From the “Chez Panisse” cookbook. A simple way to serve eggplant.
Eggplant Caviar on Grilled Bread
Recipes
Creamed Butternut Squash with Sweet Peppers
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.
Cider-Poached Shrimp with Jezebel Apple Salsa
This is a recipe from Southern Living. The salsa is a play on the classic Southern Jezebel sauce, traditionally served over cream cheese with crackers. Addictive combination of horseradish and apple.
Thai-Style Long Beans with Pork
Long beans are my very favorite green beans. Make this dish with any Thai curry paste your household prefers.
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…
Meat and Rice Stuffed Peppers
This is a recipe from Jerry Slater, former owner of H. Harper Station. This stuffing also works well for tomatoes.
Roast Chicken and Butternut Squash
This recipe is from seriouseats.com.
Parmesan-Crusted Delicata Squash
This recipes comes from the Washington Post.
Portuguese Butternut Preserves
Your first inclination when you see butternut squash in your box may be to roast it or turn it into soup. I like the idea of making these preserves, adapted from a recipe in the New York Times. Simple, delicious and starts to make your kitchen smell like fall.