour the vinegar mixture over the cabbage and mix well to combine. Toss in the peanuts. Let sit, stirring occasionally, for about 20 minutes.

In a large nonstick skillet, heat 1 Tbs. of the sesame oil over medium-high heat. Toss the shrimp with 1/2 tsp. salt and 1/4 tsp. pepper. Put half the shrimp in the skillet and sauté until opaque throughout, about 3 minutes. Transfer the cooked shrimp to a clean bowl. Repeat with the remaining 1 Tbs. oil and the other half of the shrimp. Toss the shrimp into the slaw and serve.

Corn, Bacon, and Red Pepper Sauté

In this quick side dish, a little bit of salty bacon provides the ideal counterpoint to sweet bell peppers and corn. Serve with grilled chicken or sautéed scallops or shirmp.

• 1 Tbs. extra-virgin olive oil
• 1 slice thick-cut bacon, chopped
• 2 cups fresh corn kernels (from 3 to 4 medium ears)
• 1/2 cup small-diced red bell pepper
• Kosher salt
• 1/4 cup coarsely chopped fresh parsley 

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bacon and cook, stirring often, until browned, about 2 minutes. Add the corn, bell pepper, and 1/4 tsp. salt and cook, stirring often, until heated through, 2 minutes. Stir in the parsley and serve.

Slivered Red Pepper, Carrot & Snap Pea Salad

• 1 red bell pepper
• 2 medium carrots, peeled
• 1/2 lb. snap peas, trimmed
• 4 scallions (white and light green parts only), trimmed
• 1 fresh jalapeño
• 1 clove garlic
• Kosher salt
• 1 tsp. minced fresh ginger
• 2 Tbs. fresh lime juice; more to taste
• 1 Tbs. Champagne (or white-wine) vinegar
• 1 tsp. granulated sugar
• 1/4 cup extra-virgin olive oil
• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh cilantro leaves, coarsely chopped
• 1/2 cup small fresh basil leaves
• 1/4 cup small fresh mint leaves

Halve and seed the red pepper. Cut the pepper halves in half lengthwise, and cut each quarter diagonally into very thin slices. Cut the carrots into thin matchsticks about 3 inches long. Cut the snap peas diagonally into 3/4-inch pieces. Slice the scallions thinly on the diagonal. Halve and seed the jalapeño; cut the halves diagonally into thin slices. Combine the red pepper, carrots, snap peas, scallions, and jalapeño in a large bowl.

To make the vinaigrette, mash the garlic and a pinch of salt to a smooth paste with a mortar and pestle or with the flat side of a chef’s knife. Combine the garlic, ginger, lime juice, vinegar, and sugar in a small bowl (or in the mortar) and whisk to combine. Let the mixture sit for 5 to 10 min. and then whisk in the olive oil. Add about half of the vinaigrette to the vegetables, toss well, and let sit for 15 to 20  minutes.

Just before serving, add the parsley, cilantro, basil, and mint to the vegetables and season with salt. Drizzle in the remaining vinaigrette and toss well. Taste the salad and season with more salt or lime juice if necessary. Serve immediately.

Corn, Bacon, and Red Pepper Sauté

In this quick side dish, a little bit of salty bacon provides the ideal counterpoint to sweet bell peppers and corn. Serve with grilled chicken or sautéed scallops or shirmp.

• 1 Tbs. extra-virgin olive oil
• 1 slice thick-cut bacon, chopped
• 2 cups fresh corn kernels (from 3 to 4 medium ears)
• 1/2 cup small-diced red bell pepper
• Kosher salt
• 1/4 cup coarsely chopped fresh parsley 

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bacon and cook, stirring often, until browned, about 2 minutes. Add the corn, bell pepper, and 1/4 tsp. salt and cook, stirring often, until heated through, 2 minutes. Stir in the parsley and serve.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• Kosher salt
• 2 Tbs. olive oil
• 1 small white onion, cut into 1/2-inch dice
• 4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
• 1 medium zucchini, cut into 1/2-inch dice
• 1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
• 2 medium cloves garlic, finely chopped
• Freshly ground black pepper
• 2 cups heavy cream
• 1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
• 1/2 cup thinly sliced fresh basil
• 1 Tbs. finely grated lemon zest (from 1 large lemon)
• 1 lb. rotini, or other short corkscrew pasta

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Shiitake and Roasted Red Pepper Puff Pastry Tart

Almonds and tarragon may seem like unusual additions to a mushroom and pepper tart, but the combination is simply amazing. Serve a slice with a green salad to make it a meal.

