of you are vegetarians and the other half absolutely not i need meat in every dish i've lived that way several for several years so i've learned how to take simple dishes and quickly at the end of them change it from one from a meat lovers dish to a vegetarian dish and one way you do that is by you know taking a normal dish like  like a stuffed pepper and just turning it from a vegetarian to to me quickly this is sausage that i got right here at the market at staten farms so let's let me which is an awesome way to cook it's kind it you gotta runs it first routes it does have a real grainy earthy taste to it so make sure you make sure your runs it and then put it in the boiling water and then i always like to use it chill it down so i can rent it again after i cook it and then warm it back up as i cook it right i am doing now is just getting the can while ready i don't know if you all have the menu or the recipe in front of you but  you know when you're talking recipes and cooking now my partner who bakes has to follow all recipe because she bakes i had to come up with a recipe for this very old dish of mine because i don't follow recipes and i don't think you guys should either the best thing about this dish is that you can really make it according to what your family likes and to what i have done today is actually i wrong pinto beans northern beans commandoes and the reason i use canned tomatoes in this dish a it's a little bit more citrusy and b if you believe it or not the canned tomato is actually more of a cancer fighting tomato than a fresh tomato is so every once in a while i'll use canned tomatoes because i want the nutrients from whatever they do that makes it a little bit better for you so right now i'm just going to saute up what i call a  problem which is just the onions salary and carrots and that goes in almost every dish and i believe i'm cooking everything and my partner and i did just open up down the street and we are proud of local first i don't know if any of you have driven by our location yet but actually it prefers we got a  and it's a kitchen inside he made it a kitchen in grand rapids or in colorado and i was going to open a store and i think he did it one or two times and realized the restaurant business isn't quite what it's cracked up to be in so he's like i really want to make money off of it would you guys be interested and we said yes and there is a local first event coming up at the end of the summer actually here in town that's to be a lot like what he was describing in grand rapids this weekend and we'll bring in the camper there we're also bringing it for the very first time we're going to be bringing it out we're bringing it to pops at the piper which sounds like an awesome eve summer i'm your menus it does say add salt and pepper to taste i want to tell you i brought a little salt and pepper packs so i do i have it mixed and one of my secret ingredients in almost everything i do that i just put in my mix is i add celery seed to a it really does add quite a flavor to stuff that people don't even think about a lot if you look and i started cooking and once i realized i could do it i'm like ok i'm never buying packaged food again so i always say oh i like that packaged food how do i make it and i look at the back of it and i look at the ingredients that calls for solar you see so i just pick out the ingredients i recognize and make it two cups will stop or peppers for you and you get it nice and hot one thing that's cool is when you're looking for the pepper to stuff you're going to want to get a female pepper how do you know it's a female pepper it's got food little bumps to it so it was bombs will keep it you know standing upright when you're serving it now my problem is i also like mexican style stuffed peppers so i'm going to be stuffing some pulled one of those as well today so if you can't stand those up so what do you do you a cupcake p r n and you just put them in there and you bake them like that and they stuff and they say all perfectly because i'm going to put cheese on top of it because whether you're a vegetarian i keep my crops to make my vegetarian stock with i will put the whole thing in water with all my other vegetables even the sunny and so that's you know this thing about cooking you know then you know you're using every single part of the the fruit vegetables and when you're so when you're going to stuff a pepper you just want to make sure you're taking all the vines and stuff out so you can either stick your u knife down in there which is how i usually do it better a couple different utensils out there these days that actually can be easy to pepper for you now these are also very easy you are obvious vegetables are also very easy to grow and you can actually find a lot of these plants that bell peppers actually grow great in pots so if you don't have or a room in your house right now you can find a lot of these on plants available right here at the market to grow your own and then there's nothing no local than having all your own stuff right out of your garden and right into your stomach so that's also an awesome way to do it so this the great thing about stuff you know pepper is you can either a have a proper pepper stuffing party when we stuff them at home we all stuff or own peppers so that we can do it our own way then if you know what your friends a like you can stuff your own you can stuff each pepper for each individual so so what i'm going to do now is that i have my four stuffed peppers i also have as you can see on the recipe i have a mixture of all our options and i brought all the options today so i have and then what i do is i just have lots of little boils around and i'll take them because you've got to be sensitive to the vegetarian so you have to use a different clearly every time you're going to do something and then you just take some of the that a vegetarian needs it's just like eating a steak i've got just as much nutrients in this dish here as i would for meat mistake so that's why i need to mix the beams in with it because i'm concerned that i'm getting my nutrients as much flavor and nutrients as everything else so you can just go ahead and cut it up and put the whole thing in there you don't have to worry about just getting the leaves off and then you put that in there and then i'm going to put some of my mexican she is in there and then i'm just going to blend it all off niceness nice and good so as i take bites i clearly get a little bit of everything and the cheese is a binder now some people put a in there a lot of times i won't do that just because right well right now