This recipe is adapted from Fine Cooking magazine.
Spaghetti with Grilled Ratatouille
sweet peppers
Mark Bittman’s Spicy No-Mayo Coleslaw
Are you a fan of Mark Bittman? Here’s a recipe from How to Cook Everything (Completely Revised 10th Anniversary Edition) with a few variations.
Bittman says: If you want restaurant-style coleslaw, you take shredded cabbage and combine it with mayo and maybe a little lemon juice. This version is far more flavorful with far less fat. I like cabbage salad (which is what coleslaw amounts to) on the spicy side, so I use plenty of Dijon, along with a little garlic and chile (you could substitute cayenne for the chile or just omit it if you prefer), and scallions.
Roasted Carrot and Bell Pepper Spread
This recipe is from chef Eddie Hernandez of Taqueria del Sol – a low-fat spread that he prepares “all the time at home” for a healthy, flavor-packed snack. Maybe you have some peppers tucked away in the freezer from this summer? Those will work fine.
Grilled Shrimp and Smoky Grilled Corn Grits
Shrimp and grits is the most requested dish I get for the AJC’s “From the menu of” column. This recipe was printed in Southern Living. I just happen to have a few ears of fresh corn in my vegetable bin – but maybe you have some you froze from the bounty this summer?
Choy and Garlic Skillet
Not sure which of the choys was in the box, but they all cook pretty similarly. This recipe comes from the “Flat Belly Diet! Cookbook” from Prevention magazine.
Penne with Grilled Butternut Squash and Red Pepper
Did you see this recipe from “The Vegetarian Grill” by Andrea Chesman?
Parchment Baked Fish, Green Beans and Tomatoes
This recipe is adapted from Southern Living.
Saladu Ñebbe (Field Pea Salad)
The longer this salad sits, the better it tastes, so let it marinate for an hour or more before serving. It’s adapted from a recipe in Saveur magazine.
Grilled Pepper and Goat Cheese Pitas
An adaptation of a recipe from Whole Foods – a reminder that simple preparations are sometimes the best. Add whatever vegetables you have on hand.
Red Pepper Jelly Vinaigrette
This recipe came from Southern Living magazine. Delicious with greens and goat cheese or use it as a marinade for pork or chicken.
It’s a great use for the Pepper Jelly recipe on our site!