Spicy Greens
This recipe from a chef demo at the Sunday morning Clarkston Farmers Market is a great way to use up any number of greens. You could make this with your kale, chard, daikon radish greens …. even the bok choy or napa cabbage.
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Bok Choy and Kale Fried Rice with Fried Garlic
Yay! The first of the garlic. A recipe from seriouseats.com.
Sweet Potato Latkes
Hanukkah and Thanksgiving fall within sweet potato season. Celebrate both with sweet potato latkes.
Spicy Corn Chowder with Chili-Lime Shrimp
A recipe for when you want to do a little more with your corn than just eat it off the cob. Adapted from a recipe by chef Will Gault of Vince’s restaurant in Leland,Mississippi.
Ten Minute Bok Choy
What are you going to do with that pretty head of bok choy? (Or some choy – I have to confess I cannot tell all those Asian choys apart ….) How about this quick recipe Paige Witherington of Serenbe Farms found on onehungrymama.com?
Ham Roast 411…or 911
“What can I do with a ham roast?” We hear this, a lot. Fear the ham roast no more. We’re here for you with easy suggestions for using this versatile cut. What is a “ham roast” anyway? The ham roast is not cured ham. It’s uncured or “fresh” just like other roasts. This cut is Read More…
Onion Bhajis
The first recipe I’m sharing is one I learned at the cooking class. The class was led by Gulshan Singh who teaches the most accessible Indian food I know. As much as I cook, and I cook a lot, I always learn something new from her. Tonight’s class was full of recipes featuring onions. Here are some lovely onion fritters – delicious served with yogurt mixed with a little chopped cucumber and some cumin and salt. Saute some of your greens in a little olive oil to serve alongside the fritters and you’ve got a wonderful dinner in very little time.
Cold Noodles with Fresh and Preserved Greens
Preserved mustard greens can be found canned at most Chinese markets but I’ve included a recipe for preserved greens that you could make with your collard greens. Yes, you’ll have to plan ahead of this dish, but you’ll have an interesting way to use up some of your collards.
Try your romaine lettuce in this dish, or the tender radish and beet greens. Or the cabbage! Or use the kale and cook the greens a little longer than called for here.
Adapted from recipes on seriouseats.com and Saveur magazine.
101 ideas for Tomatoes
Rumor had it there would be a tomato or two in our box this week and that some folks might like a little inspiration beyond tomato sandwiches and caprese salads. (Although how you could ever tire of those, I don’t know.) So – I promised 101 ideas for things to do with tomatoes. It was Read More…
Sweet Potato and Chile Hash with Fried Eggs
This recipe came from Fine Cooking magazine about a decade ago. You can whip up the mayonnaise any time and use it for all kinds of purposes. The recipe looks like it has a lot of ingredients, but adapt it to what’s in the pantry. Do you still have a few jalapenos hanging around? Perfect. No red pepper, leave it out. Cook the eggs anyway you like, although fried eggs would be traditional.