• 1 sheet frozen puff pastry (about 9 oz.), thawed
• 1 large egg
• 2 Tbs. unsalted butter
• 8 oz. shiitake mushrooms, stemmed and cut into bite-size pieces (about 3 cups)
• Kosher salt
• 4 oz. jarred roasted red peppers, patted dry and coarsely chopped (about 1/3 cup)
• 4 oz. Gruyère, coarsely grated (about 1-1/2 cups)
• 1 Tbs plus 1 tsp. finely chopped fresh tarragon
• Freshly ground black pepper
• 3 Tbs. sliced almonds

Position a rack in the center of the oven and heat the oven to 400°F.

Unfold the pastry sheet on a parchment-lined cookie sheet and score a 3/4-inch border on each side with the tip of a paring knife. Beat the egg in a medium bowl. Brush the border with some of the egg. Prick the rest of the crust all over with a fork and bake until puffed and golden, about 15 minutes. Gently press the center of the pastry to flatten large air pockets.

Meanwhile, heat the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the mushrooms, season with 1/2 tsp. salt, and cook, stirring occasionally, until the edges start to brown, 3 to 5 minutes. Remove from the heat to cool slightly.

Add the mushrooms, red peppers, cheese, 1 Tbs. of the tarragon, and 1/2 tsp. pepper to the remaining beaten egg and gently stir to combine. Spread the mixture over the tart, leaving the border uncovered. Sprinkle the almonds over the vegetables and continue to bake until the cheese is melted and the topping is heated through, about 10 minutes more. Remove from the oven and sprinkle with the remaining 1 tsp. tarragon. Cool slightly before serving.

Spicy Slow-Cooker Veggie Chili with Summer Squash and Jalapeños

This colorful chili is delicious with sour cream, diced avocados, and warm tortillas or lime-flavored tortilla chips. For less heat, omit the jalapeño.

• 1⁄4 cup vegetable oil, divided
• 1-1/2 cups red bell peppers, diced (about 1)
• 1-1⁄2 cups green bell peppers, diced (about 1)
• 1/2 cup scallions, white, light green, and some dark green parts, thinly sliced (about 4)
• 2 Tbs. minced garlic
• 2 tsp. minced jalapeño (1 small)
• 2 tsp. kosher salt, divided
• 5 grinds black pepper
• 1 tsp. chili powder
• 4 cups yellow summer squash, diced (about 2)
• 1 15-oz. can pinto beans, rinsed and drained
• 1 15-oz. can black beans, rinsed and drained
• 1⁄4 cup tomato paste
• 2 Tbs. minced chiles or liquid from a can of chipotle chiles en adobo
• 2 Tbs. all-purpose flour
• 1 28-oz. can fire-roasted diced tomatoes, with juice
• 1 cup low-sodium vegetable stock
• 3 Tbs. fresh-squeezed, strained lime juice
• 1⁄2 cup coarsely chopped fresh cilantro leaves
• Tortilla chips, for serving (optional)
• Diced avocado, for serving (optional)
• Sour cream, for serving (optional)

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When warm, add the bell peppers, scallions, garlic, jalapeño, half of the salt, the black pepper, and chili powder, and sauté until the vegetables are softened, about 6 minutes. Add the squash and sauté until slightly softened, another 3 minutes. Transfer to the slow cooker, add the beans, and mix well.

Reduce the heat to medium under the sauté pan and add the remaining oil, plus the tomato paste, chiles or chipotle liquid, and flour. Cook until the mixture is thickened and the flour disappears, about 1 minute. Increase the heat to high and add the tomatoes with their juices, the stock, lime juice, and remaining salt. Boil, stirring well, for 2 minutes, and pour into the slow cooker. Cover and cook on low to meld the flavors, 3 to 4 hours. Stir in the cilantro, and serve with the chips, avocado, and sour cream, if desired.

Roasted Red Bell Pepper Soup with Star Anise

I like to serve this soup with a drizzle of extra-virgin olive oil and a splash of really flavorful vinegar on each serving. It’s also delicious served cold, and it can be garnished with a few cooked shrimp, a mound of crabmeat, or a bit of goat cheese.

