There's a pepper for everyone!

Wow, September always goes quickly with kids preparing and heading off for the beginning of school and colder fall weather hitting us hard with it's unpredictability. To celebrate a wonderful month of learning and plenty of dancing in the rain, we have some tasty and healthy recipes using our Harvest of the Month, Peppers! Peppers are a wonderfully diverse food and can make a dish hot and spicy or sweet and savory. They can be incorporated in to so many everyday dishes, it's hard to widdle down do our favorites. We dug up some interesting recipes for this week, including a different way to add peppers to your sandwich, as well as a slightly more involved soup that will have you heating up your mornings OR nights.

Have a good weekend, and don't forget to pick up some fresh peppers at your local farmers market!

Hot Chile Bread (squidoo.com)
We knew you could put about anything in bread, but hot chile peppers?! I'm pumped to try out this recipe! Let us know how you're loaf turns out if you make it!

1 cup warm water (110 degrees)
2 (1/4 ounce) packages active dry yeast
2 Tbsp. sugar
2 eggs, lightly beaten, 1 beaten egg
1 tsp. salt
2 Tbsp. vegetable oil, plus extra
4-1/2 cups flour, plus extra
1/2 each of a red, yellow and green bell pepper, seeded and diced
4 scotch bonnet chiles, stemmed, seeded and minced

In a large bowl, mix the water, yeast and sugar together. Cover and leave for 10 to 15 minutes, or until it froths and bubbles appear on the surface.
Beat the eggs, salt and oil into the yeast mixture until combined, then add the flour and peppers, stirring.
Sprinkle flour on work surface, then knead the dough 5 to 10 minutes, until smooth and elastic. If sticky, add more flour. Lightly oil the bowl and return the dough, turning so it is covered with oil.
Cover and let rise 2 to 3 hours, until doubled in bulk.

Punch down the dough and divide it in half. Form 2 loaves and place on a baking sheet. Cover and let rise 1 hour until doubled. Preheat over to 375 degrees. Brush loaves with remaining egg and back 30 to 40 minutes, until golden brown. Let cool on a wire rack before serving.


Sweet Red Pepper and Crab Bisque (recipesia.com)

You can make the bisque up to two days ahead; cover and refrigerate it after pureeing. Serves 4.

2 tablespoons butter
1 cup finely chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
1 1/4 teaspoons Old Bay or other seafood spice blend
3 cups fish stock or bottled clam juice
1/2 cup diced peeled russet potato
1/2 cup half-and-half or skim evaporated milk
1 pound crab meat (or artificial substitute)

Melt butter in heavy medium saucepan over low heat. Add onion, celery, bell pepper, and seasoning. Cover; cook 10 minutes, stirring twice.

Add stock and potato; bring to a boil. Reduce heat, cover partially, and simmer until potato is very tender, about 30 minutes.

Working in batches, purée soup in blender. Return soup to saucepan. Add half-and-half; bring to a simmer. Mix in crab. Season to taste. Cover; let stand 1 minute.

Ladle into bowls.

Enjoy!