Finally, a pretty complicated recipe from Frank Stitt of Birmingham’s Highlands Bar and Grill, Bottega Cafe and Chez Fonfon. Delicious and worth the time it takes to make it. Maybe this could be a project for this weekend? Do you have some zucchini left from last week? Perfect. If not, maybe substitute another eggplant for the squash called for her.
I love gazpacho, especially when it’s as hot as it is right now. This recipe is from “Julia Reed’s South: Spirited Entertaining and High-Style Fun All Year Long.” There’s the gazpacho and then there’s a sherbet. You can make one or the other, or both – but it’s a very impressive combination if you can make the time to do the sherbet. Gazpacho goes together in minutes.
Craig Richards of St. Cecilia demoed this recipe at the Peachtree Road Farmers Market. Love the combination of melon, cucumber and peppers.
Jenn Robbins demoed this recipe at the Peachtree Road Farmers Market. A nice change from tomatoes and cucumbers with a vinaigrette.
This recipe is adapted from one at seriouseats.com. If you have some peppers around, they’re a great addition.
Another fun recipe adapted from thekitchen.com. Looks more complicated than it is. No puff pastry around? Use a pie crust. It’s so pretty and fancy enough for entertaining.
This simple recipe can be enhanced by slicing up some of those green onions and sprinkling them between the layers.
This is a recipe from Margaret Roach, a former Martha Stewart staffer and now author of “A Way to Garden.” She recommends this chili as a way to use up bits of beans you may have stocked in the freezer (she grows all kinds of beans in her New York State garden), but you can use canned beans and all the wonderful peppers from today’s box. She suggests you can also add some of your greens to the chili. Great idea!
The calendar says “fall.” The contents of our box say “fall.” But the temperatures? Summer still reigns.
This light fish entree works perfectly with these crazy hot temperatures and the peppers and tomatoes in today’s box. It’s a recipe that first came from Saveur magazine. Grill the fish instead of broiling it if you wish.
If you don’t want to cook fish, at least make the pico de gallo (first five ingredients) and use it for something yummy.
This is an all-purpose recipe. Delicious on crostini, on roast vegetables or potatoes, stirred into a soup or served with beans. I remember reading about Romesco sauce for years and never thinking it would be something I’d like. Then I had to make it for a column for the paper – delicious! Now I’m a huge fan. This recipe comes from “Vegetable Literacy” by Deborah Madison.