Grilled Sausage & Peppers

We are indeed alive!  Our little farmer arrived April 2nd & we couldn't be happier about it!  Life got extremely busy for us quickly.  However, things are settling down & we are getting into a new routine.  I am learning how to really prioritize between naps & feedings.  Cooking is very near the top of the list so hopefully that is a good harbinger for this blog.  We had a fabulous new recipe yesterday!  It's one for the grill (& friends!) -- grilling weather is definitely here.

This recipe comes from Coastal Living magazine (May 2014).  We used Turkey Sausage & I only had red peppers.  It would be a gorgeous dish using a red, orange & yellow bell pepper.  Go for the sherry vinegar without substituting.  I'm pretty sure you will make this recipe again.

Grilled Sausage & Peppers

Makes 4 servings.

2 Tablespoons sherry vinegar

2 Tablespoons honey

1/4 Teaspoon salt

1 (12- to 16-ounce) package smoked sausage

3 red, yellow and/or orange bell peppers, halved & seeded

Preheat grill to medium-high heat.  Combine first 3 ingredients in a medium bowl.  Cut sausages in half lengthwise.  Grill sausages & peppers 4 minutes on each side.  Remove charred skin from peppers, if desired.  Slice into strips.  Cut sausages diagonally into 4-inch pieces.  Toss peppers & sausages in honey mixture, and transfer to serving platter.

We combined it with corn on the cob & potato salad.

Oh, it tastes like summer!!

Fun Idea!

I haven't tried this but I thought it was pretty neat since our peppers are coming in steady.  I'm thinking I found it on Pinterest or Facebook, of course! :)

Stuffed Peppers

With the peppers coming on now, we enjoyed stuffed peppers last night.  I use the recipe from my good old standby Betty Crocker cookbook.

6 large bell peppers (any color)
1 pound lean ground beef
2 tablespoons chopped onion ( I put in more because we really like onion.)
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 ounces) tomato sauce
3/4 cup shredded mozzarella cheese (3 ounces)

1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds & membranes; rinse peppers. Cook peppers in enough boiling water to cover in 4-quart Dutch oven about 5 minutes; drain.
2. Cook beef & onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic & 1 cup of tomato sauce; cook until hot.
3. Heat oven to 350 F.
4. Stuff peppers with beef mixture. Stand peppers upright in ungreased square baking dish. Pour remaining tomato sauce over peppers.
5. Cover & bake 45 minutes. Uncover & bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Photo: wizardrecipes.com

Stoplight Peppers

Sweet Bell Peppers are coming to Market this week.

See you there!

New Crop: Bell Peppers

We have a new crop of bell peppers in all colors coming on nicely. We should be harvesting within the month.

We are harvesting spinach now, although it is in limited quantity. We enjoyed a bag of it last week and hope you will enjoy it as well. We ate it in a salad and also tossed it in an omelette. Delicious!

The tomatoes will come to market for two more weeks and then there will be a lull before the new plants are bearing.

See you at Market!