I’m excited to see the apples start this week, the start of a weekly apple installment that will take us well into the fall. Typically, the first apples of the year are better for cooking as they are more tart. This (weird) year, however, boxes could have contained red delicious, golden delicious, golden something-or-other, and Read More…
Each week I put together a collection of recipe ideas for what’s arrived in our beautiful Riverview boxes, but you know, sometimes you just don’t have the time or inclination to follow a recipe. Or maybe you’re in a situation where you don’t have the equipment or ingredients to do anything relatively elaborate. This weekend Read More…
From www.101cookbooks.com
For the curried apple couscous, I’m going to use some of those pretty red bell peppers from our box this week for a splash of color and flavor with the fall apples.
Serves 6
Friday morning you need sustenance. And not just leftover turkey sandwiches. How about a hot, fragrant breakfast for those houseguests?
Yes, you can make sausage. Yes.
This recipe is adapted from “American Cooking: Southern Style” by Eugene Walter. A nice recipe if you don’t have a meat grinder. You can hand chop the pork or use a food processor to finely chop the pork. Just be sure not to process it too much. You want to use a fatty cut like pork shoulder (not pork loin) so you get the ratio of fat to lean needed for sausage. Go to Riverview’s booth at your favorite farmers market and buy some pork shoulder. Come home and make sausage.
This recipe appeared in the February 2012 issue of Bon Appétit. It’s very like the wilted kale salads that have become ubiquitous on high-end salad bars.
This recipe is from Michael Paley of the Garage Bar in Louisville, Kentucky. As the magazine put it, “This dish flips conventional Southern cookery on its head. Rather than cooking greens into submission, they’re quickly brined to soften their texture and mellow their bitterness, then married with the sweet, salty, and creamy elements of a composed salad.”
I can’t wait to try this. And yes, I still have a butternut squash from last year’s box that’s been waiting for just this recipe.
The cool nights we’ve been having recently and the beautiful apples in today’s box have inspired me to do some baking. So here’s a recipe for apple muffins that are more savory than sweet. Wish I could remember where I found this recipe originally ….. It called for Irish cheddar ….. maybe it was some research I did for a St. Patrick’s Day story?
I hate it when I don’t remember a recipe’s provenance. But this one is too good not to share. Dust the cupcakes with a little powdered sugar, or gild the lily and mix up a maple buttercream frosting (2 sticks of butter, a few tablespoons of maple syrup and enough powdered sugar to make a spreadable frosting, all whirled up together in your food processor).
This recipe is adapted from one by Mary Moore, owner of Cook’s Warehouse. Her recipe uses leeks. I’m suggesting sautéed onions instead. But by all means, if there’s a leek in your vegetable crisper (or rather, 4 leeks) please use those.
This Italian apple recipe is adapted from one in Saveur magazine. I thought the use of red wine in an apple pie was interesting; you may, too. Great use to use up the end of a bottle. Any of the tarter apples in your box will work here.