Stuffed peppers with bulgur wheat, sausage, and feta

8-10 small to medium bell peppers (I used green, use any color you'd like), with tops cut off, deseeded, and any large veins pulled out
1/2 lb. sausage (I used feta and sun-dried tomato chicken sausage)
1 large onion, diced finely
1 cup bulgur wheat
2 cups of water
4-5 sundried tomatoes in oil, diced (I use kitchen scissors for these)
1/4 cup feta cheese
1/4 cup golden raisins
Salt and pepper to taste
A few tablespoons fresh herbs (I used parsley--mint or basil would be nice)
1/2 tsp. all-spice (if desired--I added too much by hand, eek)
Some more feta for sprinkling, if desired.

1) Cook sausage and onions, removing casings and crumbling in pan. Drain if needed.
2) Add bulgur wheat and water, cook until water is mostly absorbed (about 5-10 minutes) (it will cook further in the pepper.
3) Turn the heat off, and stir in the other ingredients
4) Stuff the peppers
5) At this point, I froze the peppers, wrapping individually in plastic wrap, and dropping them in baggies (we have enough for several more meals).
6) Cook at 375 for about 40-50 minutes (longer if frozen), until peppers are tender.
7) Alternatively--I might do this next time--drop peppers in the crockpot, with an inch or so of water or tomato sauce, and cook on low for 4-5 hours. This would make the peppers more tender (I'll let you know when I try this out). Or I've seen some recipes that parboil the peppers for a few minutes so that they'll be more tender.
8) Garnish with crumbled feta

Feta and garlic yogurt sauce

2 cups Greek yogurt (this stuff is so thick and yummy, even the non-fat stuff)
1 head roasted garlic (I had some on hand, you can use fresh garlic, but use much, much less, maybe 2-4 cloves) (If you want to roast your own, peel the papery stuff off the garlic leaving the cloves intact on the head, drizzle with olive oil, wrap in foil, cook at 400 for about an hour, until cloves are tender and a little caramelized)
1 tsp salt
1/2 cup feta cheese, crumbled
A pinch of chipotle powder or chili powder, if desired.

[this would be tzatziki sauce if you added some shredded cucumber. It would also be lovely with some fresh herbs, mint or parsley, or tomatoes]

1) Squeeze the garlic cloves into a bowl. Mash together with the salt until pasty
2) Stir in the yogurt, crumbled feta and any herbs, spices or vegetables you'd like.

Tomatoes with pesto

Not even going to bother with a recipe here! I just sliced a few cherry tomatoes in half, and dolloped them with a little bit of prepared pesto (lemon, basil and caper pesto from the Dekalb Farmer's Market). They would make lovely appetizers for a party, they're so bright and fresh looking.