From NYTimes Cooking. Delicious with our ribs.
Recipes
Miso Creamed Spinach
NY Times Cooking
Lowland’s Celery Salad
The following salad is the star at Charleston’s Lowland restaurant, as shared by Chef Jason Stanhope via joythebaker.com.
Homemade Soy Ginger Sauce
Grilled or stir fried, make it easy by prepping a sauce in advance like local entrepreneur Natalie Keng’s Homemade Soy-Ginger Sauce from her cookbook Egg Rolls & Sweet Tea. This recipe makes about 1 cup.
Roasted Cabbage Salad With Spice Lime Dressing
Kristina Felix via the NY Times Cooking. This salad keeps for up to 5 days in the refrigerator, making for quick and delicious lunches during the week. Try it on leftover pasta; substitute cooked pork roast for the tempeh if you prefer, add an over-easy egg.
Marinated Kale Salad With Fruit & Nuts
From Sarah Koch of the nonprofit DIG – Development In Gardening. Her latest iteration featured pecans, apples and shaved parmesan. Enlist the kiddos to tear and massage and they’re more likely to give it a try. Warning: our 14 year old loved it and can’t wait to try it with dried cranberries. Tonight.
Caesar Salad
Originally based upon the Caesar Salad recipe from the Joy of Cooking, my interpretation has veered over the years to this result. The fresh raw egg yolk in this salad provided my primary motivation for raising chickens.
Spanakorizo With Jammy Eggs
NY Times’ Hetty Lui McKinnon. Turnip greens can be substituted for spinach in this recipe.
Old-Fashioned Buttermilk Ranch Dressing
From Chef Virginia Willis, virginiawillis.com. Virginia’s ranch will leave you questioning the sanity of purchasing bottled dressing. It’s easy & so much more delicious than factory dressing.
Buffalo Chicken Cobb Salad
From Smitten Kitchen. Skip the chicken for a vegetarian version. Consider using carrots, radishes, green onions and cucumbers, whatever fresh vegetables you have on hand.