peppers

Jack-O-Lantern Stuffed Peppers

It wouldn't be Halloween without carving a pumpkin, but that comes with a lot of work and a lot of mess. But you know what's even better? Carving an edible jack-o-lantern.  Have some fun shopping the Market to make this your own special treat.  Switch it up with sausage from our meat vendors and change the cheese with a selection from The Cheese People.  Make it really spooky with a specialty pasta from Pappardelle.  It’s not a trick but a yummy treat! 

Ingredients:

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  • Kosher salt and ground black pepper 

  • 1 cup small elbow macaroni

  • 1 tablespoon canola oil

  • 1 yellow onion, chopped  

  • 3 cloves garlic, finely chopped  

  • 1 pound lean ground beef  

  • One 14-ounce can fire-roasted tomatoes, drained  

  • 1 cup heavy cream  

  • 2 cups shredded sharp Cheddar 

  • 6 orange bell peppers  

Instructions:

  1. Preheat the oven to 350 degrees F.

  2. Bring a small pot of salted water to a boil. Cook the macaroni to al dente according to the package instructions. Drain and hold until the meat mixture is ready.

  3. In a cast-iron pan, heat the oil over medium heat. Add the onions and sweat until translucent, 5 to 8 minutes. Add the garlic and cook for another 1 minute. Add the ground beef, season with salt and pepper and cook until starting to brown, 3 to 5 minutes. Add the tomatoes and cook for another 2 to 3 minutes. Add the cream and cook until the mixture is reduced, about 10 minutes. Turn off the heat, add the cheese and stir until well incorporated. Stir in the cooked macaroni and season with salt and pepper.

  4. Cut each pepper around the stem and remove to create a lid. Remove the seeds and, if the peppers do not sit flat, trim the bottoms slightly; just be careful not to cut a hole in the bottom of the peppers. Using the tip of a small serrated knife, cut a face like a jack-o'-lantern into the side of each pepper.

  5. Fill the peppers with the beef mixture and put on a baking sheet with the lids on the side. Bake until the peppers are fork-tender, about 30 minutes.

Recipe Courtesy of Trisha Yearwood Food Network.

Ratatouille

Ratatouille is a combination of bell peppers, eggplant, zucchini, and tomato—produce that peaks at the end of summer. The result is a massive batch of vegetables that keeps well for days. Serve as a side for proteins like steak or chicken. The possibilities are endless along with a glass of wine from Glunz Family Winery.

Ingredients:

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  • 10 tablespoons olive oil, divided
  • 4 red bell peppers, seeded and chopped
  • 2 yellow onions, chopped
  • 2 heads garlic, cloves peeled
  • 2¼ teaspoons kosher salt, divided
  • 2 eggplants, chopped
  • 4 zucchini, chopped
  • ¼ cup loosely packed fresh oregano leaves
  • 2 tablespoons fresh thyme leaves
  • 4 pints cherry tomatoes, halved (quartered if large)
  • 2 teaspoons red wine vinegar

Instructions:

1. Heat 3 tablespoons oil in a large pot over medium-high. Add bell peppers, onions, garlic, and ½ teaspoon salt; cook, stirring often, until slightly softened, 6 to 8 minutes. Transfer to a large bowl.

2. Add 4 tablespoons oil to pot. When oil is shimmering, add eggplants and cook, stirring often, until slightly softened, about 5 minutes; transfer to bowl with bell peppers.

3. Add remaining 3 tablespoons oil to pot. Add zucchini and ½ teaspoon salt; cook, stirring often, until slightly softened, about 5 minutes.

4. Add bell pepper mixture, oregano, and thyme to pot; stir to combine. Cover, reduce heat to medium-low, and cook, stirring halfway through, until tender, 10 to 12 minutes.

5. Stir in tomatoes and ½ teaspoon salt; cook, covered, until tomatoes burst, 8 to 10 minutes. Uncover and stir in vinegar, black pepper, and remaining ¾ teaspoon salt.

