You will need

2 large Enjoya peppers
16 raw shrimp (21 count per pound), shelled and deveined
16 small basil leaves, washed and dried
olive oil for drizzling
salt and pepper

you will also need: 4 (approximately 10-inch) wooden skewers

Preparation

Place the Enjoyas, one at a time, directly on top of a high flame on the stove. Use kitchen tongs to turn them as each side chars. Once charred on all sides, remove them from the burners, place them in a brown bag, and fold over the top to let them steam for 10 minutes. Take them out of the bag when they’re cool enough to touch. Peel off the skin and remove the stems. Use a paring knife to make a slit vertically down each pepper to open it. Remove the seeds and trim away the membranes from the inside, so it becomes even and smooth. Trim them to be fairly straight along the edges, and then cut them into approximately 16 strips (about 1/2-inch wide). Save the scraps for snacking or another use.

On a clean, dry surface, sprinkle both sides of the shrimp with salt and pepper, then place a basil leaf on each one. Now wrap a roasted Enjoya strip around them, one at a time. As you do this, try to overlap the seam where the ends meet, under the curve of the shrimp. Gently push the skewer through the pepper, basil leaf and shrimp, and through the overlapped area, to keep it intact. Repeat this process until you have four on each skewer.

Preheat a stove-top grill or barbecue and lightly drizzle olive oil on the kebabs and sprinkle with a bit more salt and pepper.

Once the grill is very hot, add the kebabs and grill just until the shrimp are cooked through and pink, about 2 minutes per side. When you flip them over half way through the cooking process, lightly cover them with foil.

Serve!

You will need

4 Enjoya peppers, washed and dried
1 cup loosely packed Italian parsley, very finely chopped
1 teaspoon garlic, minced
1 tablespoon red wine vinegar
3/4 teaspoon lemon juice
pinch of chili flakes
pinch of salt
2 tablespoons extra virgin olive oil, plus extra for grilling
6 ounces Gruyère cheese, thinly sliced

Preparation

Cut about 1/2 to 1 inch off the top and bottom of each pepper. (Save these pieces for another use, like a salad or for snacks.) Then cut the pepper in half, lengthwise. Use a paring knife to clean the inside of each pepper half, place them on a baking sheet and set aside.

To make the chimichurri, finely chop the parsley and mix it with the garlic, vinegar, lemon juice, salt and chili flakes. Stir in the oil and set aside.

Evenly divide about half of the chimichurri among 4 of the pepper halves and spread it to cover their surfaces. Now add about 1/4 of the cheese slices to each one. Evenly divide the remaining chimichurri between them and close with the other 4 pepper halves.

Preheat the grill. Drizzle each of the pepper “sandwiches” lightly with olive oil and place them on the grill once it’s very hot. Grill until the bottoms are nicely marked, about 3 minutes. Then carefully flip them over and turn the heat to low. Cover lightly with foil or a lid, and continue to grill until the cheese has melted, about 4 minutes.

Serve!

You will need

5 Enjoya peppers, washed and dried
olive oil for the pan
1 cup onion, finely chopped
1 tablespoon garlic, minced
3/4 pound eggplant, washed and dried, cut into a small dice
3/4 pound tomatoes, peeled, seeded, cut into a small dice
1/4 cup capers
1/2 cup green olives, pitted, finely chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/3 cup fresh basil, washed and dried, finely chopped
salt and freshly ground black pepper

Preparation

Cut 1 of the peppers into a small dice and set aside.

Cut the other 4 peppers in half, lengthwise. Gently clean the insides with a small spoon, to remove the seeds and membranes. Place the pepper halves on a sheet pan, drizzle both sides with olive oil and sprinkle with salt and pepper.

Preheat the grill and once it’s very hot, add the peppers, round side up. Grill until the top rims are marked from the grill, about 3 minutes. Flip them over and grill the other side for about 2 minutes. Turn the heat to low, cover lightly with foil or a lid, and let them steam to soften for about 5 minutes. Set aside.

Coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onion, garlic and diced pepper. Cook until the onions are soft, about 7 minutes. Add the eggplant. If the pan is dry, add a bit more olive oil. Sauté, stirring often, until the eggplant begins to brown, about 10 minutes.

Add the tomatoes, capers, olives, vinegar and sugar. Turn the heat to low, mix, and cook for 10 minutes, stirring often. Add the basil and season to taste with salt and pepper.

Fill each of the pepper halves with the caponata mixture and serve!

You will need

You will need 6 wooden skewers.

The barbecue sauce
1/4 cup ketchup
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
pinch of salt
a few turns freshly ground black pepper

The kebabs
3 Enjoya peppers, washed and dried, cut into approx. 60 bite-sized pieces
2 large, approximately (10-ounce) chicken breasts, boneless, skinless, cut into15 bite-sized pieces each
olive oil for drizzling
2 tablespoons red onion, finely chopped
1 tablespoon cilantro, washed and dried, roughly chopped

Preparation

Soak 6 wooden skewers in cold water for 20 minutes.

The barbecue sauce
Combine all ingredients in a small saucepan and place over medium heat. Once it’s bubbling a little, turn the heat to low and simmer for 5 minutes. Set aside.

The kebabs
Add 5 pieces of chicken and 10 pieces of pepper to each skewer — a pepper on each end and 2 pieces between each piece of chicken. Try to make the ingredients even, so they all touch the grill at the same time to cook evenly.

Place the kebabs on a baking sheet and drizzle both sides with olive oil and sprinkle lightly with salt and pepper.

Preheat the grill and once it’s very hot, add the kebabs and grill just until the chicken is cooked through, about 7 minutes. They should be turned every couple of minutes.

Brush or drizzle the chicken with the some of the barbecue sauce. Sprinkle with the onion and cilantro, and serve with the remaining sauce on the side.

You will need

6 Enjoya peppers, washed and dried
2 cups loosely packed Romaine lettuce, washed and dried and torn into bite-sized pieces
1 1/2 cups microgreens, washed and dried (see notes)
5 tablespoons gorgonzola, crumbled
1/3 cup pecans, roughly chopped
about 2 1/2 tablespoons balsamic vinegar
about 2 tablespoons extra virgin olive oil
1 ripe pear, washed and dried, thinly sliced (see notes)
salt and freshly ground black pepper

Preparation

Cut about 1/2 to1 inch off of the stem end of each pepper and set the tops aside.

Use a spoon to gently clean out the seeds and membranes from the inside of the peppers. Then about every 1/2, make a vertical cut from the top of each pepper “bowl” to almost the bottom, being careful not to cut all the way through. Set these now fanned pepper bowls aside.

Remove the stems and then finely chop the rest of the saved tops of the peppers and add them to a large mixing bowl. Add the lettuce, microgreens, gorgonzola, pecans, vinegar and oil. Season generously to taste with salt and pepper.

Fill each fanned pepper bowl with the salad and then arrange a few pear slices in each one.

Serve!

Recipe Notes: You can use whatever variety microgreens and pears you like. Broccoli and arugula microgreens are great. And D’Anjou, Barlett and Comice are great pear choices.

