Autumn has just arrived and Summer has made her gracious exit. I took this photo at Laguna Beach just as another majestic day was bidding adieu and evening was preparing to mark its arrival. It was such a symbolic moment for me as my son was ending his visit and preparing to return to D.C. the next day. The reflection of the setting sun upon the water was in concert with my sentiments toward his departure. Arrivals are forever joyful with farewells always heavy on the heart.
We, in Southern California as elsewhere, are reaping what has been sown. Bell peppers are at the top of the list for harvesting this week and their riot of colors indicate the forthcoming season's palette : hunter green, harvest gold, pumpkin orange and apple red. Here is a easy-to-prepare recipe for a quick side dish using these delectable veggies:
Mixed Peppers Confetti Salad
four peppers; one each of green, yellow, orange and red, chopped
one medium red onion, diced
one can of black beans, rinsed
small bunch cilantro (or flat leaf Italian parsley), chopped
three tablespoons extra virgin olive oil
two tablespoons red wine vinegar
one tablespoon organic honey
1/2 teaspoon crushed red pepper flakes (more or less to taste)
1/2 teaspoon garlic powder
salt and black pepper to taste
Mix peppers, onion, black beans and cilantro (parsley) in medium bowl
Zest lime and add zest to mixture, then set aside
Ream lime and add juice to remaining ingredients in small bowl
Whisk the dressing ingredients and pour over peppers,onion, beans and cilantro mixture.
Add salt and black pepper to taste.
This dish is great with chicken, fish or on its own with a crusty baguette, some cheese and a glass of wine.