There’s one more week left in the outdoor Natick Farmers Market, but already more than half of the vendors have moved inside. Today was cold and windy, just like the week that came before it. The vendors are still selling all the fall veggies, and it’s amazing to see kohlrabi, cabbage and kale, that first appeared in the spring, come back this season. Fall brings the greens back, and the vendor tables are loaded with them.
My pickup from Stearns Farm was no different this week; my fridge is packed once more with leafy greens. I received a head of broccoli, which is one of my favorite vegetables, and another several pounds of tomatoes. I froze two gallon bags of tomatoes last month when I knew I wouldn’t be able to use them all, and I’ll have to figure out how to use them soon.
I’ve also been getting bell peppers for a couple of weeks in my share, and roasting them while stuffed with other veggies is one of the best ways that I know to eat them.
Pan Roasted Haddock and Bell Peppers stuffed with Couscous, Cherry Tomatoes and Feta
Total Time: 30 minutes
Makes 4 servings
In my basket:
2 Haddock fillets (from Jordan Brothers Seafood, Stoughton MA)
3 large Bell Peppers (from Stearns Farm, Framingham MA)
1 medium Onion (from Stearns Farm, Framingham MA)
1 cup of Cherry Tomatoes (from Stearns Farm, Framingham MA)
1/2 cup Salty Sea Feta (from Narragansett Creamery, Providence RI)
From the pantry:
1 cup of uncooked Couscous
1 15 oz. can of Garbanzo beans
4 tbsp Olive Oil
- Preheat oven to 350°.
- Wash and dry all fresh produce. Slice 2 bell peppers in half, scoop out the seeds and membrane. Medium dice the remaining bell pepper and onion. Cut the cherry tomatoes in half. Crumble the feta.
- Make couscous according to package directions.
- While the couscous cooks, heat 2 tbsp olive oil in a large non-stick skillet over medium high heat. Add the diced onion and bell pepper, salt and pepper to taste, and cook for 2 minute. Add tomatoes and cook for 1 more minute. Remove from heat and stir in couscous and feta, salt and pepper to taste. Set aside.
- While the couscous cooks, bring a large pot of water to boil. Drop the bell pepper halves into the water and boil for 5 minutes. Drain cut-side down, then arrange in a baking dish.
- Scoop the couscous into the cut bell peppers. Place baking dish in oven and bake for 15 minutes.
- While the peppers bake, wipe out the non-stick pan, add 2 tbsp olive oil, and heat over medium heat. Season both sides of the haddock with salt and pepper, add to the pan. Cook on the skin for 4 minutes, then cook on the other side for 1 – 2 minutes.
- Plate one half of a bell pepper with half a fillet of haddock, serve immediately. Enjoy!
Alice Kathryn Richardson is a new media photojournalist and creator of The Clean Food Club. She previously spent two years working on Deserts in the District, a series of short-form documentaries exploring food access and hunger in Washington, DC. She is committed to supporting local and sustainable food businesses by telling their stories with photo and video. Follow her on Twitter @AKR_Pictures.