3000 miles 'til dinner.

Peppers are plentiful in the garden, farmer’s markets and shops right now and they make a perfect container for many delicious fillings. Let your imagination run wild…this is only the beginning. 

Prep time:  45 minutes (while peppers are pre-baking, prepare filling)

Baking time:  20 minutes

Baking temp:  350 degrees

Servings:   6  (4 with left overs)

♥PANTRY, FRIDGE, MARKET♥♥

3 T. olive oil

6 medium yellow, green or red peppers (or combo)

12 ou. fresh spinach leaves, chopped 

3 medium zucchini, medium dice

1 large white, sweet or yellow onion, fine dice

1 t. oregano or 3 T. fresh oregano leaves, finely chopped

2 t. basil or 1/2 C. fresh basil, finely chopped

1 t. ground cumin

1/2 C. cilantro leaves, finely chopped

1/2 t. black pepper

1/2. t. red pepper flakes

1 t. sea salt    *add less salt if you use feta rather than Paneer cheese

1 C. PANEER (unaged farmers cheese) or 3/4 C. feta, crumbled

1 C. grated Asiago or Parmesan or crumbled feta (or combo)

♥PREP    Pre-bake bell peppers: 375 degrees

Slice peppers in half, seed and lay cut side down on parchment lined baking sheet.

Rub skins with a little olive oil and bake for 15 minutes. Turn over and bake another 5-10 minutes.  Peppers should be soft but still hold their shape. Remove from oven and set aside to cool slightly.

♥PREP   Filling 

While peppers are pre-baking, heat 2 T. olive oil in heavy bottom skillet. Add half the  zucchini (watch spattering!) and saute quickly,  browning on most sides. Remove with a slotted spoon and set aside. Repeat process with remaining zucchini. 

Add 1 T. olive oil to the same skillet and saute onion until golden brown. Add raw spinach, zucchini and all spices to the skillet. Toss until spinach is just wilted. Remove from heat and add Paneer or feta.  Taste and adjust seasoning.

Place peppers, right side up, in a baking dish and spoon in filling. Sprinkle each pepper with generous portion of Asiago, Parmesan or feta (or combo)

♥BAKE

Bake - 350 degrees for approx. 20 minutes or until hot through

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute: use any combination of sauteed vegetables, i.e. mushrooms, carrots, broccoli, swiss chard, any variety squash, etc.

*consider meat or poultry filled peppers -  by adding crumbled Italian chicken or pork sausage to the vegetable mix

*consider vegan filled peppers - substitute vegan cheeses

♥ Helpful Hints♥

*pre-bake peppers and filling up to two days ahead; assembled and bake when needed

MIL post

• These yummy savory pancakes are delicious served with ‘something off the grill’ for a light and easy summer supper.  Yet another way to use bountiful zucchini !

  Creme Fraiche 

        Prep time:  5 minutes 

        Let stand at warm room temperature:  24-48 hours, warmer the better

  Pancakes

        Prep:  15 minutes 

        Frying  time:  15 minutes

  Servings:   2-3 hearty servings

  

  ♥PANTRY, FRIDGE, MARKET♥♥

         Creme Fraiche (make 2-3 days ahead, allowing for process)

  1 C. whipping cream

  2 T. plain yogurt, sour cream or buttermilk

        Pancakes

  3 large eggs

  3 medium zucchini, grated 

  1/3 C.  fine diced sweet onion or green onion

  1/2 t. black pepper

  1 C. crumbled feta

  1/4 C. chopped mint leaves 

  1/4 C. chopped fresh basil or 1 t. dried basil

  1 t. dried oregano

  1/2 C. unbleached flour 

  1 t. baking powder

   extra Olive oil for frying

  ♥PREP

   Creme Fraiche  - combine cream and buttermilk or yogurt in a glass bowl; cover and set in a warm place until cream thickens. 

   Pancakes

  In a large bowl, whisk eggs until whites and yolks are throughly mixed. Stir in feta, onion, all herb, grated zucchini & pepper. Sift baking powder with flour over batter and stir in to zucchini mix. 

