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Jul 01, 2012


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July 2012 Recipes

Heat up your kitchen this summer with these delectable dishes using fresh, local ingredients
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Since opening earlier this year, Lulu's Local Eatery has made a commitment to providing St. Louis with "farm-fresh food on the go." The food truck, operated by Lauren Loomis and Robert Tucker, serves dishes that celebrate fresh, organic and local vegetables. Check out Lulu's recipe for a Latin-infused seviche fit for those long, hot summer days.

Lulu’s Summer Ceviche Recipe

Ingredients:

3 limes, juice and zest
1 cup chopped and seeded tomato
1/2 cup chopped bell pepper (use orange for color variety!)
2 ears of corn
1 can black beans, rinsed and drained
1 avocado, peeled and diced
2 garlic cloves, minced
1 Tbsp minced jalapeno (if you like some kick!)
2 Tbsp chopped cilantro
3/4 tsp salt or to taste

Roast or grill the corn on the cob. Once cooked, remove the corn from the cob and put in a large mixing bowl. Add all ingredients, except for limes and salt. Finely grate the rind of the lime to measure 1 tablespoon. Juice limes to measure ¼ cup. Combine the lime zest, lime juice and salt with the other ingredients. Toss lightly, cover and chill for 15 minutes. Serve with chips or in a tortilla for a healthy, vegetarian summer taco!

In Season: Spice it Up with Peppers

In a season seemingly bursting with many varieties of sweet and delectable fruits, it's not hard to find something to indulge your sweet tooth. But if you're looking for a summer fruit with a little more kick, look no further — the pepper comes in many shapes, sizes and levels of spiciness. What's more, they're packed with vitamins A, C and K, helping you to prevent cell damage, as well as maintain strong eyesight and a healthy immune system.

You can pick up your own peck of locally-grown peppers at the Tower Grove Farmers Market or the Soulard Farmers Market, or try these recipes for a new spin on a spicy summer staple.

Parmesan peppers

Ingredients:

4 bell peppers (a mix of yellow, red, and orange)
1 clove thinly sliced garlic 8 thyme sprigs
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Juice of 1/2 lemon

Stem, core, and quarter bell peppers; place on a baking sheet. Toss with sliced garlic, thyme, and extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Arrange skin side down in a single layer and roast in a 425° oven until softened, then top with Parmesan and broil until cheese is melted and peppers are slightly charred. Squeeze the lemon juice over peppers.

Recipe from Bon Appétit

Roasted peppers with basmati rice filling

Ingredients:

4 medium-sized bell peppers, any color
2 1/2 cups water
1 cup basmati rice
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup pistachio nuts, coarsely chopped
1/3 cup fresh cilantro leaves or Italian parsley, chopped
2 tablespoons capers
Salt and pepper to taste

Stem, core, and quarter bell peppers; place on a baking sheet. Toss with sliced garlic, thyme, and extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Arrange skin side down in a single layer and roast in a 425° oven until softened, then top with Parmesan and broil until cheese is melted and peppers are slightly charred. Squeeze the lemon juice over peppers.

Recipe from Dierbergs


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