We ran this recipe in the AJC as part of a story on healthy eating. Love this dish – this is my idea of breakfast comfort food. Except that I wouldn’t eat it at breakfast. Makes a great brunch or dinner.
Collard Green Breakfast Bake
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Spicy Green Bean Salad with Sesame Tofu
A recipe adapted from seriouseats.com.
Asian Peanut Noodles
This recipe came from chow.com. Udon noodles are Japanese wheat noodles and soba noodles are Japanese buckwheat noodles. They can be found in gourmet grocery stores or in Asian markets. If you are having a hard time finding them, you can substitute whole-wheat linguine or spaghetti.
Apples and Pork
I’ve always been a fan of the combination of apples and pork. Dates back from a childhood where my mom never served pork chops without a side dish of applesauce. You do know the easy way to peel fresh ginger, right? With a teaspoon? Just lightly scrape off the peel? Like I said, easy.
Basil Chicken with Potatoes
This recipe comes from “ Homestyle Family Favorites Annual Recipes 2008 .” Hope you still have some basil in your garden.
Apple-Blue Cheese Rings
Sadly, as is happening more and more these days, I don’t remember where this recipe came from originally – but it’s a great snack or pre-dinner bite. I love, love, love apples and blue cheese. The candied nuts are a bit more elegant than just using plain nuts, although that would be a quick and easy alternative.
Homemade Refrigerator Pickles
The contents of a box like this one just beg to be turned into refrigerator pickles. You should have just enough cucumbers for this recipe. You’ll use a pepper or two, and if you’ve still got an onion around (mine are all gone – sadly), then you’ve got most everything you need. This makes a sort of bread-and-butter pickle. Other fresh refrigerator pickles don’t use sugar and add garlic and dill to make a kosher style pickle. There’ll be a million recipes online.
Red Pepper Jelly Vinaigrette
This recipe came from Southern Living magazine. Delicious with greens and goat cheese or use it as a marinade for pork or chicken.
It’s a great use for the Pepper Jelly recipe on our site!
Pepper Jelly
Those gorgeous peppers make me think it’s time to make pepper jelly. If you think you won’t use it, see the next recipe for a yummy vinaigrette. If you don’t have enough peppers in this week’s box, maybe you still have a few from last week? Or save this week’s and cross your fingers we’ll have some in next week’s box.
This is a recipe from Linton Hopkins of Restaurant Eugene.
Grilled Steak and Tomatoes with Caper Mustard Vinaigrette
This recipe was first published in Fine Cooking magazine.