We made these stuffed peppers from a whole variety of peppers that we had in our CSA food box. The peppers came out looking beautiful and were fairly fast to create. Don’t forget to cover them in foil when you bake them so that they come out steamed and moist. Kellie has a “Camp Stuffed Peppers Recipe” where you grill them in stead of baking, check it out.
Stuffed Peppers Recipe
What to do with an accumulation of radishes? This is it! Make this quick appetizer before dinner for a tasty treat. This recipe came from a Bon Appetit Magazine Recipe from a small restaurant, Taste, that sits next door to the larger dinner spot, Niche in St. Louis. Taste is a spot for guests to get drinks and small plates before dinner. Taste calls this dish, Roasted Radish Bruschetta. Also check out the creative cocktails served at Taste.
We made a big batch of this salsa and put it on Carrot Soup, Frozen-Microwaved Burritos, Chips, Scrambled Eggs and anything else you can think of this week.
Roasted Tomatillo Salsa Recipe
This salad recipe is a restaurant recreation based on a salad that I had at Big Sur Bakery and Restaurant in June. It was awesome! This is definitely one of my favorite recipes of the summer, so far. I looked in the Big Sur Bakery Cookbook and realized that the peach and mache salad was based on the Field Greens Salad with Pecans, Croutons, and Ranch Dressing recipe + garlic in the dressing, peaches in the salad, and Feta cheese but no croutons.
Peach, Feta, & Mache Salad with Creamy Garlic (Ranch) Dressing
Serves 10
This is a really tasty soup. We shredded some Parmesan to put on top and also crunched up some saltines. We thought it was better a day or so after it was made.
Creamy Leek Soup Recipe ->