These scrumptious stuffed baby bell peppers make colorful appetizers. We had them for lunch! These are stuffed with ricotta cheese, mild italian sausage, spinach, a little grated Romano cheese and some herb de provence. Bake at 400 (f) for about 20 minutes until peppers have softened and their flavor becomes more subtle. And they're also low carb and gluten free!
Herb Stripper
I love this fantastic little tool. It quickly strips stems from herbs like Cilantro and Italian Parsley, two of my favorite fresh herbs. It also works well for leafy veggies like Kale. The one pictured here is by Chef'n and can be found at Sur la Table. Check it out.
Garlic Peeler (The Squid)
I use fresh garlic almost every day. This great little tool magically peels garlic cloves in a jiffy! Just put the garlic cloves in the tube, press down with your hand a little and roll. This is a favorite tool of the chefs at Sur la Table Union Street, as well. You can find it there, as usual! Check it out.
Julienne Peeler
Yep, I am on the julienne band-wagon like everyone else. This handy peeler allows me to quickly julienne carrots, cucumber, zucchini and watermelon radish for a fresh salad option -- without the need to drag out my Mandoline or Spiralizer. This one is by Kuhn Rikon and can be found at Sur la Table. Check it out.
Steamed Clams in a Delicious Broth by Big Joe for '15 NYE Dinner
Describe.