This week’s veggie box feature… Tis the Season of Yellow 

As the leaves on the trees turn from green to yellow (orange and red), so is this week’s Seasonal Vegetable bundle. 

This week we are seeing many yellow vegetables including yellow beans, bell peppers and HOT banana peppers. 

So, in honour of this my blog this week will focus on recipes featuring our in season Yellow vegetables! 

Before we jump into recipes a few tips for handling and storing the Hot Banana Peppers for those of you unfamiliar with them.  But first, not to worry these peppers contain a mild to moderate heat, making them versatile for those who enjoy a little spice without overwhelming heat.  

How to Handle Them: 

Gloves On: Always wear gloves when handling hot peppers. This prevents any irritation from capsaicin, the compound responsible for their heat. 

Remove Seeds: If you want to lessen the heat, remove the seeds and inner membranes before cooking. This is where most of the heat resides. 

Wash Thoroughly:Rinse the peppers under cold water to remove any dirt or pesticides before using them. 

Where to store them: 
Refrigeration: Store fresh hot banana peppers in a paper bag or a perforated plastic bag in the vegetable crisper drawer. They’ll last up to a week. 

Freezing: For longer storage, you can freeze them. Slice them up, spread them on a baking sheet to freeze individually, then transfer to a freezer bag. They can last for several months. 

Pickling: Pickling is another great way to store them! They’ll last for months in the fridge when pickled. 

Enjoy these recipes as you embrace the changes of the season. 

Happy cooking! 

 

 

 

 

Recipes 

 
Roasted Yellow Bell Pepper and Butternut Squash Soup 
Created by: AllRecipes 

This recipe can be enjoyed for lunch or dinner. If you still have a butternut squash from your bundle a few weeks ago this recipe really is perfect!  

 

Ingredients: 
2 yellow bell peppers, roasted and peeled 
1 medium butternut squash, peeled and diced 
1 onion, chopped 
2 cloves garlic, minced 
4 cups vegetable broth 
1 tsp thyme 
Salt and pepper to taste 
Olive oil for drizzling 

Instructions: 
1. Roast the Peppers: Preheat the oven to 400°F (200°C). Place the bell peppers on a baking sheet and roast for 20-25 minutes until the skin is blistered. Peel and set aside. 

2. Sauté: In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until soft (about 5 minutes).
3. Add Squash: Stir in the butternut squash and thyme, cooking for another 5 minutes.
4. Blend: Add the roasted bell peppers and vegetable broth. Bring to a boil, then simmer for 15-20 minutes. Blend until smooth and season with salt and pepper.

 

 

Banana Pepper and Chicken Stir-Fry 
Created By: Foodland Ontario  

Makes a delicious and easy weeknight dinner!  

Ingredients: 
1 lb chicken breast, sliced 
2 hot yellow banana peppers, sliced 
1 bell pepper, sliced (can use this week’s yellow one) 
2 cups broccoli florets (or switch out for this week’s zucchini) 
2 TBSP soy sauce 
1 TBSP olive oil 
1 tsp ginger, minced 
 
White or Brown Rice (for serving) 

Instructions: 
1. Heat olive oil in a pan over medium heat. 

2. Add chicken and cook until browned. Add ginger, banana peppers, bell pepper, and broccoli.
3. Stir-fry for 5-7 minutes, adding soy sauce towards the end.
4. Serve over brown rice or quinoa.

 

 

Creamy Yellow Wax Bean Soup 
Created by: The Kitchen Magpipe 
 
This dish can be enjoyed for dinner or lunch! Serve with a salad and/or bread.  

Ingredients: 
2 cups fresh yellow wax beans, trimmed and chopped 
1 medium onion, diced 
2 cloves garlic, minced 
4 cups vegetable broth 
1 cup unsweetened almond milk (or any milk of choice) 
1 tsp thyme 
Salt and pepper to taste 
Olive oil for sautéing 

Instructions: 
1. Sauté Onions and Garlic: In a large pot, heat olive oil over medium heat. Add diced onion and garlic, cooking until softened (about 5 minutes). 

2. Cook Beans: Add chopped yellow wax beans and thyme to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes.
3. Blend: Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches.
4. Add Milk: Stir in almond milk, and season with salt and pepper. Heat through before serving.

 

Yellow Bell Pepper and Chickpea Salad 
Created by: Fooland Ontario 

Looking for an easy lunch for school or work? Look no further! This recipe is full of colour and flavour. Make it on Sunday and enjoy all week!  

Ingredients: 
2 yellow bell peppers, diced 
1 can chickpeas, drained and rinsed 
1 cucumber, diced 
1/4 red onion, finely chopped 
1/4 cup parsley, chopped 
Juice of 1 lemon 
2 TBSP olive oil 
Salt and pepper to taste 

Instructions: 
1. Combine Ingredients: In a large bowl, mix together the yellow bell peppers, chickpeas, cucumber, red onion, and parsley. 

2. Dress Salad: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad and toss to coat.
3. Chill and Serve: Let the salad chill in the refrigerator for about 30 minutes before serving to allow the flavors to meld.

 

 

Banana Pepper Frittata 
Created by: AllRecipes 

A delicious breakfast or brunch item. Make on the weekend and re-heat leftovers throughout the week for an easy breakfast on the go!  

Ingredients: 
6 eggs 
2 hot yellow banana peppers, diced 
1/2 cup spinach 
1/4 cup feta cheese 
Salt and pepper to taste 
Instructions: 
1. Preheat your oven to 350°F (175°C). 

2. In a bowl, whisk the eggs, then stir in banana peppers, spinach, feta, salt, and pepper.
3. Pour the mixture into a greased oven-safe skillet.
4. Cook on the stovetop for 2-3 minutes, then transfer to the oven for 15-20 minutes until set.

 

Yellow Bean and Quinoa Bowl 
Created by: Foodland Ontario 
 
This dish can be enjoyed for lunch or dinner. You could also add this week’s tomatoes or microgreens for added colour and flavour.  

Ingredients: 
1 cup quinoa, rinsed 
2 cups vegetable broth or water 
2 cups fresh yellow wax beans, trimmed 
1 red (or yellow) bell pepper, diced 
1 avocado, sliced 
1/4 cup tahini 
2 TBSP lemon juice 
Salt and pepper to taste 

Instructions: 
1. Cook Quinoa: In a pot, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork. 

2. Steam Beans: Steam the yellow wax beans for about 5 minutes until tender.
3. Prepare Sauce: In a small bowl, whisk together tahini, lemon juice, salt, and a little water to thin if necessary.
4. Assemble Bowls: In serving bowls, layer quinoa, steamed beans, diced bell pepper, and avocado. Drizzle with tahini sauce before serving.

 

 

Yellow Bell Pepper and Sausage Skillet 
Created by: AllRecipes 

An easy and delicious weeknight meal with minimal dishes but lots of flavour!  

Ingredients: 
2 yellow bell peppers, sliced 
1 lb Italian sausage (chicken or turkey for a lighter option) 
1 onion, sliced 
2 cloves garlic, minced 
1 can diced tomatoes (14 oz) 
1 tsp oregano 
Salt and pepper to taste 
Olive oil for cooking 

Instructions: 
1. Brown Sausage: In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned. Remove and set aside. 

2. Sauté Vegetables: In the same skillet, add onion and garlic, cooking until soft. Add the yellow bell peppers and cook for another 5 minutes.
3. Combine: Return the sausage to the skillet, add the diced tomatoes and oregano. Simmer for 10-15 minutes. Season with salt and pepper before serving.

 

 

 

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