Recipe: Piperade, melted peppers and onions with smoked paprika

November 4, 9:48 PMLA Cooking ExaminerErika Kerekes

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The rest of the country may be heading towards winter, but here in Los Angeles November is a magical month. Alongside the winter vegetables - squashes and gourds, potatoes and greens - you'll find the last gasp of summer produce, including the most gorgeous red, yellow and orange peppers imaginable. Pick up a pound for this beautiful piperade, a Basque-inspired stew of thinly sliced colored peppers and onions, melted in olive oil and flavored with garlic and smoked paprika. Once made, it keeps well for up to a week; use it on scrambled eggs, in a sandwich with your favorite cheese on crusty bread, or as a side dish alongside meat or fish.

More veggies: Braised red cabbage * Zucchini squares * Kale with tahini sauce * Turnip and red pepper salad * Radish salad * Low-fat creamed spinach * Spiced sweet potato rounds

Piperade (melted peppers and onions with smoked paprika)

• 2 Tbsp olive oil
• 1 large onion, thinly sliced pole-to-pole (this helps the onion pieces retain their shape)
• 4 cloves garlic, peeled and thinly sliced
• 1 lb assorted sweet peppers (yellow, red and orange), seeds and ribs removed, thinly sliced
• 2 tsp smoked paprika
• salt and pepper to taste

Heat the olive oil in a large pan over medium-low heat. Add the onions and cook gently 5-6 minutes, until they soften; do not let the onions brown. Add the garlic and cook 1 minute; again, do not let the vegetables brown. Add the peppers, smoked paprika, salt, and pepper, cover the pan, and cook slowly over low heat about 30 minutes. When the peppers are soft and have given off some liquid, uncover the pan and saute 5 minutes more, just to let some of the water evaporate and concentrate the flavors. Serve warm or at room temperature.