This Charleston recipe appeared in the May 2011 issue of Saveur. I could eat it by the gallon.
Okra Soup
Recipes
Grilled Sausage and Eggplant Parmigiano Pizza
Are you game to try grilling a pizza? Seems like a great way to entertain as nights get just a little bit cooler. I’ve adapted this recipe from the August 2010 issue of Fine Cooking magazine. Substitute store-bought pizza dough (Trader Joe’s has balls of white and whole wheat pizza dough for about $1 each.) if you don’t want to make your own. No Riverview Italian sausage in your refrigerator? Run out to the Farm Mobile or one of their local markets this week.
Bloody Mary Mix with Pickled Okra
I am so excited that we have all the makings of this recipe from our box this week. I was afraid I’d have to save this recipe for next year, but the tomatoes are back! This recipe is adapted from one demonstrated by Atlanta mixologist Lara Creasy at the Peachtree Road Farmers Market.
Pelau-Stuffed Peppers
This idea for stuffing peppers would work well with delicata squash, larger eggplants or even your acorn squash. The filling incorporates a lot of ingredients from current boxes and past. Substitute with what you have on hand. And the filling also makes a tasty side dish all by itself. The recipe suggests cooking this on the grill but you can bake it in a 350 degree oven just as well.
Middle Eastern Bread Salad
Adapted from a recipe in yesterday’s New York Times.
Eggplant with Sweet Miso Sauce
Thai Eggplant Curry
The directions specify not shaking the can of coconut milk because you want the liquid to have separated so you can spoon off the creamy top portion to start this recipe. As with all curries, use the vegetables you have on hand. The combination of sweet potatoes with eggplant and peppers is particularly nice.
Baked Acorn Squash
Chicken and Butternut Squash Soup
If these cooler nights are making you think “soup”, here’s an easy, easy recipe. You could just roast the squash, onions and chicken and stop there, or you can cut it all up and turn it into soup. Your call.
Ripe Tomato Stack with Pine Nuts and Mozzarella
Since we’re still getting tomatoes, perhaps you’d welcome an idea for a variation on tomato caprese salad. This one comes from “The Spendid Table’s How to Eat Supper.” I like the addition of currants.