• 1/4 cup olive oil
• 4 large onions (about 24 oz. total), chopped
• 4 cloves garlic, chopped
• 1 cubic inch fresh ginger (about 1/2 oz.), peeled and chopped
• 2 medium carrots, peeled and chopped (about 4 oz. chopped)
• 2 qt. homemade or low-salt chicken broth
• 7 red bell peppers, roasted, peeled, and seeded; juices reserved
• 2 pods (or 1-1/2 tsp. broken pieces) star anise
• 1 tsp. kosher salt; more to taste
• 1/2 tsp. freshly ground black pepper; more to taste
• Pinch cayenne
• 12 leaves fresh basil
• Extra-virgin olive oil and sherry vinegar (optional)

Heat the 1/4 cup olive oil in a 6-qt. soup pot over medium heat. Add the onions, garlic, ginger, and carrots and sauté until very soft but not browned, 20 to 25 minutes.

Add the broth and turn the heat to high. Add the roasted peppers and any reserved juices, as well as the star anise, salt, pepper, and cayenne. As soon as the mixture comes to a boil, reduce the heat and simmer uncovered for 30 minutes. Stir occasionally.

Purée the soup 2 cups at a time in a blender, with all the basil leaves going in the blender along with the first 2 cups of soup. Purée each batch of soup in the blender for at least 1 min. (Vent the lid and hold a folded dishtowel over the lid to prevent leaks.) Combine all the puréed soup in one container, taste, and add more salt and pepper to bring all the flavors into balance. (For a thinner soup, strain through a wide-mesh sieve.) Serve with a drizzle of extra-virgin olive oil and a splash of sherry vinegar.

Roasted Bell Pepper Coulis

For variety, try adding a bit of fresh ginger, chopped herbs, or garlic. You can also add a splash of balsamic vinegar, lemon juice, or other acid to heighten the flavor, or a little cream to mellow it. If you strain the coulis, be sure to use a medium- or wide-mesh sieve, as a fine one will cause the coulis to separate. Purée red and yellow peppers separately to make a two-toned accent for seared scallops, crab cakes, or other seafood.

• 2 red, yellow, or orange bell peppers, roasted, peeled, seeded, and roughly chopped; juices reserved
• 1/2 cup homemade or low-salt chicken or vegetable broth; you may not need it all
• Kosher salt and freshly ground black pepper

In a blender, purée the chopped roasted peppers thoroughly. This will take a few minutes and you’ll have to pulse the blender several times to purée all the pieces. (Put a towel over the blender and clamp your hand over the lid to prevent leaks.) When the peppers are mostly puréed, begin adding the broth or reserved pepper juices (for a slightly more intense flavor), 1 to 2 Tbs. at a time, to thin the purée. (For a thicker purée, don’t add any liquid.) Strain through a wide-mesh sieve, if you like. When you’re satisfied with the consistency, season with salt and pepper to taste.

Sweet Red Pepper Paste

This paste of salt-cured peppers is a classic Portuguese seasoning for poultry, sausages, and meats, such as Roast Pork with Red Pepper Paste. It’s traditional to use a meat grinder to make this paste (massa de pimentão in Portuguese), but a food processor or blender will do.

• 3 large red bell peppers
• 6 lb. kosher salt (about 2 boxes), or as needed
• 2 Tbs. good-quality olive oil, or as needed

Core, seed, and quarter the peppers. Trim away the ribs and any top and bottom ends that are extremely curvy.

Set a large freestanding stainless-steel or plastic sieve or footed colander in a large nonreactive pan or dish with sides. Line the sieve with a double layer of cheesecloth and pour a 1-inch layer of salt into the sieve to form a base (some will seep out). Lay a single layer of pepper quarters, skin side up, on the salt. Press the peppers into the salt, making sure that any curvy parts are coated with salt or mold may form. Cover with a 1/2-inch layer of salt and another layer of peppers. Repeat with as many layers as needed, ending with a layer of salt. Set a heavy dish on top to weight it down. Let stand at room temperature for up to five days to remove the moisture from the peppers. By the fourth or fifth day, the peppers should be about 1/4 inch thick or less, which means they’re done.

Brush the excess salt off the peppers. Pass the peppers through a meat grinder or process them briefly in a food processor or blender; the texture should be somewhat coarse. Pack the paste in a sterilized glass jar, leaving about 1 inch at the top. Cover the paste with about 1/2 inch of olive oil, seal the jar, and refrigerate. Discard the salt.

