I’m cooking for a friend who is unable to cook for himself right now. I want to make something a bit more stick-to-your-ribs and so I’m going to make the Grits and Greens (again, recipe below) adapted from the New York Times. Their original recipe called for quick-cooking grits but I have Riverview grits in the freezer, and for collards and Swiss chard. I’ll be using the kale and Swiss chard from this week’s box.
Grains
Cheesy Cornbread
From Moore Farms and Friends. Wouldn’t this be good with chili?
Savory Grits with Slow Cooked Greens
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.
Grits, Cheese and Chile Casserole
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.
Cornmeal-and-Brown Sugar-Crusted Bacon
This is the year my husband gets what he’s always wanted for Christmas – gussied up bacon. This is a recipe from Southern Living. They suggest for easy cleanup, line jelly-roll pans with aluminum foil.
Boone Tavern’s Spoonbread
This starter, one of the most popular offerings at Boone Tavern, which has featured the specialty for more than 60 years, is a creamy-centered cornbread pudding that rises like a soufflé.
Country Ham and Gouda Grit Cakes with Tomato Gravy
A recipe from Southern Living. Several components, but wouldn’t it be delicious for a really decadent breakfast or an indulgent supper?
Black Pepper Kettle Corn
From Food and Wine magazine. Their note: “This kettle corn is so satisfying—it’s salty, sweet and a little spicy. Since it stays crisp for a few hours, you can make it in advance.”
Cornbread and Grits Dressing
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).
Carol’s Caramel Corn
Preheat your oven to 200°F and line a half-sheet pan (18″ x 13″ pan) with parchment paper. Pour the popped corn into a large bowl, at least 6 quarts, and set aside. In a large saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally, until the sugar dissolves. Remove Read More…