Author: William Ferrand

  • Brenda’s Skillet Garden Squash & Green Beans

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    This is the side dish that shows up on our table more than anything else in July, mostly because it’s the one that uses up whatever the garden handed us that morning. Zucchini and green beans, fried down simple in a cast iron skillet with butter and whatever herbs are looking good. No fuss, no recipe card needed after the first time you make it.

    Prep
    10 min

    Cook
    20 min

    Serves
    4–6 as a side

    Category
    Side dish

    Ingredients

    • 1 lb fresh green beans, trimmed and snapped into 2-inch pieces
    • 2 medium zucchini or yellow squash, sliced into half-moons
    • 1 small onion, thinly sliced
    • 3 tablespoons butter (or bacon drippings)
    • 2 cloves garlic, minced
    • 1/4 cup water or chicken broth
    • A small handful of fresh basil or thyme, torn or chopped
    • Salt and black pepper, to taste
    • Pinch of red pepper flakes (optional)

    Instructions

    1. Melt the butter in a large cast iron skillet over medium heat. Add the onion and cook until soft, about 4–5 minutes.
    2. Add the green beans and the water or broth, cover, and cook 8–10 minutes, until the beans are bright green and crisp-tender.
    3. Uncover, add the squash and garlic, and cook uncovered another 6–8 minutes, stirring occasionally, until the squash is tender and any extra liquid has cooked off.
    4. Season with salt, pepper, and red pepper flakes if using. Stir in the basil or thyme right at the end so it stays bright and doesn’t turn bitter from too much heat.
    5. Serve warm, straight out of the skillet.

    This one’s forgiving. Short on green beans, use more squash. Short on squash, use more beans. It’ll turn out right either way. If you want to grow your own, check our guides for zucchini, green beans, and basil.

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  • Southern Shakshuka

    Southern Shakshuka

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    Imagine a warm Southern morning, where the aroma of spices mingles with the freshness of garden-picked vegetables. This recipe blends the rich tradition of North African shakshuka, eggs poached in a spiced tomato sauce, with a little Southern hospitality. It’s a hearty, flavorful dish, perfect for a lazy weekend or a family brunch.

    Prep
    15 min

    Cook
    25 min

    Serves
    4–6

    Category
    Breakfast

    Ingredients

    • Olive oil: 2 tablespoons, for sautéing
    • 1 large onion, chopped
    • 1–2 green bell peppers, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • Pinch of red pepper flakes or cayenne (optional, for heat)
    • 6 medium fresh tomatoes, chopped (or 1 28-oz can whole tomatoes with juices)
    • 1/2 cup tomato sauce (omit if using canned tomatoes)
    • 6 large eggs
    • Fresh chopped parsley and mint, for garnish (optional)
    • Feta cheese, crumbled, for serving (optional)
    • Crusty bread or warm pita, for serving

    Instructions

    1. Build the base. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the bell pepper and cook until it starts to soften, then stir in the garlic and cook 1 minute more, until fragrant.
    2. Bloom the spices. Sprinkle in the coriander, cumin, and paprika. Stir well to coat the vegetables and let them toast for about 30 seconds.
    3. Simmer the sauce. Add the chopped tomatoes and tomato sauce. Reduce heat to low and simmer uncovered for about 15 minutes, until the tomatoes break down and the sauce thickens.
    4. Add the eggs. Make six small wells in the sauce with the back of a spoon and crack an egg into each one, being careful not to break the yolks.
    5. Poach. Cover the skillet and cook until the whites are set but the yolks are still runny, 5–7 minutes. Cook a few minutes longer for firmer yolks.
    6. Finish and serve. Remove from heat, scatter parsley, mint, and feta over the top if using, and serve straight from the skillet with crusty bread or warm pita for scooping.

    This dish brings a comforting blend of flavors that transports you to a Southern kitchen with an exotic twist of North African spice. It’s perfect for a weekend brunch with family or friends. The bell peppers and tomatoes here are the same ones we grow every year; check our bell pepper growing guide if you’d like to grow your own.

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  • Country Stuffed Bell Peppers

    Country Stuffed Bell Peppers

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    Get ready to tickle your taste buds with these Country Stuffed Bell Peppers. This dish brings together the sweet, vibrant flavor of our bell peppers with a savory filling that’ll make you want to holler yum. It’s comfort food at its finest, perfect for family dinners or a special get-together. Tie on your apron and let’s get cooking.

