Recipes

(2018) Okonomiyai (cabbage pancakes)

Published at In Category Bok Choy, Cabbage, Napa cabbage, Recipes Tags: , ,

Recently I’ve been playing around with her Okonomiyai (cabbage pancakes). I used the bok choy from a few weeks ago in that recipe. Traditionally it would be made with green cabbage, but you know, the bok choy worked perfectly. And I realized this recipe could be adapted to any green or vegetable like sweet potatoes or daikon or mustard greens or kale. You make an eggy, loose pancake batter, then you fill it with whatever vegetables you like. I enjoyed these for dinner but they were just as delicious for breakfast the next day. Here’s the basic recipe.

Her note: Adapted from a recipe on Food52, these pancakes are simple to throw together and make delicious use of an abundance of cabbage. I use 4 times the amount of cabbage called for in the original recipe (8 cups as opposed to 2), and I omit the shrimp, though I imagine the addition of shrimp would be very tasty. I like these with a soy dipping sauce (as opposed to a mayonnaise-based one). The one below is one I’ve been using for years, but feel free to use your own.

(2018) Autumn Vegetable Potage

Published at In Category Butternut Squash, Carrots, Collards, Greens, Grits, Recipes, Sweet Potatoes, Turnips Tags: , , , , , ,

I’ve shared this recipe before but it’s worth repeating. Save it for when next week’s box when there will surely be a bundle of greens of some sort.

Demonstrated by Virginia Willis at the Peachtree Road Farmers Market. As she says, feel free to substitute with what’s in season and in your box. And she recommends the two pots specified here to keep the greens crisp..

(2018) Grits and Shrimp

Published at In Category Grits, Recipes Tags:
heirloom cornmeal and grits

Grits and shrimp. Shrimp and grits. It’s a Southern classic. But here’s one from Manhattan.

It appeared in the New York Times a dozen years ago with this note: This recipe, adapted from the chefs David Chang and Joaquin Baca of Momofuku Noodle Bar, came to The Times in 2006. Here, the yolk from soft egg bleeds into a bed of grits. A bit of chopped bacon adds smokiness, while the chopped scallion lends brightness. You’ll want to use good quality grits here over cornmeal or polenta, as both Mr. Chang and Mr. Baca suggest. The result is luxurious and creamy, without any cream.

(2018) Grits with Cheese and Peppers

Published at In Category Grits, Recipes Tags:
heirloom cornmeal and grits

This is an adaptation of a recipe that came from Southern Living and used okra. But it could have some from any community cookbook – a sort of grits souffle with vegetables. You can prepare it ahead and refrigerate. Then bake it for breakfast or use it as a side dish at dinner.

(2018) Sweet Potato Green Onion Cakes

Published at In Category Recipes, Sweet Potatoes Tags:

And finally a recipe from Southern Living. I’m seeing such pretty green onions at the markets that I’m looking for all kinds of ways to use them. They call for microwaving the potato – which is quick. But you could absolutely roast it, just not to melting since you want to be able to grate the potatoes. Just roast until barely tender.

(2018) Pasta with Winter Squash and Tomatoes

Published at In Category Butternut Squash, Recipes Tags:

Bittman writes: “If we’re being truthful, this sweater weather recipe should really be called ‘winter squash and tomatoes with pasta,’ as the 2 pounds of squash far outweigh the 1/2 pound of penne it calls for. I think that’s a good thing. Every single piece of pasta gets a generous coating of sauce, and there’s even some left behind after the pasta is long gone. That’s what bread is for.”