Each day this week, we'll share a recipe from a farmer who grows the kind of produce you'll get in a CSA. What's a CSA? Our new favorite fad diet (sort of). Read all about it here.
"Add a little Parmesan to peppers and theygo so quickly you can't keep them on the table," says Richard Andres of Tantre Farms in Chelsea, Michigan. But first he tosses them with garlic, thyme, and a little oil. The cheese comes into play after a few minutes in a 350 degree oven: Crank it up to broil, sprinkle on some Parm and remove once it melts.
Get the recipe: Parmesan Peppers