Roasted Summer Vegetable Pizzettes

What fun it will be to shop the Market for all the spices and great tasting veggies for these mini pizzas and smoked mozzarella and feta from The Cheese People. Shop the Aspiring Kitchen for the pita and grab some olives while you are there.

Ingredients:

Roasted Summer Vegetable Puree

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  • 2 cups coarsely chopped, peeled tomato
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped green sweet pepper
  • 1/4 cup pickled hot banana peppers
  • 3/4 teaspoon sea salt or kosher salt
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 1/4 cup peeled garlic cloves
  • 2 -3 tablespoons water (optional)
  • 2 tablespoons snipped fresh basil

Pizzettes

  • 6 6 - 7 - inches whole wheat or white pita bread rounds
  • 4 ounces smoked mozzarella, thinly sliced
  • 3 large assorted garden heirloom tomatoes, such as, Black Prince, Green Zebra, Sun Gold, Cherokee Purple and/or Brandywine, or regular tomatoes, cut into 1/4-inch-thick slices
  • 4 ounces plain feta cheese or feta cheese with garlic and herbs, crumbled (1 cup)

Instructions:

For Roasted Summer Vegetable Puree:

  1. In a large bowl, combine chopped tomato, onion, peppers, salt, coriander and cumin. Add olive oil; toss to coat. Spread mixture evenly in a 15x10x1-inch baking pan. Roast, uncovered, in a 400 degrees oven for 30 minutes, stirring once. Stir in garlic cloves. Return to oven. Roast 20 minutes more or until the garlic is soft and the other vegetables are charred, stirring once. Let cool slightly.
  2. Transfer vegetable mixture to a medium bowl. Using an immersion blender, blend until mixture is a chunky puree. (Or transfer to a food processor. Cover and pulse with several on/off turns until mixture is a chunky puree.) If needed, add 2 to 3 tablespoons water to mixture to get a spreadable consistency. (Mixture can be made to this point a day ahead. Cover and chill.) Stir basil into vegetable puree just before using.

For Pizzettes:

  1. Place pitas on two large baking sheets lined with foil. Bake in a 400 degrees oven for 5 to 7 minutes or until light brown. Spread tops of pitas with Roasted Summer Vegetable Puree. Top with mozzarella cheese, tomato slices and feta cheese. Return baking sheet to oven.
  2. Bake for 5 to 7 minutes more or until cheeses soften and tomatoes are heated through. Cut each pita into four wedges. Serve warm or at room temperature.

Recipe courtesy of Midwest Living/Food

Golden Corn Salad with Fresh Basil

Golden Corn Salad with Fresh Basil

Take advantage of the fresh produce arriving at the Market.  Summer corn can be a sweet treat, and fresh chopped basil adds a light, airy flavor that is anything but boring. Simple and elegant, this salad is great to make ahead of time to really let the different flavors complement one another.

Ingredients:

corn salad.jpg
  • 8 ounces small yellow Finnish potatoes or small red potatoes
  • 3 cups fresh corn kernels (about 4 ears)
  • 2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
  • 1 1/2 cups chopped red bell pepper
  • 1/4 cup minced shallots
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 cups arugula, trimmed
  • 1/2 cup torn fresh basil leaves

Instructions:

  1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
  2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well.
  3. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.

Recipe courtesy of Cooking Light

Beef Tenderloin Steaks with Chipotle Butter and Bell Pepper Sauté

Cook your steaks just like they do at your favorite steakhouse.  Farmer Nick’s and Pastured Perfect have a great selection of steaks just right for cooking in a skillet with farm fresh peppers from Geneva Lakes.  The recipe calls for white wine so buy a bottle from Glunz Family Winery for cooking and a bottle of red for the table.

