(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

(2021) Salade Lyonnaise

I have two new ideas for you this week. The first is for that bunch of mustard greens with this recipe for Salade Lyonnaise from Mark Bittman via the New York Times. It’s a simple salad that uses bitter greens – usually frisee or escarole – but I’m substituting those mustard greens. The warm dressing tenderizes the greens and the poached eggs are a perfect complement.

Health Soup

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.