The Beet Volume 8, No.16 for Thursday October 1, 2009
This week we spotlight Chili Peppers.
Hash Brown potatoes with Chilies adapted from Vegetarian Cooking For Everyone By by Debra Madkon
Melon and Bell Pepper Salsa from Gourmet, July 1998
Mexican Chile Relish adapted from The Essential Cuisines of Mexico by Diana Kennedy
Ginger Garlic Green Beans adapted from Gourmet and brought to us from Ted
Cranberry Beans with Sage from Cooking with Vegetables and Fruits by Sarah Raven
Liberian Peanut Soup NYTimes correspondent Helene Cooper, via the Bitten Blog
Italian Sausage and Bean Soup with Chard from http://www. KalynsKitchen.com