Recipes

(2023) Dandelion Food’s Beef Curry Noodles

Published at In Category green beans, Greens, potatoes, Recipes

After last week’s raw green bean salad, this week I’m cooking the beans. I have been craving a hearty stew and will make Stella Dillard’s Beef Curry Noodles and add green beans to her recipe. It’s down below – a long one but delicious and well worth the time. With temperatures in the 40s coming our way, I love having a recipe like this on tap. Just cooking it is warming enough. The AJC ran this recipe in October 2022.

Stella uses leafy greens in her recipe, and any of today’s greens would work just fine. I’m subbing in those green beans.

Dillard suggests that Kaffir lime leaves, fresh spices in small quantities and wide array of yellow curry pastes can be found at Buford Highway Farmers Market. For the curry paste, she recommends reading the ingredient lists and trying a few to find your favorite.

(2023) Baked Apples (But Make It A Crisp)

Published at In Category Apples, Recipes

But none of us are immune to what is happening in the world. And I find today that food writers are reflecting on what is happening in Israel. This morning Lean Koenig of “The Jewish Kitchen” sent her Substack subscribers a bit of edible comfort – a cross between baked apples and an apple crisp. It’s a brilliant idea, simple in execution, and comforting, indeed.

(2023) Thum Mak Tua (Long Bean Salad)

Published at In Category green beans, Recipes

So excited to see green beans because I’ve been wanting to share a no-cook recipe we ran back in July on Lao salads. The source was Ilene Rouamvongsor and you may have met her at one of the Community Farmers Markets where she occasionally does chef demos and shares recipes. I’m giving you a much abridged version of her Thum Mak Tua which is a salad traditionally made with long beans, pounded with peppers, garlic, sugar and shrimp paste and then dressed with two kinds of fish sauce. Ilene would not be pleased with my truncated version (sorry!) but this is a version I can make with just things that are always in my pantry. And it’s delicious.

(2023) Bolzano Apple Cake

Published at In Category Apples, Recipes

I wish we’d have actual cool weather … and some rain! … but I’m not going to hold back. It’s time for an apple cake. I love the idea of the recipe below – seems like it will be similar to a Dutch baby. Making that tonight.

From Alexandra Stafford of alexandracooks.com. This is a recipe her mother tore out of The New York Times back in 2004 (all my recipe roads seem to point there!) and she’s been making for almost 20 years.

(2023) Sheet-Pan Roast Chicken With Tangy Greens

Published at In Category Greens, Recipes

But I can never seem to walk away from the box without just one more recipe from the New York Times, there’s another option below for using up those greens. I’ll probably make it next week! I just bought new sheet pans after using mine for more than 20 years. I deserved some shiny new kitchen equipment. The old ones won’t get tossed aside, but the shiny new ones are what I thought I needed for all these sheet pan dishes that are a thing these days.

(2023) Fennel Rubbed Pork Chops with Apple, Kale and Sweet Potato

Published at In Category Apples, Greens, Kale, Pork, Recipes, Sweet Potatoes

Tomorrow night I’m going to make the pork chop recipe below because I deserve a nice dinner. And it will use up a number of things from the box. I’m not sure what I will do with those cucumbers. I truly feel as if I am cucumber-ed up this year and I love cucumbers. I’ll probably share with my neighbors. The apples will keep, the okra will get pan-fried to go with the pork chops, and the peppers will go into the refrigerator to come out when I return. My husband is a huge fan of pimento cheese, he may get a big batch next week.

The recipe calls for kale, but I’m going to make this with what I think is our bunch of turnip greens. And substitute our big white sweet potato for the two medium ones called for here.

(2023) Burnt Eggplant and Bell Pepper Dip

Published at In Category eggplant, peppers, Recipes

And we got two beautiful eggplant, so I’m going to try the Burnt Eggplant and Red Pepper Dip below, using the poblano peppers and banana peppers that came today as well. If you’re not familiar with the way Riverview manages things, the peppers in the plastic bag are usually hot ones, with the bag to distinguish them from sweeter peppers. Poblanos are one of those maybe-they’ll-be-hot-maybe-they-won’t peppers, but for this recipe it won’t matter. My favorite way to eat eggplant is roasted, so there are lots of roasted eggplant recipes at grassfedcow.com.

(2023) 5-Ingredient Apple Cider Vinaigrette

Published at In Category Cucumbers, peppers, Radishes, Recipes, Tomatoes

And for the cucumbers and sweet peppers and tomatoes and radishes, I’m going to make them into a big salad and dress them with this Apple Cider Vinaigrette recipe from Emily Nunn and the Department of Salad. I’ll make a bigger batch and keep it in a jar in the refrigerator to anoint salads for the next week or two. AND I’m going to slice an apple or two into the salad. Love adding fruit to salads. That little bit of sweet crunch is always a welcome surprise.

(2023) Sichuan Cucumbers

Published at In Category Cucumbers, Recipes

If you’d prefer to go savory, here’s a Sichuan Cucumber recipe from a restaurant in Charleston. I have black vinegar in my pantry from recipe testing for the AJC. If you don’t, and don’t want to buy a bottle, you could skip it and up the rice vinegar. Definitely not balsamic (which some people think they can substitute just because it’s black)!

(2023) Sweet Cucumber Relish

Published at In Category Cucumbers, Recipes

It’s been a bountiful year for cucumbers, that’s for sure. When I looked in the refrigerator last weekend and saw a half dozen cucumbers and a few peppers, I realized I needed to do something with them to make way for what would undoubtedly be more this week. So I made the Sweet Cucumber Relish you see below. It’s hugely adaptable so if you want to make some, consider this just a general notion of what you could do. Great way to use up any quantity of cucumbers, any quantity of peppers, etc.