If you’re going to use your peppers right away you can store them on the counter, but they start to shrivel pretty quickly. For longer storage, put them in your vegetable’s crisper drawer stored in a paper bag.
Anchovy optional here, but hope you’ll give it a try.
This recipe from New York Times food writer Melissa Clark was published in Bon Appetit in 2011. Her recipe used mizuna, and I’m substituting arugula in mine.
Need an arugula salad recipe?
Seth used to do the weekly chef demos at the East Atlanta Village Farmers Market and is now the Culinary Director at PeachDish.
Today’s box held the first potatoes of the season – always a big hit in our household. With the green beans, tomatoes, zephyr squash and cucumber, it totally looks like summer now in my kitchen.
This recipe is adapted from “Herbivoracious” by Michael Natkin. Got basil pesto on hand, or some other version? Use that.
This recipe would work with arugula and mustard greens. They’re tender enough that everything could be cooked quickly. I can’t remember the recipe’s original source.
If you want to blanch the collard greens or bok choy, you could use them in this recipe, or try it with the arugula specified.
Arugula in our boxes, two weeks in a row. Hooray! I love this peppery green, but it can be really bitter. When you’re getting ready to use it, nibble on a leaf or two. If it’s tasting really young and sweet, the less you do to it, the better. I love it tossed with a vinaigrette and then put on top of hot (homemade) pizza.
If it’s more on the bitter side, you might give it sweeter accompaniments.
I love salads with fruit (you may have noticed this already) and believe it or not, I just ate my first Asian pear this week. I’m not sure why I never tried them – just happy with “regular” apples and pears, I guess, and maybe that rusty-looking skin meant I’d have to peel them, and I absolutely hate to peel anything. Turns out the peel is just fine, no need to pare these pears.
What a revelation. Juicy and sweet, I was an instant convert. Locally grown Asian pears are at farmers markets right now, so how about pairing them with the arugula? (ok – way too many puns. sorry.)
And finally a salad idea from Fine Cooking.
Having just made 16 different varieties of chili in the past four days, I used up every single pepper that’s come in our boxes for the last 3 weeks (yes, they will keep that long – and though they started out green, they turned yellow and red and even orange as they sat on the counter). I loved it – and given the price of these ripe colorful peppers, I felt that my box had more than paid for itself in peppers alone.
But maybe you haven’t been making chili, chili, chili and you’d need some inspiration for those peppers. I’ve talked about frittatas and baked egg dishes before. They’re just so great for using up a little of this and that, and you can eat them hot, warm, room temperature or cold. I just made one for the AJC that goes by the title of “Spanish Tortilla” – a Cubanelle pepper, potatoes, onions and ham sautéed, a few eggs whisked together and poured over, and the whole thing baked in its skillet for about 10 minutes at 400 degrees. Easy.
Here’s another frittata idea that will use your arugula and as many peppers as you want to include. It’s adapted from the blog, The Jew and The Carrot. It uses a slightly different method from my Spanish Tortilla since it’s prepared entirely on the cooktop.