[Kitchen Witch]

ROASTER PEPPERS AND OLIVES
MAKES 6 CUPS

2 med. red bell peppers
2 med. yellow bell peppers
1 jar (8 oz.) brine-cured kalamata olives, drained
1 jar (8 oz.) brine-cured green olives, drained
2 T. coarsely chopped fresh rosemary
2 cloves garlic, sliced
½ t. crushed red pepper
1 c. olive oil

Heat oven to 450* F. Line baking sheet with foil; place peppers cut side down. Roast 25 to 30 minutes until charred and soft. Place in a plastic bag and let stand 10 minutes. When cool enough to handle, peel off skin and cut into strips. Toss all ingredients. Divide between clean jars. Add a sprig or two of fresh rosemary to each jar. Cover and refrigerate at least 2 days for flavors to develop. Will keep for one week in fridge.



FRESH PEAR SALAD WITH ASIAN SESAME DRESSING
SERVES 6

2 c. shredded red cabbage
2 c. shredded romaine
3 Bartlett pears, sliced
1 c. shredded carrot
1 green onion, chopped

2 t. toasted sesame seeds
Asian Sesame Dressing (recipe follows)

Assemble salad. Whisk dressing ingredients. Sprinkle with seeds.

ASIAN SESAME DRESSING
MAKES ½ C.

¼ c. vegetable oil
2 T. white wine vinegar
1 T. soy sauce
2 t. sugar
½ t. sesame oil
¼ t. dried crushed red pepper



MARINATED VEGETABLE SALAD

¼ lb. fresh snow peas
4 cherry tomatoes, halved
1 medium carrot, thinly sliced
½ medium zucchini, thinly sliced
2 T. vinegar
1 T. vegetable oil
1 ½ t. sugar
Dash celery seeds
Dash dry mustard
Dash paprika
1 T. feta cheese, crumbled, for serving

Steam snow peas until crisp-tender; cover and chill thoroughly. Marinate for 8 hours or overnight before serving.



BEST BARBECUE COLESLAW

½ c. sugar
½ c. mayonnaise
¼ c. milk
¼ c. buttermilk
2 ½ T. lemon juice
1 ½ T. white vinegar
½ t. salt
1/8 t. pepper
1 ¼ lbs. finely shredded cabbage
1 carrot, shredded

Whisk dressing ingredients; add veggies, toss to coat. Cover and chill at least 2 hours.