Second, the ACL masses have descended upon Austin–I can hear the bass from the music all the way at my house.
Third, it's time for some good-food talk.
For the past two weeks I have been figuring out ways to use the produce I received in my CSA. In my delivery I got these cute little sweet peppers. At first I thought it would be fun to stuff them with some of the other veggies I had. But let's be real that's way too much bell pepper for me to handle. So, I chopped them up and threw them into a mix of veggies.
What can I say? The food speaks to me.
I walked into the kitchen with Smitten Kitchen's Smoke-Roasted Stuffed Bell Peppers recipe in hand. But what ended up in my bowl for dinner was far different, and I am very happy about that.
Garden Vegetable Hash
Very loosely based on Smitten Kitchen's Smoke-Roasted Stuffed Bell Peppers
2 Tablespoons butter or olive oil
1 onion, finely chopped
1 medium zucchini, cut into small dice
1 medium yellow squash, cut into small dice
2 medium bell peppers (I used 4 small bell peppers from my CSA)
2 cups fresh or frozen corn kernels (from 3-4 ears of corn; for extra flavor, once you've cut the kernels off, use the dull side of your knife blade to scrape the remaining corn and juices from the cob)
2 medium tomato, seeded and cut into small dice
2 Tablespoons chopped fresh basil
Salt and pepper, to taste
Melt butter or heat oil in a large skillet over medium heat. Add the onion and saute until almost tender, about 4 minutes. Add the zucchini, yellow squash, and bell pepper. Saute the vegetables until crisp-tender, about 4 minutes. In a separate bowl, mix together corn and tomatoes. Once sauteed vegetables are done, add to the corn/tomato mixture. Mix well. Add basil and season with salt and pepper.
Serve warm or let chill and serve as a cold salad.
Enjoy.
Have a fabulous weekend.
Abigail
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