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.
peppers
Slow-Cooker Brunch Casserole
Love the slow cooker in the summer. Easy meal and less heat in the kitchen. I don’t remember the original provenance of this recipe. Sorry. Don’t forget to use your favorite Riverview sausage. Perfect if you’re having Labor Day company.
Grilled Marinated Lamb and Red Pepper Salad
Adapted from a recipe by Angus Brown of Octopus Bar & Lusca and demonstrated at the Peachtree Road Farmers Market.
Layered Vegetable Torte
This one takes its inspiration from the New York Times. It will use the eggplant, squash, peppers, tomato, onion and garlic. There are a million vegetable torte ideas out there. I like this one right now because it calls for grilling the vegetables. That’s a way to keep the heat out of the kitchen as much as possible. And adds another layer of flavors to the dish.
Roasted Red Pepper Salad
If you’re going to use your peppers right away you can store them on the counter, but they start to shrivel pretty quickly. For longer storage, put them in your vegetable’s crisper drawer stored in a paper bag.
Anchovy optional here, but hope you’ll give it a try.
Roasted Carrot and Bell Pepper Spread
This recipe is from chef Eddie Hernandez of Taqueria del Sol – a low-fat spread that he prepares “all the time at home” for a healthy, flavor-packed snack. Maybe you have some peppers tucked away in the freezer from this summer? Those will work fine.
Choy and Garlic Skillet
Not sure which of the choys was in the box, but they all cook pretty similarly. This recipe comes from the “Flat Belly Diet! Cookbook” from Prevention magazine.
Penne with Grilled Butternut Squash and Red Pepper
Did you see this recipe from “The Vegetarian Grill” by Andrea Chesman?
Parchment Baked Fish, Green Beans and Tomatoes
This recipe is adapted from Southern Living.
Saladu Ñebbe (Field Pea Salad)
The longer this salad sits, the better it tastes, so let it marinate for an hour or more before serving. It’s adapted from a recipe in Saveur magazine.