Stuffed Peppers

a little oil
1 cloves garlic, minced
1 onion, chopped
1.5 c raw brown rice
3 c water or stock
1/4 tspn allspice
1/4 c almonds, chopped
1/2 c chopped tomatoes
1/3 lb cheddar, grated
salt and pepper
4 large peppers, tops cut off, seeds removed

Heat oil in lg skillet. Saute garlic & onions. Add rice and brown ~ 5min. Add desired liquid and allspice. Cover and cook until rice is done ~ 40min. Toast almonds in dry skillet or hot oven ~ 3 min, tossing often. Stir in tomatoes, cheese, almonds, and salt and pepper to taste. Cook peppers in boiling water for 2 min. Drain and stuff peppers with rice mixture. Bake at 350F for ~30 min.

This is from Lizzie Breuer, Zephyr Community Farm member - published in "From Asparagas to Zucchini" from Madison Area Community Supported Ag coalition. 

Blistered Shishito Peppers

shishito peppers
2 tsp olive or avo oil
lemon wedge
salt

Wash and pat the peppers dry before starting to avoid any splatters when you frying. Toss the peppers in oil before cooking, rather than heating oil in the skillet. Warm your skillet over medium heat until it’s so hot that a drop of water sizzles and quickly evaporates.  Then, add the oiled peppers. Let them rest for a minute at a time before stirring, so they get a chance to char. Stir every minute until the peppers are tender and blistered in spots. Popping sounds are good! This will take ~10 min. Transfer to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Eat them all (except the stems!)

There are tons of recipes for Blistered Shishito Peppers - here's one from "https://cookieandkate.com/blistered-shishito-peppers-recipe" 

Muhammara Dip

2 red bell peppers, or 4 red Italia peppers
1 cup walnuts, toasted
2/3 cup breadcrumbs, toasted
2 teaspoons pomegranate molasses
2 garlic cloves
1 teaspoon red pepper flakes
2 tablespoons lemon juice
1 teaspoon paprika
½ teaspoon cumin (optional)
1 teaspoon salt
¼ teaspoon pepper
4 tablespoons olive oil

 Cut core from peppers and broil for 7 - 10 minutes, until skin is charred. Peel skin. Blend the peppers and walnuts in a food processor and blend until smooth. Add all of the remaining ingredients except the olive oil and pulse until smooth. With the processor running, add the olive oil slowly and blend until the oil is completely incorporated. Turn off the processor and scrape down the sides of the processor bowl as you go. Serve the muhammara in a small bowl, chilled or room temperature.

Recipe from Yotam Ottolenghi and Sami Tamimi, Jersusalem.

Baked Stuffed Zucchini Boats

2 large zucchinis
2-4 cups of cooked rice (I am partial to basmati, it makes it all less "blobby")
1 onion
1 green pepper
1/2 pound of ground meat of your choice
Salt
Tabasco Sauce (or finely chopped hot peppers)
Shredded cheese (I like cheddar with some flavor)
Any vegetables of your choice, such as chickpeas, tomato, corn, mushrooms.
 Preheat oven to 350 degrees Fahrenheit (170 degrees Celsius)
Wash and halve two large-ish zucchinis. Scoop out the pulp, chop up and set aside. Dab the inside of the zucchini halves with olive oil and bake in the oven while you prepare the stuffing for about 5-10 minutes. I actually put them in while they've is preheating.

Sauté chopped onion in olive oil in a pan, till glassy.
Add chopped meat to cook.
Add chopped peppers, chopped zucchini pulp, and any other veggies you chose till cooked but still not overcooked. Add salt to taste.
Add cooked rice and Tabasco sauce to taste and mix through thoroughly.
Spoon this mixture into the zucchini halves and top with shredded cheese. Bake for 10-15 minutes, since everything is already cooked, till cheese is melted and browned.

Serve hot (optionally with tomato sauce over it).

And most importantly: enjoy!

While we don't like having zucchini boats, when we do this is a great one from our shareholder Tomma Henckel

Sweet Melon Salsa

1 1/2 c finely chopped cantaloupe
1/4 c onion, minced
1/2 large green pepper, finely chopped
1 tbsp minced fresh cilantro
1 hot pepper, seeded and finely minced (or more to taste)
juice of 1 lime (approx 3 tbsp)
1 tsp honey or brown sugar (optional)
1/4 tsp salt 

Combine all ingredients. Refrigerate for at least half an hour to allow flavors to blend. Yield 2 cups.

