Grilled Marinated Lamb and Red Pepper Salad
Adapted from a recipe by Angus Brown of Octopus Bar & Lusca and demonstrated at the Peachtree Road Farmers Market.
Adapted from a recipe by Angus Brown of Octopus Bar & Lusca and demonstrated at the Peachtree Road Farmers Market.
This one takes its inspiration from the New York Times. It will use the eggplant, squash, peppers, tomato, onion and garlic. There are a million vegetable torte ideas out there. I like this one right now because it calls for grilling the vegetables. That’s a way to keep the heat out of the kitchen as much as possible. And adds another layer of flavors to the dish.
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 is from chef Eddie Hernandez of Taqueria del Sol – a low-fat spread that he prepares “all the time at home” for a healthy, flavor-packed snack. Maybe you have some peppers tucked away in the freezer from this summer? Those will work fine.
Not sure which of the choys was in the box, but they all cook pretty similarly. This recipe comes from the “Flat Belly Diet! Cookbook” from Prevention magazine.
Did you see this recipe from “The Vegetarian Grill” by Andrea Chesman?
This recipe is adapted from Southern Living.
The longer this salad sits, the better it tastes, so let it marinate for an hour or more before serving. It’s adapted from a recipe in Saveur magazine.
An adaptation of a recipe from Whole Foods – a reminder that simple preparations are sometimes the best. Add whatever vegetables you have on hand.
The contents of a box like this one just beg to be turned into refrigerator pickles. You should have just enough cucumbers for this recipe. You’ll use a pepper or two, and if you’ve still got an onion around (mine are all gone – sadly), then you’ve got most everything you need. This makes a sort of bread-and-butter pickle. Other fresh refrigerator pickles don’t use sugar and add garlic and dill to make a kosher style pickle. There’ll be a million recipes online.