Roasted Bell Pepper Coulis

For variety, try adding a bit of fresh ginger, chopped herbs, or garlic. You can also add a splash of balsamic vinegar, lemon juice, or other acid to heighten the flavor, or a little cream to mellow it. If you strain the coulis, be sure to use a medium- or wide-mesh sieve, as a fine one will cause the coulis to separate. Purée red and yellow peppers separately to make a two-toned accent for seared scallops, crab cakes, or other seafood.

• 2 red, yellow, or orange bell peppers, roasted, peeled, seeded, and roughly chopped; juices reserved
• 1/2 cup homemade or low-salt chicken or vegetable broth; you may not need it all
• Kosher salt and freshly ground black pepper

In a blender, purée the chopped roasted peppers thoroughly. This will take a few minutes and you’ll have to pulse the blender several times to purée all the pieces. (Put a towel over the blender and clamp your hand over the lid to prevent leaks.) When the peppers are mostly puréed, begin adding the broth or reserved pepper juices (for a slightly more intense flavor), 1 to 2 Tbs. at a time, to thin the purée. (For a thicker purée, don’t add any liquid.) Strain through a wide-mesh sieve, if you like. When you’re satisfied with the consistency, season with salt and pepper to taste.

Roasted Red Bell Pepper Soup with Star Anise

I like to serve this soup with a drizzle of extra-virgin olive oil and a splash of really flavorful vinegar on each serving. It’s also delicious served cold, and it can be garnished with a few cooked shrimp, a mound of crabmeat, or a bit of goat cheese.

• 1/4 cup olive oil
• 4 large onions (about 24 oz. total), chopped
• 4 cloves garlic, chopped
• 1 cubic inch fresh ginger (about 1/2 oz.), peeled and chopped
• 2 medium carrots, peeled and chopped (about 4 oz. chopped)
• 2 qt. homemade or low-salt chicken broth
• 7 red bell peppers, roasted, peeled, and seeded; juices reserved
• 2 pods (or 1-1/2 tsp. broken pieces) star anise
• 1 tsp. kosher salt; more to taste
• 1/2 tsp. freshly ground black pepper; more to taste
• Pinch cayenne
• 12 leaves fresh basil
• Extra-virgin olive oil and sherry vinegar (optional)

Heat the 1/4 cup olive oil in a 6-qt. soup pot over medium heat. Add the onions, garlic, ginger, and carrots and sauté until very soft but not browned, 20 to 25 minutes.

Add the broth and turn the heat to high. Add the roasted peppers and any reserved juices, as well as the star anise, salt, pepper, and cayenne. As soon as the mixture comes to a boil, reduce the heat and simmer uncovered for 30 minutes. Stir occasionally.

Purée the soup 2 cups at a time in a blender, with all the basil leaves going in the blender along with the first 2 cups of soup. Purée each batch of soup in the blender for at least 1 min. (Vent the lid and hold a folded dishtowel over the lid to prevent leaks.) Combine all the puréed soup in one container, taste, and add more salt and pepper to bring all the flavors into balance. (For a thinner soup, strain through a wide-mesh sieve.) Serve with a drizzle of extra-virgin olive oil and a splash of sherry vinegar.

Chicken Cutlets with Cacciatore Farro Salad and Red Pepper Aïoli

In this riff on classic chicken cacciatore, crisp panko-crusted chicken cutlets and a hearty farro salad are balanced here by bright, fresh arugula, while the creamy aïoli ties the dish together.

For the aïoli

• 3 large red bell peppers
• 2 Tbs. olive oil; more for the peppers
• 1/3 cup mayonnaise
• 1 medium clove garlic, peeled
• Kosher salt and freshly ground black pepper

For the farro salad

• Kosher salt
• 12 oz. (2 cups) pearled farro
• 1/4 cup extra-virgin olive oil; more as needed
• 1 medium red onion, cut into small dice
• 2 medium ripe tomatoes, coarsely chopped
• 2 medium celery stalks, cut into small dice
• 5 medium cloves garlic, finely chopped
• 1 cup dry white wine, such as Pinot Grigio
• 1-1/2 oz. (3 Tbs.) unsalted butter
• 1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup using a rasp grater); more as needed
• 2 Tbs. fresh oregano leaves, chopped
• 1-1/2 Tbs. balsamic vinegar
• Freshly ground black pepper

For the chicken:

• 5 oz. (1-1/2 cups) rice flour or cornstarch
• 3 large eggs, beaten
• 3 cups panko
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 oz. finely grated Parmigiano-Reggiano (1/4 cup using a rasp grater)
• Kosher salt and freshly ground black pepper
• 6 6-oz. boneless, skinless chicken breast halves, tenders removed
• 5 to 8 Tbs. canola oil
• 3 oz. baby arugula (about 3 cups lightly packed)
• 1/2 Tbs. fresh lemon juice
• 1 Tbs. extra-virgin olive oil

Make the aïoli

Position a rack in the center of the oven and heat the oven to 500°F.

