Collard spring rolls can make use of what you have on hand as fillings. I used quinoa, shredded lettuce, sliced spring onions, cucumber sticks, tofu cubes, sliced radishes & grated carrots. These would be just as delicious with hummus instead of the grains. ~Suzanne
From Andy Baraghani in The New York Times.
From Alexandra’s Kitchen
Adapted from Dishing up the Dirt by Andrea Bemis.
From the Washington Post
From The Make-Ahead Cook from America’s Test Kitchen.
The recipe is intended to be hearty enough to stand alone as a vegetarian meal, with some crusty bread on the side. You can’t go wrong with America’s Test Kitchen recipes.
I’ve been wanting to make the Greens Grilled Cheese from Steven Satterfield’s new cookbook so that, along with a pot of vegetable soup (white potatoes, peppers, greens, carrots) is what’s for dinner tomorrow. Sarah Dodge’s Colette Bakery opened just two blocks from our house and I will get down there for a loaf of her sourdough levain for those sandwiches.
Atlanta chef Steven Satterfield describes this sandwich as a “healthy-meets-decadent mash-up,” and it’s true. Use a mix of greens if possible. These sandwiches are large, half of one is plenty. Because the bread slices are so thick, the oven helps melt the cheese.
Adapted from “Vegetable Revelations” by Steven Satterfield (Harper Wave, 2023).
~Conne
I’m a big fan of shakshuka so when I saw the Chickpea and Kale Shakshuka recipe below I clipped it to try. Maybe it will appeal to you as well.
Adapted from “Family: New Vegetarian Comfort Food to Nourish Every Day” by Hetty McKinnon
From “Egg Rolls & Sweet Tea: Asian Inspired, Southern Style” by Natalie Keng.
“Yay” for collard greens in today’s box (at least in ours). I’ve been wanting to try the recipe below for baked collard green egg rolls from the new cookbook out from Atlanta sauce maven and author Natalie Keng. It won’t use all the collards, but it will use some of the cabbage I have stored in the refrigerator and that last green onion from two weeks ago. I love peanut sauce on anything, and while we love egg rolls here, I’m anxious to try these baked egg rolls which I think will be so much easier than frying. Not to mention healthier.
Last week we had turnip greens (without the turnips) and I juiced them. I juiced apples. And I made Eve’s Pot Liquor, a cocktail from Keyatta Mincey-Parker that I found in an old issue of Atlanta magazine. Recipe is down below. Have you tried aloe liqueur? I had to buy it for a recipe for the AJC. Lightly sweet, yummy, glad to find another use for it. And loved putting turnip greens into a cocktail.