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Roughly Speaking bonus episode:
"It’s a modest but delicious shift-worker’s lunch. So it’s a tribute to workers. And it’s made with a fresh ingredient from the late-summer garden. So it has the seasonal thing going for it, too. What's not to like?"
4-5 sweet green peppers (cubanelles, if available, but bell peppers will do)
Tbsp grated Parmsean
pinch garlic powder
Italian bread or rolls
- Remove stems and seeds from peppers. Rinse peppers, then cut into quarter-inch slices.
- Heat olive oil in cast-iron skillet; add peppers just before the oil starts to smoke.
- Reduce heat and cook peppers for a few minutes, until they become soft, but not mushy.
- Beat eggs and pour them over the peppers. Cook for 30 seconds, then flip with a spatula.
- Sprinkle with salt and grated Parmsean, and a pinch of garlic powder.
- Turn off stove and let residual heat finish cooking while you slice the bread or rolls.
- Make three or four sandwiches, wrap them in foil, and let them sit for at least an hour to soften bread and infuse with flavor.
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