From a recipe on alexandracooks.com
Adapted from “Mastering the Art of Southern Cooking” by Nathalie Dupree and Cynthia Graubart.
This is adapted from another recipe from Paolo. She used bok choy in her recipe, and we’ve adapted it for what’s in today’s box. I haven’t tried all the peppers to see if any are slightly hot. Maybe you still have a jalapeno from weeks past?
We love stuffed potatoes. This recipe came from Southern Living and called for stuffing russet potatoes. But you can precook our little potatoes and layer them, gratin style, then top with these delicious greens.
So I’ll be honest. I have no idea what those greens were in today’s box. But I do know they’ll make good pesto – so where it says “kale” here, substitute “unknown greens.” It’s a recipe from Food 52.
No burratta? Fresh mozzarella will work just fine.
Another go-to recipe that works for all kinds of greens including cabbage. Fancier than the pasta, works great for a special dinner. Love the addition of dried fruit.
This is my go-to for any greens that show up in the box. Delicious with kale but amazing with cabbage. (If that bok choy from last week is still in the refrigerator, try it in this recipe.) Takes no longer to make than it takes to cook the pasta. No idea where I got this idea originally.
So a little more complicated, a recipe from the New York Times. Delicious and worth pulling together. I’m finding lots of dried shiitakes these days at local farmers markets – a great way for the farmer to add value to shiitakes he/she might not have been able to sell fresh.
If you prefer, use instant dashi for the whole kombu/bonita flake thing. All available at Sevananda or wherever you buy such things.
A recent recipe from the New York Times and a great idea for your Thanksgiving dinner.
At our house, collards seldom show up undisguised. I make a fabulous collard tabouli and my husband has no idea he’s eating collards. He’s also not a fan of basil pestos, but this collard pesto from Southern Living is a delicious substitute.
In case you need a few ideas for using it up, the magazine suggested stirring some into hot mashed potatoes, into egg salad or just into mayonnaise and then using that as a sandwich spread. Perfect for a ham sandwich, I think.