We're teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we'll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you're harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Mild poblano peppers are the star of this Mexican food favorite, chiles rellenos. The peppers (look for darker colored poblanos for the richest flavor) are stuffed with cheese, dipped in egg and fried until the cheese is melted and the outside is crisp. They're a fiesta on a plate, especially when paired with a fresh, tomato-based sauce like the Food Network Magazine version above.

It's a Chiles Rellenos Throwdown, and Bobby Flay goes all out with this recipe: Eggplant and Manchego Filled Chile Relleno with Red Pepper-Balsamic Sauce

• Alison at Food2: Making Hot Pepper-Infused Tequila
• Michelle at Cooking Channel: A Peck of Perfect Pepper Recipes
• Liz at Healthy Eats: 10 Ways To Eat Sweet Peppers
• Nicole at Pinch My Salt: Pickled Serrano Peppers
• Margaret at A Way to Garden: Oven-roasted peppers, and freezing how-to
• Caroline at The Wright Recipes: Homemade Harissa & Sweet and Spicy Peperonata
• The Gilded Fork: Dossier and recipes on peppers spicy and sweet
• Paige at The Sister Project: Grilled Tomatillo Salsa with Jalapenos
• Caron at San Diego Foodstuff: Consuelo's Hot Chile Sauce and Hatch Chiles
• Food Network UK: It's Chili Weather
• Cate at Sweetnicks: Summer Panzanella
• Alana at Eating from the Ground Up: Homemade hot sauce, and why gloves are a good idea

• Tyler’s Ultimate Tomato Salads
• Paula's Perfect Peach Cobbler
• The "Other" Summer Greens
• FN Chefs' Creamed Corn-Off
• Paula's Best Zucchini Bread