Oh, the times are a changing! It seems that regardless of where you are in your life, if you have been out of school for 30 years or are just starting your first year of kindergarten, the beginning of the school year is an exciting time of year. I hope you have eased into September and have found creative ways to use all of the produce that you brought home on Wednesday or Thursday.
What to expect to find in your bin this week:
Melon
Nectarines
Asian Pears
Red Onions
Peppers and more peppers
Tomatoes
Lettuce
Cucumber or Radishes
...and buckets:
Melon
Nectarines
Peppers
Tomatoes
Garlic
Here a couple of recipes to use all of those peppers!
YIELD 3 to 4 servings
TIME 40 minutes
INGREDIENTS
1 small bunch fresh lemon or regular thyme
1 ½ pounds hake fillets
½ teaspoon fine sea salt, more as needed
Black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 ½ tablespoons extra-virgin olive oil, more for drizzling
¼ cup pitted, sliced black or green olives, or use a combination
1 teaspoon sherry vinegar
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped
PREPARATION
Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
Spread peppers on a rimmed sheet pan and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
Meanwhile, combine vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.
Sheet-Pan Roasted Fish With Sweet Peppers
MELISSA CLARKYIELD 3 to 4 servings
TIME 40 minutes
INGREDIENTS
1 small bunch fresh lemon or regular thyme
1 ½ pounds hake fillets
½ teaspoon fine sea salt, more as needed
Black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 ½ tablespoons extra-virgin olive oil, more for drizzling
¼ cup pitted, sliced black or green olives, or use a combination
1 teaspoon sherry vinegar
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped
PREPARATION
Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
Spread peppers on a rimmed sheet pan and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
Meanwhile, combine vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.
Roasted Pepper and Goat Cheese Sandwich
MARTHA ROSE SHULMANYIELD 1 serving
TIME 5 to 10 minutes
INGREDIENTS
2 thick slices whole wheat country bread or 1 ciabatta roll, split
1 ½ ounces goat cheese (about 1/3 cup), at room temperature
½ tablespoon finely chopped fresh herbs, such as tarragon, parsley or chives
⅓ to ½ large grilled or roasted red pepper (see note)
PREPARATION
If using whole wheat bread, lightly toast it. This will prevent sandwich from becoming soggy. If using a roll with a hard crust, there is no need to toast.
In a bowl, mash goat cheese with a fork or spoon and stir in chopped herbs.
Spread equal amounts of goat cheese on each slice of bread or on both halves of roll. Top the bottom half with roasted pepper and cover with other slice of bread or half of roll. Cut in half if using bread, or into quarters if using a ciabatta roll. Wrap each piece tightly in plastic if transporting. The sandwich keeps well for 2 days.
Tip
To quickly grill a pepper on an indoor stove, light a gas burner and place pepper directly over flame. As soon as one section has blackened, turn pepper, using tongs, to expose another section to flame. Continue to rotate until pepper is blackened. Place in a bowl or plastic bag and seal or cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run pepper briefly under faucet to rinse off final bits of charred skin. If so, pat dry with paper towels. Cut pepper in half and remove seeds and membranes.
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