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.
(2017) African Chick Pea Soup
mustard greens
Health Soup
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.
Stuffed Delicata Squash
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.
Pork Sausage and Greens
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.
Sesame Mustard Greens
An easy way to cook all kinds of greens. The toasted sesame oil is really good with mustard greens, though.
Pulled Pork with Italian-flavored Greens
Yes, this one is a little complicated, but worth it. The smell of that pork shoulder roasting is an incredibly fragrant way to perfume your house on a cool weekend afternoon. Serve it as a sandwich as given here, or skip the rolls and cheese and plate it up for dinner. Pick up the biggest pork shoulder you can find at one of Riverview’s many farmers market booths this week.
Mustard Greens with Yogurt-Parmesan Dressing
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!
Garlicky Greens with Andouille and Onion
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.
Roasted Moong Dal with Mustard Greens
No moong dal on hand? Try this with lentils.
Skillet Pasta with Wilted Mustard Greens
Heat oil in a large saucepan over medium-high heat until shimmering. Add bacon and cook until fat begins to render and bacon is lightly browned, about 2 minutes. Stir in mushrooms, tossing until coated with oil. Cook, stirring, until mushrooms have browned and bacon has rendered most of its fat, about 5 minutes longer. Stir Read More…