Make as much or as little of this as you can eat within a day. It is best when freshly made and takes only a few minutes to put together so you can make it up fresh whenever you want to enjoy.
Recipes
(2022) Grits and Greens
I’m cooking for a friend who is unable to cook for himself right now. I want to make something a bit more stick-to-your-ribs and so I’m going to make the Grits and Greens (again, recipe below) adapted from the New York Times. Their original recipe called for quick-cooking grits but I have Riverview grits in the freezer, and for collards and Swiss chard. I’ll be using the kale and Swiss chard from this week’s box.
(2022) Celery Toasts
I think it’s a Riverview record … celery three weeks in a row. Wonder what made this a banner year for celery? I admit, it’s a lot of celery for us since there’s no one here who enjoys Ants on a Log the way I did as a kid – celery sticks filled with peanut butter and dotted with raisins. Wonder when I outgrew that?
So most of this bunch of celery will be chopped and frozen for dishing out when needed in recipes. I did that with the first bunch … and will just keep stocking up.
But I’m saving the inner stalks to make the celery toast (recipe down below) that was published in the New York Times.. Guess I’m on a toast kick …. like the cucumber-ricotta toasts from last week. That comes of having good sourdough bread in the house. (Yes, I’m using sourdough instead of white Pullman bread.) And if you’re not a blue cheese fan (although this is a classic combination like those celery sticks with blue cheese dressing people eat while chowing down on chicken wings), a good cream cheese will do, or I hear the ricotta sold by Gatherings at the Decatur Farmers Market is really delicious. Hope you have a green onion or two left over from last week.
(2022) Green Goddess Grain Bowl
Adapted from the Washington Post.
(2022) Cucumber-Ricotta Sandwiches
Adapted from the New York Times. AThey suggest making your own ricotta – which is probably not in the cards for me so I will use some really good cream cheese or queso fresco. I’m finding sometimes cucumbers are bitter – so before you make this, cut a bit of peel and taste it. If it’s bitter, peel the cucumber before slicing.
(2022) Herbed Summer Squash Pasta Bake
From smittenkitchen.com. Can be made ahead and frozen.
(2022) Radish Top Soup
I think we’ve received radishes every week (at least most every week) and I just found this recipe that riffs on the plates of radishes, walnuts, feta and herbs that come when you eat in Persian restaurants. Tuck this into pita for a great salad sandwich. And there’s also a recipe for radish top soup.
from allrecipes.com
(2022) Radish-Walnut-Mint Salad
I think we’ve received radishes every week (at least most every week) and I just found this recipe that riffs on the plates of radishes, walnuts, feta and herbs that come when you eat in Persian restaurants. Tuck this into pita for a great salad sandwich. And there’s also a recipe for radish top soup.
from allrecipes.com
(2022) Roasted Summer Squash
When we have a week with just one zucchini, or just one crookneck squash, like this week, I’m sometimes at a loss for what to do with them. But that’s just me thinking everything has to be made in big batches. I ran across a recipe that reminded me that simple and small is ok. It was suggested by the farmers market in Macon, Mulberry Market, that’s run by a community health center – so the focus is on healthy food for our state’s food deserts, and healthy recipes.
(2022) Bully Boy’s Teriyaki Sauce
If you’re looking at a behemoth bok choy and wondering what to do with it, turn to Riverview’s collection of recipes – https://grassfedcow.com/ingredient/bok-choy/ – for about two dozen ideas. But … I offer you a new one. I had dinner at Bully Boy Sunday night and my friends enjoyed their salmon teriyaki which is served with baby bok choy drizzled with their teriyaki sauce. It was delicious and it just happens we’re publishing that recipe in the AJC in about two weeks, so I am here to share the basics on that sauce so you can reproduce something like it at home. The bok choy was steamed until completely, meltingly tender, and served with the sauce (and the salmon and some steamed green beans). Use a few of the green onions from your box to make this. This sauce is definitely sweet so you just need a little. But it will keep in your refrigerator for a long time, so use it on other vegetables and proteins.