Freezing Peppers


Alrighty folks!! I’m sure that you have heard (or read) my excitement on Facebook about the abundance of bell peppers we have this year!! It so exciting. We also have tons of sweet peppers, seranos, and jalapeños!! We are making and a canning salsa (stay tuned for a salsa post!!) but still can’t keep up!! So I’ve began freezing them. Much like you would freeze berries or peas on a cookie sheet!!

image         imageAbove I have sliced the bell peppers into slices (fajita style), spread them on a cookie sheet and popped them in the freezer.

imageHere are some beautiful sweet peppers that a cut smaller. These went in the freezer too!!

imageAbout 30 minutes later I pull out hard little pepper slices that are all separated. See in the picture above that nothing has changed about them. They aren’t stuck together or wilted or browned. They are frozen in their perfect state!!

I then scoop them out and put them in freezer bags. How cool is it that all winter I will be able to grab a handful of beautiful organic bell peppers for fajitas, chili, enchiladas or anything!!


It’s a little embarrassing to admit but I really actually hurt myself doing this. Below is a picture of me in the beginning process of cutting up about 5 pounds of peppers. My husband couldn’t resist because one stuck to me after unloading them on the counter. Notice the happy smile………..about 20 minutes later it turned to a frown when I realized I wasn’t cutting sweet peppers, they were hot!! I was literally awake all night with horrible pain in my hands. Peppers ar no joke folks!! Wear your gloves!!


My husband is in big trouble for calling me a wuss and then taking a bite out of one and telling me how hot it was!!

So there you go Peeps!! How do you preserve your peppers!!??

Happy Sunday,


Kitchen Sink Summer Pasta


I don’t know what it is about summer veggies from the garden. I seriously could eat this and/or my Kitchen Sink Pizza daily. Why kitchen sink? Well because these meals are the epitome of “anything but the kitchen sink is used”. This pasta normally happens on a Friday night when my fridge is empty and all of my produce from the garden is preserved in some way for the week. So I have a mini panic and run out to the garden and scrounge up anything and everything that has just ripened in the afternoon sun.

I actually also do this in the winter the night before grocery shopping day to clean out my fridge!! It’s frugal, simple, and easy. Three of my favorite things!!

So really, this isn’t so much a recipe since you can use anything you have on hand. Don’t have fresh tomatoes? Throw in some canned!! Have some frozen asparagus? That would be great with peas and mushrooms!!

Here is what I had on hand tonight!!

1 Zucchini (cut in chunks)

1 Summer Squash (cut in chunks)

1 handful of pear and cherry tomatoes (some cut and some left whole)

1 handful of basil (I’m obsessed with basil so you may want less. Although I think that would be CRAZY of you!!)

1 heaping tbsp. of minced garlic (I have a garlic obsession as well so apply suggestions from above!!)

1 tbsp. Organic Extra Virgin Olive Oil

5 big handfuls of your favorite shaped organic pasta (No I don’t measure!! Wait….. You mean you measure pasta?). I use Trader Joe’s Quinoa Brown Rice Pasta so I can get a gluten free complete protein in.

Optional: 2 tbsp. nutritional yeast (for my vegan friends) or Parmesan cheese


*Start pasta water on high to boil. I always salt my pasta water with pink Himalayan salt. Actually that’s the only kind of salt I use 🙂

*Warm olive oil in a sauté pan and add zucchini and summer squash to cook for about 5 minutes

*Add tomatoes and sauté for 3-5 minutes

*At the very end stir in minced garlic but be careful not to burn it

*Strain pasta and dump directly over cooked veggies.

*Julienne or mince your basil and sprinkle that over and Season with Salt and Pepper!!

*I also stir in some nutritional yeast for added B12 and protein


Abso-freakin-lutley Delish and only takes 10-12 minutes to make. Gluten free and vegetarian or vegan. How can you go wrong with this? Well my meat-eating husband would tell me where I went wrong but I’m not asking him!!

Enjoy Friends