Recipes

(2023) Greens Grilled Cheese

Published at In Category Collards, Greens, Kale, mustard greens, Recipes
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) Napa and Radish Salad

Published at In Category Napa cabbage, Radishes, Recipes

I love the Napa and radish salad recipe from Beautiful Briny Sea that’s appended below. Absolutely perfect for the contents of this box AND what a nice change of pace from the way many of us have been preparing all the Napa cabbage we’ve been receiving recently.

This is adapted from one created by Grant Park-based Beautiful Briny Sea, maker of the Campfire Sea Salt used in the recipe. If you don’t happen to have Campfire Sea Salt in your pantry, it’s a mix of smoked sea salt, cumin and ancho chili. You could substitute a bit of smoked paprika, salt and cumin, and ground ancho chili if you have it, and make a fine substitute.

(2023) Pumpkin Spice Popcorn Bark

Published at In Category Popcorn, Recipes

Pretty lettuce, a few tomatoes, sweet potatoes, apples, sweet potatoes and apples rounded out our box … along with a bag of popcorn. That’s one of the things I look forward to all year. We have popcorn recipes on the website for those who want to do more than just pop and eat a bowl full at a time. And I saw the recipe below for Pumpkin Spice Popcorn Bark (I don’t remember where it came from!) and thought that would be a fun thing to make for Halloween. Not for the miscellaneous trick-or-treaters, but for people who know us and will appreciate a homemade treat.

(2023) Cajun-style Potato Salad

Published at In Category potatoes, Recipes

Seeing all the pretty peppers, including the dark green poblanos, reminded me about the Cajun-style Potato Salad recipe down below. The original called for the addition of crisped bacon, but the salad is so flavorful, I didn’t think it needed bacon. Feel free to add back in!

(2023) Dandelion Food’s Beef Curry Noodles

Published at In Category Greens, potatoes, Recipes

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) Baked Apples (But Make It A Crisp)

Published at In Category Apples, Recipes

But none of us are immune to what is happening in the world. And I find today that food writers are reflecting on what is happening in Israel. This morning Lean Koenig of “The Jewish Kitchen” sent her Substack subscribers a bit of edible comfort – a cross between baked apples and an apple crisp. It’s a brilliant idea, simple in execution, and comforting, indeed.

(2023) Thum Mak Tua (Long Bean Salad)

Published at In Category green beans, Recipes

So excited to see green beans because I’ve been wanting to share a no-cook recipe we ran back in July on Lao salads. The source was Ilene Rouamvongsor and you may have met her at one of the Community Farmers Markets where she occasionally does chef demos and shares recipes. I’m giving you a much abridged version of her Thum Mak Tua which is a salad traditionally made with long beans, pounded with peppers, garlic, sugar and shrimp paste and then dressed with two kinds of fish sauce. Ilene would not be pleased with my truncated version (sorry!) but this is a version I can make with just things that are always in my pantry. And it’s delicious.

(2023) Bolzano Apple Cake

Published at In Category Apples, Recipes

I wish we’d have actual cool weather … and some rain! … but I’m not going to hold back. It’s time for an apple cake. I love the idea of the recipe below – seems like it will be similar to a Dutch baby. Making that tonight.

From Alexandra Stafford of alexandracooks.com. This is a recipe her mother tore out of The New York Times back in 2004 (all my recipe roads seem to point there!) and she’s been making for almost 20 years.