If you don’t want to mix that arugula with lettuce but want to enjoy its sharp flavor on its own, how about this arugula salad? Delicious with any grilled meat but an especially good complement to beef. The original idea came years ago from Prevention magazine.
I’ve shared this recipe before but it’s worth repeating. Save it for when next week’s box when there will surely be a bundle of greens of some sort.
Demonstrated by Virginia Willis at the Peachtree Road Farmers Market. As she says, feel free to substitute with what’s in season and in your box. And she recommends the two pots specified here to keep the greens crisp..
Chef Michele Tompkins, “executive foodie” and managing partner of Urban Foodie Feed Store: Kitchen & Bar in College Park sends us this recipe that updates your favorite spinach dip with extra-healthy collard greens and a nice chive topping. No more frozen spinach and packaged onion soup mix.
Tomkins says she likes to serve this with crisp tortilla chips, although you can use warm tortillas if you prefer. And if you like your food on the spicy side, add a bit of your favorite hot sauce.
For the wine, she suggests a Pinot Grigio or Sauvignon Blanc.
Here’s one more idea. I found it in a post at Food 52. The recipe is from Twelve Recipes by Cal Peternell, who notes that these “hot little balls make a nice snack or appetizer, but are also good later, to eat at room temperature out of hand on the go.” Sort of spanakopita but no filo. I’m making these tomorrow with a mix of mustard greens and kale.
Just in case you needed an inspiration for your eggs and greens. You’ll have to have some cornbread made from Riverview Farms to do this up right.
It was originally published by Susan Puckett in Atlanta magazine. Here’s what Puckett had to say:
“Hints of Susan Rebecca White’s Georgia upbringing appear on her table as regularly as they do in her books—but rarely in the form of a Southern-fried cliche. Take her riff on a childhood favorite. “When I was little, my mom would make fried toast with a hole cut out in the middle and an egg cooked inside it,” says the Atlanta native. “We called them ‘cowboy hats’; some name it ‘toad in the hole.’”
“Later, living alone in New York, she began preparing a healthy variation of the dish she discovered in Judith Jones’s cookbook The Pleasures of Cooking for One. She’d saute spinach, form the greens into a nest, and slide an egg into the center to poach. Now living back in her home state, White fuses the two versions with a Southern inflection. She uses whatever local greens look freshest at the farmers market. And for croutons, she cuts leftover cornbread into rounds and fries them in butter and olive oil. This recipe makes one serving, though it is easily doubled.”
This is an adaptation of a recipe from Pine Street Market, Riverview’s partner in cured and fresh meats. I’ve had this recipe around forever. No salami, just skip it or use some other sausage. The fennel and thyme go well with their salami – if you’re using something else, you might want to swap out seasonings based on the flavors in your sausage. By the way, their dried salamis are small – maybe 4 ounces?
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.