(2017) Mexican Stuffed Peppers

I’ve been making a bunch of stuffed peppers this year. Usually it’s a quick and easy dish to put together, especially when I cook them in a slow cooker. This recipe from “Flat Belly Diet! Cookbook” calls for frozen corn. Use it or not. And you can substitute some chopped fresh tomatoes for the can of stewed tomatoes called for here.

(2017) Pickled Fried Butternut Squash

I know – two crazy recipes for butternut squash. Well, why not?

This one came from Sunset magazine, the Western equivalent of Southern Living. It’s based on a northern Italian pickling technique called carpione that’s traditionally used to preserve fish but works with any firm-fleshed seasonal vegetable.

(2017) Butternut Squash Jerky

I saw this recipe for pumpkin jerky in “Scraps, Wilt + Weeds” by Mads Refslud & Tama Matsuoka Wong
and thought what a great idea for butternut! The recipe calls for you to dehydrate a half pumpkin and spend 5 to 7 days doing it. I’m going to try it with butternut halves and expect it won’t take nearly that long.

(2017) Dutch Apple Pie Cookies

Normally, I’m not a fan of purchased pie crust, and you certainly can make your own. As a matter of fact, this would be a good place for a gluten-free press-in-place crust. (I find gluten-free crusts just don’t roll out well for me.) And if you want the cookie to be gluten-free, of course substitute a gluten-free flour in the streusel.

These make the most adorable little individual apple pies – the recipe’s from lovelylittlekitchen.com.

(2017) Fried Rice with Collards

I can’t be the only one glad to see collards arriving in our boxes. They have truly become a favorite green in my house. No idea where this recipe came from originally. Stem, chop and wash those collards, then steam them in a saucepan, in your microwave or with my new favorite appliance, an electric pressure cooker. Then you’re all set for the rest of this dish. (did I mention that these new electric pressure cookers double as rice cookers as well? love, love, love)