Olive Oil Packed Roasted Peppers

My friends, Rae and Suzy, came down from St. Catharines's to visit recently and while they were here, we packed roasted peppers together.

You start by cutting both ends off, removing the core and seeds. Then, using a paring knife, slice the white ribbed pith from the inside. Slice, but not all the way through, the inside of the pepper so it lays flat but does not separate. Using tongs hold the peppers over a flame either on your stove or using an outdoor grill. Set them aside to cool.

Boil the jars, lids, and bands to sanitize and set out to cool. Fill 1/3 of the jar with certified high quality olive oil. Add 1 tsp fresh rosemary.


Scrape the blackened portions off the peppers and then slice into 1 1/4 inch wide strips. Layer in the jars, adding oil, rosemary, and 1 tbls of pickling salt. Wipe the jar edges off very well, lid and band tightly.

The packed peppers will keep in the back on the the bottom shelf of your fridge for six months. If you want them to keep longer on a pantry shelf, can them (water or pressure).

Roast leg of lamb with honeyed figs - Crockpot

6 garlic cloves, halved
flake salt and fresh cracked pepper
2 large sprigs of fresh rosemary
1 tsp paprika
2 tbls olive oil

9 fresh figs, stemmed and chopped 

1 cup red wine 

2 tbls balsamic vinegar 

2 tbls honey

1 boneless leg of lamb (3 1/2 pounds)

Last 1/4 cup of coffee from brew pot

With a small knife, cut 12 small slits in the lamb, pour in olive oil and place 1/2 clove garlic in each slit. Pour on the coffee.




Chop the figs and then drizzle with wine, vinegar and honey. Arrange  on top. Then sprinkle lamb with salt, pepper, and paprika. Set the crockpot on high allow to cook for 6 hours.

Layered over smashed potatoes,
carrots, and celery.

Served with buttered rye bread
from B.Ferrante's Bakery.