You will need

4 Enjoya peppers
½ cup balsamic vinegar
½-pound fresh mozzarella log
2 dozen fresh large basil leaves
drizzle of extra virgin olive oil
sea salt and freshly ground black pepper

Preparation

Place the Enjoyas, one at a time, directly on top of a high flame on the stove. Use metal kitchen tongs to turn the pepper as each side chars. This should take just a few minutes. Use the tongs to remove the Enjoyas from the burners and place them in a brown bag and fold over the top. Let them steam in the bag for about 5 minutes. Then let them sit out of the bag to cool to room temperature. Use your hands to peel off the skin. Once peeled, leaving the Enjoyas whole, use your hands to gently remove the stems. Then using a paring knife, make 3 slits from top to bottom, cutting them into equal thirds. Remove the seeds and trim away the membranes from the inside. Set aside.

While the Enjoyas are steaming, add the balsamic vinegar to a small sauté pan and place it over medium-high heat. Cook until it thickens and reduces by about half. Set aside.

Slice the mozzarella into approximately 16 thin slices. Set aside.

Wash, dry, and remove the stems from the basil leaves. Set aside.

Assemble the individual caprese on four serving plates. Place an Enjoya piece, smooth side up, on the plate. Then add two slices of the mozzarella, followed by a delicate drizzle of the balsamic glaze and two basil leaves. Repeat this and finish with a third Enjoya piece, smooth side up. Drizzle with a little extra virgin olive oil and sprinkle lightly with salt and pepper.

Serve.

You will need

150 g penne
100 g cherry tomatoes, quartered
100 g chorizo, chopped
1 Enjoya, chopped

dressing
3 tbsp mayonnaise
1 tbsp apple vinegar
pepper
salt

Preparation

Prepare the penne according to the instructions on the packaging. Drain and leave to cool. Fry the chorizo in a frying pan and drain on kitchen paper.
Mix the pasta with the chorizo, tomatoes and the Enjoya.
Mix the ingredients for the dressing and stir through the salad.

You will need

4 Enjoya peppers
3½ ounces micro greens
¼-pound hard salami, cut into a small dice
¼-pound Provolone, cut into small dice
⅓ cup finely chopped red onion
1 medium-sized avocado (about ½-pound), cut into a small dice
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
salt and pepper

Preparation

Wash and dry the Enjoya. Slice about 1-inch off the tops and bottoms, including the stems. Then slice each one in half vertically. Use a paring knife to smooth out the inside of each half, and to remove the seeds and membranes. Cut the tops and bottoms into a small dice and set everything aside.

Wash and dry the micro greens and then place them in a large bowl. Add the salami, Provolone, onion, avocado and the chopped Enjoya to the bowl. Gently mix everything together.

Drizzle the salad with the balsamic, lemon juice and oil, and toss to blend. Then season the salad with salt and pepper.

Place 4 of the Enjoya halves, skin side down, on a large platter or four serving plates. Now evenly distribute the salad among them. Close each one with the other Enjoya halves, skin side up. (Depending on the Enjoya sizes, there might be leftover salad — if so, you can add it to the plates as well.)

Serve!

You will need

• 4 Enjoya sweet peppers, halved, seeds and membranes removed
• 2 tbsp olive oil
• pepper
• salt
• fresh thyme

Preparation

1. Preheat the oven to 200˚C.
2. Arrange the sweet peppers, cut side up, in a large oven dish. Drizzle with olive oil and sprinkle with pepper, salt and the thyme sprigs.
3. Place in the oven and roast for approximately 20 to 30 minutes, until done.

You will need

• 3 tbsp fresh lemon juice
• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• salt and pepper
• 2 small fennel bulbs
• 3 Enjoya sweet peppers

Preparation

1. Combine lemon juice, olive oil, mustard and honey in a small bowl and mix well. Add salt and pepper to taste.
2. Remove the stalks from the fennel and slice or shave thinly. The easiest way to do this is to cut the fennel in half before slicing it.
3. Slice or chop the sweet peppers as finely as possible.
4. Combine fennel and sweet peppers in a bowl, drizzle with the dressing and leave to marinate for at least 1 hour to allow the flavours to infuse.

You will need

1-2 Enjoya, sliced into strips
200 g cream cheese
1 can tuna
1 tbsp chives
Cocktail gherkins, finely chopped

Preparation

Drain the tuna and mix with the cream cheese, chives and gherkins.
Serve with the dip with the slices of Enjoya

You will need

2 Enjoya for stuffing, halved, seeds and membranes removed
1 can kidney beans, rinsed and drained
1 Enjoya, chopped for the stuffing
1 tsp Cajun spices
1 tsp chilli flakes
1 red pepper, seeds removed and finely chopped
50 g cheddar cheese, grated
1 bag nachos, natural flavour
pepper
salt

Preparation

Pre-heat the oven to 200˚C.
Mix together the kidney beans, chopped Enjoya, Cajun spices, chilli flakes and the red pepper. Add half the grated cheese and mix. Season with salt and pepper. Stuff the halved Enjoya and scatter with the rest of the grated cheese.
Bake in the oven for approx. 20-25 minutes.
Crumble some of the nachos over the stuffed sweet peppers and serve the rest of the nachos separately. Serve 1/2 Enjoya per person. For a complete meal, accompany with a salad or rice with Mexican spices.

You will need

2 Enjoya, halved, seeds and membranes removed
150 g mince
1 tbsp chopped oregano
1 tsp chopped thyme leaves
50 g feta cheese, crumbled
salt
pepper

Salad ingredients:
1/2 cucumber
3-4 large tomatoes
2 tbsp olive oil
50 g feta

Preparation

Pre-heat the oven to 200˚C.
Brown the mince in a frying pan and add the oregano and thyme leaves. Crumble nearly all the feta cheese through the mince and stuff the sweet pepper halves with this mixture. Season with salt and pepper. Scatter with the rest of the feta and bake in the oven for approx. 20-25 minutes.

Chop the cucumber and quarter the tomatoes to make the salad. Dress with some olive oil and crumble the feta over the salad. Serve 1/2 Enjoya per person accompanied by the Greek salad.

You will need

1 pack of Alfez Moroccan Spiced Couscous
1 Enjoya bell pepper
Cucumber
Feta cheese
Sundried tomatoes in oil
Spring onions
Cherry tomatoes

Preparation

Prepare couscous according to the instructions and allow to cool. Finely dice the cucumber, feta cheese, sundried tomatoes, spring onions and cherry tomatoes. Mix into couscous. Cut the Enjoya bell pepper into strips and spread over salad. Tasty with roasted chicken drumsticks.

Enjoy!

