Is a break from life awesome, or what? I don’t care how great of a city you live in, or how much you like your job and if you have them, your kids and/or your pets – vacay is where it’s at.
As is customary for the trips we take, we had plenty of fun and ate plenty of food. Stay tuned for a condensed recap, complete with pictures once they’re finally uploaded and edited in their entirety.
Until then, let’s just say that aside from the speeding ticket and the pretty little string of poison oak on my arm, it was a freakin’ blast. I think we ate fish & chips exactly twice (the first and last days), and between those times we consumed our fair share of Tillamook cheese, homemade granola bars, cookies, lots of cuisine a la Thomas Keller, and more. Oh, and wine too.
But now, it’s time to get back to reality (oops there goes gravity… sorry for that Eminem throw-in), and along with that, it means I have to start cooking again, which isn’t necessarily a bad thing, let’s be honest. Cooking is one thing I don’t tend to complain about. But it does mean that from time to time, I have to think fast in the event that the CSA produce changes between the time I procure the remainder of my grocery list ingredients and plan recipes for the week. As such, a night that was supposed to involve some sweet corn cookin’ (the fresh corn pesto only had to wait a few days) instead turned into two big ol’ peppers staring me in the face, and a rumbling stomach.
Sure, I could have sliced ’em up and made some sorta stir fry, but the peppers – they were so perfectly shaped and as a result all I could think about was retaining that shape as much as possible by stuffing the hell out of ’em. Of course, all of those plans go awry when said stuffed peppers are baked and come out smelling like an Italian restaurant – but something tells me you wouldn’t fault me one bit for demolishing them in a matter of moments, would ya?
4 green bell peppers
1 lb Italian sausage
1/2 white onion, medium diced
2 celery stalks, medium diced
1 garlic scape or clove, minced
8 oz cherry tomatoes, halved
15 oz can tomato sauce
salt and pepper
basil, roughly (but gently) chopped
parmesan cheese (to your taste)
preheat oven to 350 F. remove tops from peppers and if necessary, remove a little from the bottom, careful not to create a hole in the pepper, but just enough so they stand straight. remove seeds and sit upright on a sprayed baking sheet.
in a large skillet over medium-hi heat, cook sausage. when cooked through, drain some of the oil, then add onion, celery, and garlic. saute about 5 more minutes.
meanwhile, heat tomato sauce and tomatoes; add in basil and season to taste.
combine about 1/2 c of the tomato sauce with the cooked sausage mixture and stuff into each of 4 peppers. sprinkle with about 1 T cheese for each pepper and bake for about 10 minutes. pour more tomato sauce into pepper, add a little more cheese, and bake another 5 minutes.