This menu takes a bit of preparation, but is well worth the effort. The abundance of fresh, seasonal produce can inspire any number of variations. This week I ran across beautiful banana peppers, heirloom tomatoes, and the first shell beans at the market, along with some locally-grown mushrooms. The peppers are split in half
horizontally for stuffing, the top (stem ends) of the tomatoes are cut off and the seed pockets removed, and the mushrooms lose their stems to provide a nice well in which to place the pureed bean mixture. Once all of the veggies are stuffed, they simply go into the oven for about 30 minutes to roast on a parchment-lined baking sheet. Yes, a bit of work, but once you are finished there are sure to be leftovers, so you won’t have to worry about what to cook later on in the week—just reheat the leftovers!

Banana pepper halves stuffed with couscous steamed with herbs, shallots, and tomato juice
Heirloom tomatoes stuffed with fresh mozzarella, and topped with fresh breadcrumbs and basil
Portabella mushroom caps stuffed with a puree of fresh shell beans and garlic
Steamed whole green beans
Yeast rolls Chez Edouard

A fresh apricot