You will need

Ingredients for the salad:
80 gram of arugula (rocket) salad mix
1 Enjoya bell pepper
1 ball of mozzarella or 1 piece of goat cheese
1 smoked chicken breast
2 peaches

Ingredients for the dressing:
6 tablespoons of olive oil
2 teaspoons of mustard
2 teaspoons of honey
Juice of 1 lime

Preparation

Preparation
Peel the peaches, remove the seed and cut into slices. Heat a grill pan well and grill the slices of peach on both sides.
Put the arugula salad mix in a bowl. Cut the chicken breast in cubes/strips, the mozzarella/goat cheese in pieces and the Enjoya bell pepper in nice rings. Dress the chicken breast and peach on the salad, then lay the rings of Enjoya on top. Finish the salad with the pieces of mozzarella or goat cheese.
Mix the ingredients for the dressing and season the salad with the dressing.

Enjoy!

You will need

6 Enjoya peppers, washed and dried
1 (15.5-ounce) can chick peas, drained
1/4 cup Tahini
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons honey
1 teaspoon salt
1/4 teaspoon paprika
pinch of freshly ground black pepper
about 1 teaspoon chives, washed and dried, finely chopped

Preparation

The bottom of each pepper has 4 round bumps. Use a sharp paring knife to slice off just the round parts of these bumps on 2 of the 6 peppers. Set the small round pieces aside. These will be the spider bodies. (See images for example.) Now slice these 2 peppers in half, lengthwise. Clean out the seeds and membranes with a small spoon. These are the “bowls.” Set aside.

Cut about an inch off the stem end and the bottom of 2 of the 4 remaining peppers. Then cut them in half, lengthwise and remove any seeds and membranes. Now horizontally cut a total of 32 very thin strips for the spider “legs.” Save and roughly chop the pepper scraps you have left over. Set aside.

After removing the seeds and membranes from the remaining 2 peppers, cut them into strips, a bit thicker than the strips you made for the legs. These pieces are for dipping. Set aside.

Add the chickpeas, Tahini, and saved pepper scraps to a food processor fitted with the blade attachment and blend until smooth. Then add the lemon juice, oil, honey, salt, paprika and black pepper. Blend until it’s as smooth as possible.

Fill each of the empty pepper halves with the hummus. Build the spiders using 2 of the round end pieces in the center of each one, directly on top of the hummus, for the spider body. Then add 4 of the pepper strips to each side for the legs. Sprinkle with a bit more paprika if desired and garnish with the chives.

Serve with the pepper strips that were cut from the last 2 peppers for dipping.

Recipe Notes: There will likely be leftover hummus that does not fit into the “bowls.” You can use it to refill them or to add to a separate bowl. (The peppers bowls will hopefully get consumed, too!) If there aren’t as many pepper strips as you want or need for dipping, you can add another pepper, chips or other sliced vegetables.

You will need

6 Enjoya peppers
1 small sweet potato (3 ounces or larger)
4 ounces cream cheese, softened to room temperature
1 tablespoon fresh sage leaves, washed and dried, finely chopped, divided
1/8 teaspoon salt
pinch of freshly ground black pepper
1 1/2 tablespoons finely chopped pecans
1/2 teaspoon honey

Preparation

Place the Enjoya peppers, one at a time, directly on top of a high flame on the stove. Use kitchen tongs to turn them as each side chars. Remove them from the burners, place them in a brown bag, and fold over the top to let them steam for 10 minutes. Take them out of the bag when they’re cool enough to work with. Peel off the skin and remove the stems. Use a paring knife to make a slit vertically down each pepper to open it, keeping it in one piece. Remove the seeds and trim away the membranes from the inside, so it becomes even and smooth. Trim them to be fairly straight along the edges as well. (Save the scraps.) Cut each pepper into thirds and place the pieces on a paper towel. set aside.

Use a fork to pierce the sweet potato and place it on a paper towel in a microwave. Cook on high until it’s very soft — about 2 minutes per side. Cut it in half and then scoop out 1/4 cup of the soft flesh and add it to a food processor fitted with the blade attachment. Add the cream cheese, 1 1/2 teaspoons of the sage, salt and pepper and blend until smooth.

Lay the Enjoya peppers on a clean, dry work surface, smooth side down. Spread a thin layer of the sweet potato mixture on each one and then tightly roll them away from you, horizontally. Then cut each roll into two or three pieces, depending on how long they are — you want each one to be about one inch. Stand them upright on a serving platter and sprinkle with the remaining 1 1/2 teaspoons of sage.

In a tiny dish, mix the pecans with the honey and add a one or two pieces to each roll. (You want the honey to be thin, so if it’s not, soften it for a few seconds in the microwave first.)

Serve!

You will need

• 2 Enjoya peppers
• 100g sushi rice, cooked
• 80g beef carpaccio

Preparation

Place peppers on the cutting board with the stems facing up. Slice from top to bottomto create a long, thin strip. Repeat around the entire pepper. Do this with both peppers.

Blanch the strips by placing them in boiling water for 4 minutes, then rinse with cold water. Drain the peppers in a colander and pat dry with paper towels. Dampen the work surface slightly with a clean damp cloth. This makes the rolling easier. Roll 40cm of plastic wrap across the work surface and then place another piece of the same size on top. Then place 8 strips of pepper with the inside facing up on one edge of the plastic wrap.

Spread the sushi rice over the paprika, then cover the rice with carpaccio until the rice is no longer visible. Pick up the plastic wrap and roll it gently to create a long sushi roll. Tie the ends closed.
Put the roll in the refrigerator for an hour until it is firm enough to slice.
Then, leaving the plastic wrap intact, use a sharp knife to slice the roll into 4cm pieces.
Remove the plastic and serve the sushi.

Enjoy!

You will need

2 Enjoya peppers
2 teaspoons extra virgin olive oil, plus a drizzle for the bread
2 tablespoons freshly squeezed orange juice
½ teaspoon lime zest
1 tablespoon freshly squeezed lime juice
1½ teaspoons finely chopped thyme
1 teaspoon finely chopped chives
½ teaspoon minced garlic
pinch of sugar, salt and pepper
1 to 1½ dozen thin slices of a thin baguette (approximately 2 to 3-inch diameter)
1 to 2 tablespoons chèvre

Preparation

Please note that 45 minutes of the prep time is inactive, marinating time.
The size of baguettes will vary, which is why the number of slices and the amount of chèvre will vary.

Place the Enjoyas, one at a time, directly on top of a high flame on the stove. Use metal kitchen tongs to turn the pepper as each side chars. Remove the Enjoyas from the burners and place them in a brown bag and fold over the top to let them steam for about 5 minutes. Remove them from the bag to cool enough to work with them. Use your hands to peel off the skin and remove the stems. Use a paring knife to make a cut vertically down the pepper to open it up, keeping it in one piece, remove the seeds, and trim away the membranes from the inside. Then cut the peppers into thin strips, about ⅛-inch. Set aside.

In a small to medium-sized bowl, mix the oil with the orange juice, lime zest and juice, thyme, chives and garlic. Add all of the pepper strips and mix them to be sure they’re all well coated. Cover and marinate for at least 45 minutes, and up to several hours.

