Stuffed Bell Peppers

Makes 6 stuffed peppers
900g ground grassfed beef
1 medium onion, finely chopped
1 red sweet potato, cut into tiny cubes (the standard orange variety would also do the trick if you can’t find the red)
1 fresh tomato, cut into small cubes
3 cloves garlic, minced
1 tsp salt
½ tsp white pepper
1 tsp onion powder
3 tbsp Dijon mustard
½ tsp chili pepper flakes
2 tbsp dried oregano
1 tbsp dried thyme
2 tbsp dried parsley
1 tbsp ground coriander seeds
Generous grating fresh nutmeg (a little more than half a nut)
¼ cup sun dried tomatoes, chopped
¼ cup extra virgin olive oil
2 whole eggs
6 bell peppers (I used orange but you can use whatever color you like)
6 slices pastured bacon, cut in half crosswise
Preheat the oven to 375F. In a large mixing bowl, add all the ingredients except for the bell peppers and bacon; mix really well with your hands, kneading until very well combined. Set aside. Cut the tops off each pepper and pull out the stems and seeds. Cut off a very thin slice off the bottom of each pepper to level it so it stands up straight. Be careful not to cut a hole in the pepper: you really don’t need to remove much at all! Stuff the meat mixture into the cavity of each bell pepper, making sure that you pack it down real tight. Don’t worry if you have too much stuffing, you can shape little mounds on top of your peppers; they’ll only look that much better! Top each stuffed pepper with 2 half slices of bacon, in a cross pattern, then place the peppers in a shallow baking dish lined with parchment paper. Bake in the oven, uncovered, for 45 minutes then kill the heat and let the peppers sit in there for 10-15 minutes before serving.
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Okra Chips

Crispy, delicious okra chips!
1 lb. fresh okra
1 tblsp. white vinegar
1 tblsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. garlic powder
Preheat the oven to 500 degrees. Rinse the okra and slice each pod lengthwise. Place the sliced okra in a large bowl with enough water to completely cover. Add the vinegar and mix well. Let stand for 15 minutes, stirring every 5 minutes. Drain and rinse the sliced okra. Pat dry with paper towels. Place the prepared okra in a large bowl and drizzle over the olive oil. Sprinkle in the salt and garlic powder. Toss until all pods are coated evenly with the oil and seasonings. Put the seasoned okra on a foil-lined baking sheet. Bake for 20 minutes, turning halfway through the cooking time. Remove from the oven and lower the temperature to 170 degrees. When the oven has cooled to 170, return the pan to the oven and prop the door open. Continue to bake for 2-3 hours or until crisp. Remove from the oven and cool for at least 30 minutes. May be stored at room temp for 2-3 days.
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Thai Green Curry with Turnips and Summer Squash

Serves 4-6
This green curry is the perfect use for summer CSA vegetables like turnips and zucchini. Using curry paste makes this a quick and easy weeknight meal.
For the curry:
1 Tbsp coconut oil (or canola oil)
2 cloves garlic, minced
1 tsp minced fresh ginger
3 Tbsp green curry paste
1 14-oz can light coconut milk
1 stalk lemongrass, tough outer leaves removed, cut into 2-3 shorter pieces and crushed with the side of a knife
1 large turnip, peeled and chopped (about 1-inch pieces)
1/2 lb red potatoes, scrubbed and chopped (about 1-inch pieces), or sub another turnip
3-4 cups chopped summer squash (zucchini, yellow, pattypan, etc.)
For serving:
cooked jasmine rice
chopped fresh cilantro
 Heat a large pot or Dutch oven over medium heat. Add the coconut oil and, once hot, add the curry paste. Mash it into the oil with the back of your spatula until they combine to form a paste. Toss in the garlic and ginger and saute until fragrant, 30 seconds to a minute. Slowly pour in the coconut milk, whisking to ensure there are no clumps of curry paste. Bring to a simmer. Add in potatoes and turnips, cover, and simmer for 10 minutes. Add in squash, return to a simmer, and cook until all vegetables are tender, 15-20 minutes longer. Serve atop jasmine rice and sprinkle with chopped cilantro. Enjoy!
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Buttery Lemon Broccolini

