Cherry Tomatoes: Cherry tomato salad can be spiced up with some cumin, goat cheese and cilantro. The salad can be folded into a tortilla or added to a sandwich – as well as eaten straight.
Cucumber: Summer salads at Full Belly are scarce on lettuce, but full of cucumbers, tomatoes, chopped basil and other vegetables. Cucumber salad can be dressed with a bit of red onion, cilantro, vinegar, lemon juice, salt and pepper.
Peppers: This week you are getting sweet peppers and a couple of hot and spicy jalapeño peppers. We are putting the jalapeño peppers separate from the sweet peppers so that you don’t get mixed up. You don’t have to use the jalapeños up all at once. If you just use half of a pepper to spice up a soup or tomato sauce, wrap up the other half and store it in the refrigerator. If you are worried about the spiciness, scrape out the seeds of the jalapeño. Half a pepper is about enough to add a bit of spice to a pot of soup. If you like spiciness, use the whole pepper. Be careful, do not touch your eyes while handling hot peppers!
Heirloom Tomatoes: So many tomatoes this week! These tomatoes are great made into a vegetable salad —Chop everything into bite sized pieces: the tomatoes, some grilled (or fried) and salted eggplant cooled to room temperature and some grilled peppers (or cook them directly over a flame, no oil needed). Season with a vinaigrette dressing.
