We received a pretty red pepper in our box this week — an inspiration to reach out to Annie (the pre-pandemic Rogue Baker of Grant Park) for her excellent pimento cheese recipe. With thanks to Annie, here it is.
peppers
(2021) Charlotte’s Favorite Sausages & Veggies in Rice
Last night I finally tried Charlotte’s go-to recipe, sausages cooked in rice. I think we found a new family favorite, and another way to hide 3 cups of squash. (Psst: they didn’t even know it was in there!) That tomato in my box that didn’t survive its encounter with the watermelon? It joined the squash and onion in the rice. The end result was similar to risotto all cooked in a single skillet. Bueno.
(2021) Shakshuka
The box also prompted me to find this non-recipe recipe from the folks at Aluma Farm for Shakshuka. We have at least one version in the tomato recipe section of grassfedcow.com. But some may prefer this no-recipe approach using the tomatoes, the onion, and a pepper or two from the box. Add eggs, and it’s dinner. Add toast and it’s a delicious meal.
(2021) Speedy Summer Gazpacho
For a recipe that won’t heat up the kitchen, I’m considering this easy gazpacho published in a story called “Eat to Beat Illness” by Rupy Aujla. It calls for a few more tomatoes that were in the box, but …. you could use some cherry tomatoes, you could just cut down on tomatoes, or maybe just like me, you bought some tomatoes last weekend at a farmers market and have a few to spare. The proportion of ingredients is totally up to you and what’s sitting on your counter. The recipe calls for serving right from the food processor, but I’m going to chill mine before serving. Which I guess defeats the “speedy” of the title, but I just like my gazpacho cold!
(2020) Lentil and Roasted Pepper Salad
if you’re up for a project, I’ve got a suggestion. It’s a lentil salad with roasted peppers and tomatoes. I have no idea where the recipe came from, but it called for tuna. Sometimes I use that. Sometimes I just leave it out. I often forget how much I love lentils, then when I’m reminded, I eat them for several weeks in a row. I’ve got a lentil-butternut squash salad waiting in the wings for when butternut squash returns to our box.
(2020) Jessica Rothacker’s Summer Farm Box Vegetable Hash
If you want to skip the precooking potatoes step, start them in the skillet with the melted butter, covering the skillet until the potatoes are tender. Then proceed with the recipe.
(2020) Sweet Pepper, Zucchini and Cheddar Clafoutis
Clafoutis, if you think of them at all, are generally sweet. Love this idea, adapted from “Dinner in French: My Recipes by Way of France” by Melissa Clark (Clarkson Potter, 2020).
(2019) Whipped Chèvre with Candied Sweet Peppers
That little bag of lunchbox peppers reminded me of this recipe from Jenn Robbins of Good Foods Kitchen (yes, I am such a fan of hers). We ran it in the AJC after she demoed them at Peachtree Road Farmers Market. Use the little peppers and augment with some of the bigger ones. Perfect for entertaining and it’s getting to be that time of year. If you don’t have a hot pepper on hand, add a pinch or two of red pepper flakes.
(2019) Green Goddess Dip with Vegetables and Homemade Pita Chips
In case you still need some pepper or green bean inspiration, I’ve got a way to enjoy them as raw vegetables with dip. It makes me happy to have a platter of cut up vegetables and dip standing by while we’re sitting here enjoying sunsets at the beach. I’ll make the dip and buy my vegetables from a local farm stand.
(2019) Sautéed Green Beans with Mushrooms and Caramelized Onions
If you’d like to turn those green beans into dinner, try this recipe from adapted from seriouseats.com. It calls for button mushrooms but if you can get to a farmers market this weekend I hope you can find some local mushrooms to use instead.