This idea from Seth Freedman of Forage & Flame, market chef for the East Atlanta Village Farmers Market, is so simple it almost doesn’t need a recipe. But it’s a nice reminder of a classic combination.
Sausage and Peppers
peppers
Fried Okra with Spicy Red Pepper Sauce
Does everyone know how to roast peppers? A quick way for just a few peppers is to do them right on the burners of your stove (if your stove is gas, of course). Just crank up the burner and put the peppers right on the grate. Turn them (with tongs!) as they char and blister. When most of the pepper has blackened, drop it into a paper bag and close the top. The peppers will steam and when they’re cool enough to handle, you can easily remove the skins. And the bonus is that your house smells like roasting peppers – yum.
Don’t have any smoked paprika in the pantry? Well, get some. It’s an amazing seasoning. In the meantime, regular paprika will do, or just skip it for today. You can find it at most grocery stores.
Pelau-Stuffed Peppers
This idea for stuffing peppers would work well with delicata squash, larger eggplants or even your acorn squash. The filling incorporates a lot of ingredients from current boxes and past. Substitute with what you have on hand. And the filling also makes a tasty side dish all by itself. The recipe suggests cooking this on the grill but you can bake it in a 350 degree oven just as well.
Peppers Stuffed with Cheddar and Chicken
This recipe is adapted from one I found in Fine Cooking magazine. The original called for poblano peppers, but it works just as well with our beautiful bell peppers.
How to Roast Peppers
Herbed Spaghetti Squash with Red Peppers and Walnuts
Harissa
Here’s a recipe I found for harissa. If you still have your cayennes from several weeks ago, you might give this a try. It’s generally made from dried peppers (true confession: I have dried cayenne peppers in my refrigerator from LAST YEAR!!!) but I’m going to mix dried peppers with fresh peppers from this week’s box and see how it turns out.
Roasted Peppers Stuffed with Tuna
For our next pepper trick …. stuffed peppers. But not your grandmother’s stuffed peppers. I cannot remember where this came from – but I love the tuna filling. This is a great way to cook tuna even if you’re not going to use it to stuff peppers. Any leftover stuffing would make a fabulous tuna salad sandwich.
Pimiento Cheese and Spicy Pepper Jelly
Pepper recipes one and two come from Linton Hopkins of Restaurant Eugene and a demo he did last summer at the Peachtree Road Farmers Market. The two colors of cheddar make for a pretty spread, but of course you can just use one kind of cheese if that’s what you have on hand. Hopkins opts for homemade mayonnaise in this recipe, but he says it’s ok for you to use store-bought, as long as the brand you buy contains no sugar. He roasts his pepper for the pimento cheese which adds a wonderful smoky quality.
Interestingly, when he makes his pepper jelly he cooks the peppers and then strains off the juice for the jelly. I’ve always made my pepper jelly by just cooking the chunks until very very tender. Love this idea even though it’s a bit more work. You could try the pepper jelly in some cornmeal pepper jelly cookies we featured last December. Search our archives for that, and for pepper roasting directions.
Pasta with Roasted Red Pepper Sauce
Lots of ideas here for hearty fall and winter food. First – we’ve got two recipe suggestions from members this week. Very exciting!
Joy Carter sent us a recipe for Pasta with Roasted Red Pepper Sauce. She doesn’t remember the website she found this on, although it might have been Pioneer Woman. Joy said she’s had lots of peppers in her garden this year so she’s been seeking new ways to use them. Our green peppers that came in today’s box will ultimately turn red, if you don’t already have roasted red peppers stashed away in your freezer.