buzzworthy
Ensalada de chiles asado
(Charred pepper salad)
SALAD ● 6 sweet bell peppers ● 1 yellow onion, peeled, halved lengthwise ● 1 tbsp. flat leaf parsley leaves, chopped
DRESSING ● 2 tbsp. red wine vinegar ● 4 tbsp. olive oil ● 1 tsp. roughly chopped garlic ● Kosher salt and freshly ground black pepper to taste
Char bell peppers on a grill, turning fre- quently, until skins blister—5-8 minutes. Let them cool slightly, then peel and julienne. Char and cool onion, then julienne. Combine dressing ingredients in blender until smooth. Taste and adjust seasonings, if necessary. In a medium bowl, toss the julienned pep- pers and onions with dressing and chopped parsley. Let sit 20-30 minutes before serv- ing. Garnish with parsley sprigs.
The Trust for Public Land helped the City of New York transfer property for the new monument to the National Park Service.
“I believe our national parks should reflect the full story of our country, the richness and diversity and uniquely American spirit that has always defined us. That we are stronger together. That out of many, we are one.”
—President Barack Obama
This summer, the president declared a national monument at the Stonewall Inn, site of the 1969 riots widely recognized as the spark that ignited the modern LGBT rights movement.
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