This weekend was great for local veggies and experimental recipes. I picked up some great fruits and veggies at the Lorton Farmer’s Market – apples, peaches, basil, various varieties of eggplant, tequila peppers, okra, squash flowers and bread.
Early in the weekend, I made two loaves of apple bread that didn’t excite me so the next day I turned it into bread pudding with 1 pint heavy cream, 4 eggs, 1 stick of butter cinnamon, sugar and pumpkin pie spice. It was awesome and even better heated up!
Today’s first-time, made-on-the-fly recipe is Platanos with Peppers and Onions.
Platanos with Peppers and Onions
- 3 platains (still firm, no longer green)
- 5 tequila (or other mild) peppers
- 1 red onion
- canola oil