    Prep
    20 min

    Bake
    40–45 min

    Serves
    6

    Category
    Dinner

    Ingredients

    • 6 bell peppers (any color, pick your favorites)
    • 1 pound ground beef or turkey
    • 1 cup cooked rice
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 can (14.5 oz) diced tomatoes, drained
    • 1 cup shredded cheddar cheese
    • 1 cup corn (fresh, frozen, or canned)
    • 1 cup black beans, rinsed and drained
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • Salt and pepper, to taste
    • 2 cups marinara sauce
    • 1/4 cup chopped fresh parsley (optional)

    Instructions

    1. Prepare the peppers. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and scoop out the seeds and membranes. Place them upright in a baking dish; if they wobble, trim a bit off the bottom so they stand tall.
    2. Cook the filling. In a large skillet, brown the ground beef or turkey over medium heat and drain any excess fat. Add the chopped onion and garlic and cook until the onion is soft and sweet. Stir in the rice, diced tomatoes, corn, black beans, Worcestershire sauce, thyme, oregano, salt, and pepper. Remove from heat and stir in half the shredded cheddar.
    3. Stuff the peppers. Fill each pepper with the mixture, packing it in snugly. Pour the marinara over the stuffed peppers and into the bottom of the baking dish.
    4. Bake. Cover with foil and bake 30 minutes. Remove the foil, top with the remaining cheddar, and bake another 10–15 minutes, until the peppers are tender and the cheese is melted and bubbly.
    5. Serve. Let the peppers cool for a few minutes before serving. Garnish with fresh parsley if you want to get a little fancy.

    Serve these hearty stuffed peppers with a side salad or some crusty bread for a complete meal. They’re perfect for making ahead and reheating on busy nights when you need a little comfort on your plate. If you want to grow your own peppers for next time, check our bell pepper growing guide.

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    Looking for more delicious recipes to try? Discover a variety of fresh ingredients and culinary delights at our Seed Center. From vibrant herbs to flavorful vegetables and stunning flowers, our selection will inspire your next culinary adventure. Explore the Seed Center today and unlock a world of farm-fresh goodness!

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  • Shrimp and Grits from the Pepper Peninsula

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    Ready to get a taste of the Pepper Peninsula? We’re talking Charleston’s historic charm in a bowl of shrimp and grits that’ll make your heart sing. Perfect for the days you want a little Lowcountry magic at your own table.

    Prep
    15 min

    Cook
    30 min

    Serves
    4

    Category
    Dinner

    Ingredients

    • 1 lb shrimp, peeled and deveined
    • 1 cup stone-ground grits
    • 4 cups water
    • 1 cup shredded cheddar cheese
    • 1 bell pepper (any color), diced
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 4 slices thick-cut bacon, chopped
    • 1/2 cup heavy cream
    • 2 tbsp butter
    • Salt and pepper, to taste
    • 1 tbsp chopped fresh parsley, for garnish

    Instructions

    1. Make the grits. In a medium saucepan, bring the 4 cups of water to a boil. Slowly whisk in the grits, then reduce heat to low. Simmer, stirring occasionally, until thick and creamy, about 20 minutes. Stir in the butter and cheddar cheese until melted and smooth. Cover and keep warm.
    2. Crisp the bacon. In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, but leave the drippings in the pan.
    3. Cook the vegetables. Add the diced bell pepper and onion to the skillet and sauté until softened, about 5 minutes. Add the garlic and cook 1 minute more.
    4. Cook the shrimp. Add the shrimp to the skillet and cook until just pink, 3–4 minutes. Stir in the heavy cream, salt, and pepper, and simmer until the sauce thickens slightly and the shrimp are cooked through.
    5. Serve. Spoon the cheesy grits into bowls and top with the shrimp and pepper mixture. Scatter the crispy bacon on top and garnish with fresh parsley.

    This dish is bound to become a family favorite: hearty, comforting, with that Lowcountry charm that keeps everyone coming back for more. Serve it up with a glass of sweet tea and you’re all set. Grow your own peppers for it with our bell pepper growing guide.

    Explore More Fresh Ingredients

    Looking for more delicious recipes to try? Discover a variety of fresh ingredients and culinary delights at our Seed Center. From vibrant herbs to flavorful vegetables and stunning flowers, our selection will inspire your next culinary adventure. Explore the Seed Center today and unlock a world of farm-fresh goodness!

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