After the peppers are done marinating, preheat the oven to 375 degrees F. Place the baguette slices on a baking sheet and drizzle them with a bit of olive oil. Once the oven is preheated, toast them just until they begin to turn golden along the edges, about 4 minutes. Remove them from the oven and cool to room temperature.

Spread a thin layer of chèvre on each baguette slice and set aside.

Season the pepper mixture with sugar, salt and pepper to taste, and then drain them, saving the marinade for another use (like salad dressing). Add a tiny bundle of the peppers on top of the chèvre on each baguette slice. Sserve.

You will need

1 large Enjoya pepper
2 ounces Feta cheese block
2 ounces hard salumi
2 dozen capers
2 dozen Kalamata olives, pitted
a few sprigs fresh oregano, washed and dried
you will also need: 2 dozen toothpicks

Preparation

Cut the Enjoya pepper into 2 dozen bite-sized squares, trimming any membranes and seeds away from the inside.

Pat the Feta dry with paper towels if it was packed in water, and then cut it into 2 dozen small cubes.

Cut the salumi into thin slices, and then into 2 dozen bite-sized pieces.

In the following order, gently poke a tooth pick through the ingredients: caper, Enjoya, Feta, salumi, olive, a few leaves oregano. Repeat this with the remaining ingredients and toothpicks.

Keep chilled until you are ready to serve. (You can make these up to 6 hours ahead, keeping them covered with plastic wrap in the refrigerator.)

You will need

• 1 small part-baked baguette
• 2 cloves garlic
• 6 tablespoons olive oil
• 250g mixed mushrooms
• ½ teaspoon salt and pepper
• 1 Enjoya
• 1 teaspoon thyme
• 1 punnet cress
• 1 punnet blackberries

Preparation

Preheat oven to 200 degrees. Cut the baguette into around 24 slices. Peel and halve the garlic, and rub into the bread slices. Drizzle with 4 tablespoons oil. Toast the slices for 10-15 minutes in the preheated oven, until light brown.

Clean and slice the mushrooms. Heat the rest of the oil and fry the mushrooms with the crushed garlic, stirring until the liquid has evaporated.
Add the thyme, and salt and pepper to taste. Distribute the mushrooms over the bread slices and garnish with paprika, cress and blackberries.

Enjoy!

You will need

• 1 ciabatta loaf, halved lengthwise
• 2 Enjoya sweet peppers
• 300 gr flank (or regular) steak

Preparation

1. Trim and deseed the sweet peppers and cut into slices. Fry the slices in a frying pan until softened and somewhat translucent. Set to one side.
2. Season the meat with salt and pepper and sear it in the frying pan with a little olive oil, until medium rare. Allow the meat to rest before cutting into slices.
3. Arrange the steak slices and sweet peppers on the ciabatta halves and serve immediately.

You will need

6 Enjoya peppers, washed and dried
olive oil for the pan
1 cup yellow onion, finely chopped
1 tablespoon garlic, minced
1 pound sweet Italian sausage
1 pound button mushrooms, washed and dried, finely chopped
3/4 cup pumpkin seeds, roughly chopped
1/4 cup pumpkin purée
5 cups loosely packed spinach, washed and dried, roughly chopped
salt and pepper

Preparation

Use a sharp paring knife to cut around the stem of the peppers. Not a circle — rather, straight lines that come together, like an octagon, for example. Cut any attached seeds off from the bottom of the stem to create a flat surface. Then use a small spoon to gently remove the seeds and membranes from inside the peppers. Set the tops aside. Now cut out the features of the Jack-o’-Lantern. Make their expressions any way you’d like, saving the scraps. Set everything aside.

Preheat the oven to 350°F.

Lightly coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onions and garlic and cook until soft, about 7 minutes. Squeeze the sausage meat out of their casings into the pan, breaking them into small pieces as you go. Sauté until it’s cooked through, about 5 minutes, stirring every so often. Add the mushrooms and continue to cook until everything is soft, and any liquid released from the mushrooms has cooked off, about 5 minutes.

Finely chop the saved pepper scraps and add them to the pan. Then add the pumpkin seeds, pumpkin purée and spinach. Stir and cook just until the spinach has wilted. Season generously to taste with salt and pepper.

Place the prepared Jack-o’-Lantern peppers in a baking pan (approximately 9 × 13 × 2 inches), standing upright. Fill each one with the sausage-mushroom mixture, packing them as much as possible. Place the pan in the preheated 350°F oven until the peppers are soft, about 45 minutes. They will be slightly wrinkled when they’re done.

Top each pepper with its “lid” and serve!

You will need

For the balsamic jus you will need:
200 g carrots
200 g celery
200 g onions
5 juniper berries
5 allspice corns
10 pepper corns, black
40 g tomato purée
0.7 l red wine
2 bay leaves
Vegetable oil for frying
Cornflour

For the involtini you will need:
600 g green asparagus
4 enjoya peppers
200 g cashews (soaked overnight in water)
1 - 2 tbsp lime juice
50 ml soy cream
1 tbsp yeast flakes
1 tsp cornflour
2 tbsp porcini powder (optional)
Small bunch chopped parsley
Salt/pepper
Olive oil
Kitchen twine

For the rosemary potatoes you will need:
250 g small potatoes
Olive oil
3 crushed cloves of garlic with shell
Salt
Small bunch rosemary

Preparation

Balsamic jus:
Peel the carrots, celery and onions and cut them into large pieces about twice 2 cm. Place a saucepan with a thick base on the heat and heat some oil. Fry the root vegetable mixture in this until brown on all sides - the more roasted aroma there is, the more intense the jus will taste. Briefly fry the juniper berries, allspice and pepper corns in the mixture. Add the tomato purée and continue to fry - caution, the tomato purée cooks very quickly. Add one quarter of the red wine and de-glaze the base of the saucepan. Allow to reduce and repeat the whole process at least 3 times. You should now have a lovely dark sauce base. Add bay leaves and rosemary, pour in 11⁄2 litres of water and allow to cook slowly for at least one and a half hours. Caramelise the agave nectar in another saucepan and de-glaze with the balsamic vinegar; reduce to half the quantity. Now strain the sauce through a fine sieve and add to the balsamic reduction. Mix the cornflour in cold water and then slowly thicken the sauce to the desired consistency.

Involtini:
Blend the soaked cashews with the lime juice, soy cream, yeast flakes, cornflour and porcini powder to a smooth mass. Stir the parsley into the mass and season with salt and pepper and store in a cool place. Fill a large saucepan with water, bring to the boil and salt well. Place the Enjoya peppers on their side, cut off the top and bottom ends, remove the cores and separate along their length. Blanch the 4 pepper strips in boiling salted water (approx. one minute) and quench in iced water. Remove the woody part of the asparagus and blanch in the same water and quench also. Place the 4 Enjoya pepper strips on a board, season with salt and pepper and spread thickly with the cashew-ricotta cream. Now roll 3 to 4 asparagus stems at right angles and secure with kitchen twine. Spread the involtini with a little olive oil and bake in the oven for approx. 20 minutes.

