Category Archives: Vegetable Highlight

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Smoky Eggplant Dip


  • 2 medium eggplants (about 1 pound each)
  • 2 tablespoons olive oil, divided
  • 1 teaspoon coarse or kosher salt, or to taste
  • 6 tablespoons tahini (sesame seed paste), well-stirred if a new container
  • 2 garlic cloves, peeled and minced or pressed
  • Juice of 1 lemon, plus more to taste, if desired
  • Pinch of cayenne or aleppo pepper
  • Pinch or two of ground cumin
  • 2 tablespoons well-chopped flat-leaf parsley, divided
  • Toasted sesame seeds or za’atar for garnish


Heat oven to 375°F. Brush a baking sheet or roasting pan with 1 tablespoon olive oil, and sprinkle with 1 teaspoon salt. Prick eggplants a few times with a fork or tip of a knife. Over a gas flame, grill or under a broiler, evenly char the skin of your eggplants. I like mine quite smoky and like to leave no purple visible. Transfer to a cutting board, and when cool enough to handle, trim off stem and cut lengthwise. Place cut side down on prepared baking sheet and roast for 30 to 35 minutes, until very, very tender when pressed. Let cool to room temperature.

In a blender or food processor: Scrape eggplant flesh from skin and into the work bowl. Add tahini, lemon, cayenne, cumin and 1 tablespoon parsley. Blend in short bursts (pulses) until combined but still coarsely chopped.

By hand: Scrape eggplant flesh from skin and onto a cutting board. Finely chop the eggplant, leaving some bits closer to pea-sized. In a bowl, whisk together tahini, garlic, lemon, cayenne, cumin and half the parsley. Add chopped eggplant and stir to combine.

Both methods: Taste and adjust ingredients if needed. I usually need more salt and lemon.

To serve: Spoon into a bowl and drizzle with remaining tablespoon of olive oil. Scatter with second tablespoon of parsley, and some toasted sesame seeds or za’atar, if desired. Serve with pita wedges.

For a big delicious summer meal, you could serve this with a tomato-cucumber salad.


Smitten Kitchen

CSA Update: Cilantro tips and other news

Now that you have received your cilantro, you may be wondering what exactly to do with it and how to take proper care.

  • Cilantro likes full sun and moist soil, so water often, especially in this heat. If you are leaving your cilantro in the cup we gave it to you, set it in another bowl or Tupperware of some sort so that the water does not leak through and make a mess
  • Prune back the main stem as soon as it begins to develop its flower to prevent it from bolting and losing flavor.  Cilantro bolts readily in heat so be ready for this and make sure you are watering often
  • To harvest your cilantro trim back the top leaves and use them for cooking. This also encourages bushier growth.

In other news, we are all working hard to fight back the weeds and continue to grow healthy crops.  The heat has definitely been an obstacle lately so work early in the mornings is the best time to get this done. Some of our crops have not been doing well from our hot and dry spring.  This past rainstorm was much needed and hopefully more is on the way.

Heat is not the only obstacle either. We are also fighting a consistent fight against the Colorado Potato Beetle and the Cucumber beetle by squishing their eggs and now at this point their larva.  Crops that has been struggling from any detriment, like our cucumbers and squash, usually get a “second planting” in another location in our field so we have a second chance on them this season.

We appreciate your continued support and we hope you are enjoying this rollercoaster of a season as much as we are.

See you on the farm!

Garlic scapes: what they are and the best storage for them!

We are happy to announce that we are now giving out delicious garlic scapes at distribution!

A common question I keep getting is: what the heck are garlic scapes?? Garlic scapes, sometimes called garlic stems, are the flower bud of the garlic plants. They are removed this time of you to encourage the bulb of the garlic to thicken up! They taste great and can be used the same way as garlic in many recipes!

A popular method of preserving the scapes is to chop them in to 1 inch pieces and freeze them in zipper freezer bags. This makes it easy to grab a handful of garlic scapes and add them to soups, stews, stir fry, omelets, or anything else you may use garlic as an ingredient in. The garlic scapes hold up really well when you freeze them and remain firm.

A few recipes

Hello all! Having all of this food calls for creativity. Here are a few recipes I have been using with the past weeks harvest that I think you’ll enjoy.

Quick Pickled Radishes:

I know many of you often are asking “What am I going to do with all of these Radishes?!” This recipe is quick and easy and makes a great snack that keeps fresh for weeks. It also mellows out the flavor of the radish a bit so if you aren’t usually a fan of radishes, you might enjoy this flavor.

source: Cookie+kate, Celebrating whole foods!