eggs are getting very expensive and you don't really need a binder you've got the cheese in there so but if you want more of a moose see the impact feeling you can always add  name egg and add it to it and then it will find it a little bit tighter and then you just stuff to pepper and make sure you get it stick your finger down in there so that it gets down all the way in the bottom especially with the poor one else because they are a little you know pointy at the bottom so you stick it all the way in there and i like to leave at least enough room because as i said i love cheese so you wan that's also very cool she's here right here in the island they've got an awesome product of her stuff is fabulous and we sell her whole entire line at our store so if you ever can't find her down here or she doesn't ha something i should tell you to come get it at our place we have the try and there that's just so and so good and her good and right now i have a roasted red helper and carmel lies the onion goat cheese dip that i've made out of her cheese so that's also fun to know so with this one i'm going to do as i said more of a greek influence one so i'm going again take the canon law and put it in here  and now i'm going to make a meat run and when you're making meat no i didn't i didn't ground up enough meat but i just want to make it make a point that i only always when i out me i always make sure afterwards when i'm especially when i'm stuffing something or something that i stick it in a strainer and i make sure all the grease is out of it so if you if you don't now i still have the same ingredients that i started with and i'm going to put some beans in there again and now since i'm doing more of a greek influence i'm going to use faisal instead of the mexican cheese and then also in with greek one of the things that i did not bring down here that i really like in the greek one is banana peppers and maybe some roofs and then i just make sure i up and then i'm going to take the fight out again and put the fed in there so it is a really fun party if you have everyone come over and you have all these ingredients our people get like to get creative at parties so they can be like oh that sounds good and more often than not when you do a party like that they end up with a greek mexican italian and pepper and you're like ok that's not going to be good but that's ok because you made it and then you just go ahead and stuff the pepper again so after you get him on staff you do need to bake a monster and that's when the real property can begin you get everyone to come in right away stuff there pepper and then you can put out your appetizers and we do awesome platters at our place by the way so if you ever want to not have to worry about that part of your party just come over and we'll make a platter for you and then put the cheese on top again you leave enough room on top of the peppers that the cheese is nice and coated on top of the pepper so that you can bake it off and it's just going to melt down with not and you know there you know it's done when the cheese is all nice and golden brown and melted in there so or on like the mexican one you can put that in there and seasonal mob differently if you like to soldiers you know you can also put out different types of seasonings for people you know you can go ahead and season them differently or according to whatever you want to do so another another way to stuff a pepperoni or another ingredient you can use is the she and more beer is all and more tomatoes you can use more sausage to to another proper let's see we have right now we have the vegetarian problem now this has been my trick  every time i do stuff peppers on my now which one is a vegetarian and which one's the meat one so when you do it you know and you put them in your pea and you gotta remember which ones which one just stuffed and where you're putting them so and then in the deli case we also have trouble with the afterwards too on when it all and just make sure you keep them well separated so you know which ones which and i'm going to do now i've done a mexican one vegetarian so now i'm going to do a mexican one with the sausage so i took the same stuff that i've already made for the mexico for the mexican one and i'm just going to add sausage to  a little more cheese snow peas to it and a nice like dressing and people rabbit so it's a it's a great grain it's extremely healthy for you it has tons of protein in it  and it is expensive that's that's the one problem so now the sausage one is stuffed and again i'm going to put mexican cheese and then the last one i'm going to do is mets are italian flavored wine and i'm going to start this one off a little differently i'm going to start this one off with a little monsoreau on the bottom and a little  and a little bit is all in it and actually i like putting the spinner genet separate like this to it really then separation and when you cut into it you see the different layers of the pepper so this is also clear and you know the different layers of ingredients so it's kind of a cool choice choice to to a normal thing again i got to make sure that i'm going to use a fresh fresh dish because i want to make sure that you know all my ingredients stay separate off these in the oven let me show you something if i had these for when i was having a problem keeping them upright i could take my tinfoil which i say because it's very expensive and not increase from the environment and i just make a little extra reiner for and i just then i can go in and out with these keeping them operate and that helps with keeping the cheese and everything in there and helping them bake easier without him falling now apt like this it was a battle what did i say on the menu i hope i said one hour good who knows about right now or three fifty for an hour is what i hope i said on there vegetarian ones if i do i'm a tammy and sky all are maybe put a little marin air on the bottom of the plate and then put the purple on top this is the italian style one i'll stick a little piece of bays are right on there and then on the plates done there's nothing else you need you have your starch your vegetable and your protein right there in the pepper with a mexican one i like to add a little lettuce and and a little  oh or more ways sauce and then when i take it out just around the plate and then i'll put saunter on top of it as a garnish and maybe even some pepper and then again with the with greek one i'll thank you all so much for listening through us and we really appreciate you guys shop and local and thinking local and we hope we see a down there