At the Dupont Farmer's Market, there is a couple that always seems to have some soft shell blue crabs (frozen this time of year of course), and we're getting towards the end of the herbs and tomatoes and eggplant, so I thought I'd use all of them for a tasty Italian style dinner. The crabs were pan seared then baked off for a few minutes in olive oil and topped with a salsa of tomatoes, basil, shallots, Balsamic, and olive oil. The spinach was quickly wilted with some garlic. The eggplant was pan-seared til soft, then marinated in a sauce made of olive oil, garlic, capers, chili, and parsley. Served with a nice clean Prosecco, it was a tasty evening.
A couple of nights later, I was in the mood for some serious comfort food. So I pulled out some ground goat that I purchased from Eco-Friendly Foods, some bell peppers, and some acorn squash and went to town. The goat was sauteed with paprika, fennel seed, oregano, thyme, hot red pepper, garlic, onion, and coriander seed to make some sausage. I then mixed that with some sauteed kale and celery and some sheep feta cheese and stuffed it in the fresh bell peppers, and topped it with some Pecorino cheese and roasted them for 30 minutes in the oven. The acorn squash is my favorite fall recipe, roasting it at high temperature til carmelized on one side, then dressing it with a sauce of lime juice, cilantro, hot chili, garlic, and olive oil. Served with a delicious 1998 Icardi Barbera, the mellow tannins paired perfectly with the tanginess of the squash and heartiness of the stuffed peppers.