4 qt water
1 1/8 tsp salt, divided
12 oz Broccolini
1 Tbsp unsalted butter, softened
1/2 tsp lemon zest
1 1/2 tsp fresh lemon juice
1/8 tsp freshly ground black pepper
Bring 4 quarts of water to a boil in a large saucepan. Add 1 teaspoon salt and cook the Broccolini in batches for 5 minutes. Remove the Broccolini with a slotted spoon. Drain and discard the water. Combine the butter, zest, and juice, stirring with a fork until well blended. Return the Broccolini to the sauce pan over medium-high heat. Stir in the butter mixture, remaining 1/8 teaspoon salt, and pepper, tossing gently to coat.

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Thai Green Beans

Serves 6
1 lb of Green Beans
½ lb of Carrots
1 Sweet Bell Pepper
3 Tablespoons of Soy Sauce or Coconut Aminos
2 Tablespoons of Lime Juice
1 Tablespoon of Fish Sauce
1 Tablespoon of Cashew Butter (or other nut butter of choice)
1 Tablespoon of Red Chiles or Chile Paste
½ teaspoon of Tumeric
¼ teaspoon of Grated Ginger
¼ teaspoon of Coriander
½ cup of Water
2 Tablespoons of Chopped Basil
1 Tablespoon of Sesame Oil
¼ cup of chopped Nuts (cashew, almonds, macadamia)
1 Tablespoon Cooking Oil (Coconut oil, light olive oil)
Slice the green beans at an angle to allow all the yummy flavors to seep inside. Slice the carrots into thin discs or even strips. Core the bell pepper and slice into strips about the size of the green bean. Combine the soy sauce/coconut aminos, red chiles/paste, lime juice, fish sauce, tumeric, ginger, coriander, cashew butter, and water in a bowl. Heat a wok to medium heat and add your cooking oil (not the sesame oil). Add the green beans and stir fry for about 2 minutes. Add the carrots. Add the sauce mixture and continue to cook with intermittent stirring for about 7-8 minutes until the sauce reduces. Add in the chopped bell pepper and continue to cook for another 2 minutes. Remove from heat and fold in sesame oil and basil. Garnish with chopped nuts.

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Kohlrabi Coleslaw

Serves 4
You can definitely substitute some cabbage for the kohlrabi and regular green onion for the purple kind.
1 carrot, julienned
1 cucumber, peeled and julienned
1 small kohlrabi, peeled julienned
1 small beet, peeled and julienned
1 green onion, thinly sliced
1/4 cup buttermilk
1/4 cup greek yogurt (2%)
1 tablespoon lemon juice
Salt and pepper
To prepare the kohlrabi, make sure you remove the skin as well as the first layer of the vegetable because it will be tough. In a medium bowl, whisk together ingredients for the sauce. Adjust seasoning to taste. Add all julienned vegetables to the bowl, toss lightly. Cover and let sit in the fridge for an hour to allow the flavors to meld.

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Summer Squash Hummus

3 cups peeled, de-seeded and chopped summer squash (I used patty pan, but other varieties of summer squash can be used.)
1/3 cup lemon or lime juice
3 tablespoons good quality olive oil
3 cloves garlic, minced
1 1/2 teaspoons salt
3/4 cup tahini
1 teaspoon ground cumin
1/2 teaspoon turmeric
3 tablespoons almond flour (optional, for added texture)
a few shakes of smoked paprika
a few shakes of cayenne pepper

Add all the ingredients to the food processor except for the tahini.  Blend well, until smooth.  Add tahini and blend for several minutes until the hummus is very smooth, scraping down the sides occasionally.  Adjust seasoning, to taste.  I think that allowing it to mellow in the refrigerator for a while improves the texture and taste.  Serve drizzled with more olive oil or sprinkled with a little paprika.

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