Halve and seed the bell peppers and rub them with oil. Set them cut side down on a heavy-duty rimmed baking sheet and roast until just tender, about 20 minutes. Transfer the peppers to a bowl and cover with plastic wrap to steam, 10 minutes. Pull off and discard the skins. Reserve 4 pepper halves for the farro salad.

Coarsely chop the remaining 2 pepper halves and put in a blender with the mayonnaise, olive oil, garlic, and 2 Tbs. water. Purée until very smooth. Season to taste with salt and pepper. Transfer to a small bowl and set aside.

Make the farro salad

Fill a 4-quart saucepan three-quarters full with water and bring to a boil over high heat. Stir in 2 Tbs. salt and the farro. Cook until tender, 15 to 18 minutes. Drain the farro and spread it on a rimmed baking sheet. Drizzle with 2 Tbs. of the oil and toss to prevent it from sticking.

Cut the reserved roasted peppers into small dice. In an 11-inch straight-sided sauté pan, heat the remaining 2 Tbs. oil over medium heat. Add the onion and cook, stirring with a wooden spoon, until translucent, about 5 minutes. Add the tomatoes, celery, and garlic and cook, stirring occasionally, until softened, 5 minutes more. Add the wine and simmer vigorously until reduced by half, about 12 minutes. Stir in the farro, butter, cheese, oregano, balsamic, and roasted peppers. Season to taste with salt and pepper and more Parmigiano-Reggiano. Remove from the heat, cover, and keep warm.

Cook the chicken

Position a rack in the center of the oven and heat the oven to 200°F.

Put the rice flour in a shallow bowl. Lightly beat the eggs in a second shallow bowl. In a third, combine the panko with the parsley, Parmigiano-Reggiano, 2 tsp. salt, and 1 tsp. pepper.

Butterfly the chicken breasts: Slice the thick part of each breast horizontally almost in half so you can open it like a book. Using a meat mallet, pound each chicken breast between 2 sheets of plastic wrap to an even thickness. Season the chicken with salt and pepper.

Dredge each piece of chicken in the flour, shaking off the excess, then in the egg, letting the excess drip off, and then in the panko mixture to coat well. Transfer to a plate.

Heat 3 Tbs. of the canola oil in a heavy-duty 12-inch skillet over medium heat until shimmering hot—a few crumbs dropped in the oil should sizzle immediately. Cook 2 of the chicken breasts, flipping once with tongs, until golden-brown and just cooked through, 8 to 10 minutes total. Transfer to a plate lined with paper towels to drain briefly, then to a rimmed baking sheet; keep warm in the oven. Repeat with the remaining chicken in 2 batches, cleaning the pan and adding more oil as necessary.

In a medium bowl, toss the arugula with the lemon juice and a pinch of salt, then toss with the olive oil and season with pepper to taste.

Transfer the chicken breasts to a cutting board and cut them into thirds. Serve with the farro, aïoli, and arugula.

Chilled Red Pepper Soup with Sautéed Shrimp

This cold soup builds on the flavors of Spanish gazpacho, only roasted red peppers take the place of tomatoes in the lead role.

• 1 seedless English cucumber, peeled and roughly chopped
• 3 jarred roasted red peppers, cut into 1/2-inch dice (about 1-1/2 cups)
• 3 cups tomato juice
• 2 slices baguette, toasted and cut into 1-inch cubes (about 1 cup)
• 1/2 cup extra-virgin olive oil
• 2 Tbs. plus 1 tsp. sherry vinegar or cider vinegar
• 1 medium clove garlic, minced and mashed to a paste
• 1/2 tsp. ground cumin
• Kosher salt and freshly ground black pepper
• 3/4 lb. medium shrimp (36 to 40 per pound), peeled and deveined
• 1 tsp. chopped fresh thyme

Cut three-quarters of the cucumber into 1-inch pieces and purée in a blender with the red peppers, tomato juice, toasted bread, 6 Tbs. olive oil, 2 Tbs. vinegar, garlic, cumin, and 1/2 tsp. each salt and pepper (you may have to purée the soup in batches, depending on the size of your blender). Taste and season with more salt and pepper if needed, and refrigerate until cold, at least 30 minutes and up to 1 day.

