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Engineered by Jack Inslee
Produced by Anastasia Cole Plakias
Tune into this edition of Anastasia's Fridge to learn more about peppers! From history to biology, Anastasia Cole Plakias dissects the pepper, and tells you how to use it in your kitchen! This program has been brought to you by Consider Bardwell. FARMER FLANNER'S HOT SAUCEThe texture of hot sauce...
EGGPLANT BRUSCETTA TOPPER 2lbs classic Black King Italian eggplant, peeled to leave 1" stripes and cut into 1" thick cubes Cheap olive oil or vegetable oil 1 cubanelle pepper, thinly sliced 1 small Spanish onion, sliced 3 garlic cloves, thinly sliced 4 sprigs thyme, destemmed 1/8 cup red wine...
CHARD & CHICKPEA STEW 1 ½ cup dried chickpeas 1 Tbsp cumin 1 tsp turmeric 1 tsp cardamom 1 tsp coriander ½ tsp cayenne 1 yellow onion 3 cloves garlic Choose any or all of the following: 2 sweet peppers 3 carrots 1 small zucchini 2 cups cauliflower florets 4 sprigs thyme, destemmed 4 cups vegetable...
SALSA VERDE This amazing sauce is used on meats and veggies alike! Make a ton? You can store in Tupperware covered in a layer of oil in the fridge for up to a week! Want it to last even longer? Freeze in ice cube trays! When frozen, pop out cubes and store in freezer bags or Tupperware; defrost at...
RISOTTO PRIMAVERA Early spring vegetables are limited, so use whatever fresh nibbles you can find in this dish. I like snap peas and asparagus but you can use any combination of fresh shelling peas, favas, ramps - whatever looks good. 1 Tbspn olive oil 2 Tbspn butter, divided 1 small yellow onion 1...
VERY BERRY DRESSING This sweet and tangy dressing is perfect for spicy salads like our mix! You can freeze any leftover in ice cube trays and then transfer to Tupperware. Defrost at room temp. FOR THE SALAD: ¼ lb of mesculin mix ¼ lb of arugula or ruby streaks mustards 1 cucumber, thinly sliced...