I wish I could remember where this recipe came from. It’s an easy weeknight dinner, and even better if you’re one of those cooks who instead of opening a can of beans, prepares your own beans, using your favorite dried beans, flavoring them just the way you like them, slowly simmering them into submission and then freezing what you don’t eat right away in dinner-size portions.
This recipe appeared in the February 2012 issue of Bon Appétit. It’s very like the wilted kale salads that have become ubiquitous on high-end salad bars.
This recipe is from Michael Paley of the Garage Bar in Louisville, Kentucky. As the magazine put it, “This dish flips conventional Southern cookery on its head. Rather than cooking greens into submission, they’re quickly brined to soften their texture and mellow their bitterness, then married with the sweet, salty, and creamy elements of a composed salad.”
I can’t wait to try this. And yes, I still have a butternut squash from last year’s box that’s been waiting for just this recipe.
This recipe is adapted from one by Martha Rose Shulman and published in the New York Times.
I’m always surprised by the number of people who think you can’t eat beets raw. Of course you can!
And if you scrub them well, you don’t even need to peel them. Just trim up the stem and root ends and that’s all the prep they need. Especially if you’re going to grate them.
Sadly, I do not know where this recipe came from, but as the beet harvest is winding down, thought you might enjoy one more way to use those beets. It provides very detailed directions for dealing with your beets. For those of you who are not fans of goat cheese, substitute any soft cheese, even cream cheese. This recipe is a bit of trouble, but would make a great entrée or side dish for entertaining. You can prepare everything ahead of time and refrigerate, then bake just before you need it for dinner.
Have you had a chance to attend any of the chef demos at the East Atlanta Village Farmers Market? Seth Freedman cooks at 6pm each Thursday, demonstrating really lovely, simple recipes. Here are two I thought you might enjoy.
Have you had a chance to attend any of the chef demos at the East Atlanta Village Farmers Market? Seth Freedman cooks at 6pm each Thursday, demonstrating really lovely, simple recipes. Here are two I thought you might enjoy.
This idea for collard greens comes from “From The Food, Folklore, and Art of Lowcountry Cooking” by Joseph E. Dabney (Cumberland House). The book includes this note:
“Brimming bowls of collard greens infused with peanut butter are one of the most popular side dishes served at Andrew and Eileen Trice’s Angel’s Barbecue located on West Oglethorpe Lane in Savannah’s historic district. Andrew picked up the idea from a friend who had visited West Africa and witnessed firsthand how it was done there. On occasion, Andrew adds hot chili peppers, following another West African practice.
“On the raining late October day that I visited their small restaurant tucked in a lane behind the Independent Presbyterian Church, Andrew and Eileen had sold out of the unusual dish. So unfortunately I did not get to try it firsthand. But they still shared the recipe with me!”
Adapted from a recipe from Trader Joe’s, if you can believe it.
I’ve adapted this salad recipe from Paige Witherington, the farm manager for Serenbe. Always love a cabbage salad that features a vinaigrette instead of a mayo-based dressing. This one has so many wonderful flavors and textures. This recipe will be great with the Napa cabbage we hope to see in our boxes sometimes this year as well.
Did you see this recipe Deborah Geering published in her blog for Atlanta magazine? It was listed as “Vidalia Onion and Tasso Tart”. I’ve adapted just a smidge. Her notes:
“Taqueria del Sol chef David Waller shares this seasonal recipe featuring Georgia Vidalia onions and tasso, a smoked, cured pork product popular in Cajun cooking. Serve the tart for brunch or a light supper with a green salad. Note that the tart’s crust must be prepared in advance. Lard gives the crust’s dough a flaky texture. If you prefer, you may substitute solid vegetable shortening, butter, or a combination of both.”
Now the onions in our box aren’t Vidalias, but they are sweet onions so they’ll work perfectly here. Easy enough to substitute whatever ham you can get for the tasso. Or eliminate it. Or use bacon …. or Riverview sausage ….. or …….