Jul 112013
 

Wondering what to do with all those tomatoes and bell peppers you harvested from your garden or found in your CSA box? Here’s a simple recipe adapted from one of our regular customers. Thanks for the idea, Kenya!

Slow Cooker Tomato Stuffed Bell Peppers 

Ingredients
6 Bell peppers
Bunch basil, finely chopped
1 cup chicken/veggie broth
4 ounces cheese, grated
5 medium tomatoes
1 onion, chopped
2 cloves garlic, thinly sliced
2 tablespoons olive oil
Freshly ground black pepper
1 cup Quinoa/Couscous, cooked

Directions

Remove tops, membranes and seeds from peppers. In a medium bowl, mix together garlic, basil, pre-cooked quinoa/couscous, onion, cheese, and tomatoes. Pour broth in the bottom of the slow cooker and place peppers with the filled sides up in the cooker. Top with ground black pepper and more cheese.

Cook for three to three and half hours on high in a slow cooker or 6 to six and half hours on low in a slow cooker.

 

 

Nov 132012
 
If you are like many of our customers, you often look at a vegetable and think, “What can I do with this?” Oftentimes this way of thinking can limit your interest in trying new things as cooking with different foods can seem overwhelming. Below is a tasty AND simple recipe for eggplant, using seasonal ingredients.
Turned On Eggplant Pizza
Originally from the Hippie /Kitchen Cookbook (pg. 95) by Jean Johnson, Amended by Devin Hunter (F2F Market Coordinator)

Ingredients:

1 medium- sized eggplant per person, sliced in half long ways

Handful of arugula, spinach, or other leafy green of your liking

Goats ‘R Us feta or Old Church Creamery kefir cheese

5-10 leaves of fresh basil depending on preference, chopped

Olive Oil

Red Wine Vinegar (or may I suggest one of the delicious Bombolini vinegars)

Paprika

Salt & pepper to taste

Details:

Slice eggplant long ways and lightly brush with olive oil. Place eggplant halves on barbecue over low heat with the lid on.  Grill until desired tenderness. Work additional olive oil over the chopped basil and greens. The oil helps keep the basil from discoloring. Once the greens are coated, drizzle with vinegar. It will bead up nicely and offer tiny tart hints of flavor. Put all toppings on pizza and enjoy!

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