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Issue No. 1128: August 2021

Summer is sadly coming to an end so we’re soaking up every last bit of our favorite season! In today’s newsletter, we show you how to save your peak-season fruits for the future and a wine perfect for the tail end of grilling season—and the beginning of tailgate season! Plus, we have a foolproof fish recipe and our go-to hatch chile dishes. Get it all below!

Cheers,

Tanji

Photo Credit: Inspired Taste

At the Market: Hatch Chiles

We’re kicking it up a notch with one of our favorite peppers, the Hatch chile! Our friends to the west have perfected this pepper and, come late summer, we eat them fresh or fire-roasted, and in absolutely everything (even dessert!). Get 'em while they're hot and find the savory and sweet recipes HERE.

HATCH A PLAN

Photo Credit: Julia Heffelfinger

The Best Way to Freeze Your Summer Fruits

If you’ve got an overload of fresh, peak-season fruits, make the best use of your bounty and freeze them for the future! Check out our tips for easy freezing, plus our favorite ways to put those frozen fruits to use HERE.

EASY FREEZE

Photo Credit: Goya Foods

Make This Now: Halibut en Papillote with Chipotle

Take the fuss out of cooking fish with this simple and easy recipe from Goya Foods.Executive Chef Fernando Desa whips up a smoky sauce for halibut, and then shows us how to bake it in parchment paper for a super-tender bite. Watch the step-by-step tutorial HERE.

JUST FOR THE HALIBUT

Photo Credit: William Chris Vineyard

Tanji’s Wine Finds: Skeleton Key Cabernet Sauvignon

This week, we’re sipping on the William Chris Skeleton Key Cabernet Sauvignon ($21). Dark and earthy, this bottle has notes of dark fruits with nice spice and acidity. It pairs well with anything smoked or charred on the grill, like our Pork-Green Chile Burgers. Try it for yourself and pick it up at your local H-E-B now!

SIPS UP

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