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The Cookstr Weekly: Quick & Easy Late Summer Recipes

September 3, 2014

Let’s be very clear about something: it is, as of the writing of this email, still summertime. Despite the premature onset of back-to-school “season,” the excited whispers about potential future “sweater weather,” and the tendency of certain pumpkin beverages to announce their arrival as inexcusably early as August 25th, I, for one, am planning to cling to these last warm weeks for all they’re worth.

That means plenty of eggplant, tomatoes, and summer squash, which can be prepared and enjoyed before the sun begins setting hours earlier. Here’s a handful of quick, simple, and memorable summer recipes that will have you putting off pumpkin at least until Labor Day.


Warmest regards,


Kara Rota
Editorial Director



Pasta-Stuffed Peppers
  by Michele Scicolone

Capers, olives, and anchovies are the Three Musketeers of Southern Italian cooking. Here they are mixed with tomatoes and pasta to stuff sweet bell peppers before roasting. If the peppers are very large or if I am making these as part of an antipasto and want smaller portions, I cut the peppers in half lengthwise, scoop out the seeds, and stuff each half for smaller individual servings.”  

– Michele Scicolone



 With shrimp encased in a crisp batter, then stir-fried again in a heady mix of Szechuan peppercorns, five-spice powder, garlic, and chiles, this dish is more fragrant than full-on spicy. Deep-frying with the shell on protects the tender shrimp meat from the heat, so it reaches your dinner table super moist and tender each and every time. Note: Some intrepid diners enjoy eating the shrimp with its fried shell on; others discard it before eating.” 
– Lorna Yee 
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