Plans for the Purple and Green Veggies

Summer asked of the purple peppers, "what are you going to use them for?"

I really like green, red, orange, or yellow peppers. I'm happy to eat them raw with ranch dip or in a salad. I'm guessing the same holds true for purple.

For some, I might also try this sauce, as I have the hot peppers (mine are not habaneros) to use, too.

Habanero Sauce

1 cup water
1/3 cup of red wine vinegar
1-3 fresh or dried habanero peppers, depending on how hot you like it.
1 large red bell pepper
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon salt

Chop up the bell and habanero peppers, (or grind the habaneros if using dried). Place all of the ingredients in a saucepan, bring to a boil, and then simmer for 8-10 minutes. Finally, puree the mixture in a blender.

I also have the zucchini and onion to use. I did an ingredient search on Allrecipes.com and might go with one of those ideas like the pasta primavera or veggie fajitas.

I think sweet peppers of any color are good sauteed or grilled and added to Mexican dishes or Asian stir fries or you could do peppers and onions with sausage.

As for the potatoes, I might try this potato salad.

POTATO SALAD WITH MINT AND PEAS
2 lb small red potatoes
2 tablespoons white-wine vinegar
1 tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 cup thawed frozen or cooked fresh baby peas (5 oz)
1/3 cup chopped or torn fresh mint leaves
Cover potatoes with cold salted water in a 3-quart saucepan, then simmer, covered, until tender, 10 to 15 minutes.

While potatoes are cooking, whisk together vinegar, shallot, salt, and pepper in a large serving bowl.

Drain potatoes and halve or quarter if desired. Add to vinegar mixture while warm and toss to coat. Add oil, peas, and mint and toss to combine. Season with salt and pepper and serve warm or at room temperature.

If the results of any of these culinary experiments are memorable, I'll report back.