• Pasta with sausage and dandelion greens (adds a bit more bite than the chard this recipe calls for, and I use whatever pasta I have on hand)
• Grilled eggplant risotto, not what you’d think of as a traditional beach meal, but great on a stormy evening with some fresh scallops
• Grilled corn, either slathered with mayo, feta, and a squeeze of lime to echo Mexican flavors, or with good old fashioned butter

I’m planning to cut the rest of the corn off the cobs and freeze it for use in soup or chicken chili later this fall or winter.

I also let those cayenne peppers turn red on the counter, then I finally dehydrated them and pulsed them in the food processor to make red pepper flakes. I didn’t use the good appliance, so the size of the flakes is a bit inconsistent, but they are definitely potent!

To make this week, I’ve planned ways to use peppers, peppers, and more peppers

• Thai red curry noodle soup
• Tex Mex Tofu Quinoa Salad
• One pot, inside out cabbage roll casserole
• Instant pot jambalaya (adding okra)
• Lentil salad with mint, peppers, and feta
• Creole fish curry