Adapted from a recipe from Moore Farms and Friends.
From Martha Rose Shulman of the New York Times.
This is an all-purpose recipe. Delicious on crostini, on roast vegetables or potatoes, stirred into a soup or served with beans. I remember reading about Romesco sauce for years and never thinking it would be something I’d like. Then I had to make it for a column for the paper – delicious! Now I’m a huge fan. This recipe comes from “Vegetable Literacy” by Deborah Madison.
This recipe is adapted from one prepared by Asha Gomez of Spice to Table at the Peachtree Road Farmers Market. No lemongrass? It will be fine without it.
This is a recipe from Jerry Slater, former owner of H. Harper Station. This stuffing also works well for tomatoes.
This simple recipe came from Trader Joe’s. A great way to consume all kinds of peppers.
If you’re going to use your peppers right away you can store them on the counter, but they start to shrivel pretty quickly. For longer storage, put them in your vegetable’s crisper drawer stored in a paper bag.
Anchovy optional here, but hope you’ll give it a try.
Adapted from a recipe in “Afro-Vega: Farm-Fresh African, Caribbean, and Southern Flavors Remixed” by Bryant Terry. Use a little bit of one of the Scotch bonnets in place of the jalapeno, if you like.