  ♥FRY

  Heat 2 T. olive oil in a skillet or griddle over medium heat. When oil sizzles, add spoon fuels of the zucchini batter, forming pancakes.  Use the spatula to “scoot” zucchini and egg mix together.  Fry until golden brown then flip and fry until center is cooked through. NOTE: a skillet will ‘hold the oil in a pool’ more than a griddle, so to get a crispy cake, use a skillet; add a little oil for each new batch of pancakes.

  ♥SERVING

  Serve with a dollop of  creme fraiche, sour cream or Greek yogurt ; also delicious with applesauce or sauteed apples. 

  ♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

  *consider fresh dill instead of basil and oregano

  *consider: 1/2 grated zucchini and 1/2 grated arrots

  *substitute:   cornmeal or whole wheat flour for 1/4 C. unbleached flour

  ♥ Helpful Hints♥

  *creme fraiche will keep for 10 days - refrigerated

  *the pancake batter will keep for 2-3 days

  *pancakes are delicious eaten room temp. or cold the next day

  *make pancakes smaller for an appetizer - top with dollop of creme fraiche and curl of lox

  *sweetened creme fraiche for desserts: stir in a little sugar or honey and a drop of  pure vanilla extract 

  MIL post

This potato dish is delicious with grilled meats, poultry and fish; you can experiment with the spices and flavors until you get the “taste” you like best. Excellent with a dollop of yogurt or Raita (yogurt and cucumber).

Prep Time: 45 minutes

Serves: 4-6

♥PANTRY, FRIDGE, MARKET♥♥

7 medium russet potatoes

1/4 C. unsalted butter (option: light butter, olive oil)

2 large cloves garlic

1 medium yellow or white onion, peeled and quartered

1 small or medium (if you want “hot”) serranos chili, cut into several pieces

1/4 C. medium chop cilantro + reserve for garnish

1 T. lemon juice + reserve for adjusting taste

1 t. sea salt

1 t. black or white ground pepper

SPICES

2 t. fennel seed

2 t. cumin seed

2 t. fenugreek

1 t. ground coriander

2 t.  turmeric

2 t. black or yellow mustard seed 

Prep

*Cook potatoes: peel potatoes, put in pot, cover with cold water, add  2 t. sea salt and boil until tender.

*Fine chop - food processor: put quartered onions, garlic  and serranos in bowl and pulse to fine chop.

*Roast spices:  melt butter over medium heat in a heavy bottom skillet. Add spices and stir for 1-2 minutes or until the perfume of the spices begins to fill the air. (watch carefully — spices should not brown; you are simply roasting them to “freshen” and bring out their flavor) Add chopped onion mix to the skillet and cook over medium heat until onions are soft and begin to brown. 

When potatoes are tender, drain, cube and coarse chop in food processor and pulse. Option: cube into larger chunks and don’t put in processor. Simply decide what size you’d like your potatoes.

Add potatoes to onion mixture in skillet. Add salt, pepper, lemon juice and cilantro. Heat through and simmer for at least 10 minutes, adding a little water if you think they are dryer than you’d like; adjust salt and lemon juice.

Serving

Garnish with chopped cilantro, green onion or parsley.

♥♥WAYS TO “just wing it”.♥♥           consider substituting

*sub: olive oil for butter

*potatoes - try other types of potatoes; if you choose “thin skin potatoes such as new reds or yellow finns you may choose not to peel them

*cauliflower - try this dish by using 1/2 cauliflower and 1/2 potatoes. To prepare break the cauliflower into individual medium size pieces and saute with the onions until tender. Gently stir in potatoes

*spices - use a combination of the spices if you don’t have all of them (do not use more turmeric or your potatoes will be bitter)

♥ Helpful Hints♥   consider these substitutions

*mustard seeds a nice “crunch” and interesting flavor; caution: they will “pop” when           they get hot so be aware they may jump out of your pan; have a lid handy*fennel adds a definite flavor but substitute anise if you have it in the pantry

*use ground spices instead of whole

*excellent for breakfast, served under poached eggs or along side scrambled egges; fry/crisp potatoes in a little butter or olive oil

DO YOU HAVE LEFT OVER MASHED or BAKED POTATOES?

*make this recipe with spuds you already have cooked and in the fridge

(MIL post)