October 16, 2007

Recipe for October 16, 2007

* denotes ingredient usually available (in season) at the Lexington Farmers' Market

Valerie's Farmstand Roasted and Stuffed Peppers

Ingredients:

6 *peppers, tops cut off and seeds removed
2 Tbs. extra-virgin olive oil, or more as needed
1 *zucchini, diced
1 *summer squash, diced
1 *eggplant, diced
1 *yellow onion, chopped
2 *cloves garlic, minced
3 fresh *tomatoes, peeled, seeded and diced
2 cups brown rice, cooked (follow directions on pkg.)
2 tsp. *fresh herb of choice: thyme, oregano, basil or cilantro, chopped
6 oz. crumbled *goat cheese
3 Tbs. grated parmesan
salt and pepper, to taste
1 jar of your favorite tomato-based salsa
Optional: ½ lb.baby shrimp and/ or 1 cup diced turkey andouille or chorizo

Preparation:

Remove tops and seeds from peppers and set aside. Cook rice per directions. When rice is done, pour into a large bowl, and set aside.

In a hot saute pan, caramelize onions in olive oil over medium heat for 15-20 minutes; do not let burn, adjusting heat as necessary. Add garlic, zucchini, squash and eggplant to onion and cook for 3 minutes. Add diced tomatoes, and cook 1 minute longer. Add herbs. Toss in shrimp and andouille, if using.

Add vegetable mixture to bowl with rice; stir and season with salt and pepper. Stir in crumbled goat cheese and parmesan. Stuff peppers with rice filling. Pour a jar of your favorite salsa into a 8X8 pan. Set peppers in sauce and bake in 350 degree oven for 30 minutes, covered loosely with foil. Remove foil for last 5 minutes. Serve warm or hot.
Note: If there is leftover filling, put it in a casserole and bake covered (my kids prefer to eat the filling without the pepper).

Delicata Squash

While the oven is on...might as well enjoy those amazing delicata squash, the small oval, yellowish-orange one with green stripes. Naturally sweeter than butternut squash, delicata put butternut to shame.

*4 delicata squash (1 per person)
olive oil spray
salt

Cut squash in half length wise and scoop out seeds. Spray inside with olive oil. Season with salt and place flesh side down in a roasting pan. Roast for 30 minutes in 350 degree oven. Enjoy.

If Grilling: wrap prepared squash individually in foil. Place over hot grill, turning every 10 minutes. Grill for 30 minutes, or until soft when poked with tongs.

Recipes by Valerie Richkin and Liza Connolly