With so many peppers and that pretty eggplant, it’s time to make ratatouille. Down below is the recipe I’ve adapted from one provided by Matthew Reeves, who with his wife Maggie Reeves, hosts a drop-off for Riverview boxes. What I love is that there are almost no quantities given (just a size for one can of crushed tomatoes). Ratatouille really must have been created as a delicious way to use up summer vegetables and you can juggle quantities of ingredients to suit what you have… and what you like. We didn’t get zucchini this week (at least not in my box) but we got eggplant, yellow squash, lots of peppers, and garlic. You could use the red onion that we got today if you like, or maybe you have some yellow onions on hand. At our house, we’re not big rosemary fans, so we’re leaving that out.
Onions
(2022) Savory Breakfast Strata with Kale, Mushrooms, and Cherry Tomatoes
I have company coming this weekend. They’re getting the Savory Breakfast Strata from Nealey Thompson of Cook’s Warehouse – recipe down below. She made hers with chard but I’m using kale.
(2022) Green Goddess Grain Bowl
Adapted from the Washington Post.
(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.
(2020) Pikliz
Pikliz is a traditional accompaniment to griot, the braised and fried pork dish that’s pretty much the national dish of Haiti, but I’m told if you’re Haitian, you eat it with everything. It’s delicious enough that I believe it.
Consider this the summer slaw you’ve been dreaming of. Crunchy, tangy with citrus juice, just a little bit hot (with the amount of pepper we’ve included), it’s just the right side for rich dishes or anywhere you want something with a peppery punch.
When first made, the pikliz is pretty hot, but the heat mellows as it sits and we found the final result here perfect for folks who appreciate a little heat, but don’t want something overwhelming. Rock Steady’s Jacob Thomas notes that when his mother makes this, “she throws in all the hot peppers in there.”
(2020) Aluma Farm’s Veggie Pickles
Love that the Aluma Farm recipe helps you understand how much brine to make, depending on how many pickles you’re putting up. Really helpful for those of us pickling on the fly.
(2020) Steamed Salmon with Leeks, Shiitakes and Soy
Here’s an idea from Fine Cooking magazine, almost a decade ago. Still good! And you can pick up local shiitakes at most farmers markets these days.
(2019) Mexican Shrimp Cocktail
Because there’s always room for one more recipe and I’ve got shrimp to cook, how about this one from “Live, Eat, Cook Healthy” by Rachel Khanna?
(2019) Grilled Burgers with Garden Vegetables
I’m thinking outdoor meals – despite the heat – and here are two things I’m going to make this week.
(2019) Celery and Green Onion Soup
As demonstrated by Chef Ryan Smith at the Freedom Farmers Market. If you have a juicer, then you’re set to make your own celery juice. Otherwise, consider substituting vegetable broth. The resulting soup is way more than the sum of its simple parts.