Goat Cheese-Stuffed Red Peppers

Red Peppers

These beauties are called Lipstick Peppers. They are sexy, aren’t they? Red, lucious, puckered and ready for a mammoth, sumptuous smootch. And I am, indeed, completely head-over-heels in love with them.  My husband often brings these home from the farm along with a similar variety called Carmen Peppers. Both have more sweet flavor than a basic red bell pepper, though you could easily use bell peppers for this recipe instead.

Just like any person you love, the first thing you’ll want to do to these peppers is change them. (Insert sarcastic emoticon here.) To make these peppers even better than they ever thought they could be, stuff them with the uber-lucious cheese of all cheeses–goat cheese–and serve them alongside a juicy, medium-rare cheeseburger. The goat cheese and peppers are alternately creamy, tangy, and sweet and go perfectly with a savory burger. I love this combination so much, I’ve actually thought of putting the stuffed peppers right on top of the hamburger. Maybe next time. Let’s not go overboard, okay? We’ll want to keep some excitement in the relationship for when things get a little boring later on.

 

 Stuffed peppers before cooking

 

 

 

 

 

 

 

 

 

 

Stuffed Peppers with Hamburger 3

  

  

  

  

  

  

  

 

These peppers would go perfectly with any beef dish, or just eat them by themselves for a great vegetarian meal that is quite filling on its own. Either way, the combination of goat cheese, bread crumbs, garlic, and olive oil makes any relationship palatable.

 

Goat Cheese Stuffed Red Peppers

1 cup fresh bread crumbs

1.5-2 oz goat cheese (I love Belle Chevre)

2 tablespoons olive oil

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 medium red peppers (I use Carmen or Lipstick peppers, but you could use any type of red peppers for this. Just remember that larger red bell peppers will require about twice the filling)

 

Slice peppers in half lengthwise. Remove seeds and ribs.

Mix the rest of the ingredients in a small bowl.

Stuff each pepper not too tightly, but not too loosely (I usually heap the stuffing a bit).

Place stuffing side up on a parchment- or aluminum-lined cookie sheet. Roast for about 20 minutes on 375 degrees, or until the stuffing starts to brown.

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Chicken and Cous Cous with Cucumber and Goat Cheese

People, I don’t have to tell you…it’s hot. In about mid-July I was still using my oven–I couldn’t part with it. But now? Well, me and the oven are through. I’ve broken up with it and told it to go find love in a more northern clime. It’s not going to get any here. I will consider making up with it in mid-October, right about the time I’m craving pumpkin bread. I’m a user.

For now, I’m only considering recipes that require stove-top cooking for under 20 minutes. That’s all I have to give. Rices and pastas are great for this time of year because many of them you can eat hot or cold and they just don’t require much cooking. Plus, you can add anything you have on hand, and you’ve got yourself a fairly substantial meal.

Have you ever tried pearl cous cous? I LOVE IT. Pearl cous cous is larger than regular cous cous–meaning each individual piece of pasta is about the size of a stud (earring that is. I know what you were thinking). I love the texture more than regular cous cous and it seems so much more filling to me.

  Cucumbers

 

 

 

 

 

 

 

This a great dish for the summertime, when it’s too hot to cook, and you’ve got so many cucumbers, you are running out of things to do with them. Start out by chopping up a cucumber. Season it with salt and pepper. I always use sea salt to season vegetables.

  Cucumbers + Pine Nuts

 

 

 

 

Add toasted pine nuts

 

  

Cucumbers + Pine Nuts+ Goat Cheese

 

 

 

 

Add goat cheese

 

 

Cucumbers + Pine Nuts + Goat Cheese + Chicken

 

 

 

 

Add cooked chicken breast

 

  Cucumbers + Pine nuts + Goat Cheese + Chicken + Cranberries  

 

 

 

Add dried cranberries

 

    Cucumbers + Pine Nuts + Goat Cheese + Chicken + Cranberries + Cous Cous

 

 

 

Add cooked pearl cous cous

 

 

  Cucumbers + Pine Nuts + Goat cheese + Chicken + Cranberries + Cous cous + Basil

 

 

 

 

Add herb of choice. I like basil.

 

 

 

 

That’s it! This can be served warm or cold. Enjoy! 