White Bean Salad with Fresh Fennel and Capers

4 1/2 c water
1 1/2 c dried white beans
5" strip kelp or kombu
1 fennel bulb
1 1/2 c sliced red or green pepper
1 c coarsely chopped zucchini
1/2 c coarsely chopped red radishes
1/4 c capers
1/2 c orange juice
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tspn grated orange zest
1 tspn ground cumin
1 tspn white wine vinegar (opt)

 Bring the water, beans, and kombu to boil in a 2-qt stockpot. Reduce the heat to med low and simmer covered or 1.5 hrs or until beans are tender. Drain and set aside to cool.
Discard fronds and stalk from fennel, peel away touch outer leaves. Cut the bulb in half, then slice the halves into thin strips.
Combine the beans, fennel, pepper, zucchini, radishes, and capers in a large bowl.
In a small bowl whisk together the orange juice, oil, balsamic, zest, cumin, and vinegar until well combined. Drizzle over the salad ingredients and toss.
Serve immediately

This is from Going Wild in the Kitchen from our shareholder Leslie Cerier - available in the Farm Shop.

Fried Collard

1 onion, finely chopped
6 tbsp oil
1 large tomato, sliced
1/2 tsp salt
1/2 tsp curry powder
8 cups collard greens, finely shredded
2 carrots, shredded
1 green bell pepper, chopped

Sauté onion in oil until lightly browned. Add sliced tomato, salt, and curry powder; stir over medium heat 2-3 minutes. Mix in collard, carrots, and chopped pepper. Pour in 1/2 cup of water. Cover, reduce heat, and simmer until liquid is absorbed. For a variation, add cooked, diced potatoes. Serves six.

From: Africa News Cookbook

Broccoli and Bok Choy Stir-Fry

1 tbsp peanut oil
1 red bell pepper, julienned
1 green bell pepper, julienned
1 bunch of green onions, chopped
I cup broccoli florets
1 two-inch piece of ginger, grated
pinch of salt & pepper
1 lb. bok choy, shredded
2 tbsp sherry
1 tbsp soy sauce

Heat oil in wok or deep skillet. Stir-fry peppers, green onions, broccoli, ginger, salt and pepper until broccoli softens slightly, 3-4 minutes. Add bok choy and sherry, cook 2 minutes. Sprinkle with soy sauce. Serve immediately. 2 servings.

From: Vegetarian Gourmet

Leek, Red Pepper and Potato Soup

2 red peppers
4 tbsp olive oil
2 leeks (washed thoroughly and diced
8 cups potatoes (peeled and chopped)
5 cups chicken broth
1 sprig thyme
1 cup heavy cream
Salt and pepper
Chives

Roast red pepper under broiler until skin is blackened. Place in bowl and cover tightly with plastic wrap. Wait ten minutes then peel off skin. Remove seeds. Chop up. Add peppers leeks and sauté w olive oil for 5-10 minutes, til soft. Add potatoes, broth and thyme. Cover and simmer for 30 minutes. Cool 10 min, then puree. Place over medium-low heat. Heat heavy cream on low til steaming. Add warm cream to soup and stir. Season with salt and pepper, sprinkle w/ chives.

This recipe is from the book "Vegetables" by the Culinary Institute of America.

Broccoli, Pepper and Rosemary Quiche

1 pie crust
6-8 oz broccoli florets
1 1/2 c grated extra sharp cheddar
1/4 tsp dried rosemary
8 strips cooked sweet peppers
salt and pepper to taste

Preheat oven to 400F. Prick the base of the pie shell, cover with aluminum foil, and weigh it down with small coins. Bake for 20 min (until the surface is dry). Meanwhile, drop broccoli into boiling salted water for 2 min. Remove and cool under running water. Pat dry. Preheat oven to 425F. Scatter the cheese over the pie crust. Arrange the broccoli on top and sprinkle with rosemary. Place strips of pepper in spoke pattern (to later mark 8 pieces of the quiche). Whisk the eggs and milk together, add pepper and salt and pour into the crust. Bake for 10 min, reduce to 350F and then bake for 10-15 min longer (until a knife blade comes out clean). Cool and serve at room temp.

From "Valley Vegetables" a great fresh-vegetable cookbook. Available at the Farm Shop.