Rosemary potatoes:
Boil the potatoes in salted water until they are firm to the bite. Pour a little olive oil into a pan and fry the potatoes until they are golden-yellow. Shortly before removing them from the oil add the garlic and rosemary and season with sea salt.

You will need

• 4 Enjoya sweet peppers
• 2 anchovy filets (from a tin, in olive oil), mashed
• 1 clove garlic, finely chopped
• 2 tsp vinegar
• 3 tbsp olive oil
• small bunch parsley
• 250 gr white beans (from a tin)
• 2 tbsp grated parmesan cheese
• 50 gr rocket

Preparation

1. Turn on your gas stove and hold the peppers over the flame, turning them regularly with tongs, until blackened. Put the peppers in a bowl, cover with plastic wrap and leave to one side for at least 10 minutes. Scrape off the skin with a knife and wipe the peppers clean with kitchen roll.
2. Cut the sweet peppers in half and remove the seeds and membranes. Arrange on a plate and sprinkle with salt and pepper.
3. Combine the anchovies, garlic, vinegar, oil and parsley in a mixing bowl and add the white beans. Mix everything with a spoon and divide the beans among the sweet pepper halves.
4. Finish the dish with some grated parmesan cheese and the rocket.

You will need

½ bread
100 ml of olive oil
2 cloves of garlic (pressed)
½ teaspoon ground cumin (jintan putih)
3 Enjoya bell peppers (in quarters and deseeded)
6 truss tomatoes
1 cucumber (peeled)
2 tablespoons red wine vinegar

Preparation

Cut 50g of bread into small cubes and keep separate. Break the rest of the bread in pieces and place in a bowl. Sprinkle with oil and add the garlic and cumin. Leave for 20 min.
Heat the grill pan and roast the bell peppers on the skin side for approximately 8 min, until the skin is mainly blackened. Place the bell peppers in a pan with the lid on or in a sealed plastic bag. Remove the skin after 15 min. Keep a piece of bell pepper separate and dice it into small cubes.
Bring a pan of water to the boil. Cut a cross at the bottom of the tomatoes. Place in boiling water for 20 seconds. Remove and allow to cool. Peel off skin. Cut in quarters and deseed. Cut the pulp of 1 tomato into cubes of 1/2 cm and keep separate. Cut 1/4 of cucumber into small cubes. Keep separate. Cut the rest in 4 cm pieces.
Place the bread in the blender with the oil, tomatoes, cucumber and bell pepper. Add 200 ml of water, vinegar and pepper and salt to taste. Puree until the soup is smooth. Place in fridge for 1 hour to cool. Serve with the finely diced tomato, cucumber, Enjoya and cubes of bread on the side.

Serve this gazpacho in an enjoya bell pepper to make this recipe extra original!

ENJOY!

You will need

• 1 red onion (sliced into rings)
• 2 X Enjoya (sliced into rings)
• 100 gramsblack olives (sliced into rings)
• 1 cucumber (cut into juliennes)
• 2 tomatoes on the vine (cut into eight wedges)
• 100 gram feta cheese (cubed)
• 10 basil leaves (cut into juliennes)
• ¼ bunch of fresh oregano
• 1 dl white balsamic vinegar
• 3 dl extra virgin olive oil
• salt and pepper

Preparation

1. Prepare a dressing by mixing the oregano, white balsamic vinegar and olive oil with a hand blender. Season with salt and pepper.
2. Mix all the sliced vegetables and toss with the dressing.

Enjoy!

You will need

• 1 onion, chopped
• 200g risotto rice
• 25g Grana Padano, grated
• 100g prawns
• 4 Enjoyas
• 700ml vegetable stock (from a stock cube or powder)
• 2 tablespoons olive oil, garlic and chili flavour

Preparation

In a large frying pan or small casserole dish, heat 2 tablespoons of oil and sauté the onion gently for 2 minutes. Add rice and fry for 1 minute, stirring constantly. Add the vegetable stock and bring to the boil. Boil the rice on low heat for 20 to 25 minutes until cooked, stirring occasionally. Add the prawns and the Grana Padano, along with pepper to taste. Stir thoroughly to mix. Slice the Enjoyas in two by cutting from top to bottom through the stem. Remove the seeds and membrane. Stuff the pepper halves with rice and refrigerate until serving.

Enjoy!

You will need

8 Enjoya peppers
2 cups fava beans or English peas, or combination (about 2 pounds in shells), see notes
6 dry lasagna noodles
olive oil for the pan and drizzling
1 cup yellow onion, finely chopped
2 teaspoons garlic, minced
3 1/4 cup ricotta cheese, part skim
1 large egg
1 tablespoon fresh thyme, finely chopped
4 ounces prosciutto, thinly sliced
1/2 cup mozzarella cheese, grated
salt and freshly ground black pepper

Preparation

Place the Enjoyas, one at a time, directly on top of a high flame on the stove. Use kitchen tongs to turn them as each side chars. Remove them from the burners, place them in a brown bag, and fold over the top to let them steam for 10 minutes. Take them out of the bag when they’re cool enough to work with. Use your hands to peel off the skin and remove the stems. Use a paring knife to make a slit vertically down each pepper to open it, keeping it in one piece. Remove the seeds and trim away the membranes from the inside, so it becomes even and smooth. Trim them to be fairly straight along the edges, as well. (Save the scraps.) Lay the peppers flat on a paper towel and set aside.

Shell the fava beans and/or peas. If using favas, once out of the shell, add the beans to a pot of boil water for about 1 minute, and then cool them in a bowl of ice water. Use your finger tips to gently pinch off the thick skin on each bean. If using peas, simply shell them.

Add the lasagna noodles to a pot of boiling water, and cook just until they’re al dente — soft, but still a bit chewy, about 7 minutes. Drain, place in a single layer on dry kitchen towels, and set aside.

Coat the bottom of a large sauté pan with olive oil and add the onion and garlic. Cook until the onions are soft, about 7 minutes. Add the shelled favas or peas, or both. Cook until tender, about 5 minutes. Season to taste with salt and pepper. Set aside to cool.

Preheat the oven to 375°F, and in a large mixing bowl, combine the ricotta, egg, thyme, about 1/2 teaspoon of salt and a few turns of pepper. Set aside.

Assembly: Drizzle olive oil on the bottom of a 9 × 13 × 2 inch baking pan. Add 3 of the cooked lasagna noodles, vertically. Spread about half of the ricotta mixture on top. Evenly distribute about 1 cup of the fava-pea mixture, followed by 1 even layer of half of the prosciutto, and a sprinkling of half the mozzarella. Smooth side up, place 3 of the Enjoyas on top, gently pressing them down. Use one more, cutting it into pieces the necessary sizes, to fill in any gaps. You can also use the saved pepper scraps. Now repeat this whole process once, finishing with the remaining 4 peppers. Drizzle with olive oil and sprinkle lightly with salt and pepper.

Place in the preheated 375°F oven, and bake uncovered for about 15 minutes. Then cover lightly with foil, and continue baking for about 20 minutes. It should be sizzling along the edges. Remove the pan from the oven and let it rest, covered, for at least 20 minutes before serving.

