Welcome to another year of delicious produce (and cornmeal, and maybe popcorn and eggs and who knows what else) from Riverview Farms.
Three years ago we received a box with similar contents – kale, lettuce and strawberries – and posted this recipe for a salad that came from Jenny Levison of Souper Jenny. I hope you’ll try it. The dressing is pretty simple and calls for things you might have on hand – with the addition of fresh parsley and dill. It’s also just fine without those.
You’ll also find a recipe for a Strawberry Pound Cake with Drizzle Frosting on Riverview’s recipe pages. It won an award almost 20 years ago and it’s just as good today as it was then.
The lettuce and green onions are perfect for the lettuce wraps I’ve been craving in the past two weeks. Tomorrow this recipe from Tin Drum Asian Kitchen will be in print in the AJC, but it’s available online right now and after I tested it, I’ve just been wanting to enjoy it again and again. And yes, it almost feels like cheating since it uses prepared eggrolls, but right now, that actually feels like a gift. Makes this a super easy lunch or dinner.
And then there’s the cabbage. Here’s what I hope to do with mine. From a story of Ethiopian vegetable dishes we published in the AJC last year.
Tekel Gomen (Cabbage and Carrots)
2 tablespoons vegetable oil
1/4 pound carrots, cut into 1/4-inch slices
1 medium red onion, thinly sliced
3 small tomatoes, cored and cut into 1/4-inch dice
1 medium cabbage, cored and thinly sliced
1/2 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Injera or rice, for serving
In a large saucepan over medium heat, warm oil. Add carrots and onions and cook, stirring frequently, 7 minutes. Add tomatoes and cook 5 minutes. Stir in cabbage, turmeric, cumin, salt and pepper. Stir well to combine and cook 20 minutes or until cabbage is tender. Taste for seasoning. Serve with injera or rice. Makes: 4 cups
— Adapted from a recipe provided by Yohana Solomon of Kushina Catering.
Per 1/2 cup: 64 calories (percent of calories from fat, 55), 1 gram protein, 6 grams carbohydrates, 2 grams fiber, 4 grams fat (trace saturated fat), no cholesterol, 78 milligrams sodium.