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Blue Cheese and Sausage Stuffed Peppers

8/25/2021

Ingredients
2 medium sweet red peppers
2 medium sweet yellow peppers
1 jar (14 ounces) pizza sauce or pasta sauce, divided
1 pound uncooked bulk pork sausage
3/4 cup uncooked instant rice
1 small onion, chopped
1 small tomato, seeded and chopped
1/2 cup crumbled blue cheese
1 large egg, lightly beaten
2 tablespoons chopped ripe olives
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 to 1/2 teaspoon crushed red pepper flakes, optional
Crumbled blue cheese, optional

Directions

Cut and discard tops from peppers; remove seeds.
Pour sauce into bottom of a 4- or 5-qt. slow cooker, reserving 3/4 cup.
In small bowl, combine remaining ingredients; add reserved sauce. Spoon mixture into peppers; place in slow cooker.
Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours.
Spoon cooking juices over peppers. If desired, top with additional blue cheese.

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Summer Squash and Tomato Salad

8/18/2021

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Ingredients
2 cups cherry tomatoes, halved
1 shallot
2 tablespoons chopped basil
2 tablespoons chopped mint
2 tablespoons chopped chives
1 medium zucchini
1 medium yellow squash
¼ cup white wine vinegar
¼ cup olive oil
Salt and pepper to taste

Directions

Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives.
Season with salt and pepper and set aside.
Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter.
Top with the tomato mixture and let sit, 30 minutes.
Transfer to a bowl and serve.

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Tomato Peach Gazpacho

8/11/2021

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Ingredients

2 large peaches (3–4 inches wide) save 1/4 cup for garnish
3 large tomatoes (same size as peaches) save 1/4 cup for garnish
1/3 of an English cucumber, about 1 1/2 cups – save 1/4 cup for garnish
1/4 cup red onion, sliced, plus 1/4 cup for garnish
10 basil leaves, plus more for garnish
1 tablespoon olive oil
1/2 –1 teaspoon salt
1–2 teaspoons red wine vinegar, sherry vinegar, or champagne vinegar (or Apple Cider vinegar)
cracked pepper to taste

Garnish:

Finely diced peaches, tomato, cucumber and red onion, torn basil leaves, and pick one of the following: drizzle of olive oil, sliced avocado, burrata cheese (or ricotta or vegan ricotta).
Feel free to add croutons or serve with crusty bread.

Directions

Quarter the peaches and tomatoes and set aside one wedge of each for your garnish.
Place the remaining peaches and tomatoes in a blender. Add the onion, cucumber, (setting aside garnish portions) basil, olive oil, 1/2 teaspoon salt, pepper and 1 teaspoon vinegar.
Blend until relatively smooth. Taste. Adjust salt and vinegar to your liking, find your perfect balance. If too peachy add more tomato! It should be tomato forward with hints of peach.
Chill at least 2 hours.
While chilling, chop up the garnish ingredients as finely as possible. Chill as well.
To serve, ladle the cold gazpacho into a bowl, sprinkle with garnishes. Drizzle with olive oil and add a dollop of burrata or ricotta. Scatter with torn basil leaves. Feel free to add croutons or serve with crusty bread.

NOTE: Can be made ahead, left 24 hours to chill. Keeps 3-4 days in the fridge.

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Maple Yogurt Sauce

8/4/2021

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Three simple ingredients come together to make this easy Maple Greek Yogurt Sauce. It's the perfect creamy and sweet dip or sauce for all your favorite summer fruits and berries. Probably tasty with cinnamon apple chips too!

Ingredients

1/2-1 Cup Plain, Whole Milk Greek Yogurt
1-2 Tablespoons of Pure Maple Syrup or Honey
A touch of almond extract - to taste
Fresh fruit

Directions
1. Mix ingredients in a bowl.
2. Serve as a sauce or a dip
3. Add granola or nuts if you want a little crunch.

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Blue Cheese and Sausage Stuffed Peppers

Summer Squash and Tomato Salad

Tomato Peach Gazpacho

Maple Yogurt Sauce

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