This recipe came from Bon Appetit no telling how long ago. An easy, easy salad and a nice green addition to your Thanksgiving table.
Cabbage and Apple Salad for Thanksgiving
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Collards for Thanksgiving
— Adapted from a recipe in “Farming, Friends, & Fried Bologna Sandwiches” by Renea Winchester (Mercer University Press, $21).
Highland Bakery’s Shrimp and Grits
When grits appear in our boxes, my first thought is “shrimp and grits.” This is the dish most often requested by AJC readers for our “From the menu of” column. We publish a shrimp and grits recipe at least four time a year. This is from my early days with the column, published back in 2009.
Swiss Chard Minestrone
The next two recipes are adapted from the archives of the New York Times.
Spicy Ginger Pork Noodles
Is last week’s head of bok choy still sitting in your refrigerator (like mine)? If so, combine it with this week’s and make this dish.
Pasta with Spicy Cabbage
I wish I could tell you where this recipe came from – but it is amazing. I made it last weekend (with fresh pasta from a Slow Food class at Storico Fresco) and if I had to eat nothing but this dish for the next three months, I’d be very happy. The original recipe called for bacon. Fine. Add it. But it’s totally not necessary.
Daikon Radish Fries
Let’s talk about what we can do with those daikon radishes. You can grate them and add a little rice vinegar and sugar and make a quick pickle that will brighten up any sandwich. Or you can slice them and put them into a salad. You can add a little to your next juicing project. Or you can make fries. I had never thought of this, but the recipe comes from The Little Farm in Gray, Georgia.
Here’s their recipe:
Ham Roast 411…or 911
Chicken Cutlets with Bell Pepper Ragout
This recipe is adapted from Fine Cooking magazine, one of my favorite sources.
Winter Greens with Olives and Capers
And we can certainly be sure that more greens are in our future. Here’s an idea from “Okra”, the magazine of the Southern Food and Beverage Association.