Recipe Notes:
To save time you can use already shelled fava beans or peas. (If you use frozen peas, thaw them before adding them to the sauté pan.)

You will need

4 Enjoya peppers
3 tablespoons olive oil, plus a bit for the pan
2 teaspoons finely chopped thyme
½ teaspoon minced garlic
1 (1¼ to 1½-pound) pork tenderloin
about 6 large spinach leaves, washed, dried, stems removed
1½-ounces super thinly sliced salami
2 ounces super thinly sliced Provolone
salt and pepper

Preparation

Preheat the oven to 450 degrees F and adjust a rack to the center.

Place the Enjoyas, one at a time, directly on top of a high flame on the stove. Use metal kitchen tongs to turn the pepper as each side chars. Remove the Enjoyas from the burners and place them in a brown bag and fold over the top to let them steam for about 5 minutes. Remove them from the bag to cool enough to work with them. Use your hands to peel off the skin and remove the stems. And then use a paring knife to make a cut vertically down the pepper to open it, keeping it in one piece. Remove the seeds and trim away the membranes from the inside, so it becomes a totally even, smooth surface. Trim them to be fairly straight along the edges, saving the scraps. Lay the peppers on a paper towel and set aside. Finely chop the saved pepper scraps and set aside about ¼ cup of them.

In a small bowl, mix the olive oil with the thyme and garlic. Set aside.

Trim away any excess fat from the pork and then cut a slit down the side, vertically, but do not cut all the way through. Then “open” the tenderloin like a book. Sprinkle generously with salt and pepper and rub half of of the oil mixture evenly over the whole inside surface.

Keeping the tenderloin open, line half of the surface area, lengthwise, with half of the Provolone, and top it with the spinach leaves. Evenly place the salami on top of the spinach . Now spoon the saved ¼ cup chopped pepper scraps on salami, followed by the remaining half of the Provolone. “Close” the tenderloin by folding the half with only the oil mixture, over the layers of newly added ingredients.

Coat the bottom of an oven-proof, large skillet with olive oil and preheat over medium-high heat. (The pan should be large enough to fit the tenderloin.). Sprinkle the outside of the tenderloin generously with salt and pepper and very carefully, add it to the hot pan. You should hear a sizzling sound — if you don’t, the pan is not hot enough yet. Sauté to sear the pork just until it’s golden brown, 1 to 2 minutes per side. Use a long metal spatula (or two), to lift the tenderloin out and onto a clean work space. Once it’s cool enough to touch, rub the remaining half of the olive oil mixture on the entire surface.

Place the roasted, peeled Enjoya peppers over the top of the tenderloin, horizontally, as close together as possible. Very gently wrap the ends of each one under the pork, so the “seam” is on the bottom. Use butcher’s twine to tie the Enjoya-wrapped tenderloin, just as you would a roast.

Place the pan in the preheated 450 degree F oven and roast just until the pork is cooked through, about 25 minutes. Let it rest for about 10 minutes outside of the oven, and then place it on a clean cutting board. Use scissors to help you take off the twine.

To serve, cut the Enjoya wrapped tenderloin into evenly-sized slices, about 1-inch thick.

You will need

4 Enjoya’s
2 tins lentils, washed and drained
1 clove garlic
1 red onion
200 g soft goat’s cheese
salt and pepper
olive oil

Preparation

1. Preheat the oven to 180°C.
2. Wash the lentils and allow to drain.
3. Chop the clove of garlic and the onion finely.
4. Heat the olive oil in a pan and sweat the onion and garlic.
5. After a few minutes add the lentils and the goat’s cheese and allow to heat. Season with salt and pepper.
6. Remove the tops of the peppers and remove the seeds. With a spoon fill with the lentil mixture.
7. Place the peppers on a greased baking tray and bake for approx. 25 minutes.

Enjoy!

You will need

Ingredients for the risotto
• 50 g butter, coconut fat or olive oil
• 200 ml dry white wine
• 280 g rice (60-70 g per person)
• dried porcini
• 5 to 6 cm kombu (edible kelp)
• Tamari strong
• Water (2 cm above top of the rice)

Ingredients for the vegetables (approx. 4 servings)
• 2 onions
• 2 carrots
• 1 courgette
• 250 g chestnut mushrooms
• 2 stalks celery
• Salt, pepper and herbs to taste

Ingredients for the stuffed Enjoya (ingredients per serving)
• 1 Enjoya
• 100 g mince
• ½ onion (finely chopped)
• ½ clove of garlic (finely chopped)
• Salt, pepper
• Provençal herbs to taste such as oregano, rosemary or thyme. Do not let the flavour of the herbs dominate.
• ¼ bunch of parsley (chopped)
• Pecorino or parmigiano reggiano

Preparation

Utensils
• Pressure cooker

Risotto
Melt the butter, coconut fat or olive oil in the pressure cooker (do not allow to turn brown) and add the rice. Stir the rice through the butter and deglaze with the white wine. Reduce the liquid.
Add the dried porcini, kombu, tamari and water. Cook at high pressure for 35 to 40 minutes.
Prepare the vegetables. Grill the vegetables in the oven or fry in a pan.
Remove the pressure from the pressure cooker and check the risotto. If the rice is cooked, add the vegetables. Warm through for a while, add some more water if necessary. Do not overcook the vegetables.

Stuffed Enjoya
Slice away the top of the Enjoya to create a cap. Place on a rack with the open side facing down.
Place the caps on the rack.
Grill the Enjoya in the oven at 180°C for about 25 minutes.
Fry the minced beef with the chopped onion and garlic until browned. Season to taste with salt, pepper and herbs. Add the parsley just before stuffing the Enjoya.
Stuff the Enjoya with the minced meat. Serve with the risotto and garnish with grated cheese.

Tip: When you cook the rice you will may have to experiment with the quantities and cooking time, as the stock is all added to the rice in one go. Check the risotto for the first time after the first 30 minutes of cooking, then every five minutes. Attn: if there is only a little water left in the pressure cooker, it will not be able to build up pressure. You do not need to use cream to create a creamy risotto. Cooking for a little longer often gives a more authentic result.

Wine tip: A great accompaniment to risotto with mushrooms (or smoked salmon) is a wine made using Pinot Noir (in Germany this grape is called “Spätburgunder”).

You will need

4 Enjoya peppers
3 cups packed cilantro leaves
3 tablespoons extra virgin olive oil, plus a bit more for drizzling
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
¼ to ½ teaspoon chili flakes, depending on the amount of heat you like
¼ teaspoon sea salt
1-pound sole fillet
Freshly ground black pepper

Preparation

Preheat the oven to 375 degrees F and adjust a rack to the center. Line a sheet pan with parchment paper and set aside.

