peppers

Greens with Peppers and Ham

Published at In Category Collards, Greens, jalapenos, Kale, Meat, mustard greens, peppers, Recipes, Vegetables Tags: , , , Leave a comment

Our final pepper recipe also features greens. Now you have an amazing assortment of greens in this week’s box. My box had a few collard leaves, a bunch of mustard greens, all the tops from those hareuki turnips and the greens from the kohlrabi. I have to say that the kohlrabi bulbs are so small (believe me, they’ll get bigger as the season goes on) that I just cleaned them and sliced them up to eat raw with the hareuki turnips. Then the greens went into the sink with all the others. I’ll be making the gumbo z’herbes we featured last year. I can’t find the recipe in the archive, so I’ll make a note to include it next week.

Anyway, here’s a recipe from chef Eddie Hernandez of Taqueria del Sol, also demonstrated last year at the Peachtree Road Farmers Market. It uses greens and peppers. Hernandez’ version was all collards, but this mixture of greens in the box would work just fine. You cook the greens separately, then add them as an ingredient. Just steam the greens unless you have some leftover from another meal. Love that this will use up some of your jalapenos and tomatoes as well.

Pimiento Cheese and Spicy Pepper Jelly

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Pepper recipes one and two come from Linton Hopkins of Restaurant Eugene and a demo he did last summer at the Peachtree Road Farmers Market. The two colors of cheddar make for a pretty spread, but of course you can just use one kind of cheese if that’s what you have on hand. Hopkins opts for homemade mayonnaise in this recipe, but he says it’s ok for you to use store-bought, as long as the brand you buy contains no sugar. He roasts his pepper for the pimento cheese which adds a wonderful smoky quality.

Interestingly, when he makes his pepper jelly he cooks the peppers and then strains off the juice for the jelly. I’ve always made my pepper jelly by just cooking the chunks until very very tender. Love this idea even though it’s a bit more work. You could try the pepper jelly in some cornmeal pepper jelly cookies we featured last December. Search our archives for that, and for pepper roasting directions.

Pasta with Roasted Red Pepper Sauce

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Lots of ideas here for hearty fall and winter food. First – we’ve got two recipe suggestions from members this week. Very exciting!

Joy Carter sent us a recipe for Pasta with Roasted Red Pepper Sauce. She doesn’t remember the website she found this on, although it might have been Pioneer Woman. Joy said she’s had lots of peppers in her garden this year so she’s been seeking new ways to use them. Our green peppers that came in today’s box will ultimately turn red, if you don’t already have roasted red peppers stashed away in your freezer.

Watermelon Gazpacho

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I’ve been experimenting with cold soups this week, and I’m really enjoying these two options which use a number of items from this week’s box.

I‘ve been a huge fan of gazpacho since my first taste at the Peasant Uptown at Phipps Plaza (which means I’m really dating myself since they’ve been closed for years). Spicy, flavorful tomato gazpacho, topped with shrimp … and served with their cheese toast …. it opened my eyes to the pleasures of cold soup. Now most summers I keep a half gallon jar of gazpacho in the refrigerator as soon as the tomatoes, peppers and cucumbers come in.

Recently I’ve been seeing recipes for watermelon gazpacho, and this week I finally tried it out. Delicious! Here’s one way to make it, but I’ve seen it demonstrated by chefs at local farmers’ markets using many variations including adding tomatoes, using more hot peppers, or varying herbs like using dill. I liked this recipe because it used what I have in my garden and box right now. You could leave out the crab, or substitute shrimp. The sweet seafood is a nice foil for the spicy fruitiness of the soup.

Summer Pepper Salad with Bulgur

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This first recipe is an adaptation of one from Ian Winslade, formerly of many Atlanta restaurants including Bluepointe, Shout and Spice market. He just opened Buckhead Bottle Bar in June and he demonstrated this pepper salad at the Morningside Farmers Market last week.

Winslade suggests using different colored peppers, but the salad will, of course, be just as delicious with the exclusively red peppers that were in my box today. I haven’t cut into them yet, so I don’t know if they’re all sweet peppers, or if some hot ones are lurking in the bunch. Be sure to taste your peppers as you’re using them in any recipe to be sure the final result is what you expect!

Oh – and a note. There was some conversation several weeks ago about sherry vinegar. Almost every chef I’m working with these days is using it, and I was reminded that I bought mine at the DeKalb Farmers Market – I think it’s less than $2 for the bottle.

1947 Tabasco Sauce Recipe

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This week I discovered that a work colleague is a subscriber at one of Riverview’s other CSA pick-up locations. We chatted about the cayenne peppers in last week’s box, and agreed we’d like to have something to do with them beyond chopping them up and storing in the freezer for when you need a tablespoon or two of hot chiles for a recipe.

He and I talked about experimenting with Tabasco-type sauces. I found a great website, www.mexican-barbecue-recipes.com/tabasco-hot-sauce-recipes.html, with a bunch of ideas, and I liked this particular one, maybe because I’ve been working on a story that features recipes from the 1920s and 1940s.

Depending on how many peppers were in your box (that you haven’t already used), you may have to scale things up or down. I guess you could use any kind of vinegar you like, but white vinegar is probably what is meant here. I’ll be working on my sauce this weekend. Let us know if you decide to experiment, too.

Arugula and Pepper Frittata

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Having just made 16 different varieties of chili in the past four days, I used up every single pepper that’s come in our boxes for the last 3 weeks (yes, they will keep that long – and though they started out green, they turned yellow and red and even orange as they sat on the counter). I loved it – and given the price of these ripe colorful peppers, I felt that my box had more than paid for itself in peppers alone.

But maybe you haven’t been making chili, chili, chili and you’d need some inspiration for those peppers. I’ve talked about frittatas and baked egg dishes before. They’re just so great for using up a little of this and that, and you can eat them hot, warm, room temperature or cold. I just made one for the AJC that goes by the title of “Spanish Tortilla” – a Cubanelle pepper, potatoes, onions and ham sautéed, a few eggs whisked together and poured over, and the whole thing baked in its skillet for about 10 minutes at 400 degrees. Easy.

Here’s another frittata idea that will use your arugula and as many peppers as you want to include. It’s adapted from the blog, The Jew and The Carrot. It uses a slightly different method from my Spanish Tortilla since it’s prepared entirely on the cooktop.