The Tastes of August: Summer Salad Stuffed Poblano Peppers
At Endless Simmer we love to do all kinds of muddling, messing around, and wrapping in bacon, but the truth about food is that when you have perfect ingredients you barely need to do anything at all to them before eating. And that’s never more true than in the first week of August.
Friends who were out of town this weekend had me pick up their CSA share, and boy was it the right week to do so. Beautiful fresh basil, multi-colored corn, two kinds of peaches (fleshy orange ones, and white, juicy donut peaches), plus cherry tomatoes about as perfect as they get. Let’s just say those friends won’t see any of their share when they’re back in town this Monday. We mixed them all up in a salad that was just unbelievably perfect.
But…being akin to experimentation, I had to get just a little crazy with said salad. We also had a couple of ripe poblano peppers on hand, so I put a spin on chile rellenos and stuffed those babies with this delicious summer salad.
Summer Salad Stuffed Poblano Peppers
– Boil three ears of corn in salted water for 10 minutes.
– Meanwhile, cut the tops off of your poblano peppers, scoop out the seeds, and place the peppers under the broiler, heating them for just a few minutes on each side, until they are nice and charred. Take them out of the broiler and throw them in a paper bag — let them sit for five minutes.
– While that’s stewing, chop up your peaches, tomatoes and basil. Mix them all in a bowl with sea salt, pepper, and just a touch of olive oil.
– Once your corn is cool, slice the kernals off of the cob and add this to the salad. We also added a little leftover white rice to the mix; you could sub in any grain, like farro or wheatberry, if you want a little more heartiness.
– Take the peppers out of the bag and peel off their charred skins (the steaming in the bag makes this easier to do).
– Stuff each pepper full with a few scoops of the summer salad.
– Heat two tablespoons of olive oil in a pan, and fry the peppers for three minutes on each side.
Not gonna lie, these wouldn’t be bad wrapped in bacon either.
