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A quick, simple recipe utilizing all of New Jersey's favorite summer produce: tomatoes, peaches, and corn. Easily adjusted to suit your fancy in terms of sweet/spicy. A favorite in my house, where the saying goes 'the spicier the better,' and this salsa has the taste of sweet peaches in the background.
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This is a Mexican-style casserole made with hamburger and green chile peppers. It produces a much simpler version of chile rellenos, which are simply stuffed chile peppers.
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Wrap up zucchini, eggplant, mushrooms, and red pepper with pesto and goat cheese in this delicious lunch time or light dinner wrap.
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A combination of ground beef, onion, green pepper, and Cheddar cheese baked in a loaf.
cooking.nytimes.com
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
cooking.nytimes.com
These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages A quick slaw of cabbage, carrots, mayonnaise and pickled peppers adds a moist and spicy crunch.
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A classic pasta, with tomatoes, pancetta, and chile flakes.
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Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sauteed mushrooms. Pairs beautifully with long grain rice and steamed vegetables.
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Grilled sirloin salad and grilled vegetables are tossed together in a sesame-ginger dressing in this fresh salad perfect for summertime.
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Roll up a whole wheat tortilla filled with a flavorful mix of salad greens, sprinkle with goat cheese and roasted red peppers, drizzle with oil and vinegar, and lunch is ready.
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Chicken and basil are cooked into a delicious Thai meal.