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.
(2017) Creamed Butternut Squash with Sweet Peppers
peppers
(2017) Herbed Fromage Blanc with Peppers
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.
(2017) Storing Jalapenos in Brine
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.
(2017) Slow Cooker Sausage Stuffed Peppers
I’m making two versions of slow cooker stuffed peppers tomorrow. One will be this recipe from newleafwellness.com, cutting up my fresh tomatoes instead of using canned tomatoes. But I’m also going to make a simpler version. I bought mild sausage from Charlotte at Freedom Farmers Market Saturday. I’m going to use that to stuff a few peppers as well. Nothing else, just the sausage. We’ll see which we like better.
(2017) Cornmeal Pancakes, Roasted Squash and Sausages and Peppers
Preheat oven to 400 degrees. Lightly grease a rimmed baking sheet. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In a small bowl, whisk egg and add 3/4 cup ale. Pour liquid into center of dry ingredients and use a fork to mix the wet and dry ingredients together, mixing Read More…
(2017) Peppers with Feta Sauce
As long as you’re heating up the grill for those pickles, go ahead and grill your peppers (still have one or two from last week?) for this adaptation of a recipe from Southern Living.
(2017) Ratatouille Quiche
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.
(2017) Gazpacho with Tomato Sherbet
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.
(2017) Summer Succotash
I wish I remembered where this came from. But it’s a great way to use the corn and peppers from today’s box. We don’t have field peas yet, but I’m betting we’ll see some soon. And this is delicious without field peas – so consider maybe dicing up a zucchini if you have one left from last week. It’s an easy recipe for a slow cooker.
(2017) Summer Bread Salad
Craig Richards of St. Cecilia demoed this recipe at the Peachtree Road Farmers Market. Love the combination of melon, cucumber and peppers.