Summer Produce-palooza: Feta-Stuffed Peppers

A visit to the BIG Portland farmers' market today had my mind swirling like a midwest tornado.
So much beautiful produce. So many ways to use it.
What could I subject my family to tonight?

Ok, peppers it is!

I had seen this recipe a week or two ago and it sounded like something we'd really like.
Oh man was I right. I love when that happens.

You could do this with any kind of chile pepper that's on the smallish side. If you like your food spicy, go for an Anaheim or Fresno chile. For a milder flavor, try a Hungarian or Banana pepper. Even those mini-bell peppers would be great. There should be plenty to choose from at a BIG farmers' market.

Feta-Stuffed Peppers adapted from Saveur


6-8 chile peppers of your choice (or  a few more if they're very small)

9 oz. feta, crumbled

2 Tbsps. extra-virgin olive oil

2 Tbsps. plain Greek yogurt

2 Tbsps. fresh parsley, minced

1 tsp. grated lemon zest

1/4 tsp. dried oregano

1 large egg

1/4 cup grated Parmesan cheese

sea salt and pepper to taste

Arrange a rack 6" from the broiler element and set oven to broil. (Alternatively, you could do this on the grill.) Line a baking sheet with foil and place peppers on it. Broil, turning once, about 5 minutes or until soft and lightly charred. Transfer to a rack until cool enough to handle.

In a medium bowl, whip the feta, olive oil, yogurt, parsley, zest, oregano and egg with a hand mixer. Season with salt and pepper.

When peppers are cool, cut a slit lengthwise from the stem to almost the tip of each pepper. Scoop out seeds and ribs. Stuff each pepper with some of the feta mix. Transfer to a foil-lined baking pan. Chill for 30 minutes.

Sprinkle peppers with Parmesan. Broil until cheese is golden brown and bubbly, 5-7 minutes. Transfer to a serving platter and serve hot.

See you tomorrow!

I Am a Farmer's Friend

Of all my summer favorites, nothing beats a perfectly ripe tomato plucked from the bin at the local farmer's market.

You thought I was going to say "plucked from my garden", didn't you?

Well, you should know that I cannot grow a single thing. Nothing.

Even when I buy just a little pot of herbs to sit in the window, where I could snip them at will - it's just wilt and die.

Houseplants too.

Can't grow a single thing.

But, oh man, am I ever a friend of the farmer!

You'll find me every Wednesday morning at the Portland Farmer's Market in Monument Square, paying for all the stuff I should be growing, but can't.

Here's what I got today...

Tomatoes, corn, radishes, cukes, red onions, shallots, cilantro, a jalapeno pepper and zucchini.

And lots of cherry tomatoes.

I've got a long list of things I want to make with all this swag.

But considering the current heatwave we've been having, it's gazpacho tonight.

Cool and refreshing, a cinch to make and so good for you it's crazy.

This is one of those recipes that you don't have to follow exactly.

No yellow pepper? Use a red one.

Don't care for V8? Substitute with tomato juice.

(I haven't tried it, but I think the spicy V8 juice would be awesome.)

Give it a whirl and see if your body temp drops a few degrees.

Gazpacho

1 garlic clove, minced

1 large or 2 small cucumbers, peeled, seeded and diced

1 small red onion, diced ( or for a sweeter flavor, try a shallot)

2-3 large, ripe tomatoes, diced

1 yellow bell pepper, diced

1/4 cup flat leaf parsley leaves

3 cups V8 or tomato juice

3 Tbsps. red wine vinegar

Garnish: feta or goat cheese, croutons

Place the garlic, cukes, onion, tomatoes, yellow pepper, parsley, juice and vinegar in a large bowl and stir well to combine.

Remove 2-3 cups and transfer to a food processor or blender. Blend until almost smooth and return to bowl. Cover and refrigerate at least one hour before serving.

Garnish with cheese and croutons, if desired.

What about the rest of the haul?

Check back soon...