Stuffed Peppers with Sausage and Mushroom

I was excited this week when I got some huge green bell peppers in my CSA bag. I love stuffed peppers and decided right away that was what I was going to make. The only thing I had to purchase was some Italian sausage, but other than that I had everything else! I love when that happens.

1/2 cup long grain brown rice
2 large green bell peppers
1/2 large white onion, diced
4 large white button mushrooms, diced
Handful cherry tomatoes, quartered
1 Italian sausage
1/2 cup grated Parmesan cheese
1/4 cup shredded asiago cheese
Olive oil
Garlic powder
Salt and pepper

Start by cooking the rice per the package instructions and setting the oven to 375 degrees. Chop the tops off the bell peppers and remove all the seeds. Dice up the tops of the pepper and set aside. If the peppers are too round on the bottom to stand up alone, slice a little off to even it out. Next, dice up the onion, mushrooms, and tomatoes. Add a tablespoon of olive oil to a skillet over medium heat and cook the onions and peppers until soft, about 3 minutes. Remove and put in a side bowl. Add another tablespoon of olive oil to the same skillet and add the sausage (which has been removed from its casing) and cook until browned. Add the onion pepper mixture back in along with the mushrooms and tomatoes and cook a minute or so. Sprinkle in some garlic powder, salt and pepper. Lastly, add the rice and Parmesan cheese and mix together. Fill the peppers with the mixture and place in a dish that has been sprayed with olive oil or non-stick spray. Cook for 30 minutes, remove from the oven and add the asiago cheese, then cook for another 5-10 minutes or until the cheese is completely melted. Enjoy!

Zucchini Fritters with Basil Lemon Sour Cream

I’ve always wanted to try making zucchini fritters and for some reason thought it would be a little more difficult than it was. I had a huge zucchini from my veggies this week and decided to give it a try- it couldn’t have been easier! I also had some leftover basil from last week and decided to incorporate that into my sour cream with some lemon, which was really delicious.

Ingredients: (adapted from Smitten Kitchen)
2 cups grated zucchini
1 teaspoon course salt
Fresh ground pepper
1/4 red onion, chopped
1 large egg, beaten
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive oil
3/4 cup sour cream
1 tablespoon chopped basil
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice

Preheat oven to 200 degrees. Grate the zucchini on the large holes of a box grater, add to a bowl with the 1 teaspoon of salt. Mix well and let sit for 15 minutes. Next, add the zucchini to a colander and squeeze out all the liquid with the back of a big wooden spoon. Really make sure to take the time to get it all out! Place the zucchini back in a large bowl and add the onion, egg, and pepper. Mix together. In another small bowl, whisk together the flour and baking powder then add it to the zucchini mixture.

Heat your skilletĀ over medium high heat (I used my cast iron pan) and add about 2 tablespoons of olive oil. Scoop a few spoon fulls of the zucchini separately in the pan (I found doing 3-4 at a time worked best) then get sit for about 4 minutes until the bottom is golden brown. Flip with a spatula and cook the other side for another 4 minutes until that side is golden as well. Transfer to a plate with a paper towel to absorb some of the oil. Finally, place all the fritters on a baking sheet and throw in the oven for about 10 minutes to make sure they are crispy and delicious.

In the meantime, chop the basil and zest the lemon. Add this plus the lemon juice to the sour cream and mix well. Once the fritters are done, top with the sour cream and enjoy!


Sage Pesto, Ricotta, and Cherry Crostini

Today I got an amazing bag of summer cherries as well as some fresh sage. I wouldn’t have thought to pair these two, but I came across a recipe on “Not Without Salt” and decided to try it. I also got some (huge!) garlic and had a little mint leftover from last week, so there was even less to go out and buy at the store, which I love. The sage pesto is great because you can use it in a few different ways- she recommends whisking in some champagne vinegar to create a dressing, which sounds great. I think tossing it into some pasta with fresh veggies and little Parmesan cheese would be delicious, too!

