bell peppers

CSA members, Newsletters, Recipe

Watermelon salsa

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Ingredients

  • 1 cup watermelon
  • 1 cup diced cucumbers
  • 1 cup diced peppers (any combo!)
  • ½ cup diced onion
  • 2 TSSP lime juice
  • ⅓ cup chopped parsley
  • 2 TBSP olive oil
  • Salt and pepper to taste
  • Optional (use a jalapeño to add some heat!)

Directions

  1. Scoop out and dice up the innards from one half of your melon. Save the shell to make “bowl” with which you can serve your salsa!
  2. Mix the rest of the ingredients together in a pyrex dish
  3. Blend lime juice, oil, parsley together to make dressing.
  4. Toss everything together and then serve in the watermelon shell!
CSA members, Recipe

Summer Heirloom Gazpacho

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Summer Heirloom Gazpacho

  • Servings: 2-4
  • Difficulty: easy
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Summer-Heirloom-Gazpacho
Ingredients:

  • 1 1/2 lbs vine-ripened tomatoes
  • 1 cup cucumber, peeled, seeded and chopped
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1-2 small jalapeños, seeded and minced
  • 1 medium garlic clove, minced
  • 1/4 cup extra-virgin olive oil
  • 1 lime, juiced
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon green coriander
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh basil leaves, chopped

Directions:

  1. Start by blanching the tomatoes. To do this, fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute.
  2. Next, peel, core and chop the tomatoes.
  3. Add the diced cucumber, bell pepper, red onion, jalapeño, garlic, olive oil, lime juice, balsamic vinegar, coriander, salt and pepper and stir to combine.
  4. Transfer 2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine.
  5. You can eat immediately or cover and chill for 2 hours (and up to overnight) to let the flavors soak in.
  6. Top with basil
CSA members, Recipe

Romanesco and Broccoli Bake

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Romanesco and Broccoli Bake

Recipe of the week, July 5: Romanesco and Broccoli Bake

Ingredients

  • 1 head of Romanesco and 1 broccoli , separated into florets
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1/2 cup crushed corn flakes
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red bell pepper
  • 1 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • paprika (optional)

Directions

    1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish.
    2. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.
    3. Combine sour cream, Cheddar cheese, corn flakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish.
    4. Bake uncovered until heated through, 30 to 35 minutes.