(2023) Greens Grilled Cheese

mustard greens

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

(2023) Dandelion Food’s Beef Curry Noodles

After last week’s raw green bean salad, this week I’m cooking the beans. I have been craving a hearty stew and will make Stella Dillard’s Beef Curry Noodles and add green beans to her recipe. It’s down below – a long one but delicious and well worth the time. With temperatures in the 40s coming our way, I love having a recipe like this on tap. Just cooking it is warming enough. The AJC ran this recipe in October 2022.

Stella uses leafy greens in her recipe, and any of today’s greens would work just fine. I’m subbing in those green beans.

Dillard suggests that Kaffir lime leaves, fresh spices in small quantities and wide array of yellow curry pastes can be found at Buford Highway Farmers Market. For the curry paste, she recommends reading the ingredient lists and trying a few to find your favorite.

(2023) Sheet-Pan Roast Chicken With Tangy Greens

But I can never seem to walk away from the box without just one more recipe from the New York Times, there’s another option below for using up those greens. I’ll probably make it next week! I just bought new sheet pans after using mine for more than 20 years. I deserved some shiny new kitchen equipment. The old ones won’t get tossed aside, but the shiny new ones are what I thought I needed for all these sheet pan dishes that are a thing these days.

(2023) Fennel Rubbed Pork Chops with Apple, Kale and Sweet Potato

Tomorrow night I’m going to make the pork chop recipe below because I deserve a nice dinner. And it will use up a number of things from the box. I’m not sure what I will do with those cucumbers. I truly feel as if I am cucumber-ed up this year and I love cucumbers. I’ll probably share with my neighbors. The apples will keep, the okra will get pan-fried to go with the pork chops, and the peppers will go into the refrigerator to come out when I return. My husband is a huge fan of pimento cheese, he may get a big batch next week.

The recipe calls for kale, but I’m going to make this with what I think is our bunch of turnip greens. And substitute our big white sweet potato for the two medium ones called for here.

(2022) Eve’s Pot Liquor

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.