Ingredients: (adapted from Not Without Salt)
1/4 cup fresh parsley
1/4 cup fresh mint
1/2 cup sage
1 garlic clove, chopped
1/2 cup walnuts
1/2 cup grated Parmesan cheese
1 teaspoon lemon zest
2 tablespoons lemon juice
Fresh cherries, pitted and chopped
Ricotta cheese
Fresh baguette, sliced
salt and pepper

Wash and roughly chop up the three herbs and add to a food processor- followed by the garlic, walnuts, and Parmesan cheese. Blend until well incorporated. Add the lemon zest and juice and stream in the olive oil while the food processor is running. Salt and pepper to taste, and that’s it! Toast the baguette slices and top with a dollop of ricotta, sage pesto, and chopped cherries.

Blueberry Lemon Hand Pies

Who doesn’t love a perfectly sized pie that fits right in your hand? I got some beautiful blueberries in my CSA last week and decided to make some mini hand pies to bring into the office, and to my lovely sister who just had her first baby! She deserves a million pies. It’s been in the 90s here all week so I was lazy and used frozen pie dough that I thawed to cut my kitchen time down a little. They are very easy to make and absolutely delicious! I found that they keep for about 2 days, but not much longer as the crust gets soft from the moisture. Best to store in an airtight container, but make sure they are completely cool before putting them away.

Ingredients: From Bon Appetit magazine (makes 12)
2 boxes 9 inch pie crusts, defrosted
4 cups fresh blueberries, rinsed
2 teaspoons lemon zest
2 tablespoons lemon juice
1/2 cup sugar (I thought this was a bit much and would use a little less next time)
1/2 teaspoon kosher salt
1 egg whisked with 1 tablespoon water
Raw sugar for dusting
All-purpose flour, for dusting

Heat oven to 375 degrees. Mix together the blueberries, sugar, salt, lemon zest and lemon juice. Flour your surface as well as the rolling pin. Take your thawed dough and shape it into a ball, sprinkle well with flour. Roll dough into (2) 15×12 inch rectangles (I could only get mine into a square!) and cut 6 inch smaller rectangles either with a knife or pastry cutter. Brush edges of each rectangle with water and scoop about a tablespoon of the blueberry mixture into the center. Fold in a diagonal and seal edges with a fork. Brush with the egg wash, sprinkle with raw sugar, and slit a hole in the top. Transfer the pies to a cookie sheet lined with parchment paper. Place in oven for 35-45 minutes until golden brown. The blueberry juice will leak as it cooks. Once finished, transfer to a wire rack.

Cod with Lemon and Vegetables

I try to eat fish as often as possible, but it isn’t always the easiest thing to cook. Many times I have overcooked it and just ended up with an apt that stinks of fish. Now when I cook it, I make a little “fish bag” with lemon and whatever vegetables I have in the fridge. It steams the fish perfectly and comes out great every time!

1 pound white fish (I like cod best, but tilapia is nice too)
1 lemon, thinly sliced
Handful of cherry tomatoes, halved
Handful of mushrooms, thinly sliced
Couple of asparagus
Half small white onion, thinly sliced
Small red potato, very thinly sliced
Crushed red pepper
Olive oil
Salt and pepper

Heat oven to 350 degrees. Slice all of your vegetables- you can really use whatever veggies you like, just make sure to slice everything thin enough that it cooks all the way through. Place your fish on a piece of aluminum foil, which should be large enough that you can fold into a “pocket.” Add a little olive oil on the fish and top with a few mini pieces of butter, salt, pepper, and red pepper flakes. Top with sliced lemon then add your vegetables. Cook for 25 minutes. Be careful when opening the bag, the steam is very hot!

Angel Hair with Garlic Scapes and Tomatoes


I had never eaten garlic scapes before (that I know of anyway) and I am totally in love with them now! I got them in my CSA and decided to try a simple pasta dish with them, which came out great. They have the texture of asparagus kind of, but with a light garlicky taste to them. If you haven’t tried garlic scapes yet, I suggest doing it! Their season is short though, so get them while you can!

Angel hair pasta
2 Italian sausages
2 garlic scapes
Cherry tomatoes
Parmesan cheese
Olive oil
Salt and Pepper

Heat oven to 350 degrees. Chop the garlic scapes, asparagus, and tomatoes. Toss in olive oil then roast together in the oven for about 20 minutes, or until the asparagus is fork tender and the tomato skin is starting to pop. While that cooks, remove the casing from the sausage and cook in a pan until browned, also cool your pasta. When the vegetables are done roasting, chop the garlic scapes then toss everything together with the pasta. Add some good olive oil, Parmesan cheese, and salt and pepper to taste.