This simple recipe can be enhanced by slicing up some of those green onions and sprinkling them between the layers.
(2017) Tomato and Squash Gratin
Tomatoes
Vegetarian Chili
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!
Fish Stuffed with Pico de Gallo
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.
Deborah Madison’s Romesco Sauce
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.
Okra Salad with Corn, Tomato, Harissa Vinaigrette and Yogurt Sauce
This recipe was demonstrated at the Peachtree Road Farmers Market by Peter Dale of The National in Athens.
Pepper-Tomato Flatbreads
Preheat oven to 425 degrees. In the bowl of a food processor, combine tomatoes, pepper, onion, and parsley and process to reach the consistency of a thin sauce. Place this mixture in a mixing bowl with the ground meat, olive oil, paprika, cumin, pepper, and salt. Manually mix until all ingredients are integrated. The mix Read More…
Asha Gomez’s Kerala Meets Brunswick Stew
Asha Gomez, chef-owner of Spice to Table and the late lamented Cardamom Hill, says it was Fat Matt’s Brunswick stew that inspired this dish, a riff on the beef stew her grandmother made in Kerala, India. I’ve adapted this from a recipe published in Atlanta magazine.
Escalivada
This recipe is from Eric Roberts of The Iberian Pig and was demonstrated at the Peachtree Road Farmers Market this summer. A lovely side dish, a lovely snack all by itself.
Woody Back’s Charred Tomato Soup, with Eggplant Chow Chow
Charring vegetables is one way Woody Back, executive chef of Roswell’s Table & Main, likes to add flavor to his dishes. When he’s cooking, he’s looking for six components – fat, acid, salt, aromatic, sweet and bitter. The charring provides the bitter in this soup. He demonstrated these recipes at the Morningside Farmers Market and Peachtree Road Farmers Markets this year.
He likes garnishing the soup with crumbles of soft goat cheese, but croutons offer a way to add a little crunch. He’s adamant about his crouton preparation though. No toasting squares of bread in the oven. “That just dries out the bread and gives you something like a rock. Melt butter in a skillet and toast your croutons until the surfaces are golden.” One more tip for crouton making – no little cubes. Just tear small pieces of bread from the loaf for irregular pieces with lots of craggy surfaces to soak up butter and provide a satisfying crunch.
Tomato Margarita with Fennel Salt
But first, a recipe for those tomatoes. You’ve eaten fresh tomatoes all summer, now start fall with a Tomato Margarita from seriouseats.com. You could do this with your peppers, too. Or combine the peppers and tomatoes. Delish. And so easy.