Homegrown: Peppers
“Good food is very often, even most often, simple food.” -Anthony Bourdain
Peppers are one of the most versatile and simple veggies (technically a fruit!) and can be used for a variety of cuisines and recipes. They add crunch, beautiful color, sweet heat, and an overall flavor boost to any dish. Late summer is prime pepper season, so let's get picking!
Growing/Harvesting Peppers
Peppers are easy to grow with a little pampering. Give your pepper plants full sun, warm temps, and plenty of water to keep the soil moist (they’re very thirsty!). Patience and proper care early in the growing season will reward you with an abundance of peppers from July-November (or whenever our unpredictable Midwest frost hits).
Peppers can be harvested as soon as they reach usable size and can be eaten at almost any stage of growth. Sweet/mild peppers get sweeter as they ripen and change color. Hot peppers will get hotter as they ripen. Most peppers are green when young and red when fully mature. Try picking some at different stages of growth and decide which flavors you like best!
Recipes
Italian Grilled Cheese with Banana Peppers and Salami
A zesty spin on an old favorite, perfect for a weeknight dinner. Gooey, rich, and mouth watering.
8 slices of bread (French or sourdough are my favorite)
8 slices asiago cheese, or cheese of choice
8 slices sharp cheddar cheese, or cheese of choice
8 oz. thinly sliced salami (1 lunch meat package)
1 cup sliced banana peppers, hot or sweet
¼ cup pesto
2 TBSP butter
4 TBSP mayonnaise
-Lay 4 pieces of bread on cutting board or counter and spread a layer of pesto on top side of bread.
-Add 1 slice of asiago and 1 slice of cheddar (or whichever cheeses you’re using) to each piece of bread.
-Top with salami and peppers evenly among the four sandwiches.
-Add second slices of each cheese and top with other piece of bread. Press down slightly to keep the sandwich together.
-Preheat a large skillet over medium-low heat. Once warm, add about 1/2 tablespoon of butter per sandwich, I usually cook 2 at a time.
-Before adding sandwiches to the pan, smear outsides of bread with a thin layer of mayonnaise.
-Cook for 3 to 4 minutes per side, until golden brown and cheese is melted.
-Transfer to plate and enjoy!
Shrimp and Crab Stuffed Poblanos
Sweet shrimp and crab, savory cheeses, and a little kick of heat = perfection.
4 poblano peppers, sliced in half with seeds/ribs removed
1 lb raw shrimp- peeled,deveined, and roughly chopped
2 (6 oz. each) cans shredded crab meat
½ package (about 3 TBSP) Boursin Garlic and Herb cheese spread
1 TSP olive oil
1 sweet onion, chopped
3 cloves garlic, minced
1/2 cup shredded Parmesan cheese
1/2 cup Panko breadcrumbs
2 TBSP Old Bay seasoning
1 TBSP fresh basil, chopped
Juice from 1/2 lemon
1 TBSP paprika
Salt and pepper to taste
-Preheat oven to 350 and place poblanos cut side up on lightly oiled baking sheet. Bake for 10 minutes and remove from oven.
-While the peppers are baking, heat a pan to medium heat and add olive oil. Add onion and cook about 5 minutes to soften.
-Add garlic and cook for another 30 seconds, until fragrant.
-Add shrimp, crab meat, lemon juice, Old Bay, fennel seed, salt/pepper, Boursin cheese, half of the breadcrumbs, and half of fresh basil to pan. Stir and cook until cheese is melted and shrimp is opaque.
-Stuff each pepper with the shrimp/crab mixture and sprinkle with remaining breadcrumbs.
-Top with parmesan cheese and a dash of paprika for color.
-Return to oven and bake for 15-20 minutes.
-Garnish with remaining fresh basil and enjoy!
Roasted Red Pepper Pasta
Swap out your traditional tomato pasta sauce with this fresh and creamy variation. Also try it on pizza, sandwiches, or a loaf of warm bread.
4 red bell peppers
1 TBSP olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, minced
½ TSP crushed red pepper flakes (more or less to taste)
½ TSP fennel seed
1 TBSP fresh oregano, chopped (a large pinch of dried oregano is fine, too)
1 TSP salt
1 cup vegetable broth
1/4 cup whole milk or heavy cream
1 TBSP red wine vinegar (balsamic, apple cider, or white wine vinegar is fine)
1 box pasta (I used bucatini)
½ cup Parmesan cheese, shredded or shaved
Fresh basil for garnish
-Place the oven rack on the top setting and set oven to broil.
-Put your whole peppers on a sheet pan and broil until the top is blistered and black, about 5-7 minutes. Remove the peppers and turn 1/4 turn to the next side and return them to the oven. Repeat until all sides are black and charred.
-Remove from oven and set aside.
-While peppers are roasting, cook pasta according to box directions.
-Heat olive oil in a large sauce pot over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and the carrots/celery are tender.
-Add garlic, crushed red pepper, oregano, and salt. Cook for another 30 seconds until garlic is fragrant. Remove from the heat and set aside.
-When the peppers are cool enough to touch, remove the skin and seed, sand discard.
-Add peppers, other cooked veggies, and broth to a blender and blend on high until smooth.
-Return to pot, add milk/cream, and heat over medium until sauce is warmed through. Remove from heat and stir in vinegar.
-Adjust seasonings to taste if needed.
-Add cooked pasta to sauce pot and stir to evenly coat. Top with fresh basil and Parmesan.
Remember these recipes are just general guidelines, not laws you have to follow exactly as written. Don’t be afraid to substitute ingredients or add more of something you love. Let us know how it goes in the comments. Next week we will be cooking with the classic summer favorite, tomatoes!
-Megan