Heat 1 Tbs. of the olive oil in a large (12-inch) skillet over high heat until it’s shimmering. Add the shrimp and cook, tossing, until it starts to brown and lose its raw color, about 2 minutes. Stir in the thyme, 1/2 tsp. pepper, and 1/4 tsp. salt, and cook until the shrimp are just cooked through, about 1 minute. Transfer to a plate to cool.

Just before serving, cut the remainder of the cucumber into 1/4-inch dice (about 1/2 cup) and toss with the remaining tablespoon extra-virgin olive oil, the remaining 1 tsp. sherry vinegar, and 1/2 tsp. salt. Serve the soup cold in individual bowls, garnished with the cucumber and shrimp.

Orecchiette with Romesco Sauce & Roasted Red Peppers

This spicy pasta is terrific on its own, but it’s also a perfect foil for grilled shrimp, grilled flank steak, or grilled pork tenderloin. For steak or pork, grill the meat in one piece, and then slice it and lay it over the pasta to let the juices blend in.

• Kosher salt
• 12 oz. dried orecchiette (little ear-shaped) pasta
• 6 Tbs. extra-virgin olive oil
• 3 red bell peppers, roasted
• 1 slice coarse-textured white bread
• 1/4 cup skinned almonds
• 1 cup fresh or canned peeled, seeded, chopped, and drained tomatoes
• 1 clove garlic, minced
• 2 tsp. sweet paprika
• 1/2 tsp. crushed red pepper flakes
• 4 Tbs. Spanish sherry vinegar
• Freshly ground black pepper
• 1/4 cup coarsely chopped flat-leaf parsley; more whole leaves for garnish

In a large pot, bring 6 qt. water and 2 Tbs. salt to a boil. Add the orecchiette and cook until al dente, 10 to 12 minutes. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator. Peel and seed the roasted peppers and cut them into 1-inch pieces.

Heat 1 Tbs. of the olive oil in a small skillet over medium heat. Add the bread and fry, turning occasionally, until golden on both sides. Transfer the bread to a food processor. In the same skillet over medium heat, fry the almonds, stirring until golden, about 2 minutes. Add the almonds, tomatoes, garlic, paprika, and red pepper flakes to the processor and pulse several times. In a small bowl, combine the vinegar with the remaining 4 Tbs. olive oil. With the processor running, gradually pour in the olive oil mixture until well combined and smooth. Season with salt and pepper. Let sit for 1 hour before using.

In a large bowl, toss the orecchiette with the peppers, sauce, and the chopped parsley. Season to taste with salt and pepper. (At this point, the pasta can be held for a few hours in the refrigerator, if you like.) Put the pasta in a serving bowl and garnish with the parsley leaves (and grilled shrimp or sliced grilled meat, if using).

Rouille

• 1/2 cup soft white breadcrumbs
• 1/4 cup fresh Fish Stock
• 2 large red bell peppers, roasted, peeled, seeded, and chopped (reserve any juice)
• 2 fresh serrano or other small hot chiles
• 2 to 3 cloves garlic
• Pinch saffron (about 20 threads)
• Freshly ground black pepper
• 1 tsp. red-wine vinegar
• Salt
• 1/2 cup fruity extra-virgin olive oil

In a bowl, combine the breadcrumbs with the fish stock and any juices reserved from the roasted peppers; mix well. In a mortar, pound the chiles, garlic, and saffron to a paste. Add the red pepper, a bit at a time, and work to a similar consistency. Add the breadcrumbs; stir and grind the mixture until it resembles a fine porridge. Grind a little black pepper into the sauce, add the vinegar, salt to taste, and stir in the olive oil.

