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.
Scott Serpas of Inman Park’s Serpas True Food demonstrated this recipe at the Peachtree Road Farmers Market as well. It’s going to use up your mustard greens and some of your okra. Truly, this dish goes together in about 10 minutes.
Adapted from a recipe by Angus Brown of Octopus Bar & Lusca and demonstrated at the Peachtree Road Farmers Market.
This Persian pickle is a great way to serve eggplant. I got the original recipe from Saveur magazine. The dried mint is a totally Arabic thing. Don’t substitute fresh. Just skip it if you don’t have dried.
I am crazy about red rice. There are dozens of red rice recipes. I happen to like this one. If you have fresh tomatoes, just use those instead of the canned variety. Skip the shrimp if you like.
An easy way to cook all kinds of greens. The toasted sesame oil is really good with mustard greens, though.