  • 1 bunch radishes
  • ¾ cup white vinegar or apple cider vinegar
  • ¾ cup water
  • 3 tablespoons honey or maple syrup
  • 2 teaspoons salt
  • 1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
  • ½ teaspoon whole mustard seeds (optional)-
  • Optional add-ins: garlic cloves (some of your spring garlic slices will work great, that is what I used) , black pepper(corns), fennel seeds, coriander seeds (I used powder instead of seeds here because that’s what I had and it worked fine)


  1. To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
  2. To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
  3. Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

Sautéed Kale:

This makes a great side for any meal of the day. I had mine on the side of some spring garlic fried eggs I made with some of the green onions we’ve been handing out as well.

source: Allrecipes!


  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic (Your spring garlic will work great with this)


  1. Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
  2. Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
  3. Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.

Arugula Beet Goat Cheese Salad

One of my recipes that I learned from a close friend. This is a great way to use the arugula we’ve been giving out and is a staple in my diet right now. You can also add in some of the Kale, Tatsoi, and Lettuce here. A nice crisp refreshing summer salad.


  • ~1 cup of arugula leaves
  • 1/4 cup of chopped beets, raw or cooked (I prefer the crunchiness of the raw beet)
  • 1 tablespoon of sunflower seeds
  • 1-2 tablespoons dried cranberries
  • 1 tablespoon candied pecans (optional)
  • Goat cheese crumbles (as much as you like, I love goat cheese so I load it up)
  • raspberry vinaigrette


Super easy. Once you have all of your ingredients prepared simply add them all to a bowl or plate, toss or mix, and serve.

Radish Chips

one question we often get at distribution is: what is a good radish recipe?

There are actually a lot of great radish recipes out there, but one of my personal favorites is radish chips. Here is how you make them…

– 10-15 Radish’s
– 1 tbs. olive oil
– ½ tbs. honey
– ½ tbs. cinnamon sugar mixture

1. Preheat your oven to 350ºF. Slice the radishes approximately 1/4 inch thick and put them in a microwave safe bowl. When you are done slicing, microwave for about 30 seconds to soften them up. Drain any liquid, and add them to a larger bowl.

2. Add the olive oil, honey, and cinnamon sugar. Mix well to coat all of the radishes. Spread on a baking sheet lined with parchment paper. Make sure they are evenly spread out and not stacked on top of each other.

3. Cook for 15 minutes at 350, then remove the radishes and flip them over. Reduce oven temperature to 225 and bake for another 20 minutes. You will notice they will begin to shrink in size and crisp up, which is a good thing! Remove from the oven, plate and serve.

A simple recipe with a big payoff! Yum!

Kung Pao Cauliflower


  • 2 tablespoons Chinese rice wine or dry sherry
  • 2 teaspoons cornstarch
  • 1 tablespoon plus 2 teaspoons soy sauce
  • 1 tablespoon sherry vinegar
  • 2 teaspoons hoisin sauce
  • 2 teaspoons sugar
  • 1 teaspoon toasted sesame oil
  • 1 medium head of cauliflower (about 1¾ pounds)
  • 2 tablespoons vegetable oil, divided
  • 3 ounces slab or thick-cut bacon, chopped
  • 6 dried japones chiles, chiles de árbol, or other red chiles
  • 1 teaspoon Sichuan peppercorns or ½ teaspoon cracked black peppercorns
  • 3 scallions, dark-green and white parts separated, thinly sliced
  • 1 serrano chile, sliced
  • 1 1-inch piece ginger, peeled, finely chopped
  • 2 garlic cloves, sliced
  • ¼ cup unsalted, roasted peanuts
  • Kosher salt
  • Steamed white rice (for serving)


Stir wine, cornstarch, and 1 Tbsp. soy sauce in a medium bowl; set marinade aside.

Stir vinegar, hoisin sauce, sugar, sesame oil, and remaining 2 tsp. soy sauce in a small bowl; set sauce aside.

Remove leaves and cut cauliflower into medium florets. Trim woody end of stalk and discard, then cut stalk into ½”-thick pieces. Heat 1 Tbsp. vegetable oil in a wok or large cast-iron skillet over medium-high. Cook cauliflower, tossing occasionally, until browned in places and beginning to soften, 7–9 minutes. Give reserved marinade a stir to reincorporate cornstarch and add cauliflower to bowl; toss to coat. Toss occasionally while you cook the bacon.

