Chevre Stuffed Sweet Peppers

This recipe was a great find for someone like me, who doesn't take much creative license in the kitchen without permission. Mostly because ideas such as "stuff some chevre inside those cute little sweet peppers" don't usually come to me on their own. But as soon as I spotted this idea on Pinterest? Total light-bulb moment. This makes for a quick and easy snack, but still feels pretty high-class if you ask me. I made them on Monday night for the ladies in my small group, and I think they went over pretty well! I just have one not-so-great picture today, but definitely click through to the original recipe to see just how endearing and enticing these are.

Chevre Stuffed Sweet Peppers on bell'alimento

Used From Our CSA
mixed yummy peppers

Thoughts on the Recipe
It was hard to mess this one up. I thinned out the goat cheese with a small amount of olive oil (partly to stretch it further and partly to make it a little less crumbly), and added some salt and pepper. I ended up with a little extra after all, so probably could have roasted a few more peppers.

I definitely recommend these guys for your next dinner party or social gathering. Does anybody have suggestions for something else I should fill a tiny pepper with? Tell me please, because I'm probably too dense to think of it myself.

Summer Carrot Soup

This was our first experience making a soup that's served chilled. In this case, it turns out the process is not that different from making hot soup, but you stick in the in fridge when it's done - ha! We used the purple carrots from our Week 10 box, and the color of the final product was just too fun (side-note: less fun when you spill said purple soup on your white jeans ... thankfully it washed out). And BONUS: we were able to put the rest of our dill from Week 8 to use! Surprisingly, it was still hanging on after two weeks and I'm so glad we found a way to use it. 

This recipe was really easy, but we decided to make it a day ahead of time so we could give it the 2+ recommended hours to chill without eating a late dinner. Although you could always serve it hot as well. Both Steve and I enjoyed this a lot, but I liked it best somewhere between fridge temperature and room temperature; so slightly less cold.

Summer Carrot Soup on Nancy Baggett's Kitchen Lane

Used From Our CSA
purple carrots
red potato (just one)
dill

Thoughts on the Recipe
- We didn't have any chives on hand, and couldn't find them at the store, so just left them out.
- This recipe made way more of the yogurt garnish than we used. I would probably make less of that next time, because now it's just sitting in our fridge and I really don't know what to do with it! Maybe we didn't use enough of it in our bowls.

Has anybody else ever made a cold soup for summertime? Or done something else yummy with purple carrots?