Scotch Hill Stuffed Peppers

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From Your Farmer Dela:

Top and seed 4 Bell Peppers. Saute chopped onions, eggplant and/or squash in butter or oil. Mix with 1 cup of rice or bread crumbs and 1 or 2 chopped tomatoes. Fill pepper with mixture and top with grated cheese. Bake at 375 F for 20 to 25 minutes. Use herbs of choice to flavor. 

Spotlight Southwest Salad

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Chop 2 cups of tomatoes, 2 cups of corn, 1 medium green pepper, 1 medium sweet pepper, ¼ cup fresh cilantro, parsley or basil, 2 cups black beans, and combine with 1½ tsp cumin, 1 tsp chili powder, 1 Tb oregano (dry or Fresh) and 3 Tb olive oil, 1 clove garlic, 3 Tb lime juice or balsamic vinegar. Serve with warm tortillas or corn chips. Also good with fresh sliced Avocados. 

Baby Lima Beans and Swiss Chard Soup

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From a Group Health Cooperative subscriber

Drain 2 cups dried baby lima beans (soaked in water to cover overnight) and pick over to remove and discolored beans or debris. Place a large, heavy soup pot or Dutch oven over medium heat and add 1 lb. thick-sliced, center cut bacon, sliced into ½-inch strips. Cook until crisp and golden, then transfer to paper towels with a slotted spoon. Discard all but about 2 tablespoons of the rendered bacon fat in the pan and add 2 tablespoons extra virgin olive oil. Add 2 yellow onions coarsely chopped and cook, stirring occasionally, until softened about 5 minutes. Add 3 peeled and coarsely chopped carrots and cook stirring until softened about 3 minutes more. Add half of a bunch of Swiss chard, thick stems removed, leaves cut crosswise 1-inch wide, divided; and 5 garlic cloves, minced. Cook until the chard has wilted, about 3 minutes. Stir in the drained beans, 2 quarts low-sodium chicken broth, homemade or store-bought. Stir in 6 plum tomatoes, seeded and chopped, or one 15-ounce can diced Italian plum tomatoes, drained. Stir in ½ cup finely chopped fresh basil. Simmer, partially covered, until the beans are tender, about 1 hour. Remove from the heat and let cool for 5 to 10 minutes.  You may want to lightly blend all or part of the soup at this point, but leave plenty of texture. Stir half of the reserved bacon and the remaining Swiss chard into the soup and cook until the chard is just wilted, about 3 minutes. Stir in half of 6 tablespoons finely chopped fresh flat-leaf parsley, 2 teaspoons kosher salt and freshly ground black pepper to taste. Ladle the soup into warm bowls and garnish with the remaining parsley and ½ cup grated Parmesan cheese. Pass the remaining bacon at the table for topping. 

Bacon Basil Zucchini (or any summer squash) Dish

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adapted from Brodhead CSA member Kelly Gratz

Juliene 2 lbs. summer squash lengthwise in strips. Toss with 2 tsp salt and let sit 1 hour. Drain and dry. Heat ½ cup bacon grease with crispy bits of bacon in frying pan. Add ¼ cup garlic crushed and summer squash. Sauté, stirring. Cook to aldente 4 to 5 minutes. Toss in ¼ cup chopped basil and ½ cup chopped walnuts. Cook 2 minutes longer. Done! Eat! Enjoy!

Summer Cole Slaw

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From our niece Abigail, Summer Cole Slaw

You know the shredding and dicing routine. Here’s what she recommends you use: 1 medium cabbage, 4 carrots, 1½ cup lemonaise (or some base of your chosing), salt and pepper to taste, ¼ c extra virgin olive oil, ¼ cup balsamic vinegar, Tbsp of sugar or honey, cilantro OR basil, one diced onion. Chop, mix and serve.

Tomato Pie from an Oak Park subscriber

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Preheat oven to 375 degrees.  In alternating layers, fill 9 inch deep dish pie crust with 4 large tomatoes (sliced), ½ cup chopped fresh basil, 3 green onions or scallions (thinly sliced), ½ lb. bacon (cooked, drained, chopped), ½ teaspoon garlic powder (or minced fresh clove), 1 teaspoon dried oregano, and ½ teaspoon crushed red pepper. In a small bowl, mix 2 cups shredded Cheddar (or favorite) cheese with ¼ cup organic mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.  Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.