(2023) Chicken and Vegetable Donabe

I confess there’s still Napa cabbage from weeks past in our basement refrigerator. Instead of trying to cook a whole one at once, I’ve taken to just peeling off leaves as needed for a recipe. So the recipe below will probably only use 4 or 5 leaves. The rest of that cabbage will go back in the refrigerator and be joined by this week’s cousin. But that means we’ll have beautiful cabbage to enjoy through the rest of 2023. No complaints here.

~Conne

(2023) Greens Grilled Cheese

I’ve been wanting to make the Greens Grilled Cheese from Steven Satterfield’s new cookbook so that, along with a pot of vegetable soup (white potatoes, peppers, greens, carrots) is what’s for dinner tomorrow. Sarah Dodge’s Colette Bakery opened just two blocks from our house and I will get down there for a loaf of her sourdough levain for those sandwiches.

Atlanta chef Steven Satterfield describes this sandwich as a “healthy-meets-decadent mash-up,” and it’s true. Use a mix of greens if possible. These sandwiches are large, half of one is plenty. Because the bread slices are so thick, the oven helps melt the cheese.

Adapted from “Vegetable Revelations” by Steven Satterfield (Harper Wave, 2023).

~Conne

(2023) Napa and Radish Salad

I love the Napa and radish salad recipe from Beautiful Briny Sea that’s appended below. Absolutely perfect for the contents of this box AND what a nice change of pace from the way many of us have been preparing all the Napa cabbage we’ve been receiving recently.

This is adapted from one created by Grant Park-based Beautiful Briny Sea, maker of the Campfire Sea Salt used in the recipe. If you don’t happen to have Campfire Sea Salt in your pantry, it’s a mix of smoked sea salt, cumin and ancho chili. You could substitute a bit of smoked paprika, salt and cumin, and ground ancho chili if you have it, and make a fine substitute.

(2023) Pumpkin Spice Popcorn Bark

Pretty lettuce, a few tomatoes, sweet potatoes, apples, sweet potatoes and apples rounded out our box … along with a bag of popcorn. That’s one of the things I look forward to all year. We have popcorn recipes on the website for those who want to do more than just pop and eat a bowl full at a time. And I saw the recipe below for Pumpkin Spice Popcorn Bark (I don’t remember where it came from!) and thought that would be a fun thing to make for Halloween. Not for the miscellaneous trick-or-treaters, but for people who know us and will appreciate a homemade treat.

(2023) Cajun-style Potato Salad

Seeing all the pretty peppers, including the dark green poblanos, reminded me about the Cajun-style Potato Salad recipe down below. The original called for the addition of crisped bacon, but the salad is so flavorful, I didn’t think it needed bacon. Feel free to add back in!