 Final_Chicken and Cous Cous with Cucumbers, Pine nuts, Cranberries and Goat Cheese

 

 

 

 

 

 

 

 

Chicken and Cous Cous with Cucumber and Goat Cheese

Serves 2-3

Feel free to play around with these ingredients. Glenn said he would have preferred a little less cucumber. I on the other hand, normally don’t really like cucumber, but I loved it in this dish. I think it really worked well with the goat cheese.

1 medium cucumber, chopped and seasoned with salt and pepper

1/4 cup toasted pine nuts

2 oz goat cheese (I absolutely love Belle Chevre goat cheese. It’s local and it’s so creamy and tasty.)

1 large chicken breast, cooked (I seasoned mine with sea salt and pepper and cooked it in olive oil in a cast-iron skillet)

1/4 cup cranberries

1 cup pearl cous cous (cooked according to package instructions). I added a sauteed Vidalia onion to this (about a 1/4 cup of onion)

Salt and pepper to taste

Handful of chopped basil on top (parsely would also be good)

Banana Coconut Ricotta Muffins

Banana Ricotta Coconut Muffins

My husband told me the other day about peanuts and Coke. Apparently there are people in this world who dump peanuts into Coke and drink it like that. Am I the last one to hear about this? Am I just too young? Or too Yankee? Isn’t there something in the Bible about not mixing salted legumes with a syrupy carbonated beverage? Yeah, I think it’s in Leviticus. Glenn the blasphemer says it’s delicious and is completely unrepentant about how much of it he drank as a cherubic little blonde southern boy. I can just hear him now saying “Yes ma’am!” and “I’m fixin’ to drink this Coke with peanuts!” He says the saltiness of the peanuts mixes with the sweetness of the Coke, and two things just don’t seem to fit together end up making something that might make a little tow-headed Glenn slap his grandma! And you can’t get more Southern than peanuts + Coke, by the way.

Southerners seem to be really good at this–putting stuff together that just doesn’t seem to fit–and making it taste wonderful. Have you ever heard of mayonnaise cake? It’s sounds downright nasty at first; but if you think about it, mayonnaise has the tanginess and creamy consistency of sour cream. I know I’ve put sour cream in cakes before…haven’t you? So, maybe it’s not such a stretch.  

Mixing Banana Coconut Ricotta Muffins

Last week I had some homemade ricotta cheese left over…just enough to feel guilty about throwing away, but not enough to do much with. So, I decided to try it in muffins. With a little maneuvering to make sure the ricotta was balanced out by a wetter dairy product (um, that would be milk, and “wetter” is not a good word), this recipe came out great. The muffins are so moist and have a slight tang–as if I had added buttermilk or sour cream. The sweetened coconut is an excellent contrast and adds texture. A sprinkle of turbinado sugar (or just regular granulated sugar) creates a nice sweet crunch on top. 

Yes, those are my feet.

 Yes, those are my feet.

 

I don’t care how hot it is outside, these are absolutely worth the 18-20 minutes your oven is on.

   Banana Coconut Ricotta Muffins Side Shot

 

 Even peanuts + Coke couldn’t compete.

 

Muffins with Butter part 2

Vegetable Burritos with Red Pepper Cheese Spread

Fresh Veggies from JVUF

Some women get flowers. I get vegetables.

 

Pink Beauty Tomatoes, Yellow Straight Squash, Zephyr Squash, and Orient Express Eggplant

I’m totally fine with that. Because I’m a vegetable geek, that’s why. Especially when the vegetables are Pink Beauty tomatoes, Zephyr squash (that’s the two-toned variety above), Orient Express eggplant and Cherokee Purple tomatoes (these actually have a purple hue to them). Their names are so lovely, it’s hard to think of them as just tomatoes, squash, and eggplant.

How many of these things can I stuff into one meal without dinner being called “Pile O’ Vegetables with Vegetables on the Side”? Well, here’s a case in point. The other night I made vegetable burritos using eggplant and squash, but instead of just plain ol’ cheese, I used a red pepper cheese spread I made a couple of nights before. The spread is really a dip, and I got the recipe from Smitten Kitchen. It’s great as a dip, but I liked it even better spread out on a flour tortilla to rest my sweet veggies upon (they are high-maintenance veggies). Another note about the dip: the recipe on Smitten Kitchen calls for just red bell peppers, but my husband brought home hot red peppers (Sahuaro peppers), so that made for a really spicy kick that was great with the vegetables and flour tortilla. If you don’t want the extra spice, just use red bell peppers.

