“Every day is a fashion show and the world is your runway.” -Alexander Wang
Yes, ladies and gentlemen. The world is a stage, or the world is your runway – however you choose to see it. And you are what you eat and you eat what you cook. So…..choose how you want to present yourself. What you choose to put into your body says a lot about who you are, and having this good clean delicious food from our local farmers means that you place value upon your health, your environment and your local community… so go, you! Sounds like a smart, healthy, beautiful way to be. Recipe by Sara Woodward
We’re in love with the Lipstick peppers in season around this time of the year…so much that we’ve created an entire pie recipe to go along with them!
- 1 savory pie shell
- 2 lipstick or Anaheim peppers, charred on a grill and gas stovetop range
- 2 onions, sliced
- Olive Oil
- Salt and pepper
- 4 eggs
- 2 cups cream
- 1 cup of basil, sliced
For the peppers
- Char the outside of the peppers on an open flame or grill until completely blistered and blackened (but not completely burned through). Place in a sealed bag for 15 minutes while hot and allow to steam. Remove from bag and clean the peppers by removing skins and seeds, leaving the tasty lightly cooked flesh of the pepper. Cut into strips and reserve.
For the filling
- In a frying pan, gently cook the sliced onions until just translucent and add the strips of charred peppers. Allow to cool and mix with any leftover chicken. Whisk the eggs and cream together until smooth and pour over the rest of the ingredients. Spread evenly into the tart shell.
- Bake in preheated 425° oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving… Sprinkle with basil.