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Summer is almost finished and the school routine is about to start, but before we put away our grilling tongs for the winter we have a last hurrah for Produce Possibilities summer recipes to serve with your favorite BBQ. Our recipes this week are not brand new creations but two of our hand-picked  summer favorites.

First is a hot pepper relish that utilizes 4 different hot peppers and rice wine to make an excellent yet surprisingly mild relish that packs a flavor that no other relish can touch. On a side note, all the hot peppers contain capsaicin which some studies have shown may have a safe and analgesic effect in the management of arthritis pain, diabetic neuropathy, post-mastectomy pain, headaches and a host of other things. Not to mention possible benefits your circulatory system.

 Second we have a fun twist on the traditional coleslaw and we can do it with mostly local, organic ingredients. Nicknamed “Local Slaw,” this zippy recipe uses lime juice, cayenne, kale and sweet onion to make this coleslaw a unique creation but still retaining somewhat of a traditional taste.

Produce Possibilities recipes for this week offer a refreshing spiciness to the taste buds.  Poblano peppers are a mild chili, and are roasted here to make it easier to remove the skins. Aji Amarillo is a dried chile, and is very unique with almost fruity overtones. Here we rehydrate and mince the Aji Amarillo to season the filled Poblano pepper. The package gives instructions for creating a very simple chili hot sauce which will keep for weeks in the fridge. Along with the Monterey Jack and St. Pete’s Blue cheese, this vegetarian Chile Relleno recipe brings several rich flavors together.

Bosc Pears are known for their subtle nutmeg-like flavor.  Here they are showcased in a salad that highlights this spiciness, including dried allspice in the dressing.

Click here to see this weeks Produce Possibilities recipe

Click here to see all the Produce Possibilities Menus