Adapted from a recipe from Moore Farms and Friends.
Simple Farmhouse Soup
sweet peppers
Chicken and Pepper Stew
From Martha Rose Shulman of the New York Times.
Slow Cooker Butternut Squash and Pepper Soup
From Chow.com
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.
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.
Savory Grits with Slow Cooked Greens
Adapted from a recipe in “Afro-Vega: Farm-Fresh African, Caribbean, and Southern Flavors Remixed” by Bryant Terry. Use a little bit of one of the Scotch bonnets in place of the jalapeno, if you like.