peppers

(2023) Burnt Eggplant and Bell Pepper Dip

Published at In Category eggplant, peppers, Recipes

And we got two beautiful eggplant, so I’m going to try the Burnt Eggplant and Red Pepper Dip below, using the poblano peppers and banana peppers that came today as well. If you’re not familiar with the way Riverview manages things, the peppers in the plastic bag are usually hot ones, with the bag to distinguish them from sweeter peppers. Poblanos are one of those maybe-they’ll-be-hot-maybe-they-won’t peppers, but for this recipe it won’t matter. My favorite way to eat eggplant is roasted, so there are lots of roasted eggplant recipes at grassfedcow.com.

(2023) 5-Ingredient Apple Cider Vinaigrette

Published at In Category Cucumbers, peppers, Radishes, Recipes, Tomatoes

And for the cucumbers and sweet peppers and tomatoes and radishes, I’m going to make them into a big salad and dress them with this Apple Cider Vinaigrette recipe from Emily Nunn and the Department of Salad. I’ll make a bigger batch and keep it in a jar in the refrigerator to anoint salads for the next week or two. AND I’m going to slice an apple or two into the salad. Love adding fruit to salads. That little bit of sweet crunch is always a welcome surprise.

(2023) Summer Skillet Corn, with Peppers, Eggplant, Tomato and Za’atar

Published at In Category corn, eggplant, peppers, Recipes, Tomatoes

I am tempted to just chop everything up and make a big salad with a little of everything in it – yes, raw corn, and YES, raw okra. And that will be dinner tonight. But eventually we’ll want something else, so I’ve got three ideas here – two from my go-to New York Times (cold noodles with tomatoes!) but one that was demonstrated at the Decatur Farmers Market. I have to say that I truly miss restaurant chef demos at local farmers markets. At once time that was a mainstay of the markets and always a source of creative inspiration … now they’re extremely rare, but the Community Farmers Market folks have local cooks who do demos most every week, and their recipes are perhaps a bit more practical and maybe easier to pull off.

So here’s the loosely written recipe for “summer skillet corn, with peppers, eggplant, tomato and za’atar” that was demonstrated at the Decatur Farmers Market. We don’t have eggplant in this week’s box, but you’ve got everything else and if there’s no za’atar at your house, just use whatever seasoning mix is on hand.

(2022) Roasted Poblano Strips with Cream (Rajas a la Crema)

Published at In Category peppers, Pork, Recipes

This week’s box included a small bag of hot peppers with jalapenos, habaneros, and poblanos. The heat in poblanos can vary – sometimes mild, sometimes hot. This recipe came my way from the Splendid Table and is originally from Rick Bayless’ cookbook More Mexican Everyday. I like to save up my poblanos until I have enough for this recipe, but you could also substitute some bell peppers. The recipe suggests using the rajas as part of a vegetarian taco filling. We did that, then enjoyed the remainder in a creamy chicken dish later in the week. In addition to vegetarian tacos, rajas are the perfect accompaniment to grilled meat or fish tacos, to steak or pork chops, or to grilled, sauteed, or broiled fish or chicken.

(2022) Matthew Reeves’ Ratatouille

Published at In Category eggplant, Onions, peppers, Recipes, Summer Squash, Tomatoes

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.