Fry The PepperYou may have noticed that all of the peppers we've sent you home with so far are called "frying peppers". But what does that mean, anyway? The main difference between a frying pepper and the more traditional bell pepper is that the frying pepper tends to have a thinner wall, are typically smaller in size, and tend to look more like a spicy counterpart, such as an Anaheim pepper. But don't be fooled, this pepper is of the sweet kind, and not at all spicy. So what is one to do with frying peppers anyway?  Due to their thinner walls, some believe that cooking these types of peppers renders them to be sweeter.
In fact, it is said that these were developed for this very reason. This is why we always suggest to cook with them - it's how they were bred to be eaten! In a pinch for time? Stir-fry these with snap beans, summer squash, and scallions added at the last minute and eat with an orange juice + soy sauce dressing with quinoa. Or why not make a double-recipe of fajitas with them for an easy lunch the next day? And with 196% of your daily recommended dose of vitamin C, it is sure to put an extra pep in your step.
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Allium (I'll-Eat-'Em)Onions, garlic, leeks, and other Alliums have a distinct set of flavours and odours that pairs wonderfully with many dishes from around the globe. While onions have to be the most widely used of the alliums, I find that garlic is the most precious, as it adds a high culinary value to any dish. It also has a solid reputation for being an important arsenal in an apothecary toolkit. Garlic supplements are a hot item at any health food store. And while there haven't been conclusive research done on the effectiveness of garlic in modern medicine, Ancient Egyptians, Greeks, Romans, Chinese, Japanese, and Native Americans commonly used garlic in their medicine.  From hummus to roasted potatoes, some of my favourite dishes feature a respectable dose of garlic.
Want to make garlic into an even more delectable ingredient? Roast it! To do this, simply cut off the top of the bulb, cook in the oven or BBQ until caramelized, and squeeze out into any number of dishes. Roasted garlic mashed potatoes are a must, but as the Dinner Mom suggests, you can also:
A Most Dill-Icious HerbSo it goes without saying that dill is great with vinegar, salt, and pickling cucumbers. There is something about the slightly lemony and sweet flavour of this umbel that pairs incredibly well with brine. But fresh dill can be so much more than a pickle ingredient. Like most herbs, dill was first retained by humans for its medicinal properties. Its extract was used to treat wounded soldiers, and we've since discovered that it has certain antimicrobial and antibacterial properties. Dill also has other health properties, such as Vitamin A, Vitamin C, and minerals such as iron, zinc and potassium.  While using dill to quick-pickle is a sure hit, you can omit the waiting and extra steps altogether and simply pair the dill with fresh cucumbers in a delicious summer salad.
If you've ever had borsht you'll know that beets and the dill are in perfect harmony with each other, which is why they make a fantastic side-dish even without being in cooked or in liquid form. And since we are sending you with more snap beans this week, here is a recipe that keeps it simple with lemon, dill, EVOO and snap beans. Nothing but fantastic flavours that are sure to dill-iver (sorry, I can't help but to be corny-chon sometimes). Magical BeansJack knew that beans are magical. But beanstalk aside, beans, dried or fresh are part of a wonderful food group called legumes. These legumes are able to provide much of our dietary needs, holding properties of both vegetables and starches. This newly minted superfood provides everything from protein, to fiber, to a whole host of nutrients including antioxidants, and vitamins and minerals. It can even be a wonderful source of silicon, an element that is only starting to be recognized as an important way to maintain healthy connective tissue and bones.  The best way to retain all of the nutrients in green beans is through quick-blanching.
Essentially, blanching requires that you plunge the snap bean into salted, boiling water, for about 30 seconds, and plunge it into really cold water right away. You then remove the beans from the cold water and let them drain on a tea towel. One of my favourite ways to eat quick-blanched green snap beans is in a simple salad. Simply toss the blanched beans with a bit of salt and pepper, your favourite tangy dressing, and some lightly toasted nuts. This is exactly what I've bean dreaming about while watching these little delights grow during the last two months. |
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