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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - September 2, 2007

SMART Ideas!
Indulge in The Harvest

by Alice Osborne

It’s the end of summer and harvest season is here! Oh joy — bushels of juicy, unbelievable - tasting tomatoes, boatloads of zucchini (perfect for so many things if they’re picked young), and bagfuls of amazing sweet peppers (green, yellow, orange, red)… the litany could go on and on.

Not only is it fiscally smart to indulge in foods of the season, it’s so good for our health. The body loves eating fresh nutrients and knows just how to put them to work. Here’s a recipe that uses all the aforementioned veggies—it’s easy and fun to prepare—and pretty to serve:

Vegetable Paella

¼ vegetable stock
1 tsp turmeric
1 sweet red pepper, thinly sliced
4 tomatoes, diced
2 medium zucchini, thinly sliced
3 C cold cooked brown rice
1 Tbsp extra virgin, cold pressed olive oil
2 Tbsp grated Parmesan cheese
2 Tbsp minced fresh parsley

In large, nonstick frying pan, combine stock and turmeric. Add peppers, tomatoes, and zucchini. Cook until veggies are crisp-tender, about 5 min. Transfer to a large bowl. Add the rice and oil to the pan. Stir-fry over med-high heat for 5 min. Add the vegetables and stir to combine. Sprinkle with cheese and parsley. Serves 4.

And another sweet pepper recipe that incorporates tomatoes and fresh corn!
  Download this recipe.

Spicy Stuffed Peppers

1/3 C minced green onions
1 clove garlic, minced
1 Tbsp extra virgin, cold pressed olive oil
2 tomatoes, chopped
1 jalapeno pepper, seeded and thinly sliced
2 Tbsp minced fresh parsley
1 tsp dried oregano
1 tsp ground cumin
1 bay leaf
2 C fresh corn kernels
1 C cooked black beans
4 large sweet peppers (any color)

In large frying pan, cook the green onions and garlic in olive oil until soft, about 4 min. Add the tomatoes, jalapeno pepper, parsley, oregano, cumin, and bay leaf. Bring to a boil and cook, stirring frequently, until the tomatoes are soft and the mixture has thickened, about 10 min.

Add the corn, partially cover, and simmer about 8 min. Discard bay leaf. Stir in beans. Keep warm over very low heat.

Cut the tops off each pepper. Discard seeds. Steam whole peppers until tender. Divide bean stuffing among peppers. Top with a little shredded cheese, if desired. Serves 4.
  Download this recipe.

(If YOU have a smart idea, won't you share it? Life is so much easier and we accomplish so much more when we pool our resources. And after all, we're all in this together. So email or with YOUR Smart Ideas!)

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