Recipes

(2021) Freekeh Salad with Roasted Kale & Cabbage (or chard!)

Published at In Category Collards, Greens, Kale, Recipes, Swiss chard Tags: ,

here’s an idea from Alexandracooks.com (one of my favorite recipe sources) for using both cabbage and kale (or chard). She adapted it from “Food 52 Vegan” by Gena Hamshaw. Almost seems like a waste to chop that pretty Savoy cabbage into pieces but … I was in South Carolina for the weekend and picked up “The Twenty Bag” for Harleston Towles. So now I have a South Carolina cabbage to go with my Georgia cabbage. The only thing they seem to be ahead of us with was their sweet onions. There were two huge onions in that bag. Can’t wait until the Riverview onions start arriving.

I love grains and greens with sweet dried fruit like raisins (or dates or even dried cranberries). Hope you’ll enjoy this, too.

Her notes about the recipe: So many vegetables could work here: cabbage, kale, cauliflower, broccoli, parsnips, carrots, squash, etc. If you are using kale and cabbage, slice the leaves relatively finely or at least try to make the vegetables you are roasting together be uniform in size so that they cook evenly. Freekeh is not something I’ve cooked with many times, but I happened to have a bag of it on hand, and I think I’ll be buying it more often. It cooks quickly and has a nice, chewy texture — it reminds me of bulgur. Freekeh is harvested when it’s young or “green” then roasted, which gives it a slightly smoky, nutty flavor. Use any grain in place of the freekeh: farro, wheat berry, quinoa, bulgur, etc. I’ve used both currants and golden raisins, but chopped dates would be nice, too — anything to add a touch of sweetness. Nuts would be a nice addition here.

(2021) Cauliflower Fried Rice

Published at In Category cauliflower, