Tagged: red bell peppers
Summer Vegetable Bread Pudding
Bread pudding isn’t just for dessert – you can make a savory bread pudding with your summer veggie and egg shares. Feel free to substitute other ingredients, herbs, or cheeses, depending on what you have available. Works great as a brunch dish that serves 8-12. (more…)
Easy Gazpacho
This is my go-to recipe for delicious and satisfying gazpacho. And now that we are in peak tomato season, it’s an easy meal, despite what might appear like a long and arduous process — it is not! Read it thru a few times, make it once, and you will see how simple it is. The recipe serves 4-6 and hails from the website www.thekitchn.com. Do try it, please. (more…)
Grilled Veggies
In this sweltering heat, if the thought of standing over your stove sautéing, steaming or baking any of your veggies makes you want to head to the nearest fast food or take-out counter, consider grilling at least some of your vegetables. In the time it takes to grill some hot dogs or a steak, you can have wonderful, tasty treats. (more…)
Italian Sausage and Squash Soup
This is a creamy, colorful and unique soup that has become a “regular” in my seasonal arsenal. The recipe makes about 8 cups but it can easily be doubled. And it freezes beautifully! Do try it. (more…)
Southern Summer Succotash
In the summertime, succotash just calls out for those fresh, abundant summer vegetables – fresh corn on the cob, lima beans, onions, tomatoes, and bell peppers – red, yellow, orange or green, or even a combination of a few. You could even add in some summer squash or zucchini, eggplant, or whatever is fresh at the farmers market or in your own backyard garden.
This recipe from Deep South Dish puts a southern spin on the classic Native American succotash.
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Eggplant and Orzo Salad
When in Cape May, stop by George’s Place restaurant on the corner of Beach and Perry Streets for delicious Greek food. They won’t part with their recipe but I came pretty close to re-creating this delicious side salad they serve with many of their entrees. This serves 6 nicely as a side. (more…)
Roasted Eggplant and Feta Dip
From the Jul/Aug 2012 issue of Eating Well magazine, this recipe made the “best appetizer” recipe of the last 10 years. The recipe as described serves 12, ¼ cup servings, as an appetizer. Serve with toasted pita crisps or as a sandwich spread. (more…)
