Orange peppers

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I love pureeing a vegetable soup to make it creamy … no actual cream required! This is one of my go-to recipes for that. It gets extra velvetiness from white beans. Beyond the creaminess, you’ll adore the scrumptious balance of sweet and savory here. The roasting of the peppers gives it depth of flavor. And you’ll love that this soup can do double-duty; use it as a colorful (and nutrient-rich) gravy. The vivid deep-orange color is lovely! Note: The theme for this month’s Recipe Redux is…

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Leah McGowen
Chef zouheir on Instagram: "**Pan Fried Cod in a Citrus Basil Butter Sauce Ingredients 2 (8 oz) white cod filets 2 oranges 1 lemon ½ cup olive oil (divided) 3 tbsp unsalted butter 1 tsp light brown sugar Salt and black pepper Fresh basil Ingredient Swaps Substitute the butter for margarine or vegan butter. Opt for wild-caught Pacific cod that is sustainably managed and responsibly harvested. Swap the brown sugar for maple syrup or agave. Instructions Lay the cod filets in a baking dish. Zest 1 orange and the lemon, then add to the fish. Squeeze the juice from the orange and lemon and drizzle over the top of the fish. Add ¼ cup of olive oil to the pan and cover. Let the fish marinate for at least one hour. Preheat oven to 250°F. Heat the remaining ¼ cup of olive oil in a large, oven-safe sa

Chef zouheir on Instagram: "**Pan Fried Cod in a Citrus Basil Butter Sauce Ingredients 2 (8 oz) white cod filets 2 oranges 1 lemon ½ cup olive oil (divided) 3 tbsp unsalted butter 1 tsp light brown sugar Salt and black pepper Fresh basil Ingredient Swaps Substitute the butter for margarine or vegan butter. Opt for wild-caught Pacific cod that is sustainably managed and responsibly harvested. Swap the brown sugar for maple syrup or agave. Instructions Lay the cod filets in a baking dish. Zest…

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Donna Kay

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