Another holiday is upon us. The last of the “summer” holidays, celebrating the American labor movement. As we head to the beach, mountains or relax at home, this weekend serves as an appropriate time to reflect. I have written about reflecting in the past and feel it is important for mind/body health. Take a minute to reflect and be grateful for everything that has happened over the summer, embrace the change of season that’s about to make its way across the county and focus your mind and body on your goals and ambitions for the last four months of the year.

Last week I started class, however, this semester is different. This is my LAST class of graduate school! Yes, it is true! After four years of balancing work and school, I will have my Masters in Nutrition in December. The experiences I have encountered while completing assignments has molded me into who I am today. I started grad school for the purpose of learning. There was always the question of “What will my practicum project be?” Or “What are you going to do with your degree?” I can say that those questions have been answered along the way and will continue to be as my path unfolds.

If you’ve followed me over the summer, you can imagine how enriching working with Elena from Biscuits and Such has been. Networking with so many amazing people while researching this gorgeous state, becoming even more comfortable and confident in the kitchen with recipe development and developing my voice on social media has opened doors I could only dream about before. This practicum isn’t just a project anymore, it is becoming life!

As summer winds down, (although here in NC it sure doesn’t feel like it!) we’ll be shifting our focus from okra, green beans and tomatoes to sweet potatoes, greens, and apples. Ok, I have to admit I’ve been eating sweet potatoes all summer long, but apples….now that’s a food that proclaims “it’s fall” like no other!

This morning my boyfriend, Michael and I, visited the Lenoir County Farmers Market and saw first hand how the produce is winding down as we start to transition seasons. Peppers were on my mind and luckily there were still a few waiting for me. While I was making the stuffed peppers tonight I realized how my ingredients were from all around NC. The lamb, from Rainbow Meadow Farms purchased from the State Farmers Market in Raleigh. The zucchini and red onion from the Midtown Farmers Market in Raleigh. The rosemary from my backyard. The corn, peppers and tomatoes from Lenoir County Farmers Market in Kinston. This cumulative dish illustrates my summer. Traveling from Raleigh to Kinston every other weekend to visit Michael, shopping at farmers markets most Saturday mornings, and experimenting with flavors, recipes and photography. It has been such a rewarding experience and I am ever so grateful to have this opportunity, while looking forward for what’s to come!

Lamb and Rosemary Stuffed Bell Peppers

Serves 3-4

 Ingredients:

1/2 pound ground lamb

1 medium red onion, chopped

2 cloves garlic, minced

1-2 sprigs rosemary, minced

4 medium bell peppers – your preference in color

1 ear white corn, boiled 3-5 minutes and cut off the cob

1 medium zucchini, chopped

salt and pepper to taste

cinnamon, dried basil, crushed red pepper to taste

ghee or butter

Optional sauce: Stewed tomatoes using Mother Earth’s Homegrown Beer or tomato based sauce of choice

Directions:

1. Preheat oven to 425 degrees F.

2. Rinse the peppers and halve, cutting from stem down, discard the core and set in greased baking dish face down. Bake in oven for 15-20 min until soft enough to be pierced with a fork.

3. Meanwhile, heat a medium sauce pan to medium high heat and coat with butter or ghee.

4. Saute the onions, garlic and rosemary until the onions start to turn clear or slightly brown.

5. Add the ground lamb and spices, brown 2-3 minutes.

6. Add zucchini and corn to mixture, turn heat to low for a light simmer. Taste to adjust spices as needed.

7. Once peppers are done, flip over and fill peppers with mixture.

8. Bake in oven for another 3-5 minutes.

9. Enjoy!

Optional sauce: Stewed tomatoes or tomato based sauce of choice

Food for thought: What is your favorite way to stuff peppers? How are you celebrating Labor Day Weekend?