This dish is a more complicated. It’s adapted from a recipe by Marcus Samuelsson, the Ethiopian-born chef who grew up in Sweden. This is definitely from the Ethiopian side of his heritage. This recipe ran about 2 years ago in the New York Times. Injera is available at the DeKalb Farmers Market. I’ve tried making my own – total failure! This is one time that store bought definitely trumps homemade.
Today’s box held the first potatoes of the season – always a big hit in our household. With the green beans, tomatoes, zephyr squash and cucumber, it totally looks like summer now in my kitchen.
This recipe is adapted from “Herbivoracious” by Michael Natkin. Got basil pesto on hand, or some other version? Use that.
And I’ve been waiting to try this recipe that appeared in early August in the New York Times. So glad to see green beans in our box today.
Yes, you can lightly steam your green beans, but sometimes what you really want is a dish of beans that’s been slowly braised with wonderful aromatic companions. I grew up with a dish like this, served over rice pilaf. My mom added cubes of browned beef, but otherwise, this is pretty much her recipe.
If you have any leftover green beans from last week, they’d work fine in this recipe as well.
Adapted from a recipe that appeared in Southern Living
Makes about 8 cups
This recipe for okra stew is adapted from one in Saveur magazine and is from Senegal. They credit it as a predecessor of Louisiana-style gumbo which makes sense to me, given how much of our Southern cuisine comes from African culture and the cooking of slaves. It takes a good while to cook, which is absolutely typical of West Africa food, but is well worth it. In Senegal, this would be made with eggplant, but I’m substituting the green beans from this week’s box.
This recipe is adapted from one in the blog Food52.
Any pasta will do. This recipe came from Fine Cooking magazine.
This recipe was distributed at a chef demo at the Peachtree Road Farmers Market last year. Simple, classic, delicious.
Yes, here’s another reason you need to have smoked paprika in your pantry. This recipe from Carvel Grant Gould of Canoe uses a pinch of smoked paprika. Once you try it you’ll see why our chefs all like to incorporate small amounts into their food.
This recipes comes from Billy Allin, executive chef of Decatur’s Cakes & Ale.