(Un)Stuffed banana pepper macaroni and cheese

Creamy, gooey, cheesy macaroni with kick from the banana peppers is a delicious twist on macaroni and cheese. This recipe is a great dinner for a cold evening.

Pawpaw bread

If you are lucky enough to have pawpaws and have some to spare, this quick bread is a delicious way to use them. We usually only get a few pawpaws during their short season from a local farmers' market, so I don't cook or bake with them very much. But this year we were given a big box so I had the opportunity to try them in a quick bread. 

This quick bread is somewhat similar to a banana bread but with the distinctive tropical notes and aroma from the pawpaw. If you are not familiar with pawpaws, they are a fruit that is native to the eastern U.S. and they are custard-like in texture with flavor somewhat like a cross between a banana and a mango (I sometimes get some pineapple smell). 

They have a beautiful aroma and could be growing in a neighborhood or woods near you. We have three tiny trees in our yard, but they are still several years away from fruiting. 

You can read more about pawpaws here and in this fascinating book. It used to be grown and eaten much more frequently, but it still has its fans and even festivals in the regions where it grows. And rightfully so because this native gem is a delight! 

A word of caution - some people may experience gastrointestinal distress from eating pawpaws, and maybe especially cooked ones. You can read more about that from the USDA.