Episode 806 of Weekends with Yankee: New England’s Great Outdoors

Travel Throughout New England with Weekends with Yankee [Weekends with Yankee Logo]( [Hero-WWY-Video-Still]( [Weekends with Yankee Episode 806: “New England’s Great Outdoors”]( In this episode, host Richard Wiese visits Sólheimar Farm in Tunbridge, Vermont, for a trail ride on Icelandic horses through the surrounding hills. Co-host Amy Traverso heads to Rockland, Maine, to explore the gardens at chef Melissa Kelly’s game-changing farm-to-table restaurant, Primo, before cooking a meal with her. Finally, New Hampshire’s agricultural scene comes into bloom at Sunfox Farm in Concord, where 20 acres of fields offer a stunning display of sunflowers each summer. [WATCH NOW]( [Melissa Kelly’s Peperonata all’Abruzzese]( [Collection of Historic New England copyrighted] Melissa Kelly’s Peperonata all’Abruzzese Photo Credit : Amy Traverso This recipe comes courtesy of the chef-owner of the Maine restaurant Primo, Melissa Kelly. A multiple recipient of Yankee’s “Best of New England” editors’ picks, Primo features a strong locavore ethos and an Italian-leaning menu that features many ingredients raised or grown just steps from the restaurant. Yield: 4-6 servings Ingredients 6 tablespoons olive oil, divided 2 red bell peppers, seeded and cut into 1/2-inch-thick strips 1 green bell pepper, seeded and cut into 1/2-inch-thick strip 1 1/2 cups halved cherry tomatoes 1 red onion, chopped 1 jalapeno, seeded and finely chopped 1 red chili, seeded and finely chopped 1 tablespoon chopped garlic 1 teaspoon ground cumin 1 teaspoon ground coriander 1 tablespoon tomato paste 1 tablespoon honey 2 tablespoons red wine vinegar Salt and pepper, to taste Chopped fresh oregano leaves, to taste Instructions Set a medium skillet over high heat. Add 3 tablespoons olive oil and the peppers. Cook, stirring occasionally, until the peppers have softened and their skins begin to blister. Add the cherry tomatoes, stir, then remove pan from heat and set aside. Now, set a large pan over medium heat. Add the remaining 3 tablespoons olive oil and the red onion, jalapeno, and red chili. Cook, stirring often, until the onion has softened, about 3 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the cumin, coriander, and tomato paste and cook, stirring occasionally, for 4 minutes. Add the honey and vinegar. Taste and add more honey or vinegar if you like. Add the pepper mixture to the pan and stir. Add salt, pepper, and oregano, to taste. Serve with fish or chicken or as part of an antipasti spread. Series funding for Weekends with Yankee is provided by [New Hampshire Tourism]( [Grady-White Boats]( [Maine Tourism]( [Massachusetts Tourism]( [The Barn Yard]( [American Cruise Lines]( Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [GBH Television] [Yankee Magazine] [APT] [New England]( [TRAVEL]( [FOOD]( [LIVING]( [WEEKENDS WITH YANKEE TV]( [YANKEE MAGAZINE]( [SHOP]( [Facebook]( [Instagram]( [Pinterest]( You received this email because you signed for updates from [NewEngland.com](. If you do not wish to receive our regular e-mail newsletters in the future, please [click here to manage your preferences or unsubscribe](. *Please do not reply to this e-mail* © 2024 Yankee Publishing Inc. All rights reserved. 1121 Main Street | P.O. Box 520 | Dublin, NH 03444 [Contact Us]( [View web version](