 Red pepper cheese spread

 Essentials: sea salt and a glass of wine

  Sauteeing Squash and Eggplant

 

I used the Pink Beauty tomatoes to make a very simple salsa with onions, a couple of small jalapenos from my own garden, lime juice, salt, and pepper. You could throw some garlic in there too if you like.

 

I'd gladly trade you my bone for just a tablespoon of salsa

I'd gladly trade you my bone for just a tablespoon of salsa

 

Add some canned black beans, and you’ve got yourself a burrito-type thing. A delicious burrito-type thing! Maybe not exactly what you’d get in Mexico, but if it’s good, who needs authenticity, right? I think the red pepper spread really made these excellent burritos. Also, the fresh sweetness of the tomatoes was a nice compliment to the savory eggplant and squash.

 

Blog Grilled Veggie Burritos with red pepper cheese spread

 

Veggie Burritos with Red Pepper Cheese Spread

Makes enough for 2-3 large burritos

Olive oil

Sea salt and freshly-ground pepper to taste

1 medium squash (or zucchini), cut into 1 inch peices

1 medium eggplant, cut into 1 inch peices

A small can of seasoned black beans (you can use plain black beans too. They won’t be quite as flavorful, but they’ll have less sodium.)

Flour tortillas (burrito sized)-I use Mission Flour Tortillas, though the number of Mexican grocery stores in my neighborhood is so high that it is really a crime for me to be using store-bought. Shame on me.  

Salsa (see recipe below or use salsa from a jar)

Red pepper cheese spread (see recipe below or use some cheddar or monterey jack cheese instead)

 

Sprinkle the eggplant and squash with sea salt and freshly ground pepper. Before I do anything else, I cut the eggplant and sprinkle it with salt and pepper. I let the eggplant sit for about 15 minutes. The salt actually takes the bitterness out of the eggplant–which is generally the thing that most people don’t like about eggplant. So, do that, and then you can take the time to make the spread or salsa while the eggplant rests.

Make the spread and salsa and warm the beans in a small saucepan on low heat.

Saute the eggplant and squash in some olive oil over medium-high heat for about 5-8 minutes, depending on how crunchy you want your vegetables. I like them semi-crunchy, but browned nicely on the outside. If you like them a bit more tender, turn down the heat and saute for a few more minutes.

Meanwhile, microwave the flour tortillas for about 30 seconds each. I usually microwave each one separately (mainly because there are only two of us), but you could also warm them in the oven or in the microwave all at the same time; just follow the directions on the package.

Spread about 2-3 tablespoons of the red pepper cheese spread onto each tortilla.  

Spoon about a 1/4 cup of salsa onto each tortilla

Spoon about a 1/4 cup of beans onto each tortilla

Place the vegetables on top

Fold the tortilla. I fold the bottom up like a diaper (I know, that is an icky analogy, but don’t think too hard about it, okay?), then I fold each side in like I’m wrapping up my little burrito to go out into cold weather (um, just fold it however works. eh hem…moving on)

 

for the salsa

1 tomato, chopped

1/4 cup onion, diced

1 clove garlic, minced

1 jalapeno, minced

juice of 1/2 a lime

1/2 teaspoon of salt (or to taste)

1 tablespoon of chopped cilantro (if desired)

Combine all the above. Allow salsa to sit for a few minutes so the flavors marry (and forever live happily ever after). Again, if you don’t like anything too spicy, just leave out the jalapeno.

 

for the red pepper cheese spread

Got this recipe from Smitten Kitchen

Macaroni and Cheese with Dried Sungold Tomatoes and Proscuitto

 

Blog Macaroni and Cheese 017My dad told me that his mother would make a cake and a pie every week. Oh Grandma, the standards you’ve set are simply too high for me to reach! But perhaps there is something I can aspire to. When I was eight years old my parents took us to my grandmother’s house for some sort of holiday or special dinner. She made macaroni and cheese. Real macaroni and cheese. You know, like not from a blue box. With bread crumbs on top. And real, actual cheese that came from a cow. And what did I do? This Gen-Xer turned her nose up. “No thanks grandma! I’ll take the stuff in the blue box with powdered cheese. Thanks though!”

My poor mother coaxed me to eat it by telling me this was homemade macaroni and cheese, and I should thank my grandmother for taking the time to make it. Bleh.

