Adapted from a recipe from Moore Farms and Friends.
Simple Farmhouse Soup
peppers
Chicken and Pepper Stew
From Martha Rose Shulman of the New York Times.
Slow Cooker Butternut Squash and Pepper Soup
From Chow.com
Spanishy Scrambled Eggs with Peppers and Garlic Toast
Maybe you’re entertaining guests this upcoming holiday week. Here’s a lovely offering for brunch from chow.com.
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!
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.
Creamed Butternut Squash with Sweet Peppers
This recipe is adapted from one prepared by Asha Gomez of Spice to Table at the Peachtree Road Farmers Market. No lemongrass? It will be fine without it.
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…
Meat and Rice Stuffed Peppers
This is a recipe from Jerry Slater, former owner of H. Harper Station. This stuffing also works well for tomatoes.
Citrus Pickled Bell Peppers
This simple recipe came from Trader Joe’s. A great way to consume all kinds of peppers.