Slivered Red Pepper, Carrot & Snap Pea Salad

• 1 red bell pepper
• 2 medium carrots, peeled
• 1/2 lb. snap peas, trimmed
• 4 scallions (white and light green parts only), trimmed
• 1 fresh jalapeño
• 1 clove garlic
• Kosher salt
• 1 tsp. minced fresh ginger
• 2 Tbs. fresh lime juice; more to taste
• 1 Tbs. Champagne (or white-wine) vinegar
• 1 tsp. granulated sugar
• 1/4 cup extra-virgin olive oil
• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh cilantro leaves, coarsely chopped
• 1/2 cup small fresh basil leaves
• 1/4 cup small fresh mint leaves

Halve and seed the red pepper. Cut the pepper halves in half lengthwise, and cut each quarter diagonally into very thin slices. Cut the carrots into thin matchsticks about 3 inches long. Cut the snap peas diagonally into 3/4-inch pieces. Slice the scallions thinly on the diagonal. Halve and seed the jalapeño; cut the halves diagonally into thin slices. Combine the red pepper, carrots, snap peas, scallions, and jalapeño in a large bowl.

To make the vinaigrette, mash the garlic and a pinch of salt to a smooth paste with a mortar and pestle or with the flat side of a chef’s knife. Combine the garlic, ginger, lime juice, vinegar, and sugar in a small bowl (or in the mortar) and whisk to combine. Let the mixture sit for 5 to 10 min. and then whisk in the olive oil. Add about half of the vinaigrette to the vegetables, toss well, and let sit for 15 to 20  minutes.

Just before serving, add the parsley, cilantro, basil, and mint to the vegetables and season with salt. Drizzle in the remaining vinaigrette and toss well. Taste the salad and season with more salt or lime juice if necessary. Serve immediately.

Roasted Red Pepper-Tamarind Ketchup

With the underlying tart note provided by tamarind, this somewhat chunky conserve blends sweet, tart, and spicy in one brick-red mouthful. I like to top a grilled turkey burger or fatty fish, such as tuna or salmon, with this ketchup. Sometimes I’ll purée it and brush it onto chicken pieces during the last few minutes of grilling. A spoonful gives some oomph to a bowl of vegetarian chili.

• 3 large red bell peppers (about 1-1/4 lb. total)
• 3 oz. compressed tamarind pulp (a 3/4-inch-thick piece about 1x4 inches)
• 1 cup hot water 
• 1/2 cup packed brown sugar
• 1/2 cup white wine or rice vinegar 
• 1 tsp. salt
• 12 cloves, freshly ground, or 1/4 tsp. ground cloves
• 3 cinnamon sticks, 3 inches long, freshly ground, or 2 tsp. ground cinnamon
• 1/2 tsp. coarsely ground black peppercorns 
• 1 fresh chile, halved and seeded, or 1 small dried chile, or 1-1/2 tsp. dried red chile flakes
• 1 medium onion, finely chopped (about 1-1/2 cups)

Heat the broiler and line a baking sheet with foil. Put the peppers on the sheet and broil them, turning occasionally, until the skin is blackened and the peppers are tender, about 10 minutes. Let them cool and then peel them. Cut them in half, remove the stems, ribs, and seeds, cut the flesh into a 1/4-inch dice, and set aside.

In a small bowl, soak the tamarind in the hot water until soft, about 15 minutes. Put the tamarind pulp in a fine sieve, leaving the soaking liquid in the bowl. Pressing hard, force as much of the pulp as possible through the sieve and into the bowl of soaking liquid. Whisk to combine and set aside.

In medium saucepan, combine the brown sugar, vinegar, tamarind liquid, and salt and bring to a boil. Reduce the heat and add the red peppers, cloves, cinnamon, peppercorns, chile, and onion. Cook over low heat, stirring occasionally for about 45 minutes, until the vegetables are tender and the liquid has thickened to the consistency of chutney. Remove the fresh or dried chile, if you used it. Allow the ketchup to cool and then store it in a tightly covered glass jar, refrigerated.

Rouille

• 1/2 cup soft white breadcrumbs
• 1/4 cup fresh Fish Stock
• 2 large red bell peppers, roasted, peeled, seeded, and chopped (reserve any juice)
• 2 fresh serrano or other small hot chiles
• 2 to 3 cloves garlic
• Pinch saffron (about 20 threads)
• Freshly ground black pepper
• 1 tsp. red-wine vinegar
• Salt
• 1/2 cup fruity extra-virgin olive oil

In a bowl, combine the breadcrumbs with the fish stock and any juices reserved from the roasted peppers; mix well. In a mortar, pound the chiles, garlic, and saffron to a paste. Add the red pepper, a bit at a time, and work to a similar consistency. Add the breadcrumbs; stir and grind the mixture until it resembles a fine porridge. Grind a little black pepper into the sauce, add the vinegar, salt to taste, and stir in the olive oil.