Like most of us, with age I’ve come to understand there is absolutely no contest between the boxed stuff and the real stuff. And I’m perfectly happy with just simple mac and cheese with pasta and cheese and maybe some onions and mustard powder. But last night I had about ten teeny tiny Sungold tomatoes and some proscuitto left over from this pizza recipe and, heck, who doesn’t like cheese + ham + tomatoes? Nobody in this house. Especially this guy:

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So, to get as much flavor out of the tomatoes as possible, I cut them in half, placed them on a parchment-lined cookie sheet, sprinkled them with some olive oil, salt, and pepper, and let them dry in the oven at 225 for about an hour. Of course, you can do this ahead of time, and put them in the refrigerator. If you have larger tomatoes, you’ll have to dry them longer; but these adorable little guys didn’t need much. For extra flavor, put some unpeeled garlic cloves on the cookie sheet too.

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For the macaroni and cheese, I always start with a roux, add milk, mustard powder, bay leaf, and onions, and finally the pasta and cheese. Grandma would be proud. For this recipe, I added the dried tomatoes, and their flavor had really concentrated after drying them. I also added two large slices of proscuitto, torn into small peices.

Making a roux

Making a roux

 

 

 

 

 

 

 

 

 

 

 

Add milk, onions, and seasonings

Add milk, onions, and seasonings

 

 

 

 

 

 

 

 

 

 

 

Add the cheese, tomatoes and proscuitto

Add the cheese, tomatoes and proscuitto

 

 

 

 

 
 
 
 
 
 
 
 
 
 
 
 
 
Bake this for about 30 minutes (or until it’s bubbling and the cheese on the top begins to brown) at 350 degrees. Rather than put the whole concoction in another casserole dish, I just bake it right in my *oven safe* dutch oven. It’s easier, and someone in this house (husband) doesn’t have to wash more than one dish. We like to keep the customers happy.
 
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By the way, dried tomatoes are great on pasta, on pizza, or just by themselves. Drying tomatoes is great for reviving icky winter tomatoes that don’t have much flavor. I got the idea from smittenkitchen.com.

 

Macaroni and Cheese with Dried Sungold Tomatoes and Proscuitto

Fills a small dutch oven or a small casserole dish (if you’re using a 13 x 9 dish, double the recipe. We love mac and cheese in this house, but that’s simply way too much for us).

3 tablespoons butter

3 tablespoons all purpose flour

1 tablespoon powdered mustard

3 cups milk (I use skim, but feel free to go wild and use 2% or !! WHOLE!)

1 small onion, chopped

1 bay leaf

1/2 teaspoon paprika

1 teaspoon salt

1/4 teaspoon pepper

1/2 lb pasta (like elbow macaroni or penne)

12 oz of grated cheese that melts well (I always experiment with the cheeses, depending on what I have. Last night I had about a 3 oz mozzerella,  3 oz ricotta*, and about 6 oz of cheddar. My other favorites, if I remember to get them beforehand, are gruyere and fontina)

4 oz grated parmesean to sprinkle on top

 

  1. Heat water (plus dash of salt) in large pot and cook pasta–I usually take it off the heat about 2 minutes earlier than the directions call for since it will continue to cook in the oven.
  2. Preheat oven to 350 F.
  3. Melt butter in dutch oven or saucepan over medium heat. When melted, add the flour and mustard and whisk continuously for about 5 minutes
  4. Add milk, onion, paprika, and bay leaf, and bring to a simmer. Simmer for about 10 minutes, stirring occasionally
  5. Once milk has thickened a bit, add the all the cheese except for the parmesean
  6. Stir in the cooked pasta and mix it well until the cheese is all melted
  7. Mix in the proscuitto and tomatoes
  8. Sprinkle grated parmesean on top
  9. Bake at 350 for about 30 minutes or until the mac and cheese is bubbly and browning on top.

*ricotta does not necessarily melt well, but it is a soft cheese and is tasty even if, in the end, it isn’t thoroughly melted.

I promise not all my posts are going to be pasta and/or pizza with lots of cheese (though there is plenty of that!). I’ll get some lighter things on here soon. My rule of thumb is, when I make something heavy, I eat 1/2 a portion and save the rest for leftovers.

