Peppers (Sweet)

(Recipe from Jennifer at Natural Things Foods Store) Any of you folks out there who were kids of the 1970s will be familiar with this version of a casserole. We had it at least once a week at my house! It may be old fashioned, but it is still delicious, especially if you are hungry for a bit of nostalgia. So sit back, watch some episodes of the Brady Bunch and get groovy with vegetables! Old Fashioned Casserole Ingredients 1 medium white or yellow onion, sliced 2 cloves garlic, chopped 2 sweet peppers, chopped half a pint of fresh okra, chopped into rings 1 pint cherry tomatoes, quartered 2 cups cooked and shredded chicken (we used Grass Roots chicken tenders) 1/2 cup sour cream 2 cups shredded cheddar cheese 2 green onions, chopped, including green parts 1 package butter crackers, crushed (we used Late July organic classic rich crackers) 3 tablespoons butter, melted Instructions ...

(Recipe from Jennifer at Natural Things Foods Store) Instead of an Asian wok, the Southern equivalent is definitely the cast iron skillet. Cooking these summer vegetables over high heat seals in flavor, as well as staving off the slimy texture that okra can take on when cooked. Quick, flavorful, and nutritious (also vegetarian and vegan). Stir Fry Ingredients 1 to 1-1/2 cups very small okra pods, whole 1 yellow bell pepper, chopped 3-4 small eggplants, chopped 1 large tomato, seeded and chopped 1/2 lemon salt & pepper 1 cup cooked lentils Instructions In a large cast iron skillet over high heat, warm 1 teaspoon oil to almost smoking. Add okra pods all at once, and cook, stirring, until they begin to brown. Add eggplant, and stir, cooking another minute. Add pepper, stirring and cooking for about 2 minutes more. Add chopped tomato and remove skillet from the heat. Squeeze the juice from half of...

(Recipe from Jennifer at Natural Things Foods Store) This week’s CSA box had so many lovely things in it, and they begged to be roasted. Roasting brings out such a deep, rich flavor in vegetables that it is one of my favorite ways to prepare them. The resulting dip from this recipe doesn’t just have to be dipped. It can be spread on bread or wraps, too, for a tasty summer sandwich. Roasted Veggie Dip Ingredients 1 large eggplant or two medium eggplants 1/2 small onion 1 red bell pepper 1 small head of garlic 1 tablespoon olive oil splash red wine vinegar 1 tablespoon sour cream salt & pepper Instructions Heat oven to 400 degrees F. Trim ends from the eggplant and pepper. Trim ends from the onion and remove outer skin, but leave whole. Slice across the entire head of garlic, removing just the tops from the cloves. Do the same on the...

(Recipe from Jennifer at Natural Things Foods Store) This is a beautiful and flavorful dish that is vegetarian as well as vegan. I used fettuccine noodles that are made from edamame and mung beans. Not only are they grain free, but they are packed with protein. Mushroom Fettuccine Ingredients 1 large clove garlic, or two small cloves 3 tablespoons olive oil 1 small white onion, chopped 3 small banana peppers, sliced thinly 1 pint fresh shiitake mushrooms, stems removed and sliced thickly 1 cup fresh arugula leaves, stems removed and chopped fettuccine noodles salt & pepper 2 stalks fresh thyme or 1/2 teaspoon dried thyme pat of butter (optional) Instructions Cook the fettuccine noodles according to the package directions. When they are drained, add a bit of olive oil and stir well. This will keep the noodles from sticking while you prepare the rest of the dish. Slice the garlic clove into thin slices,...

(Recipe from Jennifer at Natural Things Foods Store) This recipe uses lots of delicious things that can be found at any local farmstand or farmer’s market. It is also a great way to use up leftover rice. Farmstand Rice Ingredients 2 cups cooked brown rice 1 pound Grass Roots ground turkey 1/2 white or yellow onion, finely chopped 1 clove garlic, chopped 1 bell pepper, finely chopped 3 small summer squash, finely chopped 1/2 pint fresh okra, thinly sliced into rings 1/2 pint cherry tomatoes, halved 1/2 teaspoon paprika powder 1/4 teaspoon turmeric root powder 1/4 teaspoon chili powder salt & pepper 1/2 cup grated mild cheese Instructions In a large skillet, cook ground turkey over high heat until no pink remains and it is browning at the edges. Remove from skillet and set aside. In same skillet, add about a tablespoon oil and warm over medium high heat. Add onion, garlic, and bell...

(Recipe from Jennifer at Natural Things Foods Store) My aunt made this dish at a family gathering a few years ago. It was such a smash hit that I asked for the recipe. She cut it out of the paper and gave me the clipping. I have heard of other versions of this called Texas Caviar, which uses more Southwest flavors like jalapeno pepper, cilantro, and lime juice. It is different every time I make it, as the basic recipe is so easy. Sometimes I add corn kernels, sometimes I add farro or quinoa, sometimes I change up the beans, but it always turns out great. It is perfect for picnics, too, as it doesn’t need to be kept cool. I really hope you try this one!   Mississippi Caviar Ingredients 1 can black eyed peas, rinsed and drained 1 can black beans, rinsed and drained 1 large green bell pepper 1 large red...

Storage Red peppers are simply mature green peppers; yellow and orange peppers are different, sweeter varieties. Keep your eye out for shiny, unblemished, wrinkle-free skins, regardless of color. Peppers should be firm when you buy them. How to store: Refrigerate peppers, unwashed, in a plastic bag in the vegetable drawer. Keep them dry, as moisture will eventually cause them to rot. Shelf life: Red and yellow peppers will last four to five days; green, about a week. Recipes Enjoy them fresh, grilled, or roasted Simple Sautéed Peppers Veggie Fajitas Smoky Stuffed Peppers Broccoli Pepper Stir Fry Ratatouille Pasta with Peppers, Squash, and Tomatoes Tomato, Squash, and Pepper Gratin Pepper, Tomato, and Cucumber Panzanella Salad Greek Pasta Salad Pepper and Goat Cheese Frittata Preservation Peppers can easily be frozen for later use in recipes where they will be cooked. First wash and slice peppers to desired size, then lay flat in a single layer on a baking sheet. Freeze for about two hours or until just...

(Recipe from Jennifer at Natural Things Foods Store) This casserole is super easy to put together and tastes great. We used Grass Roots Farmer’s Cooperative mild pork sausage for its great flavor and texture. Definitely a meat and potatoes dish!   Country Casserole Ingredients 3 medium potatoes, scrubbed and dried 1/2 stick butter 1/2 pound ground mild pork sausage 1/4 cup white onion, chopped 1/2 cup bell pepper, chopped salt & pepper 1 cup shredded cheese (any variety) Instructions Heat the oven to 400 degrees. In a small skillet, cook the sausage over medium high heat until no pink remains. While the meat is cooking, melt the 1/2 stick of butter. Pour it into an 8x8 glass pan. Slice the potatoes into 1/8 inch rounds. Add to the butter in the pan, and toss to coat well. Sprinkle with salt and pepper. Remove cooked sausage from the skillet, leaving some of the drippings behind. Add...