Use that turnip, one of those peppers and a tomato in this curry that comes from “Flavor First: An Indian Chef’s Culinary Journey” by Vikas Khanna. If you don’t have the black mustard seeds, it’s ok. Just leave them out. (And no, I wouldn’t go to the trouble of peeling my tomato. But you can!)
I’m leaving you with a slightly savory take on apples from a Southern Living recipe. Fabulous as a side dish.
And now for the apples. Try this recipe from”Baking Chez Moi” by Dorie Greenspan.
If you have a mandoline, she offers this brilliant idea for slicing apples – just wash the apples and slice them right up to the core. Works without a mandoline, too, of course. Wish I’d thought of it
I have no idea where this recipe came from originally, but it’s a fiery way to enjoy these end-of-season green beans. No Sichuan peppercorns? Just skip them. As a matter of fact, skip the peppercorns and the chilies if you want a milder dish.
Love this recipe from Saveur. With the small eggplants in today’s box, you can serve one eggplant per person as a main dish.
But first, a recipe for those tomatoes. You’ve eaten fresh tomatoes all summer, now start fall with a Tomato Margarita from seriouseats.com. You could do this with your peppers, too. Or combine the peppers and tomatoes. Delish. And so easy.
Love the slow cooker in the summer. Easy meal and less heat in the kitchen. I don’t remember the original provenance of this recipe. Sorry. Don’t forget to use your favorite Riverview sausage. Perfect if you’re having Labor Day company.
Southern Living came up with this variation on “regular” roasted or sauteed green beans. Delicious.
Yes, you can eat potatoes with your pasta.
This idea comes from Everyday Food magazine. Love that you don’t have to precook the pasta. Makes for a much easier dinner and less heat in the kitchen.
This is more inspiration than recipe. The original idea came from Fine Cooking magazine.
