Chef Jenn Felmley Makes CSA Meals Easy

Photo by Chris Rov Costa
Photo by Chris Rov Costa
Sauce Napolitana (Fresh Tomato Sauce) recipe below
Photo by Chris Rov Costa
Easy meals from fresh local ingredients arriving in CSA boxes
Photo by Chris Rov Costa
Rose Water and Lime Watermelon Pudding recipe from Chef Jen
Photo by Chris Rov Costa
Summertime brings with it an abundance of peppers, melons, and tomatoes. So much so that it can be hard to find ways to use them all. Here are a few recipes that utilize the summer’s bounty. My favorite way to preserve anything is to pickle it. The recipe for Sweet and Spicy Pickled Peppers with Celery Seeds is the perfect way to use your summer peppers all year long! Once pickled, the peppers can be used as a topping for grilled steak, served on toasted bread with goat cheese or cream cheese, and best of all is the pickling liquid. The liquid can be used like hot sauce to season your food. I love to use it on salads—better than store-bought flavored vinegars.