Savor the summer flavors while we have them! Before you know it, we will be missing them.
Local Peaches and Canning Tomatoes are available now by the case. It’s a great time to stock up and start preserving. Peaches can be preserved by freezing or water bath canning. Tomatoes can also be peeled and frozen or water bath canning as well.
The Roasted Summer Skillet works great with any veggies so if you have something you haven’t used up from previous weeks, you can throw it in there too. It’s a versatile dish that you can change up regularly. The cherry tomatoes are so sweet and roasting them makes them even sweeter.
For those getting the larger boxes, don’t miss the Dilly Carrots and Green Beans recipe to preserve some of that summer goodness for weeks to come.
- 1 spaghetti squash
- 2 tablespoons olive oil divided
- sea salt
- 1 pound chicken breasts cut into strips
- 2 bell pepper thinly sliced
- 1 onion medium, thinly sliced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 cup shredded cheddar cheese
Cut spaghetti squash in half and rub inside of each half with 1 tablespoon olive oil and season with salt and pepper. Place on a grease baking sheet. Roast spaghetti squash at 400F 30-35 minutes or until fork tender. Remove from oven and use a fork to shred inside of each boat into spaghetti strands. Set aside.
In a large skillet over medium-high heat, saute chicken, pepper, onion, and garlic in remaining 1 tablespoon oil until chicken is no longer pink and veggies are tender. Stir in cumin, chili powder, and salt and pepper to taste.
Fill spaghetti squash boats with chicken mixture and top with cheese. Broil spaghetti squash boats under high heat 2 minutes or until cheese is melted and browned. Remove from oven and Enjoy!
Recipe from Yummly
- 1 lb purple potatoes, cut into quarters
- 1 red or white onion, peeled quartered
- 1 pint cherry tomatoes
- 1 lb Japanese eggplant, large chunks
- sea salt and black pepper
- any preferred herbs
- Olive oil
Preheat oven to 425 degrees. Arrange veggies in a large silicone, ceramic, or glass baking dish so they do not overlap. Add onions eggplant, and herbs. Drizzle with olive oil, salt and pepper.
Bake for 25 minutes and add cherry tomatoes. Bake for 10 more minutes. Remove from oven if potatoes are cooked through. Insert a fork to see if the inside is tender.
- 1 14 oz. package brown rice fettuccine or other pasta of choice
- 4 Tbsp. butter or ghee, divided
- 4 oyster mushrooms trimmed and sliced
- 2 Tbsp. Olive Chattanooga garlic-infused olive oil
- 1 lb okra trimmed
- Salt to taste
- Chives parsley or celery leaves, optional
Cook pasta according to package instructions. Once done, rinse, drain and set aside.
Meanwhile, heat 1 Tbsp. butter or oil of choice in a large skillet over medium-high heat. Add okra cook, stirring frequently, until okra is tender. Add more butter if needed and add mushrooms and cook until tender.
Add cooked pasta, remaining 2 Tbsp. butter and olive oil to cooked mushrooms. Return skillet to medium heat, stirring until butter is melted and everything is hot. Season with salt, to taste, and serve topped with optional garnish.
Recipe adapted from Fun Without FODMAPS
- 4 bell peppers colors of choice
- 3/4 cup shredded cheese of choice
- 1 lb lean ground beef or chicken
- 1/2 onion minced
- 1 tablespoon olive oil or oil of choice
- 1 packet taco seasoning see note below to make your own blend
- 1 cup water
- 1 cup chopped lettuce
- 1/2 cup chopped tomato
- sliced jalapeños
- 1 lime cut into wedges
- sour cream or plain Greek yogurt
- fresh avocado of guacamole
- fresh minced cilantro
- shredded cheddar or pepper jack cheese
Pre-heat oven to 400F.
Slice each bell pepper in half. Remove stem and seeds. Place peppers on sheet pan and bake for 10-12 minutes.
While the peppers are roasting, Brown onion in 1 tablespoons oil in a large heavy-duty pan. When the onion starts to brown, add the ground meat. Crumble and stir meat for 2-3 minutes or until brown. Add taco seasoning and stir for 2 minutes. Next add 1 cup of water and simmer mixture for 2-3 minutes. Remove from heat.
Fill each bell pepper with about 1/2 cup of taco meat mixture (or until full). Top with a sprinkle of cheese and return to oven to bake for 20 minutes.
Remove from oven and serve with topping options on the side or assemble the toppings yourself. To store, place in an airtight container for 4-5 days in the fridge. Microwave for 2 minutes and top with fresh topping to serve. Enjoy!
You can use a taco seasoning packet to brown the beef or make your own homemade blend if you have all the spices on hand. To make enough taco seasoning for this recipe, combine 1 Tbsp. Chili Powder 1/4 tsp. Garlic Powder, 1/4 tsp. Onion Powder, 1/4 tsp. Crushed Red Pepper Flakes, 1/4 tsp. Dried Oregano, 1/2 tsp. Paprika, 1 1/2 tsp. Ground Cumin, 1 tsp. Sea Salt, /2 tsp. Black Pepper, 1 tsp cornstarch or arrowroot powder
Recipe from Gimmie Delicious
- 1 lb green beans ends removed
- 1 bunch carrots washed and cut into spears
- 1 large jalapeños de-seeded, cut in half, and then sliced into 1/8th inch slices, optional
- 2 Tbsp sea salt
- 1 Tbsp coriander seed
- 1 Tbsp mustard seed
- 1 Tbsp whole peppercorns
- 2 cups water
- 2 cups vinegar
- 1 tbsp dried dill or medium bunch of fresh dill weed
- 2 cloves garlic
In a medium-sized pot combine water, vinegar, salt and spices. Over medium heat bring to just a boil. Remove from heat.
Divide remaining ingredients between pint jars making sure you tightly pack each jar.
Pour vinegar brine over veggies leaving approximately 1/2 inch headspace.
Transfer to cold storage and let the flavors marinate for a couple days. Then enjoy as a snack, with meats, cheese and crackers.
If you want to can them: Wipe rims, apply lids and rings (finger tight), and process jars in a hot water bath for 10 minutes. Remove jars from water bath and let set on a folded towel for 8-12hrs.
Store jars in a cool, dry place for atleast 3 weeks before consuming. Shelf stable for up to 1yr.
Recipe from Putting Up With Erin