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.
I’m particularly fond of stuffing delicata squash and have adapted from a recipe in from a Freedom Farmers Market email newsletter. No idea who to credit for the recipe. Try these with your mustard greens or with something milder you pick up at a local farmers market.
A recipe that tastes more decadent than it really is. And the slow cooker means you don’t have to pay attention while it cooks. Even people who say they don’t like greens like this dish. I have no idea where it came from.
Scott Serpas of Inman Park’s Serpas True Food demonstrated this recipe at the Peachtree Road Farmers Market as well. It’s going to use up your mustard greens and some of your okra. Truly, this dish goes together in about 10 minutes.
An easy way to cook all kinds of greens. The toasted sesame oil is really good with mustard greens, though.
Chef Cathy Conway is the founder/executive chef of Avalon Catering – completely dedicated to local food. I do not remember how I got this recipe from her, but it’s delicious. I’m just loving dumplings these days.
Do you have some Riverview cornmeal leftover from last year’s boxes? Then you’re all set.
Yes, this one is a little complicated, but worth it. The smell of that pork shoulder roasting is an incredibly fragrant way to perfume your house on a cool weekend afternoon. Serve it as a sandwich as given here, or skip the rolls and cheese and plate it up for dinner. Pick up the biggest pork shoulder you can find at one of Riverview’s many farmers market booths this week.
This recipe is a direct lift from Southern Living. Hmmmm …. bacon ….
To keep things local, Pine Street Market in Avondale Estates is known for their bacon and sources their pork from Riverview!
This recipe, adapted from “Vegetable Literacy” by Deborah Madison, is the perfect way to use so many of the bits in the box this week.