Ingredients:

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  • 2 teaspoons olive oil
  • 1/4 cup sliced onion
  • 2 garlic cloves, sliced
  • 1 small red bell pepper, sliced
  • 1 small orange bell pepper, sliced
  • 1/4 cup dry white wine
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon kosher salt, divided
  • 2 (4-ounce) beef tenderloin steaks or 1 (8-ounce) sirloin steak
  •  Cooking spray
  • 2 teaspoons butter, softened
  • 1 teaspoon finely chopped chipotle chile in adobo sauce

Instructions:

  1. Heat a large skillet over medium-high heat. Add olive oil, and swirl to coat. Add onion, garlic, and bell peppers to pan; cook 5 minutes, stirring occasionally. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon black pepper and 1/8 teaspoon salt.
  2. Heat a cast-iron skillet over medium-high heat. Sprinkle steaks evenly with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness
  3. Combine butter and chipotle chile in a bowl. Divide butter mixture over steaks. Serve with bell pepper mixture.

Recipe courtesy of Cooking Light September 2015

Smoked Gouda Stuffed Peppers

As much as we don't want to admit that summer's end is near, it's time to start getting ready for tailgate season. And there's nothing more important than the food. The star of the pre-game show? Cheese. Switch up the cheese in this recipe with suggestions from Emile at The Cheese People.  And, shop our meat vendors for flavorful varieties of bacon.  Mema’s Jam is your go to place for the apricot jam.  Go team!

Ingredients:

  • Smoked gouda cheese, cut in thin strips
  • Jalapeño peppers, halved and seeded
  • Bacon strips (same number as jalapeño halves)
  • Apricot jam

Instructions:

1. Place strips of smoked gouda inside jalapeño halves.

2. Fry bacon just until cooked and remove from heat. Drain on paper towels just until cool enough to touch.

3.  Wrap bacon strip around each cheese-stuffed jalapeño half and place on baking sheet.

4. Heat broiler and broil stuffed peppers until cheese is melted and beginning to brown, about 10 minutes.

5.  Let cool slightly. Serve with apricot jam.

Recipe courtesy of:  eatwisconsincheese.com

Confetti Corn

Sweet corn and peppers are plentiful and brought fresh picked to the Market.  Shop our farm stand vendors for the ingredients to make this colorful side dish with sweet corn, peppers and fresh herbs.  Tip: Pastured Perfect and Lester’s Bison Farm sell yummy Amish butter to add rich flavor to this dish.

Ingredients:

  • 2 tablespoons good olive oil
  • 1/2 cup chopped red onion
  • 1 small orange bell pepper, 1/2-inch diced
  • 2 tablespoons unsalted butter
  • Kernels cut from 5 ears yellow or white corn (4 cups)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves
  • Instructions:

    1.       Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.

    2.       Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

    Recipe courtesy of Ina Garten, Barefoot Contessa Back to Basic

Eggplant and Peppers with Feta

Visit our farm stand vendors and select from their varieties of eggplant and peppers.   How do you select the freshest eggplant?  The flesh of the eggplant when pressed should have no hard spots and the skin should be shiny.  Ask your vendors and they will be happy to help you make your selection.  Don’t forget to get the cheese, fresh and dried spices and try a lemon flavored oil to add zest to the recipe.

Ingredients:

eggplant and peppers.jpg
  • 1 yellow bell pepper, cored, seeded, and sliced lengthwise into 8 pieces 1 green bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
  • 1 orange bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
  • 1/3 cup olive oil
  • 1/3 cup feta cheese, crumbled (3 ounces)
  • 1 tablespoon minced fresh marjoram, oregano, or basil, or a combination
  • 1/4 cup extra-virgin olive oil
  • Juice of 1 lemon

1. Place the eggplant slices on a wire rack and sprinkle them lightly with salt on both sides. Set the rack aside until the eggplant begins to "sweat," usually 15 to 20 minutes. Blot the eggplant dry with clean paper towels.

2. Arrange the eggplant and all the bell pepper slices on a large baking sheet, and brush both sides of all the pieces with the olive oil. Season with kosher salt and black pepper. Transfer the eggplant and peppers to the grill, in batches if necessary, and cook, turning them occasionally to promote even browning, until they are softened and nicely marked, 15 to 20 minutes.

3. Transfer the grilled eggplant slices to a large platter, and top them with the pepper strips. Garnish with the crumbled feta and minced marjoram. Drizzle with the olive oil and lemon juice, and serve either warm or at room temperature.

Recipe courtesy of Martha Stewart Living