I realize we’re at the beginning of pumpkin latte season, but I still have lots of late summer produce – eggplant, summer squash, and peppers of all shapes and sizes. Here’s a little roundup of some of my favorite red pepper recipes, plus a few that are on my to-make-soon list. As always, feel free to suggest some of your favorites!
Stuffed Peppers with Chipotle Cashew Cream (pictured)
Roasted Tomato Gazpacho w/ Anaheim Peppers (pictured)
Grilled Veggies with Romesco Sauce
Couscous & Herb Stuffed Red Peppers
Roasted Red Pepper White Bean Spread
Sweet Pepper Panzanella
Mango Red Pepper Orzo Salad
Linguine with Roasted Red Peppers from Alexandra Cooks
Roasted Red Pepper Pasta from What’s Gaby Cooking
Homemade Harissa from Half Baked Harvest
Hazelnut Romesco from The Tasting Table
Piquillo Peppers Stuffed with Goat Cheese by José Andrés on Epicurious
My mom loves to clip articles. Newspaper clippings, magazine clippings, stories, recipes – sometimes they come in the mail, sometimes she saves them up for a visit. A couple of years ago she brought me a recipe for a couscous salad clipped from Edible Michiana that was similar to this one. We made it, loved it… then later I lost it. But I could never get this sweet & savory flavor combo out of my mind so I’ve been making versions of it ever since.
The original recipe used couscous but I used quinoa here because it’s the grain I usually have on hand. I tossed it with roasted butternut squash, feta cheese and dried tart cherries for a sweet & tangy pop of flavor. They perfectly balance the warm, savory flavors that are going on here.
While the butternut squash is roasting in the oven, make your dressing. I slightly warm some olive oil and mix in apple cider vinegar, sage, honey and cinnamon. I promise – once you toss the sage in, your kitchen will instantly smell like fall… it’s just so warm and cozy.
Fall happened for me last night. I stepped off the plane at Midway Airport (in shorts) and immediately thought “they really have the AC blasting here.” Until I realized, oh wait, that’s just Chicago.
As I write this, I’m sitting in the kitchen I grew up in (with a few sweaters on), thinking about some of my warmest fall memories… Saturday mornings with pancakes and waffles are definitely at the top the list. Crisp cool air, hot waffles… and most likely the Muppet Babies on TV in the background.
These are great right off the waffle iron, but lately (especially because I’ve made so many test batches), I’ve been freezing the extras for easy-waffling any day of the week. Let them thaw just slightly and them pop them in the toaster. Because sometimes you want a waffle on a Wednesday.
These are made with whole wheat pastry flour, which I love because it’s whole grain but not too dense. I used my non-dairy milk of choice – Almond Breeze with a squeeze of lemon (to create a vegan “buttermilk” flavor). They’re soft on the inside, crisp on the outside, and are best with maple syrup and tons of fruit!
Giveaway is now closed, thanks to everyone who participated in the survey!
You probably don’t need a recipe to make a sandwich but I couldn’t help but share this big juicy stack of late-summer grilled veggies. I rarely make sandwiches these days, (mostly because I live in the town of tacos)… but these simply grilled eggplant slices were just begging to be put between bread and slathered with arugula-walnut pesto. I piled on some roasted peppers and fresh mozzarella. Sub avocado for the cheese if you’re vegan. Then get out the napkins because things are gonna get messy!
You can assemble your sandwich like I did, or put the ingredients on a platter so everyone can make whatever combo they like. There are no wrong answers here…
For further instruction, I made this animated gif for you. And now I’m starving… is it lunchtime yet?
While we don’t have kids that are going back to school this week, I’m starting to think more and more about healthy make-ahead breakfast ideas. You know – to send to work with my big kid (Jack) in hopes that one day he might start skipping the greasy breakfast tacos & processed Costco bagels that are usually waiting for him at the office. (I can at least try, right?)
I can always win him over with a smoothie, but I don’t always have time in the mornings to break out the blender. He loved these peanut butter crispy treats but I like to change things up. This week’s plan is to have these parfaits ready and waiting in the fridge so he can easily grab and go.
This is a spin on my favorite granola recipe – this time I used hemp seeds & walnuts. It isn’t a super clumpy granola (some might call it more of a cereal), but it’s tasty and packed with protein and some good omega 3′s.
Use whatever fruit you like – I used strawberries, blueberries and frozen tart cherries (like I said before, we’re in love with them). Feel free to use your favorite yogurt – plain, greek, or coconut yogurt if you’re vegan. I should also mention that you might want to keep your granola separate until you’re ready to eat these so it stays crunchy.