In case you still need some pepper or green bean inspiration, I’ve got a way to enjoy them as raw vegetables with dip. It makes me happy to have a platter of cut up vegetables and dip standing by while we’re sitting here enjoying sunsets at the beach. I’ll make the dip and buy my vegetables from a local farm stand.
If you’d like to turn those green beans into dinner, try this recipe from adapted from seriouseats.com. It calls for button mushrooms but if you can get to a farmers market this weekend I hope you can find some local mushrooms to use instead.
A box like this week’s has me thinking “shakshuka.” (With the most tomatoes in one box that I think I’ve seen all year.) And I’m amazed to see I’ve never posted a recipe for this versatile dish – baked eggs cooked in a spicy tomato sauce. So look below for a recipe adapted from one at from feelgoodfoodie.net. This one is actually pretty basic – so add hot pepper flakes or other forms of heat as your household prefers.
There are several other soup recipes there, and a few ideas for pickling and more ways to roast carrots. But I think I’m going to try this ancient recipe from Bon Appetit. All I need to add to what came in the box is a bunch of cilantro and a few green onions. You could add some protein, too..
Here’s one more idea for a salad using many of the things in this week’s box. You want to make it ahead so the vegs have a chance to marinated. It’s perfect for a potluck – just take all the containers of vegs, then assemble onsite.
I’ve been making a bunch of stuffed peppers this year. Usually it’s a quick and easy dish to put together, especially when I cook them in a slow cooker. This recipe from “Flat Belly Diet! Cookbook” calls for frozen corn. Use it or not. And you can substitute some chopped fresh tomatoes for the can of stewed tomatoes called for here.
Cooler temperatures or not, I’m always in need of new slow cooker recipes. This one’s from newleafwellness.biz.
They say cool weather is coming. Right? Maybe then we’ll want to try this recipe by Asha Gomez of The Spice Table and Spice Road Chicken as demonstrated at the Peachtree Road Farmers Market.
Brandon Dienger of Restaurant Eugene demoed this recipe at last week’s Peachtree Road Farmers Market. Cut those peppers into wedges and then top with these herbed cheese.
He made it with Woodsman and Wife fromage blanc, but it would be just as delicious with Decimal Place chevre, or any soft cheese you prefer.
This idea works with any hot peppers. Sometimes more than one jalapeno is overwhelming for folks, so store these away and they’ll be good for use in the next few months. It’s a nice idea to store them in a salt water brine rather than in pickled (with vinegar) form. The idea came from Cook’s Country magazine.