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| Sauteed mushrooms with sliced jalapeño peppers |
Pickled Peppers
Using gloves, pack a straight sided jar with shredded, chopped or sliced peppers and fill with ACV and some salt. Can or freeze.
Peach Tomatillo Salsa
Ripe peaches
Tomatillos
Jalapenos
Sugar/COT
Salt
Lemon Juice (optional)
Chop pepper first, then tomatillos, then peaches. Add sugar/COT , salt and lemon juice to taste. Serve immediately or freeze for later.
Peach Tomatillo Summer Soup
Peach Tomatillo Salsa
Orange Juice (freshly squeezed, if possible)
Lemon Juice
Coconut oil
Avocado Slices or bite sized chunks
Cream (optional)
Sour Cream (optional)
Coconut Milk (optional)
Mix the ingredients for the salsa and add the juice of one or 2 oranges, one lemon and a few TBS of coconut oil and avocado slices. Serve chilled for a refreshing meal on a hot day. You could substitute cream, sour cream or coconut milk instead of avocados and coconut oil.
Mushroom & Pepper Stir Fry
Sliced peppers
Mushrooms, quartered
Coconut Oil
Salt
Heat the oil and cook peppers and mushrooms together until mushrooms are cooked. Add a generous portion of salt and serve. Works as a topping for quesadillas with peach salsa or added to potatoes or eggs.
No Croûtons Required : July Theme - Hot Peppers
Monday Mania
Garden Variety Wednesday
Simply Delish
Hearth and Soul Hop
Made From Scratch Tuesday
I'm going to try the Mushroom and Pepper Stir Fry.
ReplyDeleteThanks for sharing with us at
Simply Delish.
Have a great weekend and we hope to see you again next weekend.
Thanks for linking with Garden Variety Wednesday! I'll have another link up July 20th.
ReplyDeleteThe mushroom & pepper stir fry looks great! Will have to make that!
My husband will absolutely love the mushroom and pepper stir-fry! Thanks for sharing all of these great ideas. I tend to get overwhelmed at the end of the season when I have tons of peppers and quickly run out of ideas. Thanks for sharing this great resource with the Hearth and Soul Hop.
ReplyDeleteDelicious nice way to use fresh jalapenos. Thanks for sharing with hearth and soul blog hop.
ReplyDeleteI've been chopping 1/4 of a Vidalia onion, and dicing a jalapeno and sauteeing in EVOO before adding a couple of scrambled eggs, fresh cilantro and S&P. It's great! (two mornings in a row, and tomorrow I'll do it again!)
ReplyDeletealways looking for a way to use eggs and peppers!