From member Aimee:

~Here are some recipes we have enjoyed using the Stillman’s vegetables.

Spanish Tortilla with Bell Pepper

  • 1 tablespoon olive oil                                  
  • 1 # potatoes, peeled and sliced 1/4 inch thick
  • 1 bell pepper, thinly sliced                          
  • 1 med onion, halved and thinly sliced
  • salt and pepper                                           
  • 8 large eggs
  • 1/4 cup chopped fresh parsley   
  • 1/2 tsp hot sauce
    Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium heat. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14-16 minutes. Uncover and cook off excess liquid, 1 to 2 minutes.   In a bowl, whisk together eggs, parsley, hot sauce, salt and pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged. Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a plate. Garnish with parsley and drizzle with olive oil.

Shrimp and Fennel in Hot Garlic Sauce (from Cooking Light)

(This recipe is an appetizer or tapas-style small plate. To make it more of a main meal, I have sometimes added tomatoes and served it with rice or pasta.)

  • 1 tablespoon olive oil
  • 3 1/2 cups thinly sliced fennel bulb
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 4 garlic cloves, thinly sliced
  • 1 bay leaf
  • 1/2 tsp crushed red pepper
  • 3/4 pound large shrimp, peeled and deveined
  • 2 tablespoons fresh lime juice
    Heat oil in a large nonstick skillet over medium-high heat. Add sliced fennel, salt, black pepper, garlic, and bay leaf; cook 5 minus or until fennel is crisp-tender, stirring occasionally. Add red pepper and shrimp to pan; cook 3 minutes or until shrimp are done, stirring occasionally. Discard bay leaf. Stir in lime juice.

We did recently serve the above dish as part of a Spanish tapas style meal.  

Lastly, not really a recipe, but a creative use of leftovers to fit into our tapas menu! I often roast a mixture of our weekly share of vegetables with olive oil, salt and pepper. This time,  I had about a cup of leftover roasted yellow squash, zucchini, tomato and onion plus 1/2 cup of fresh peas. So I made some saffron rice (a mix, but you could make your own) and stirred in these vegetables. Voila! A vegetable “paella” similar to one we had been served in a restaurant. And it went really well with the above dishes.