Albans and now a restaurant consultant, says this tart is one of her late summer favorites.ġ box of frozen prepared phyllo dough, thawed to room temperatureĤ ounces butter, melted, or olive oil (or a mixture of the two)ġ/2 cup chèvre or ricotta or a mixture of the twoįresh herbs (basil, rosemary or thyme), lightly choppedĢ ripe garden tomatoes sliced 1/4 inch thick Add chilie mixture to the pan and stir until heated through.Īdd bacon (if using) back to pan and stir until heated through.Ĭonnie Worden, former chef owner of Chow! Bella in St. When squashes are cooked through, and have released some of their water, add corn kernels and cook until heated through. Stir at intervals that allow the squashes to brown slightly between stirrings. You may need to add some olive oil to coat squashes. Add squashes to pan and raise heat to medium-high.
Add onion to bacon fat and sauté until fragrant and translucent, avoiding browning. Roast, peel, chop your Anaheim chilies (or empty cans into a bowl) and mix well with the garlic and some salt. frozen kernelsġ to 2 tablespoons of olive oil, if needed You cannot go wrong.”Ģ medium zucchinis and/or summer squashes, chopped into half-moons, ½ inch thickĢ small cans of chopped green chilies, or 6 Anaheim chilies, roasted, peeled and choppedĬorn kernels from 2 fresh ears of corn, or ½ c. Serve as an incredible side dish to anything, on its own, over eggs for breakfast, in a quesadilla with cheese. Mara Welton of Half Pint Farm in Burlington says, “Let this be the dish that leaves you wanting more zucchini, and wishing your tired old squash plants have one more squash left in them. Serves 2 as main course, 4 as a side dish Adams company in Dorset, Vermont and at. The VPR Cafe is produced in collaboration with the Burlington Free Press and is made possible on VPR by the J.K. See below for recipes from this week's VPR Cafe, and find more recipes from NPR's "Zucchini Fatigue" story on August 15, and Roasted Tomatoes on August 28. Candace Page, who writes for the Savorvore Section of the Burlington Free Press, shares her favorite ways to enjoy the flavors of August - recipes from her own kitchen and those around the region. There are many creative ways to make the most of the bounty before you abandon them on a neighbor's doorstep. Benjamin's Bailey the Bloodhound Mystery series!Ĭongrats to Linda Kish, winner of Murder is a Piece of Cake, the 2nd book in Valerie Burns' Baker Street Mystery series!Ĭongratulations to Sherry, winner of Sarah Fox's Baking Spirits Bright!Ĭongrats to Deborah, winner of Joyce Tremel's Deadly to the Core!Ĭongrats to Autumn Trapani, winner of Maddie Day's Deep Fried Death!Ĭongrats to Rosemarie, winner of Murder on Tour, the 9th book in V. Burns' Mystery Bookshop Mystery series!Ĭongratulations to Toni Gullo, Diana DeForest, and Dierdre Anne Greene, continuing Leslie’s Budewitz’s birthday celebration by winning books from her Food Lovers’ Village mysteries!!Ĭongratulations to Laurie Miller, winner of the Around the Kitchen Table multi-book giveaway!Ĭongratulations to Lalita K, Libby D, and Marcia K, who won ARCs of Molly MacRae's Come Shell or High Water!Ĭongrats to Laurie, winner of Maddie Day's special author apron!Ĭongrats to Erin Probst, winner of the February Around the Kitchen Table prize of books from Maddie Day, Valerie Burns, Maya Corrigan, and Leslie Budewitz.Ĭongrats to Kay Garrett, winner of Sniffing Out Murder, the 1st book in Kallie E. Congrats to Luis, winner of Murder on Tour, the 9th book in V.