Reduce heat to medium. Cook bacon and remaining 1 Tbsp. vegetable oil in wok, stirring often, until bacon is browned and crisp, about 5 minutes. Add dried chiles and peppercorns and cook, tossing, just until fragrant (be careful not to burn), about 30 seconds. Transfer bacon, chiles, and peppercorns to a plate, leaving bacon drippings behind.

Return cauliflower to wok with a slotted spoon; discard excess marinade. Cook cauliflower, tossing occasionally, until charred in spots and crisp-tender (short of scorching it, don’t worry about letting it go pretty dark), 8–10 minutes. Add scallion whites, serrano chile, ginger, garlic, and peanuts and cook, tossing often, until sauce is fragrant and cauliflower is tender, about 2 minutes. Add bacon mixture and cook, tossing, just until sauce coats cauliflower, about 1 minute; season with salt.

Transfer to a serving dish and top with scallion greens. Serve with rice alongside.


Bon Appetit 

Some Tasty Treats And Jams

Here are five very intriguing recipes provided by shareholder Amy Larson. I just recently tried the Zucchini Bread, Zucchini Bread Jam, and the Raspberry Jalepeno Jam that she made; all were absolutely delicious. In parantheses are the sources from which the recipes were taken.

Zucchini Bread (Cooks Illustrated) Yield 1 loaf

1 ½ pounds zucchini, shredded zucchini

1 1.4 cups packed (8 3/4 ounces) brown sugar

¼ cup vegetable oil

2 large eggs

1 tsp vanilla extract

1 ½ cups (7 1/2 ounces) all-purpose flour

½ cup (2 3/4 ounces) whole-wheat flour

1 Tbsp ground cinnamon

1 ½ tsps salt

1 tsp baking powder

1 tsp baking soda

½ tsp ground nutmeg

¾ cup walnuts, toasted and chopped (optional)

1 Tbsp granulated sugar


Use the large holes of a box grater to shred the zucchini. The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes early.

  1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8 1/2 by 4 1/2-inch loaf pan.
  2. Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have 1/2 to 2/3 cup liquid). Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini.
  3. Whisk all-purpose flour, whole-wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl. Fold in zucchini mixture until just incorporated. Fold in walnuts, if using. Pour batter into prepared pan and sprinkle with granulated sugar.
  4. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack. Serve.

Caponata (Cooks Illustrated) Yield 3 cups


1 large eggplant (about 1 1/2 pounds), cut into 1/2-inch cubes (about 7 cups)

¾ tsp kosher salt

¾ cup vegetable juice, preferably V8 (see note)

¼ cup red wine vinegar, plus extra for seasoning (see note)

2 Tbsps light brown sugar

¼ cup minced fresh parsley leaves

1 ½  tsps minced anchovy fillets (2 to 3 fillets)

8 ounces ripe tomatoes (2 medium), cored, seeded, and cut into 1/2-inch dice (about 1 cup)

¼ cup raisins

2 Tbsps minced black olives

2 Tbsps extra-virgin olive oil

1 celery rib, cut into 1/4-inch dice (about 1/2 cup)

1 small red bell pepper, seeded and cut into 1/4-inch dice (about 1/2 cup)

1 small onion, diced fine (about 1/2 cup)

¼ cup pine nuts, toasted


  1. Toss eggplant and salt together in medium bowl. Line entire surface of large microwave-safe plate with double layer of coffee filters and lightly spray with nonstick cooking spray. Spread eggplant in even layer over coffee filters. Microwave on high power until eggplant is dry and shriveled to one-third of its size, 8 to 15 minutes (eggplant should not brown). (If microwave has no turntable, rotate plate after 5 minutes.) Remove eggplant from microwave and immediately transfer to paper towel-lined plate.
  2. Meanwhile, whisk vegetable juice, vinegar, brown sugar, parsley, and anchovies together in medium bowl. Stir in tomatoes, raisins, and olives.
  3. Heat 1 Tbsp oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add eggplant and cook, stirring occasionally, until edges are browned, 4 to 8 minutes, adding 1 tsp oil if pan appears dry. Transfer to bowl and set aside.
  4. Add remaining 2 tsps oil to now-empty skillet and heat until shimmering. Add celery and red pepper; cook, stirring occasionally, until softened and edges are spotty brown, 2 to 4 minutes. Add onion and continue to cook until vegetables are browned, about 4 minutes longer.
  5. Reduce heat to medium-low; stir in eggplant and vegetable juice mixture. Bring to simmer and cook until vegetable juice is thickened and coats vegetables, 4 to 7 minutes. Transfer to serving bowl and cool to room temperature. Taste and season with up to 1 tsp additional vinegar. Sprinkle with pine nuts before serving.

