Unlike the monopolistic, corporate suppliers of produce to U.S. supermarkets, I don’t think our government realizes how much their Pennsylvania constituents depend on Mexico.
The only bell peppers, garlic (not good), avocados and tomatoes I could find in the supermarket here were all from Mexico. I know local farmers grow these items because you can see them for sale at roadside vendors’ tables in the summer. Winter is coming.
My experience has been that if you have peppers, onions and garlic whatever meal you make with them will taste good, not just Italian. Omelette, yes. Gumbo, yes. Pot roast, yes. Anything! You don’t really need a plan. Just start sauteing them in olive oil and something will pop into your head. If it doesn’t, don’t worry, just grab a piece of bread and eat them like that 🙂 However, my husband “don’t play that.” So…
BREAD and MEAT with peppers, onions and garlic.
Italian Style Peppers and Onions
4 tbsp olive oil
4-5 garlic cloves, slivered
2 large onions, sliced
2 large green bell peppers, cut into strips
2 large red bell peppers, cut into strips
Crushed red pepper (optional)
Heat the olive oil in a large skillet, add the vegetables and saute until the onion is soft and the peppers are a little over crisp tender. Shake in some crushed red pepper if liked.