(2017) Susan Rebecca White’s Poached Egg with Greens and Cornbread Croutons

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.”

(2017) Skillet Lemonade Cornmeal Cake

Please don’t ask me why I have this in my files (because I have no idea), but it’s a recipe from Chick-fil-A. Guess they were encouraging us to cook with their lemonade? I love skillet cornmeal cakes – something about that crisp crust and the texture of the cornmeal ….

You could make this with apple juice, orange juice or whatever you have on hand. Although the lemon is pretty tasty.

Cornmeal and Kale Soup

Oops – this is another recipe that came from seriouseats.com but I couldn’t resist sending it when I saw that pretty bunch of kale in our boxes. You could make this with grits and just cook it a little longer until the grits are tender.

Cathy Conway’s Collards with Smoked Tomatoes and Cornmeal Dumplings

Chef Cathy Conway is the founder/executive chef of Avalon Catering – completely dedicated to local food. I do not remember how I got this recipe from her, but it’s delicious. I’m just loving dumplings these days.

Do you have some Riverview cornmeal leftover from last year’s boxes? Then you’re all set.