"Peter Piper picked a peck of pickled peppers..."

I've always been a sucker for silly tongue twisters (rubber buggy bumpers ... I dare you to say it 3 times FAST) and "Peter Piper picked a peck of pickled peppers" is a classic! Another classic is this super easy pepper salad recipe, for several reasons:
1) It tastes GREAT!
2) It's pretty to look at ...
3) It goes with burgers, chicken or steak and stands alone pretty well, too.
4) It's economical to make. A local grocery store usually has a wonderful deal on the most gorgeous fresh peppers. They also sell most of the other ingredients I use in this salad cheaper than anyone else. In case you're wondering which store I'm talking about, it's Aldis, a discount grocery store which first opened in the 1970's in Iowa. I don't buy everything I need there, but I like to stop in every few weeks to pick up some of my favorite goodies.
MARINATED PEPPER SALAD
2 green peppers, cut in pieces
2 red peppers, cut in pieces
2 yellow peppers, cut in pieces
Combine in bowl and add dressing:
Dressing:
3 T. Carapelli extra virgin olive oil
3 T. Alessi Balsamic vinegar
1 tsp. dried oregano
1/2 tsp. pepper
Combine in jar & shake. Pour over peppers.
Add the following:
1 - 6 oz. can pitted ripe olives, drained
1 jar green olives, drained
1/2 of 16 oz. jar banana pepper rings, drained
1 - 12 oz. jar marinated artichokes, drained and cut in half
4 - oz. pkg. Athenos crumbled feta cheese
Stir and refrigerate several hours.
You can add or subtract ingredients to suit your own personal
preference. Sliced cherry tomatoes or a can of garbanzo beans,
drained & rinsed, would be a nice addition.

Take Me Out To The Ballgame ...

While watching The Today Show recently, I came across a tasty way to use the gorgeous peppers I bought at Aldis. The Scottos of the New York restaurant "Fresco by Scotto" shared their delicious, unique, and easy-to-make recipe for Sausage, Peppers and Provolone Wrap. They're actually opening a concession stand at the new Yankee Stadium, and this is on the menu! Quite a step up from a hot dog with mustard! I used low-cal whole wheat wraps but ideally, I would use a thicker wrap.
SAUSAGE, PEPPERS AND PROVOLONE WRAP
From: FRESCO by Scotto
4 servings
INGREDIENTS:
• 1 pound Italian sausage links, cooked, and sliced
• 3 large bell peppers, sliced thin
• 1 large onion, sliced thin
• 1/2 cup olive oil
• 2 garlic cloves, crushed
• 1 teaspoon chili pepper flakes
• 1/2 pound sliced provolone cheese
• Salt and pepper to taste
1. In 10-inch sauté pan, heat olive oil over medium to high heat.
2. Sauté sausage until brown and cooked through. Add the peppers and sauté for 15 minutes; then add the onions, garlic and chili pepper flakes, cook until soft and lightly brown. Season with salt and pepper, and toss.
To Assemble Wrap:
Your favorite store bought wrap
1. Slice 2 sausage links per wrap.
2. On each wrap, add the sausage and 3 tablespoons of peppers and onions.
3. Top with sliced provolone cheese.
4. Wrap and enjoy.