Place the Enjoyas, one at a time, directly on top of a high flame on the stove. Use metal kitchen tongs to turn them as each side chars. This should take just a few minutes. Use the tongs to remove the Enjoyas from the burners. Place them in a brown bag and fold over the top. Let them steam in the bag for about 5 minutes. Then let them sit out of the bag to cool to room temperature. Use your hands to peel off the charred skin. Once peeled, leaving the Enjoyas whole, use your hands to gently remove the stems. Then using a paring knife, make a slit from top to bottom in each one. Keeping them in one piece, you can gently unroll them, remove the seeds, and trim away the membranes from the inside. Set aside.

Wash and dry the cilantro and add it to a food processor fitted with the blade attachment. Add the 3 tablespoons of oil, lemon juice, garlic, chili flakes and salt. Blend until the cilantro is finely chopped and the mixture is spreadable. (If you don’t have a food processor, finely chop the cilantro and mix it with the other ingredients.)

Slice the sole into four fillets that are as close as possible to the size of the Enjoya pieces. Set aside.

Working with the Enjoyas placed lengthwise and smooth side down in front of you on the parchment-lined sheet pan, spread a thin layer of the cilantro mixture on the inside of each one. Then place a sole fillet on top, making sure it doesn’t cover the the bottom and top inch or so. (It’s okay to trim the pieces if you have to.) Divide the remaining cilantro mixture among the four sole fillets and spread it evenly on top. Then, rolling away from you, roll each Enjoya as tightly as possible.

Drizzle each roll with a bit of the extra olive oil and sprinkle with salt and pepper. Place in the preheated 375 degree F oven and bake just until the sole fillets are cooked through, approximately 17 minutes.

Let them cool for a couple of minutes on the sheet pan and then serve.

You will need

4 Enjoya
125 g quinoa
1/2 courgette, diced
1/2 large onion, in rings
100 g fresh goat’s cheese
2 tbsp flaked almonds
pepper
salt
1 tsp dried rosemary

Preparation

Pre-heat the oven to 200˚C. Prepare the quinoa according to the instructions on the packaging. Briefly fry the diced courgette and the onion rings in a frying pan.
Mix the quinoa with the courgette and onion rings and crumble half the goat’s cheese though the mixture. Add the dried rosemary and season with salt and pepper.
Halve the sweet peppers and remove the seeds and membranes. Stuff the pepper halves with the quinoa mixture and scatter with the remaining goat’s cheese and the flaked almonds.
Bake in the oven for approx. 20-25 minutes.
Serve 1/2 stuffed peppers per person and accompany with a delicious, fresh green salad.

You will need

• 3 Enjoya sweet peppers, sliced
• 300 ml water
• 1 stock cube (beef)
• 1 bay leaf
• 1 tbsp breadcrumbs
• 500 gr minced beef
• 1 tbsp finely chopped onion
• 1/2 tbsp dried oregano
• 1/2 tsp chilli flakes
• 1/2 tsp salt
• 1/2 tsp freshly milled black pepper
• 1 egg
• 1 clove garlic, finely chopped
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 60 ml water
• 2 tsp white wine vinegar
• fresh basil (optional)

Preparation

1. Combine the sweet peppers, water, bay leaf and stock cube in a large saucepan. Bring to a boil, lower the heat and leave to simmer, covered, for 20 minutes.
2. Combine the minced beef, breadcrumbs, finely chopped onion, oregano, chilli, salt, pepper, eggs and garlic in a mixing bowl. Mix thoroughly with your hands and roll into small meatballs.
3. Heat the olive oil in a frying pan and fry the meatballs until golden brown all over, around 10 minutes.
4. Mix the flour with 60 ml water in a small bowl and stir until smooth. Add this to the sweet pepper mixture in the saucepan. Add the meatballs and simmer, stirring, until the sauce starts to thicken. Finally, add the wine vinegar to the sauce and serve with fresh basil, if desired.

You will need

3 Enjoya peppers
½ cup thickly sliced pancetta, cut into a small dice
1 cup finely chopped yellow onion
1 teaspoon minced garlic
olive oil for the pan
1-pound brussels sprouts, washed, dried and sliced in half
¼ cup blanched, roasted hazelnuts, roughy chopped
salt and freshly ground black pepper

Preparation

Place the Enjoyas, one at a time, directly on top of a high flame on the stove. Use metal kitchen tongs to turn the pepper as each side chars. This should take just a few minutes. Remove the Enjoyas from the burners and place them in a brown bag and fold over the top. Let them steam in the bag for about 5 minutes. Then let them sit out of the bag to cool enough to work with them. Use your hands to peel off the skin and remove the stems. Use the dull edge of a paring knife to gently scrape off any bits of char that are left, and then slice them open and remove the seeds. Cut each pepper into a large dice (approximately 1-inch pieces). Set aside.

Preheat the oven to 375 degrees F.

Place a large sauté pan over low-medium heat and add the pancetta. Stirring a bit, cook until there’s a thin coating of grease from the fat on the bottom of the pan, and the pancetta is becoming golden, about 6 minutes. Turn the heat to medium, add the onion and garlic and mix. Stirring often, cook until they’re soft and beginning to caramelize, about 7 minutes. At this point, add a bit of olive oil if the pan isn’t still well coated with grease from the pancetta. Turn the heat to medium-high, add the brussles sprouts and mix. Stirring every few minutes, cook just to brown and soften them slightly, about 5 minutes. Sprinkle with salt and pepper. (Easy on the salt because the pancetta is salty.)

Add the prepared Enjoya peppers, and all but 1 tablespoon of the hazelnuts. Mix everything together and then use a spatula to help you pour the mixture onto a sheet pan, spreading it out evenly. Place in the preheated 375 degree F oven and roast until the brussels sprouts are very tender and very golden brown, 15 to 20 minutes. About 10 minutes into the roasting time, use a metal spatula to move around and flip the ingredients.

Remove from the oven and spoon the roasted mixture into a large serving dish. Sprinkle with the remaining hazelnuts and serve warm or hot.

You will need

• 2x Enjoya
• 8 shallots
• ½ Romanesco
• ½ cauliflower
• ½ butternut pumpkin
• 1x yellow sweet pepper
• olive oil
• white balsamic vinegar

Preparation

1. Cut the Enjoyasweet pepper in half and remove the seeds.
2. Boil the shallots in their skins in water for 10 minutes until done. Rinse with cold water and peel.
3. Cut the cauliflower and Romanesco into equally sized florets and cook them in boiling water until just done.
4. Peel the pumpkin and cut into cubes of 1/1cm. Boil until just done.
5. Cut the yellow sweet pepper in half and remove the seeds. Slice the pepper into long strips.
6. Combine the shallots, cauliflower, Romanesco, pumpkin and yellow sweet pepper and dress with extra virgin olive oil and white balsamic vinegar. Season with salt and pepper.
7. Stuff the Enjoya with the vegetable mixture.

Enjoy!

