With apologies to those of you who get emails from Whole Foods, this is a recipe that just arrived in my inbox today. “Sweet potatoes, collard greens …. and how about substituting those field peas for the aduki beans called for in the recipe,” I thought. And so, here it is.
I did not make up this recipe! I think it came from a very broad-based consumer magazine like Better Homes & Gardens. One little jalapeno provides just a hint of heat. Try it!
One more collard green recipe – this one from Bobby Flay’s “Bar Americain Cookbook”. You can always cook the beet greens along with the collards to make up that 2 1/2 pounds the recipe calls for.
This is a recipe from Cooking Light magazine. Just the collards or beet greens. Either will work. You may want this dish longer in the last step, depending on how tender you want your greens.
No smoked paprika? It’ll be fine. But really – buy some the next time you’re at the market. It’s wonderful.
Sorry, no idea where I found this recipe, but it’s simple and delicious. I love the combination of sausage, apples and a blue cheese. Great for a quick weeknight dinner.
This recipe is adapted from one I found in Fine Cooking magazine. The original called for poblano peppers, but it works just as well with our beautiful bell peppers.
Frankly, I like this better than the more ubiquitous pumpkin bread. You?
I know all these recipes are looking so long …. but is there anything more comforting that shepherd’s pie? This is just a variation of the traditional form – but with sweet potatoes instead of white. The filling is along the lines of a Cuban picadillo with its olives and dried fruit. I love this combination.
Stuffed pork chops always seem so complicated, but they’re really not. Do you have a couple of beautiful Riverview pork chops around? If not, I bet there’ll be some at the one of weekend farmers markets or on the Farm Mobile.
Ok, what are you doing with all those daikon radishes? These days I’m slicing them onto sandwiches and stirring them into soup. I’m planning to experiment tomorrow with dicing the daikon and combining it with diced avocado, then making a dressing featuring sesame oil and trying that as a bruschetta-type topping. How about you?
Here’s another idea for your radishes – using them in potato salad. This recipe is from Scott Serpas of Serpas Fine Food. He made it for a demo at the Peachtree Road Farmers Market. Great now, great next spring.