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.
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.
Adapted from a recipe by Angus Brown of Octopus Bar & Lusca and demonstrated at the Peachtree Road Farmers Market.
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.
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.
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.
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.
Did you see this recipe from “The Vegetarian Grill” by Andrea Chesman?
This recipe is adapted from Southern Living.
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.