• Newsletter
  • Volunteer At The Farm
  • Rent Our Space
Menu
  • Home
  • Venue Amenities
  • Events, Workshops & Pop-ups
  • Farm
    • About Mariquita Farm
    • Ladybug Letters
    • Farm Pop-Ups
    • Friends of Ladybug’s Labyrinth
    • Recipes
    • Flower Sales
    • Farm Shop
    • Gardens
  • Contact
Mariquita Farm
  • Home
  • Venue Amenities
  • Events, Workshops & Pop-ups
  • Farm
    • About Mariquita Farm
    • Ladybug Letters
    • Farm Pop-Ups
    • Friends of Ladybug’s Labyrinth
    • Recipes
    • Flower Sales
    • Farm Shop
    • Gardens
  • Contact

Home/Onions/recipes/Sweet Peppers

Letters From Andy

Sweet Peppers

Onions recipes Sweet Peppers

Ten Minute Stir Fried Chicken with Nuts

Posted by: Shelley Kadota / Posted on:

Ingredients

  • 1 Tablespoon peanut or vegetable oil
  • 2 cups sweet pepper strips, onion slices, or a combination of the two
  • 1 lb boneless skinless chicken breasts, cut into 1/2-inch chunks
  • 1 cup halved walnuts, whole cashews, or other nuts
  • 3 Tablespoons hoisin sauce

Recipe Notes

Adapted from The Minimalist Cooks at Home by Mark Bittman

Directions

Heat oil in a large nonstick skillet and heat on high for one minute. Add the veggies in a single layer and cook, undisturbed, until they begin to char a little on the bottom, about one minute. Stir and cook one minute more.

Add the chicken and stir once or twice. Cook one minute until the bottom begins to char. Cook and stir another minute or two, then check a chicken piece to make sure it’s done. Lower heat to medium.

Stir in the nuts and the hoisin sauce. Cook about 15 seconds then add 2 tablespoons water. Cook, stirring, until it’s bubbly and glazes all the chicken and veggies. Serve with rice.

recipes Sweet Peppers

Tomato and Sweet Pepper Salad

Posted by: Shelley Kadota / Posted on:

Ingredients

  • 3 sweet peppers
  • 4 ripe tomatoes
  • 1/4 of a preserved lemon (or 2 teaspoons grated zest with some of the lemon’s juice)
  • 2 cloves garlic, peeled and crushed
  • pinch of Sweet Paprika
  • 1/2 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Recipe Notes

Adapted from The Vegetable Market Cookbook by Robert Budwig

Directions

Grill or roast peppers, remove skins, cut into small cubes and set aside. Blanch tomatoes for 15-20 seconds in boiling water. Drain and remove skins and stems. Cut in half and remove seeds. Cut into small cubes. Rinse the preserved lemon under running water and remove the pulp. Cut the rind into fine dice. Arrange peppers, tomatoes and lemon in a dish. Mix remaining ingredients to make a dressing and pour over the salad. Mix well.

Sign Up for Our Ladybug Newsletter

Get the latest on events, workshops and farm updates sent right to your inbox.

Copyright © 2023 Mariquita Farm. All Right Reserved.

  • face
  • instagram