We hope you all enjoyed yesterday with great food, family and friends, and fireworks. We certainly did! Five of our friends came over for a little barbeque. We grilled some kielbasa and pierogies (such a Pittsburgh dinner), baked some beans, and tried out the best peach cobbler recipe in the world! Cooking for people is one of our favorite things to do even when it is 90 degrees inside and outside!
As the evening approached, some of us went up to the highest point on campus which offers a 180º view of downtown Pittsburgh and surrounding areas. There we watched the fireworks over downtown Pittsburgh (which are shot from the rivers) and the fireworks of other neighborhoods on the outskirts. We might be a bit biased, but Pittsburgh is the best city in America to see fireworks. What a way to end this year’s Independence Day!
Speaking of grilling, one of our new favorite summertime recipes is grilled pepper salad. This was introduced to us by Declan’s folks who made it for us during one of our visits this summer. Since some of you might not have grills, we adapted this recipe a bit. We used the broiler to “grill” the peppers and they turned out great (sans the awesome grill marks).
For this recipe you are going to want to buy baby bell peppers and not jalapenos! This might or might not be an issue to find. If your local grocery does not sell baby bell peppers simply buy normal size ones and slice them before you serve on your salad.
Grilled Pepper Salad
Make sure to include all of the ingredients for the tastiest salad ever!
- Servings – 2 salads
- Prep time – 5 minutes
- Cook time – 10 minutes
- 6 baby bell peppers
- 6 ounces goat cheese
- 6 ounces dried cranberries (or any berry you like)
- 4 green onions, chopped
- 2 stalks celery, chopped
- Lettuce (enough for 2 bowls)
- Balsamic vinaigrette
1. Wash and dry your baby bell peppers. Evenly distribute them on a baking sheet (line with aluminum foil and spray with non-stick).
2. Place baking sheet under your boiler for 10 minutes, or until peppers become charred, flipping over at least once.
3. Toss together the remaining ingredients in a large salad bowl and evenly distribute into two bowls.
4. Top off the salad with 3 “grilled” peppers and enjoy (make sure you remove the stems before you eat)!