Farmer's Market Friday: Bell Peppers

With their crunchy texture and sharp flavor, bell peppers lend themselves to many excellent recipes as well as raw snacking. These brightly hued jewels of the farmer's market will be available in full force this weekend and for a few weeks to come, so pick some up while you can!

Though a rainbow of peppers will likely be available at your neighborhood market this weekend; red peppers, lighter and sweeter than their green and yellow siblings, are the best choice for the recipe below. Caribbean Shrimp Packets are a great pick for an easy September dinner - the weather is getting colder and you can feel just a hint of fall in the air - this will take you right back to your tropical vacation on the beach!

Caribbean Shrimp Packets

1 (15 oz.) can pineapple chunks

1 1/2 lb. medium shrimp, peeled and deveined

1 red pepper, diced

1 T. ginger

1 T. seafood seasoning

1/2 c. butter

1/4 c. brown sugar

1 1/2 T. lemon juice

Hot cooked rice

Preheat oven to 450. Tear off four pieces of aluminum foil, slightly larger than a sheet of notebook paper. Divide pineapple chunks into four equal portions and center on each sheet. Arrange divided shrimp over pineapple. Combine peppers, ginger, and seafood seasoning in a small bowl, then sprinkle over shrimp and pineapple. Top each foil sheet with butter and brown sugar, drizzle with lemon juice.

Bring up foil sides to seal packet, leaving room for heat to circulate during cooking. Place foil packets on a cookie sheet and slide into the oven, baking for 12-14 minutes. Serve each portion over hot cooked rice.

Simple Summer Suppers

There's something about August that makes me want to cook. The days and nights take on a long, leisurely pace, the tables at the farmer's market overflow with fresh produce and thoughts of new recipes dance in my head. But in D.C. - it's hot. It's hot and humid and sticky. Not exactly ideal weather for slaving over a hot stove. I've got a pile of "go to" recipes to get me through the dog days of summer, however. Recipes that are simple and flavorful and light - perfect for those August nights.

Shrimp Salad Rolls
Adapted from Barefoot Contessa Parties

3 T. plus 1 t. kosher salt
1 lemon, quartered
4 pounds large shrimp, peeled
2 c. mayonnaise
1 t. Dijon mustard
2 T. white wine vinegar
1 t. black pepper
6 T. fresh dill, minced
1 c. red onion, minced
3 c. celery, minced

Bring 5 quarts of water to boil in a large saucepan. Add the 3 T. salt and the lemon wedges. Add the shrimp and reduce the heat to medium. Cook for approximately 3 minutes, until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cool water.

In a separate bowl, whisk together the mayonnaise, mustard, vinegar, 1 t. salt, pepper and dill. Combine with the cooked shrimp. Add the red onion and celery and check the seasonings. Serve on its own or on toasted buttered rolls.

Chickpea Salad with Homemade Pita Chips
Salad adapted from Orangette

1 15-ounce can chickpeas, drained and rinsed
1 t. fresh lemon juice
1 ½ t. olive oil
¼ t. garlic, minced
Salt to taste
¼ cup loosely packed shredded Parmigiano Reggiano cheese

Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving.

2 "rounds" of pocket pita bread
Olive oil
Garlic salt
Kosher salt

Preheat over to 400 degrees. Using a pair of kitchen scissors, cut each pita round into 6 triangles. Pull apart each triangle at the "seam" so you have twenty four thinly sliced triangles. Place pita triangels on a rimmed cooking sheet and toss with olive oil, garlic salt and kosher salt to taste. Bake for 10 minutes, or until chips begin to brown. Watch closely so they don't burn!

What are your favorite easy summer meals?