Mini Eggplant Rollatini Bites: CSA recipe for mid summer
Carrot hot dogs?! Yup. My review of Kathy Hester's new book The Easy Vegan Cookbook

Roasted Italian red pepper and garlic marinated chicken - CSA recipe for late summer

I love my CSA. You know that by now. I really can't say enough wonderful things about it.  If you have the ability to join one in your area, you really REALLY should.  And if you're in MY area, you should check out the farm I've been going to for the season: The Sea Salt CSA at B & B Farms.  The season is still going strong and I'm still amazed at the bounty I bring home every week.  

I love being given specific ingredients and using them to come up with meals my family will eat.  It makes it so much easier for me when I'm given fewer choices.  (Just ask my husband what it's like dining with me in a restaurant that has an extensive menu.)  Every week, I can plan my meals according to that week's crops which makes my brain happy.

The past few weeks, there has been a huge harvest of peppers of every size, shape, color, and level of spiciness.  My favorites have been the long gorgeous red Italian peppers that look like they should be in the movies.  They are delicious cooked into cacciatore or stuffed with meats and vegetables or even eaten raw.  

This week, I roasted a bunch of those beautiful red peppers to store for the winter.  **If you've never roasted a pepper, it's seriously so easy.  Just put as many as you would like in a single layer  on a broiler pan close to the flame in the broiler until the skin turns black and blistery.  Be sure you turn the peppers to get all sides.  It takes about 15 minutes total.  Then take them out and drop them into a paper bag and close it for about 10 minutes.  Using the back of a knife, scrape off the black skin and cut the peppers in half.  Scrape out the ribs and seeds and you're all done. You can store them in the fridge packed in olive oil for a few weeks, but for longer storage just lay them between wax paper in a sealed container in the freezer.**

I saved one roasted pepper to use for dinner tonight.  I had taken out chicken drumsticks and thought I'd try to marinate them with some sort of roasted pepper/garlic/herb marinade.  This is what I came up with:  IMG_7040

Roasted Italian Red Pepper and Garlic Marinated Chicken

  • 1 roasted red pepper (or about 1/3 cup if you have chopped)
  • 3 cloves garlic
  • 1 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • 1/2 cup water
  • 1/4 olive oil
  • 1/2 tsp sugar
  • 1/4 tsp dried thyme
  • 1/4 tsp dried sage
  • 1 tsp dried parsley
  • salt to taste
  • 8 chicken drumsticks

Blend all the above ingredients (except the drumsticks, of course) in your food processor or blender until smooth.  Pour over chicken drumsticks and let marinate for at least 4 hours in the fridge turning every couple hours to make sure everything is coated.

Grill chicken on medium grill (450° surface temp) turning frequently until internal temp is 185° (about 30 minutes).  And let me know what you think!