october 19, 2017

HeaderPick a Pretty Pepper

I’m loving all the peppers at the market these days. So many shapes and sizes and varying shades of sunset, vermilion and plum. Naturally, these fruit (yes, they are fruit) are crying out to be stuffed. Fortunately there are plenty of  pastured meats and sausages at the market that fit the bill. Or, you could go a bit more unconventional. Check out this Melissa Clark recipe from last week’s NYT. Clark trades the traditional pork or veal stuffing with tuna and bulgur plus capers, yogurt, cumin and parsley which all add up to some serious umami.

peppersThis Nigel Slater recipe keeps it disarmingly simple: charred yellow peppers stuffed with sweet cherry tomatoes, feta cheese and black olives. The pretty green plate doesn’t hurt. And here’s a recipe for vegetarians that really showcases the “pepper as baking vessel:” golden eggs baked in peppers packed with ricotta and butternut squash.

See you at the market!


Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)
914.806.3380