You will need

Ingredients for 4 people:
4 Enjoya bell peppers
300 gram tagliatelle
250 gram diced bacon
1 onion
2 tablespoons of olive oil
2 teaspoons of Italian herbs
1 tin of diced tomatoes
2 tablespoons of chilli sauce
pepper

Preparation

Preheat oven at 200 ˚C. Wash the bell peppers, cut the top with stem off and store. Hollow out bell peppers. Cook the tagliatelle according to the instructions on the packaging. Heat oil in a pan and bake the diced bacon in approx. 3 minutes until crispy. Peel and dice the onion and add, allow to fry at a low heat for approx. 2 minutes. Add the diced tomatoes, herbs and chilli sauce. Cook gently for approx. 5 minutes and season with salt and pepper. Heat bell peppers with top in the over for approx. 5 minutes. Mix the tagliatelle with the sauce and then fill the bell peppers with it, cover with the tops. Divide the rest of the tagliatelle over 4 plates and serve with the filled bell pepper.

Enjoy!

You will need

• 4 fillets of plaice
• 2 x Enjoya
• 200 gramssea lavender
• olive oil

Preparation

1. Brush the Enjoya with olive oil and season with a little salt and pepper.
2. Wrap thee njoya in aluminiumfoil.
3. Roast the sweet peppers in an oven preheated to 180 degrees Centigrade for 20 minutes.
4. Remove the Enjoya from the oven and allow them to cool for a while.
5. Remove the aluminiumfoil, peel the Enjoya and remove the seeds.
6. Cut the Enjoya into 4 equally sized pieces, the same size as the plaice fillets.
7. Season the plaice fillets with salt and pepper and top with the roasted Enjoya.
8. Arrange the 4 fillets topped with the Enjoya in an oven dish lined with parchment paper.
9. Bake in an oven preheated to 180 degrees Centigrade for 6 minutes, or until done.
10. Serve the plaice with sautéd sea lavender.

Enjoy!

You will need

1-pound French green beans, trimmed
2 Enjoya peppers
¼ cup sherry vinegar
2 tablespoons finely chopped shallots
2 teaspoons finely chopped fresh thyme
1 teaspoon whole grain mustard
1 teaspoon minced garlic
1 teaspoon lemon juice
¾ teaspoon granulated sugar
¼ teaspoon salt
a few turns of freshly ground black pepper
3 tablespoons extra virgin olive oil

Preparation

Fill a large bowl with ice and water and set it aside. Bring a large saucepan of water to a boil. Add the green beans, and boil just until they’re a brighter green and tender, about 4 minutes. Drain, and immediately plunge them into the ice water. Once they’re cool, drain again, dry them with a kitchen towel, and place them in a large mixing bowl.

Wash and dry the Enjoya peppers. Slice them into thin strips (⅛ to ¼-inch), removing the membranes and any seeds with a paring knife. Add them to the bowl with the green beans, toss them together and set aside.

In a small bowl, combine the vinegar, shallots, thyme, mustard, garlic, lemon juice, sugar, salt and pepper. In a slow, steady stream, whisk in the oil. Drizzle the marinade over the green bean-Enjoya mixture and toss until everything is evenly coated.

Pour into a zip-lock bag large enough to hold everything, being sure to get all of the marinade. Remove all of the air from the bag and seal. Then put it in a second bag (in case it leaks). Place in the refrigerator for at least 2, and up to 6 hours, shaking and flipping the bag gently every now and then.

Add to a serving dish and serve.

You will need

2 Enjoya peppers
2 dozen thin asparagus spears
1 dozen chives
1/4 cup cream cheese
1/2 teaspoon garlic, minced
1 teaspoon fresh lemon juice, divided
about 2 teaspoons extra virgin olive oil
salt and pepper to taste

Preparation

Place the Enjoyas, one at a time, directly on top of a high flame on the stove. Use kitchen tongs to turn them as each side chars. Remove them from the burners and place them in a brown bag and fold over the top to let them steam for about 5 minutes. Take them out of the bag to cool enough to work with them. Use your hands to peel off the skin and remove the stems. And then use a paring knife to make a cut vertically down the pepper to open it, keeping it in one piece. Remove the seeds and trim away the membranes from the inside, so it becomes a totally even, smooth surface. Trim them to be fairly straight along the edges. (Be sure to save the scraps for another use.) Lay the peppers flat on a paper towel and set aside.

Slice each Enjoya into thirds, vertically. (When the peppers are flat, you will see that they naturally have three obvious sections.) Now using a very sharp knife, slice each third, horizontally, to wind up with two thinner pieces and a total of twelve.

Fill a mixing bowl with ice water and set aside. Cut off the tough bottom few inches of the asparagus spears. Place them in a steamer basket over a pot of boiling water. Turn the heat to low, cover and steam just until they’re tender, about 5 minutes. As soon as they’re done, remove them from the steamer basket, and save the hot water in the pot! Add the asparagus spears to the bowl of ice water — leave them until they’re cool, about a minute. Pat the asparagus dry with a paper towel and set aside.

Add the chives to the saved hot water from the asparagus for a couple of seconds, just to make them soft. Remove them with a slotted spoon, place them on a paper towel to dry. Set aside.

In a small bowl, mix the cream cheese with the garlic, and 1/2 teaspoon of the lemon juice, until it’s smooth. Season to taste with salt and pepper. Set aside.

Place a few of the soft chives horizontally, on a clean, dry work surface. Then place one thinned Enjoya piece on each one, horizontally. Add about 1/2 teaspoon of the cream cheese mixture to the center of each Enjoya piece and top it with 2 asparagus spears, vertically. Then fold the Enjoya around the bundle, and tie it very gently with the chive. You can trim the chives with kitchen scissors to the desired size. Repeat until you’ve used all the ingredients.

Arrange the all of the Enjoya Wrapped Asparagus on a serving platter and drizzle with the remaining 1/2 teaspoon of lemon juice and a bit of extra virgin olive oil. Sprinkle lightly with salt and pepper and serve cool or at room temperature, as a side or appetizer.

You will need

• 2 eggs
• 1 tomato
• 1 Enjoya pepper
• Butter
• Salt and ground black pepper to taste
• Leaf of fresh dill for decoration

Preparation

Prepare ingredients:
pick big and wide Enjoya pepper, smaller tomato and eggs:

Preparation

1. Rinse Enjoya pepper, remove stem and seeds and cut 2 big rings about 1/3” thick. Warm up skillet over moderate low heat and grease it with butter, add them to the skillet and fry on one side for about 3 mins
2. Slice 2 thin circles of tomato and position them in the middle of the Enjoya pepper rings and season with salt and fry for 1-2 mins more (btw, you will not need the remaining part of the bell pepper as well as tomato, you can use them for decoration however)
3. Carefully crack an egg into one of the Enjoya pepper rings right over the tomato, don’t worry if a bit of egg white gets out, you can simply remove it later on (but if too much spills that is a sign to get bigger Enjoya pepper, or slice rings thicker, or use smaller eggs)
4. Season with salt and ground black pepper
5. Cook eggs under until cooked though the way you like (use lid if you want them medium or well done)
6. Turn heat off, carefully remove egg white around Enjoya pepper rings with spatula, decorate with fresh dill and serve with toasts

Serving Tips
Serve with brown bread.