County Fair Sausage & Pepper Sandwiches

Recipe & Pic Adapted from Lemon Tree Dwelling

When I was a kid my dad and I would visit the county fair near my grandparent's farm every summer and we would never fail to test our stomach-endurance with spicy Italian sausage sandwiches and lemon shake-ups. This recipe is a twist on those beloved sandwiches- instead of spicy sausages and bell peppers you'll be using mild sausages and the spicy Hungarian Hot Wax peppers from your box!

~Rae

2 Tbsp. olive oil

10 Mild Italian Sausage links

Handfull of Hungarian Hot Wax Peppers, sliced

1/2 onion sliced

1 25 oz. jar marinara sauce

1 tsp. dried oregano

1 tsp. dried basil

1 bay leaf

10 sandwich rolls optional

Heat olive oil in a large skillet over medium-high heat.

Add sausages and cook, turning occasionally, until evenly browned and cooked through (15-20 mins).

Add remaining ingredients, stir, and cover. Reduce heat to low and cook, covered, 10-15 minutes or until peppers are tender-crisp.

Remove bay leaf before serving.

Serve in sandwich rolls OR as is.

Recipe: Black Bean & Roasted Pepper Quesadillas

2021 Week 15 Newsletter

Recipe and pic from Nourish & Fete

When I'm looking for something easy, filling, and tasty in a way that will please even my picky five year old daughter, quesadillas are where I turn! This recipe is a great way to incorporate the peppers from your box this week- top with chopped cilantro or some salsa fresca! 

~Rae

2 peppers: all sweet or a sweet and hot combo, your choice!

3 teaspoons olive oil divided

1 teaspoon kosher salt divided

1 small yellow onion finely chopped

3 cloves garlic minced or pressed

3/4 teaspoon ground cumin

1/2 teaspoon ground chipotle chili powder

1/8 teaspoon ground cayenne pepper

2 (15 ounce) cans black beans drained and rinsed

1 cup chicken or vegetable broth

juice of 1 lime

1 cup shredded cheese monterey jack, colby jack, or any Mexican blend is terrific

8 flour or corn tortillas

sliced avocado or salsa as desired, for serving

Preheat the oven to 400 degrees F (approximately 200 degrees C) and line a rimmed baking sheet with aluminum foil. Slice the tops and bottoms off the peppers, cut into quarters, and remove seeds along with the inner white membranes. Arrange peppers on the prepared baking sheet, drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Bake for 20-30 minutes, turning peppers about halfway through, until the skins are blackened and slightly charred. Remove from oven and set aside; when cool, coarsely chop.

To make the black beans, heat remaining 2 teaspoons olive oil in a skillet over medium-high heat. Add the onion and cook until it just begins to soften, about 5 minutes. Stir in the garlic, cumin, chipotle chili powder, cayenne pepper, and remaining 3/4 teaspoon kosher salt; saute about 30 seconds, just until fragrant.

Stir in the beans followed right away by the broth. Bring to a brisk simmer, then reduce heat to medium-low and continue simmering gently until beans are tender and most liquid has been absorbed, about 10 minutes. Remove from heat, stir in lime juice, and adjust seasonings to taste.

To assemble quesadillas, warm a non-stick skillet over medium-high heat and place a tortilla on the surface. Sprinkle a thin layer of cheese evenly over the surface of the tortilla, followed by a thin layer of beans and a sprinkling of chopped red peppers. Finish with an additional thin layer of cheese, then top with another tortilla.

Using a spatula, gently press down on the top tortilla, and cook until both layers of cheese begin to melt. Gently flip the quesadilla, and cook for 1-2 minutes more on the other side. Remove to a cutting board, slice into wedges, and serve with avocado or salsa as desired.

Recipe: Summer Harvest Ratatouille

adapted from Dishing Up The Dirt

This recipe is the perfect way to use up FIVE of the items in your box this week all in one classic dish!

3 Tablespoons olive oil

1 bunch of scallions, diced, white and light green parts only

4 cloves of garlic, minced

1 bay leaf

1 small eggplant, cut into 1/2 inch pieces (about 1 cup)

1 small summer squash or zucchini, cut into 1/2 inch pieces (about 2 1/2 cups)

1 anaheim pepper, seeded and cut into thin strips

1 pint cherry tomatoes, some sliced in half others left whole or

2 heirloom tomatoes, coarsely chopped, about 3/4 of a cup worth

1 teaspoon salt

1/2 cup fresh basil leaves, finely chopped

8 ounces rigatoni pasta

fresh parmesan for serving

Salt + pepper for serving

Over medium-low heat add the olive oil to a large skillet with the scallions, garlic and bay leaf. Stir often until the vegetables soften a bit and become fragrant. About 3 minutes.

Add the eggplant and cook, stirring occasionally until the eggplant has softened. About 5 minutes. Stir in the summer squash/zucchini, Anaheim pepper, cherry tomatoes or heirloom tomatoes and salt. Increase the heat to medium and cook until the vegetables are tender, about 8 minutes.  Reduce the heat to low and continue to cook for about 10 minutes. Stir in the chopped basil.

While the vegetables simmer for the last 10 minutes bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 5-7 minutes (cooking times will vary depending on your specific pasta so look at the suggested cooking time on the label)

Drain the pasta and add it to the simmering vegetables. Stir well and divide the pasta between plates. Top with freshly grated parmesan cheese and a few pinches of salt + pepper.