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Usually my recipes are real flexible and I hardly write any “backstory” at all. I’m not a huge fan of the ones where you have to read a novel about the cook’s life/kids/childhood. But today this recipe actually does have a story, and it’s the reason why I made it in the first place. Growing up I ate this dish made by both of my grandmothers, but an ocean apart. My Italian-American grandma made this giambotta as kind of a light vegetable stew. When I would stay with my other grandmother in Nice, on the French Riviera, she would cook a version of this almost every day. I would call my parents and complain that it was “zucchini and tomato land”. Last week I was looking at my harvest vegetables trying to figure out what to cook, and my mom suggested this. I never really enjoyed it as a kid…but I loved all the ingredients and felt like I was good enough in the kitchen to make it work. This tasted AMAZING. All of the ingredients were coming in fresh at the same time, so I think it’s the perfect mid or end of summer recipe. When researching online I read that this would be eaten cold, stuffed into a bread bowl to make it portable. It was packed up as lunch for farmers to take into the fields with them. That totally felt right so I did the same and brought it out into the garden with me. What’s nice is you can eat this hot or cold, as a snack or and add whatever protein or starch that you might want.
Ingredients TBH, use whatever amount of each vegetable that you like. 1 large zucchini diced 1 large eggplant diced a few sweet peppers, diced 3 small potatoes, diced 2-12 cloves of garlic, sliced ( I use a whole head) 2-4 Tbsp olive oil 4 cups tomato sauce fresh basil salt & pepper Method of Preparation:
1. Wash and chop all of your vegetables into bite sized pieces, about 1” cubes 3. Grab a big pot with a lid and warm your oil over medium heat. 3. Add all of your vegetables + garlic to the pan and season with some s & p. You can add chili flakes or whatever other dried herbs that you like. 4. Cook for about 10 minutes, stirring occasionally. 5. Pour tomato sauce over the vegetables so that they’re pretty much completely covered. Lower the heat to a simmer and cook for another 10-20 minutes. I like to cook it for even longer because I like mine to be pretty soft and melted down. 6. In the last few minutes of cooking add some fresh basil. Serve hot or cold with bread.
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A wonderful, warming fall meal of stuffed peppers. Fun to share with friends and family, this seasonal treat will be sure to fill your home with delightful smells and happy guests. Use this same recipe to stuff tomatoes, or even a large zucchini! First, prepare this Simple Tomato Sauce recipe. The sauce can be made many days ahead of time, only about 2 cups are needed for the stuffies.  Next, make the cheese filling. Mix all ingredients together by stirring with a fork. Set aside. Ingredients: ½ cup cottage cheese ½ cup ricotta cheese 1 cup grated cheddar cheese (divided) 1 Tbsp basil, parsley, or dill (dried or fresh) Salt and pepper to taste about 1/4th Tsp each  Next, make the Rice Filling. Ingredients: 1 cup brown rice 1/2 cup water 2 cups chopped spinach, kale, or collards ½ cup of the prepared tomato sauce 1 Tsp oil 1 Tsp salt  Mix all the Rice Filing ingredients together in a saucepan. Bring to a boil. Reduce heat to low and let simmer for 35-40 minutes. Rice should be slightly undercooked. Remove from heat.
While the Rice cooks, ready the peppers. 4-6 Bell Peppers (any color) washed/seeded with tops cut off. When you're ready to assemble: Pour a thin layer of tomato sauce into a medium size, deep dish casserole pan. Arrange peppers so that they stand upright, with opening face up.  Add 1-2 spoonfuls of the cheese mixture to each. Next add ¼ cup sauce to each pepper, followed by 1 cup (smaller peppers may not take quite as much filling). Now add enough sauce to each pepper to cover the rice mixture.  Cover tightly with foil and bake at 400 degrees for 30 minutes. Remove foil and add the remaining cheddar cheese to to garnish each pepper. Bake uncovered for an additional 15 minutes! We served with a tasty side of sauteed kale!  |
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AuthorsAli Price & Bella Black |
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Root 5 Farm
Danielle Allen & Ben Dana 2340 US Route 5 North Fairlee, Vermont 05045 (802) 923-6339 [email protected] [email protected] |
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