Yields: 6 servings.
6 red bell peppers
2 tablespoons olive oil
1 clove garlic, minced
¼ cup fresh parsley, minced
½ teaspoon salt
¼ teaspoon black pepper
Broil the peppers, turning them frequently until the skin is blackened on all sides. Remove the peppers, and place them in a sealed container to cool. Peel the skin off the peppers under cold running water, and cut the peppers into ½-inch strips. Place the peppers in a bowl with the remaining ingredients, and gently toss; let marinate 30 minutes before serving. Pepper salad goes well with meat sandwiches or served as an antipasto with crusty bread.
People in Willow Springs remember Mary Truelove, the daughter of Italian immigrants, for introducing them to Sicilian cuisine when she retired to the area in 1975. Mary never followed recipes; she taught her daughter, Nanette, to cook the same creative way.
Last year, Nanette’s daughter and son-in-law opened DJ’s Berry Patch in Apex, and what began as a way to chronicle the family’s Sicilian recipes turned into Strawberry, Fruit, and Vegetables Recipes.
The Italians believe there is a pasta recipe to go along with everything, Nanette says, and the book includes fresh ideas on incorporating such items as cabbage, spring onions, eggplant, and broccoli into easy family meals.
Copies are available at DJ’s Berry Patch, 1223 Salem Church Road, Apex, or to order a copy, contact Nanette at (919) 552-3180 or nanettescookbook@gmail.com.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
