I’ve shared this recipe before but it’s worth repeating. Save it for when next week’s box when there will surely be a bundle of greens of some sort.
Demonstrated by Virginia Willis at the Peachtree Road Farmers Market. As she says, feel free to substitute with what’s in season and in your box. And she recommends the two pots specified here to keep the greens crisp..
Grits and shrimp. Shrimp and grits. It’s a Southern classic. But here’s one from Manhattan.
It appeared in the New York Times a dozen years ago with this note: This recipe, adapted from the chefs David Chang and Joaquin Baca of Momofuku Noodle Bar, came to The Times in 2006. Here, the yolk from soft egg bleeds into a bed of grits. A bit of chopped bacon adds smokiness, while the chopped scallion lends brightness. You’ll want to use good quality grits here over cornmeal or polenta, as both Mr. Chang and Mr. Baca suggest. The result is luxurious and creamy, without any cream.
This is an adaptation of a recipe that came from Southern Living and used okra. But it could have some from any community cookbook – a sort of grits souffle with vegetables. You can prepare it ahead and refrigerate. Then bake it for breakfast or use it as a side dish at dinner.
Adapted from a recipe in “Afro-Vega: Farm-Fresh African, Caribbean, and Southern Flavors Remixed” by Bryant Terry. Use a little bit of one of the Scotch bonnets in place of the jalapeno, if you like.
Sometimes we forget that grits are a great vehicle for lots of flavors. Cheese is a natural – but how about adding chiles? If you have fresh peppers, use those. Or use those delicious canned chopped green chiles as the recipe calls for. It’s from Prevention.
A recipe from Southern Living. Several components, but wouldn’t it be delicious for a really decadent breakfast or an indulgent supper?
This recipe comes courtesy of Moore Farms and Friends. Add a half pound of cooked crumbled sausage for a real treat (for the meat lovers in your crowd).
Shrimp and grits is the most requested dish I get for the AJC’s “From the menu of” column. This recipe was printed in Southern Living. I just happen to have a few ears of fresh corn in my vegetable bin – but maybe you have some you froze from the bounty this summer?
Veering away from a focus on onions and garlic, just a reminder that those veggies make great breakfast food. This recipe from seriouseats.com calls for quick cooking grits, but you can (and should!) substitute long cooking grits like those from Riverview. Grits are another one of those things that you can cook up in a slow cooker – start them the night before and let them cook on slow overnight. Season to taste in the morning.
A great make-ahead dish from the pages of Southern Living. Use your collards, or your kale, or your beet greens, or a combination of all three. Make up a big batch of greens and then reserve some for this dish.