When it’s summer and bell peppers are in season, they are a good option for making casual dishes like fresh stuffed peppers for feeding a small family, or a large crowd. Even if you are just cooking for one, peppers freeze well, so if they look good and the price is right, stock up. They can be assembled ahead of time, baked just prior to serving and are tasty whether served hot or at room temperature. Offered as hors d’oeuvres, baby bell peppers are a good choice for stuffing, as well. The Beef Checkoff folks, at www.BeefItsWhatsForDinner.com, share an appetizer recipe for Beef and Couscous Stuffed Baby Bell Peppers that dazzle with taste and color. And, the good news – these tiny treasures of flavor contain just 35 calories each. If it’s cherries you crave, don’t miss Post Foods’ recipe for Cherry-Almond Crisp, which contains three cups of pitted cherries and a topping made with Posts’ popular Honey Bunches of Oats with Almonds Cereal. (Did you know the company makes 12 kinds of Honey Bunches of Oats Cereals? See them all at www.postfoods.com.) Farmer’s markets and roadside stands are rich with fresh produce and the selection only gets better as we progress summer. The time for summer dishes is here and like a good price for cherries, it disappears fast.

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.


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