Roasted Pepper and Arugula Sandwich
by Laura Frerichs, Tastemaker in Residence
Find more Farm News from Laura below!
Photo by Melissa Walker Horn on Unsplash
Ingredients
2-3 red or orange Italian sweet peppers, halved and cored
4 slices multigrain bread
3 Tbsp extra-virgin olive oil
1 large garlic clove, thinly sliced
1/2 tsp crushed red pepper
Salt and freshly ground black pepper
1/2 cup prepared hummus
¼ pound arugula
1 medium tomato, thinly sliced
Instructions
Preheat the broiler. Arrange the pepper halves in a broiler pan, skin side up, and flatten them with the heel of your hand. Broil the peppers until tender but not blackened, about 3 minutes. Transfer them to a plate to cool. When cool, cut the flesh into 1/2-inch strips. Keep the broiler on. Brush the bread on both sides with 1 tablespoon of the olive oil. Broil, turning once, until toasted.
In a medium skillet, heat the remaining olive oil. Add the garlic and crushed red pepper and cook over moderate heat, stirring occasionally, until fragrant, about 2 minutes. Add the roasted pepper strips, season with salt and black pepper and cook, stirring occasionally, for 4 minutes. Remove the skillet from the heat and drain the roasted pepper oil into a small bowl.
Spread the hummus on the slices of toast and top with the roasted pepper strips, arugula and tomato slices. Season the open-faced sandwiches with salt and black pepper, drizzle with the reserved roasted pepper oil and serve. Adapted from foodandwine.com.
Cook’s Weekly Farm News
It was such a nice treat to wake up to a cool, crisp morning on Wednesday. We are looking forward to more fall-like temperatures this week, with hints of a warm up by State Fair time. The trend towards fall is showing up in the hoop houses as we prep for fall greens—spinach seedlings are already sprouting in the greenhouse! Our big onion and shallot harvest has started and will continue for the next week or two as well; they need a couple weeks in there to dry down and cure before we can cut the tops off and bag up for fall and winter storage.
The watermelons have been excellent so far, ripening quickly and seemingly all at once now! We picked yellow and orange watermelons and the yellow variety is called “Sunshine” and the orange variety is called “New Orchid”. They both have a very thin rind which makes them not suitable for shipping, thus why we don’t see them in the grocery store. Sunshine has a very sweet, very juicy and has a slightly brittle flesh. It’s a beautiful melon and sometimes when we cut it open, folks think that it is pineapple! New Orchid has an outstanding, sherbet-like flavor with dense flesh. We love both kinds (in addition to the red watermelons too!)