This simple recipe can be enhanced by slicing up some of those green onions and sprinkling them between the layers.
(2017) Tomato and Squash Gratin
tomatoes
Vegetarian Chili
This is a recipe from Margaret Roach, a former Martha Stewart staffer and now author of “A Way to Garden.” She recommends this chili as a way to use up bits of beans you may have stocked in the freezer (she grows all kinds of beans in her New York State garden), but you can use canned beans and all the wonderful peppers from today’s box. She suggests you can also add some of your greens to the chili. Great idea!
Fish Stuffed with Pico de Gallo
The calendar says “fall.” The contents of our box say “fall.” But the temperatures? Summer still reigns.
This light fish entree works perfectly with these crazy hot temperatures and the peppers and tomatoes in today’s box. It’s a recipe that first came from Saveur magazine. Grill the fish instead of broiling it if you wish.
If you don’t want to cook fish, at least make the pico de gallo (first five ingredients) and use it for something yummy.
Ratatouille Stuffed Eggplant
This lovely recipe comes to us from Garnish & Gather, the Atlanta-based local organic dinner delivery service. It will use up three of the vegetables in your box. No farro on hand? Substitute whatever grain – bulgur, rice, quinoa – you have in your pantry.
Deborah Madison’s Romesco Sauce
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.
Okra Salad with Corn, Tomato, Harissa Vinaigrette and Yogurt Sauce
This recipe was demonstrated at the Peachtree Road Farmers Market by Peter Dale of The National in Athens.
Pepper-Tomato Flatbreads
Preheat oven to 425 degrees. In the bowl of a food processor, combine tomatoes, pepper, onion, and parsley and process to reach the consistency of a thin sauce. Place this mixture in a mixing bowl with the ground meat, olive oil, paprika, cumin, pepper, and salt. Manually mix until all ingredients are integrated. The mix Read More…
Escalivada
This recipe is from Eric Roberts of The Iberian Pig and was demonstrated at the Peachtree Road Farmers Market this summer. A lovely side dish, a lovely snack all by itself.
Tomato Margarita with Fennel Salt
But first, a recipe for those tomatoes. You’ve eaten fresh tomatoes all summer, now start fall with a Tomato Margarita from seriouseats.com. You could do this with your peppers, too. Or combine the peppers and tomatoes. Delish. And so easy.
Tomato, Pasta and Potato Bake
Yes, you can eat potatoes with your pasta.
This idea comes from Everyday Food magazine. Love that you don’t have to precook the pasta. Makes for a much easier dinner and less heat in the kitchen.