Recipes For End Of The Summer Produce

by Michele Cheplic | More from this Blogger

31 Aug 2007 09:21 PM

Now that you know the health benefits associated with consuming all that end of the summer produce that seems to be growing out of your ears it's time to put your cooking skills to the test.

The following are some quick, easy and delicious ways to make the most of your bumper crops of tomatoes, peppers and squash.

A word about peppers and squash: Peppers can be stored in the refrigerator produce drawer up to one week or frozen whole for later use. Meanwhile, squash should stored unwashed in a plastic bag in the refrigerator for up to one week. It can also be blanched and frozen.

RECIPES:

EASY TOMATO SALSA: Combine diced fresh tomato, bell pepper, onion, garlic, jalapeno, cilantro, lime juice and salt and pepper. Eat with chips or place over chicken or fish.

RATATOUILLE: Sauté an onion in olive oil for about 3 minutes; add one cubed eggplant, one zucchini, one tomato and one red pepper; sauté 5 minutes; add parsley, tomato paste, garlic and Italian seasonings and cook for an additional 10 minutes. Serve over pasta, potatoes, chicken or fish.

THREE-PEPPER SLAW: Cut 1 each medium red, yellow and green bell pepper into strips. Add 1 cup peeled jicama, cut into strips, and 2 tablespoons finely chopped Italian parsley. Then in a food processor, pulse 6 tablespoons fresh lemon juice, 2-1/2 tablespoons honey, 3 teaspoons minced, canned chipotle chile, 1/2-teaspoon salt, 1/4-teaspoon pepper, 4 tablespoons mayonnaise and 5 garlic cloves, minced. Pour over slaw, toss and serve with fish or chicken.

TOMATO BASIL RELISH: Combine 1 cup seeded and chopped plum tomatoes, 1/3 cup chopped red onion, 3 tablespoons (drained) chopped sun-dried tomatoes, 2 tablespoons prepared balsamic vinegar and oil dressing and 1 teaspoon prepared basil pesto. Team up with grilled chicken or fish.

PEPPER AND CAPER VINAIGRETTE:

1 roasted red bell pepper, skinned, seeded and chopped (To roast bell pepper, place whole pepper on a grill or under a broiler, turning until all the skin is charred. Place in paper bag until cool enough to handle. Remove skin under running water and discard seeds and stem.) 2 tablespoons capers.

1/2 teaspoon chopped garlic

1 tablespoon chopped fresh oregano and parsley

1 tablespoon chopped fresh parsley

Whites from 2 hard-boiled eggs

1-1/2 cups red wine vinegar

1-1/2 cups extra virgin olive oil

Salt and pepper to taste

Combine all ingredients with the exception of the oil, salt and pepper. Add oil gradually while whisking lightly to emulsify. Adjust taste with salt and pepper. Add to salads or steamed fish. Makes about 4 cups.

Related Articles:

Nutrition 101: Health Benefits Of End Of The Summer Produce

Squash and Red Pepper Bake

Hot Chicken Salad and Fresh Green Bean and Tomato Salad

Guacamole Tomato Salad

Black Bean, Corn and Tomato Salad

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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