From Priya Krishna
Coconut Saag
mustard greens
(2023) Greens Grilled Cheese
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
(2022) Black-Eyed Pea and Mustard Green Soup
From the Washington Post
(2021) Braising Greens Pancakes
And for a new recipe, I’m sharing another recipe from Aluma Farms, one they adapted from SmittenKitchen.com. It’s totally adaptable for whatever greens were in your box … or will be in next week’s box …. or the box the week after that.
(2021) Salade Lyonnaise
I have two new ideas for you this week. The first is for that bunch of mustard greens with this recipe for Salade Lyonnaise from Mark Bittman via the New York Times. It’s a simple salad that uses bitter greens – usually frisee or escarole – but I’m substituting those mustard greens. The warm dressing tenderizes the greens and the poached eggs are a perfect complement.
(2017) Sweet Potato and Greens Stir Fry
This is adapted from another recipe from Paolo. She used bok choy in her recipe, and we’ve adapted it for what’s in today’s box. I haven’t tried all the peppers to see if any are slightly hot. Maybe you still have a jalapeno from weeks past?
(2017) African Chick Pea Soup
If you don’t want to just roast that sweet potato and devour it whole, try this recipe from Southern Living. And save the idea of making sweet potato broth for other dishes you’ll fix this year.
(2017) Hard Cider Mustard
Yes, you can make mustard. it’s easy. Try this recipe from the Los Angeles Times. And if you don’t have both brown and black mustard seeds, don’t worry. Just use one or the other. It’s just prettier with both.
Health Soup
So a little more complicated, a recipe from the New York Times. Delicious and worth pulling together. I’m finding lots of dried shiitakes these days at local farmers markets – a great way for the farmer to add value to shiitakes he/she might not have been able to sell fresh.
If you prefer, use instant dashi for the whole kombu/bonita flake thing. All available at Sevananda or wherever you buy such things.
Stuffed Delicata Squash
I’m particularly fond of stuffing delicata squash and have adapted from a recipe in from a Freedom Farmers Market email newsletter. No idea who to credit for the recipe. Try these with your mustard greens or with something milder you pick up at a local farmers market.