Adapted from a recipe in Saveur magazine. Have you tried making pesto with kale? Delicious. And no telling how long kale will still be coming in, so enjoy while you can. Blanching the kale keeps the pesto a bright green. Not entirely necessary, but a nice touch.
Everyone needs one more deviled egg recipe. Right? This one’s from something called “Homestyle Family Favorites Annual Recipes 2008.” They use just a few of the egg yolks in order to reduce the cholesterol in the deviled eggs. If that’s not an issue in your family, then keep them all!
This recipe is adapted from one at seriouseats.com. If you have some peppers around, they’re a great addition.
This recipe comes from Cook’s Country magazine.
From Cook’s Country magazine. Use your kale and mustard greens for this one from this week’s box – but it works with any greens you like.
This recipe is from “A Change of Appetite” by Diana Henry. Joe Reynolds of Love is Love Farm brings shiso leaves to the East Atlanta Village Farmers Market when it is in season.
Dixie Winfrey is the mom of Judith Winfrey of Love is Love Farm at Gaia Gardens and PeachDish. This recipe ran in Atlanta magazine. From Susan Puckett’s writeup: “A caterer, Dixie traveled to France and learned how to master velouté (a velvety “mother sauce” made with a butter-based roux) after having it served over squash blossoms. Back home, she tried the same sauce technique over the actual squash, which she simmered just enough to retain some of its crunch. Even her squash-phobic daughter approved. Now squash is a staple in both their kitchens during the summer months.”
Yay! The first of the garlic. A recipe from seriouseats.com.
This recipe came from Sunset magazine.
Sometimes you want something to do with lettuce besides eat it in a salad. This recipes is from seriouseats.com. You can serve this soup chilled or hot. It goes together in minutes.