Each week I visit the Lenoir County Farmer’s Market and take home a bounty of fresh fruits and vegetables. This week I gathered up lots of bell peppers — you can throw them in anything — eggplant and even some fresh peaches.
These recipes will give you new and unique ways to stir up this fresh harvest. Some might have a few more ingredients than I generally use, but I think you will find them fresh and easy.
Farmer’s Market Roasted Vegetables and Orzo
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 cloves garlic, minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Optional Toppings:
4 scallions, minced (white and green parts)
3/4 pound good feta cheese, 1/2-inch diced (or crumbled)
15 fresh basil leaves, cut into julienne strips
Preheat the oven to 425 degrees.
Toss the eggplant, bell peppers, onion and garlic with the olive oil, salt and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for seven to nine minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, add the scallions, feta and basil. Serve at room temperature.
Fresh Veggie Grilled Panzanella
(Panzanella is a Tuscan salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale or hard bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar.)
Olive oil
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/2 large cucumber, unpeeled, seeded and sliced 1/2-inch thick
1 large ripe tomato, cut into 1-inch cubes
10 large basil leaves
3 tablespoons capers, drained
1 red onion, sliced into 1/4 inch rounds
1 red bell pepper, seeded and cut into 3 large pieces
1 yellow bell pepper, seeded and cut into 3 large pieces
1/2 small French baguette, cut into 1-inch thick slices
Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
When the grill is ready, brush one side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for four minutes. Brush the other side with olive oil, turn them over and continue cooking an additional four minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.
Little Lighter Peach Cobbler
Nonstick cooking spray
2 1/2 pounds ripe peaches, pitted and cut into large chunks
1 tablespoon cornstarch
1/2 cup plus 2 tablespoons sugar
3/4 cup all-purpose flour
2 tablespoons ground flax seed
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons reduced-fat buttermilk
Non-fat vanilla yogurt or frozen yogurt, for serving (optional)
Preheat the oven to 375 degrees. Lightly coat eight six-ounce ramekins (or small cook safe bowls) with nonstick cooking spray and place on a rimmed baking sheet.
Toss the peaches with the cornstarch and 2 tablespoons sugar in a large bowl. Let stand until juicy, about 10 minutes. Divide the peaches and juices among the ramekins.
While the peaches sit, combine the flour, remaining 1/2 cup sugar, flax seed and salt. Cut in the butter, using a fork or pastry cutter, until the mixture forms medium-size crumbs. Stir in the buttermilk until well-moistened and large clumps hold together.
Sprinkle the topping evenly over the peaches. Bake until the fruit is bubbling and the topping is golden brown and crisp, 40 to 45 minutes. Serve warm or at room temperature with vanilla yogurt or frozen yogurt if desired. Each serving, without the yogurt topping, is only 203 calories.
Southern Peach BBQ Sauce
4 cups ripe peaches, pitted and cut into large chunks
1 1/2 cups vinegar
1 cup cooking oil
1 cup brown sugar
3/4 cup maple syrup
3 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons cornstarch
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
Puree peaches in a blender. Dissolve cornstarch in a little water. Combine all ingredients in a saucepan and bring to a low boil. Reduce heat and simmer for 30 minutes, stirring frequently to prevent burning. Allow to cool. This recipe tastes best on grilled poultry and pork.
Tammy Kelly is director, Lenoir County Cooperative Extension Center, 1791 N.C. 11/55, Kinston, NC 28504. Reach her at 252-527-2191 or Tammy_Kelly@ncsu.edu.