As long as you’re heating up the grill for those pickles, go ahead and grill your peppers (still have one or two from last week?) for this adaptation of a recipe from Southern Living.
Finally, a pretty complicated recipe from Frank Stitt of Birmingham’s Highlands Bar and Grill, Bottega Cafe and Chez Fonfon. Delicious and worth the time it takes to make it. Maybe this could be a project for this weekend? Do you have some zucchini left from last week? Perfect. If not, maybe substitute another eggplant for the squash called for her.
I love gazpacho, especially when it’s as hot as it is right now. This recipe is from “Julia Reed’s South: Spirited Entertaining and High-Style Fun All Year Long.” There’s the gazpacho and then there’s a sherbet. You can make one or the other, or both – but it’s a very impressive combination if you can make the time to do the sherbet. Gazpacho goes together in minutes.
I wish I remembered where this came from. But it’s a great way to use the corn and peppers from today’s box. We don’t have field peas yet, but I’m betting we’ll see some soon. And this is delicious without field peas – so consider maybe dicing up a zucchini if you have one left from last week. It’s an easy recipe for a slow cooker.
Craig Richards of St. Cecilia demoed this recipe at the Peachtree Road Farmers Market. Love the combination of melon, cucumber and peppers.
One more idea for slaw, this time with a spicy dressing. It’s from Mark Bittman’s “How to Cook Everything (Completely Revised 10th Anniversary Edition).”
Adapted from a recipe by Raghavan Iyer, author of “The Turmeric Trail.”
Adapted from a recipe from Moore Farms and Friends.
From Martha Rose Shulman of the New York Times.