Homemade Ricotta Cheese

When I think of cheesemaking, I think of sitting under a cow or goat for fresh milk, stirring said fresh milk in a giant heated vat, and adding enzymes that I would buy, um, where exactly does one buy enzymes?  But thanks to David Lebovitz and Simply Recipes, I realized that making ricotta cheese at home is frighteningly easy (frighteningly because I’ll be making it every night!).

Making ricotta cheese, step one.

Not cheese yet

All you have to do is bring whole milk, whole milk yogurt, vinegar, and salt to a boil and let the mixture gently boil for one or two minutes.

Almost cheese

Almost cheese

Take some cheesecloth (which you can buy at pretty much any grocery store), and place it inside a large bowl. Pour the mixture in the bowl, making sure the edges of the cheesecloth stay above the mixture.

Take up the cheese cloth, draining the whey from the curds, and tie it (you may need an extra pair of fingers) to a long spoon or spatula. Hover it over a deep bowl (mine wasn’t quite deep enough) or the sink (as above). Let it drain for about 15 minutes. You can serve it immediately, put it on pizza or pasta, or put it in the refrigerator for up to three days.

 

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Homemade ricotta is much much better than any ricotta you get from the grocery store. It has a fresh, milky smell, and is perfect on this recipe for pizza with fresh vegetables and proscuitto. I’ve also used it in muffins (gasp!) to replace buttermilk or sour cream. If you do use it as a replacement for these, just make sure you balance the recipe out by adding a bit more milk so it doesn’t get too dense.

Homemade Ricotta Cheese (adapted only slightly from Simply Recipes

Makes 2 cups

2 quarts whole milk

1 cup plain whole-milk yogurt (I use Fage)

Optional: 1/2 cup heavy cream (I did not use this, but if anyone does, tell me how you like it)

2 teaspoons white vinegar

1 1/4 teaspoons salt (the original recipe calls for 1 tsp. of salt, but I thought it could have used more)

Pizza with Sungold Tomato Sauce, Three Cheeses, and Proscuitto

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Pizza is a giver when it comes to providing a delicious and healthy meal that can be changed up each and every time you make it. A lot of times, when people make homemade pizza they want it to taste like the traditional brick-oven or carryout pizza, and when it doesn’t, they are disappointed. I’ve learned that you cannot treat homemade pizza like brick-oven pizza (unless you have a brick oven, which I do not). Homemade pizza is its own creature, and Glenn and I have discovered that we like it better than most pizzas we get out. I make it many different ways depending on what we have, but I always start with a good crust.

Definitely take the time to make a homemade crust–it is absolutely worth it. I use my Kitchenaid stand mixer, which makes it easier, but of course you can do this with a hand mixer or spoon. Because the dough has to rise for an hour, I make the dough as soon as I get home from work (it takes about 10 minutes at the most), then while it’s rising, I prepare the toppings or do something else that I have to do. All you have to do then is roll out the dough onto a pizza stone or a small cookie sheet greased with olive oil. I like to sprinkle some uncooked corn grits onto the pan too, to give the dough a bit of texture, but it’s not necessary. Also, I double the recipe and freeze half the dough, so the next time all I have to do is remember to get it out of the freezer before I leave for work. Yeah, I admit that’s hard sometimes.

While your dough is rising, make the Sungold Tomato Sauce. Whenever my husband would come home with these tiny little Sungold tomatoes, the only thing I could think to do with them was to put them on salads. Booooring. I decided to try a tomato sauce with them. Can you guess what the problem with that is? Well, lots of tiny tomatoes come with lots of tiny skins, so you end up having a sauce that’s almost all skins. And am I going to sit around and peel 4 cups of tiny little Sungolds? Dang it, I’m just not.

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So, I decided to use one of my most favorite kitchen appliances to help me out. But… you’ll have to wait a minute for that. Stick with me here, folks.

In a medium saucepan, I sauteed an onion, carrot, stalk of celery, and garlic in olive oil, then added about 4 cups of the Sungolds and some basil from my garden. Really, you can guesstimate here…it doesn’t have to be exact. 

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Saute everything on medium heat for about 30 minutes–until the tomatoes have all softened and lost their shape. Add salt and pepper. Then, pour the sauce into a blender or food processor. Since my food processor died a couple of weeks ago, I used a blender and it worked great. Oh yeah, I love blenders. They are so powerful for such little appliances. And in this case, it totally took care of all those skins, just processing them into the yummy, tangy pulp that they turned into.

