FIRE ROASTED
 

Grill or broil whole peppers, I5 to 20 minutes, turning as needed. You want the skins to char; wrinkle, blister Allow peppers to cool in a closed paper bag, then remove skin, seeds and core. Freeze roasted peppers in single layers on cookie sheets and bag once frozen. This is an easy way to add amazing flavor to any dish during the depths of winter Especially delicious added to hummus.

RAW
 

No better way to truly appreciate the corno do toro or bull’s horn pepper than to eat it raw. The sweetness and subtle nuances in flavor will have you wondering why bell peppers are so ubiquitous.

QUICK PICKLED
 

I love quick pickled peppers for their crunch and pop of flavor in salads or sandwiches. Fill a jar with sliced peppers, cover with equal parts vinegar and water and a bit of salt/sugar (you can always add more). Garlic and herbs are delicious add-ins. The longer this sits in the fridge, the stronger it gets.

PASTA
 

One of the easiest summer options going. Saute sweet peppers and sweet onions in a pan, as anchor vegetables (add summer squash, zucchini, eggplant, tomatoes). Sausage is an optional base; olive oil otherwise. After onions begin to caramelize, add cream, freshly grated Parmesan cheese and al dente pasta. Top with parsley just as you take it off the heat. So good.