If you don’t want to just roast that sweet potato and devour it whole, try this recipe from Southern Living. And save the idea of making sweet potato broth for other dishes you’ll fix this year.
Yes, you can make mustard. it’s easy. Try this recipe from the Los Angeles Times. And if you don’t have both brown and black mustard seeds, don’t worry. Just use one or the other. It’s just prettier with both.
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.
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.
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.
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!
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.
No moong dal on hand? Try this with lentils.