From www.101cookbooks.com
For the curried apple couscous, I’m going to use some of those pretty red bell peppers from our box this week for a splash of color and flavor with the fall apples.
Serves 6
Curried Apple Couscous
mint
Cucumber Mint Water
Unfortunately, this is another one of those recipes that I’ve had around so long I don’t remember its provenance. But it’s wonderful, wonderful if you just have too many cucumbers to eat fresh. It’s lightly sweetened and enhanced with a little mint and lemon juice. It’s a take-off on the version Lisa Rochon sells at the Peachtree Road Farmers Market. You can vary the herbs – Lisa makes her cucumber water with basil.
Grilled Naan Filled with Herbs and Cheese
Now to that big bunch of cilantro. I admit, I had some cilantro left over from last week. So, I combined the leaves from both bunches, and made this delicious grilled bread. I actually cooked my bread on a griddle indoors since I wasn’t in the mood to go outside and fight off the mosquitoes last night. Turned out perfectly.
No tricky yeast, the dough goes together quickly and rolls out perfectly. The recipe is from Fine Cooking. Substitute basil for the cilantro if you wish, or combine basil and cilantro. It’s all good.
Sautéed Summer Squash with Chili, Mint and Toasted Almonds
And I was glad to see that squash is back. How about trying this recipe adapted from the blog Food52?
Sautéed Eggplant with Garlic-Cumin Vinaigrette, Feta and Herbs
It’s hard to believe we’re in the first week of November and still getting summer vegetables in our box. Peppers and eggplants for Thanksgiving anyone? I made a lovely beef stew over the weekend with my accumulated hoard of eggplants and peppers. Just had some for lunch today. Delicious. The long, slow cooking renders the vegetables into pockets of succulence floating around in a rich broth. Even my husband, the “I don’t eat eggplant” guy, will eat this without complaint.
I hereby offer my last suggestions for 2010 for these two end-of-the-season crops. And an intriguing recipe for collard greens. Collards and peanuts just seem to have a natural affinity.