Zucchini Bread Jam (The All New Ball Book of Canning and Preserving) Yield four half-pint jars


4 cups shredded zucchini or yellow summer squash

1 cups apple juice or apple cider

6 Tbsp Ball Classic Pectin (powder, should be available in grocery stores and Walmart)

¼ c golden raisins

1 Tbsp bottled lemon juice

1 tsp ground cinnamon

½ tsp ground nutmeg

3 cups sugar – you cannot substitute a sugar-free product because the pectin won’t activate


  1. Combine all ingredients except sugar in a six-qt stainless steel or enameled Dutch oven. Over high heat and stirring constantly, bring mixture to a full rolling boil that cannot be stirred down.
  2. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necessary.
  3. Ladle hot jam into hot ½ pint jars, leaving ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat with all jars.
  4. Process jars 15 minutes. Turn off heat. Remove lid and let jars stand five minutes before removing them to cool.

You can skip the canning process, but you will have to keep the jam refrigerated.

Raspberry Jalepeno Jam Yield about 8 half-pint jars


2 red peppers, diced

14 – 20 jalepenos diced. If you like it hot, keep some ribs and seeds.

1 ½ cups apple cider vinegar

2 cups frozen raspberries

2 six-ounce liquid pectin envelopes (I use Sure Jell over Ball. One box has two packets)


  1. Combine peppers, raspberries, sugar and vinegar in a pot and bring to a boil, stirring occasionally. Simmer for 10 minutes. Bring to a full rollig boil, and boil exactly one minute, stirring constantly.
  2. Add pectin quickly, return to a full rolling boil and boil exactly one minute, stirring constantly. Remove from heat and let sit for 10 minutes.
  3. Ladle hot jam into hot ½ pint jars, leaving ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat with all jars.
  4. Process jars 15 minutes. Turn off heat. Remove lid and let jars stand five minutes before removing them to cool.

Pickled Egg and Beet Salad (Emeril Lagasse) Yield 1 quart


1 pound red beets, stems and leaves removed

1 cup apple cider vinegar

1/2 cup granulated sugar

1/2 tsp whole black peppercorns

1/8 tsp pickling spice

6 large hard-boiled eggs, peeled

1 small yellow onion, peeled and sliced

2 cloves garlic, peeled and smashed

Fresh dill sprigs, garnish

Sliced French bread, as an accompaniment


  1. Preheat the oven to 350 degrees F.
  2. Wrap the beets tightly in aluminum foil and roast until tender, 1 to 1 1/2 hours. Remove from the oven, uncover, and let sit until cool enough to handle. When cool, slip the skins from the beets and cut into eighths.
  3. In a non-reactive saucepan, combine the vinegar, sugar, peppercorns, and pickling spice. Bring to a boil and cook, stirring occasionally, until the sugar dissolves. Remove from the heat and let sit for 2 hours for the flavors to develop. Add the eggs, onions, garlic, and beets and turn to coat evenly. Cover tightly and refrigerate, turning occasionally, until the eggs are a deep pink color, at least 8 hours and up to 24 hours.
  4. To serve, remove the eggs, beets, and onions from the marinade and arrange on a platter. Garnish with sprigs of dill and serve with sliced French bread.



Sweet Potato Buttermilk Pie


  • 1 1/2 pounds sweet potatoes (about 2 medium potatoes), peeled and chopped into a 1/2-inch dice
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons fresh lemon juice (optional)
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 3 large eggs, separated
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 3/4 cup full- or lowfat buttermilk (or, you can make your own)
  • All-Butter, Really Flaky Pie Crust (a half recipe will yield a single crust), prebaked (instructions below)
  • Whipped cream, for serving


Preheat the oven to 375°F.

