Ever had purple peppers? You can find these antioxidant-rich vegetables at most farmer's markets during the summer season. Plant-based Chef Katie Simmons tells you how you can roast them, stuff them, or use them for an easy, healthy salad.
Healthy Vegetarian Bell Pepper Recipes:
More Helpful Plant-Based Shopping Videos:
More Power Green Love and Farmer's Market Learning:
Nichols Farm and Orchard began in 1978 the backyard garden of Lloyd and Doreen Nichols. Today, most of their children and grandchildren work the farms, bringing over 1,000 different fruits and vegetables to markets and restaurants in the Chicago region. They have over 200 different varieties of just apples! Check out their CSA: https://www.nicholsfarm.com/csa
Chicago’s largest and first year-round sustainable farmers market, Green City Market provides a marketplace for purchasing sustainably grown food and connecting farmers and local producers directly to chefs and the greater Chicago community. http://www.greencitymarket.org/about/market-location-and-hours.asp
Supporting the mission that everyone should have access to high-quality food produced in a sustainable and equitable way: http://www.slowfoodchicago.org/
About the Author:
Chef Katie Simmons
Katie is a Personal Chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. Outside of the kitchen, she is a Fitness Instructor for Equinox, with over 13 years experience in the fitness industry, and a blogger for Kuli Kuli Foods. For fun, she loves to travel and go hiking. Some of her favorite trips include the Incan Trail in Peru, 10 days of the Patagonia in Argentina and Chile, the beautiful colors of the Smoky Mountains, and surreal landscapes of Utah.