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Spread the sauce over the dough. I used about a 1/2 cup of sauce and froze the rest for later. On top of that, add about 8 oz of fresh mozzerella, about a 1/2 cup of homemade ricotta, and shavings of good parmesean–maybe about 10 shavings or so. Top with about 1/2 cup of Sungolds, sliced in half. Place about 2 slices of good proscuitto, torn apart, evenly on top. Add more if you like pork!

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Bake at 400 degrees for about 30 minutes or until the crust starts to brown around the edges and all the mozzerella has melted.

Pizza is great to experiment with, and it will hold almost any kind of topping you can think of. Pair sweet or tangy things (tomatoes) with salty ones (proscuitto). If you don’t have time to make sauce, just slice the tomatoes in half and place them on the dough with a little olive oil and cheese. You can’t go wrong…

 

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Basic Pizza Dough

Makes crust for one small pizza (this feeds two people)

1 2/3 cups flour (plus extra if you knead it by hand)

1 /2 teaspoon salt

1 package active dry yeast

2 tablespoons olive oil

1/2 cup warm water

Mix the dry ingredients, and add the wet ingredients and mix well. Knead for 10 minutes or use the dough hook on your stand mixer. Rub some olive oil over the dough, and place it in a bowl covered with a clean towel. Allow to rise in a warm place for about an hour, or until it has doubled in size.

 

Sungold Tomato Sauce (you can use pretty much any tomatoes for this)

1/4 cup olive oil

1 small onion, chopped

1 carrot, chopped

1 stalk celery, chopped

1 clove garlic, minced

about 4 cups Sungold tomatoes (plus or minus)

a handful of basil leaves

1/2 teaspoon salt

1/4 teaspoon pepper

Heat olive oil over medium heat in a medium saucepan. Add onion, carrot, celery, and garlic and saute for a minute or two (don’t let the garlic brown). Add the tomatoes and basil.

Allow to simmer, stirring occasionally, for about 30 minutes or until the tomatoes have lost their shape. Add salt and pepper.

Blend or process mixture for about a minute in a blender or food processor.

False Start

To those of you who subscribed to this blog and, who knows, may have even gotten slightly interested in it…or posted a comment…or have been waiting more than a full year for the next post…er, I’m sorry. I’m calling it a false start, a fumble, a fault. Let’s try this again.

See Kelsey Cook and Maybe Sometimes Mess Up Cooking

See Kelsey cook and maybe sometimes mess up cooking

Since my last post (I won’t say when that was; it’s just embarrassing), there has been one major change in my life. My husband, Glenn, has left the architecture field for one a little more, um, green, shall we say. He is now an organic farmer with Jones Valley Urban Farm, here in Birmingham. Although just slightly less profitable (eh hem) than architecture, farming does give this blog a new focus, which is finding something to do with the wonderful produce he brings home each week. Believe me, I love being paid in cherry tomatoes and okra, but let’s face it…for anyone who has ever participated in a CSA or who has a friend with a VERY productive garden, week after week of squash, collard greens, or eggplant can just get boring. Or maybe boring isn’t the word…maybe it’s simply overwhelming. It’s difficult enough thinking of new things to cook for your family, now try to cook the same thing for your family over and over again. Yeah, you won’t get any complaints at all, right? Um, no.

Glenn and Forks Sellin' Veggies at Mt. Laurel Farmer's Market

Glenn and Forks sellin' veggies at Mt. Laurel Farmer's Market

When I say that Glenn is getting paid in vegetables, I’m really quite serious. As an organic farmer, the food he brings home IS part of his pay–it has to be! So, that food becomes the focus of our meals–anything we buy compliments the fresh vegetables that, figuratively, extend his paycheck. So, despite the loss of income, I do still shop at Whole Foods and buy the occasional proscuitto, salmon filet, or expensive bleu cheese, but all are used sparingly, to heighten the taste of what has been grown by my husband, in the thick red clay of Alabama.

Proscuitto

Face it, veggies are good, but proscuitto is delicious!

Whether you live in Alabama or elsewhere, I hope the recipes and stories I share here will help you eat more vegetables in more ways; experiment with food, even if it doesn’t always work (believe me, I’ve served many a mediocre or just plain bad dinner more than once a few times); or just help you extend the food you get from your garden, your CSA box, your overly productive neighbor, or your market.