Pour 1 1/2 inches of water into a 3-quart stock part with a strainer basket suspended over it and bring to a boil over medium-high heat. Add the sweet potatoes, cover and steam until fork-tender, about 20 minutes. Place the steamed sweet potatoes in a large bowl and let cool to room temperature. Mash them into a smooth puree with a fork or potato masher (though I suspect that a potato ricer would also do a great job). You should have 1 1/4 cups puree; discard any excess (by topping with a pat of butter, sprinkling with salt and making yourself a most-excellent snack). Add the butter, lemon juice if using, nutmeg, cinnamon and salt and mix thoroughly with a wooden spoon or rubber spatula after each addition.

In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they’re a creamy lemon-yellow color, about 1 1/2 minutes. Add the egg mixture to the sweet potato mixture and stir until the eggs are thoroughly incorporated and the filling is a consistent bright orange color. Add the flour a little at a time, stirring after each addition until thoroughly incorporated. Add the buttermilk and again stir until smooth and even.

With a cleaned whisk (or electric hand mixer), whisk the egg whites to soft peaks in a clean, dry bowl. With a wooden spoon or rubber spatula, gently fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the prebaked crust and bake on the middle rack of the oven until the center is firm and set, 35 to 40 minutes.

Remove the pie from the oven and cool completely on a rack. Serve at room temperature (or cold from the fridge; you can cover it with plastic wrap before chilling) with a dollop of whipped cream.

To pre-bake your pie crust, choose a method: “Proper” method — Lay a sheet of aluminum foil over the dough and carefully scatter pie weights, dried beans or pennies over it. Bake on the middle rick of your oven at 325°F for 12 to 15 minutes. Remove the pie weights and the foil, prick the bottom of the crust with a fork, and bake for 10 minutes more.

Deb’s “Cheater” method — Freeze your rolled-out pie shell for 20 to 30 minutes until solid. Press a piece of buttered foil, buttered side down, very frozen shell and blind bake it at 325°F for 20 minutes, then carefully pull back the foil, press any part of the crust that has bubbled up gently back with the back of a spoon, prick the bottom of the crust with a fork, and bake for 10 minutes more.


Smitten Kitchen

Potato Kosher Recipes

Here are some very interesting potato Kosher recipes courtesy of shareholder Arlene J. Mathes-Scharf. These recipes are taken straight from her website; Enjoy!



  • 4 medium potatoes, peeled or scrubbed (keep in water to prevent browning)
  • 1 medium onion, chopped finely
  • 2 eggs, slightly beaten
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 to 3 tablespoons flour
  • Oil for frying (cooking spray for low-fat latkes)
  • applesauce or sour cream (optional)


  1. Grate potatoes (by hand or with food processor)
  2. Add onion,eggs, salt, pepper and flour
  3. Mix well
  4. Pour enough oil to cover pan
  5. Fry the batter by heaping tablespoons in oil
  6. Top with applesauce or sour cream

Alternative Directions for Low-fat latkes

  1. Grate potatoes (by hand or with food processor)
  2. Add onion,eggs, salt, pepper and flour
  3. Mix well
  4. Spray cookie sheet with cooking oil spray
  5. Place heaping tablespoon portions on cookie tray
  6. Spray again with cooking oil spray
  7. Bake at 450 degrees F. till top is browned, flip and bake if needed.
  8. Top with applesauce or sour cream

Potato Kugel 

6 medium potatoes
1 medium onion, chopped finely
3 to 4 tbsp matza meal
1 carrot, chopped finely (optional)
1 tsp salt
1/4 tsp. black pepper
3 tbsp. olive oil
1/2 tsp baking powder (optional)
2 eggs

preheat oven to 425oF.
Grate  potatoes
Place in bowl with rest of ingredients except oil
Put oil in baking pan, heat for 5 minutes.
Add potato mixture to oil (carefully)
bake for 10 minutes at 425oF.
Reduce heat to 350oF and bake for 45 minutes.


Couscous And Feta Stuffed Peppers


  • Vegetable-oil cooking spray
  • 1 1/4 cups fat-free chicken or vegetable broth
  • 2/3 cup couscous
  • 4 extra-large or 5 large bell peppers, mixed colors
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 6 oz zucchini, quartered lengthwise then sliced across thinly
  • 6 oz yellow squash, quartered lengthwise then sliced across thinly
  • 1/2 tsp fennel seeds
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1 cup cherry tomatoes, cut in half
  • 15 oz canned chickpeas, drained and rinsed
  • 4 oz crumbled feta cheese (about 1 cup)
  • 3 tablespoons tomato paste


Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.


Smitten Kitchen