This is James Beard’s recipe, adapted from his book, “Beard on Food.” You know – the James Beard of the James Beard Awards that our chefs are all so anxious to win every year?
This is a classic Provencal dish, perfect with grilled meat or fish or as a filling for an omelet or as dinner all by itself. The Beard folks note that in France it’s often presented as an appetizer with a drizzle of olive oil and vinegar and a sprinkling of chopped parsley. Toss in one of those jalapenos if you like.
Is there any chance you still have a tomato or two left over from last week’s box? This recipe is from Scott Peacock.
The cool nights we’ve been having recently and the beautiful apples in today’s box have inspired me to do some baking. So here’s a recipe for apple muffins that are more savory than sweet. Wish I could remember where I found this recipe originally ….. It called for Irish cheddar ….. maybe it was some research I did for a St. Patrick’s Day story?
Once zucchini season gets into full gear, one of the most requested recipes is zucchini bread. Chef Robert Robert Gerstenecker demonstrated this particularly delicious version at the Morningside Farmers Market this year.
Another recipe from SeriousEats.com.
Love this idea for a differently flavored pickle. Make it with the rounds of zucchini or the tiny little okra in today’s box, or both! The original idea came from seriouseats.com.
This idea from Seth Freedman of Forage & Flame, market chef for the East Atlanta Village Farmers Market, is so simple it almost doesn’t need a recipe. But it’s a nice reminder of a classic combination.
Yes, here’s another reason you need to have smoked paprika in your pantry. This recipe from Carvel Grant Gould of Canoe uses a pinch of smoked paprika. Once you try it you’ll see why our chefs all like to incorporate small amounts into their food.
Does everyone know how to roast peppers? A quick way for just a few peppers is to do them right on the burners of your stove (if your stove is gas, of course). Just crank up the burner and put the peppers right on the grate. Turn them (with tongs!) as they char and blister. When most of the pepper has blackened, drop it into a paper bag and close the top. The peppers will steam and when they’re cool enough to handle, you can easily remove the skins. And the bonus is that your house smells like roasting peppers – yum.
Don’t have any smoked paprika in the pantry? Well, get some. It’s an amazing seasoning. In the meantime, regular paprika will do, or just skip it for today. You can find it at most grocery stores.
Last week, Mary Moore of Cook’s Warehouse, demonstrated two okra recipes at the Morningside Farmers Market. So glad to share them with you here.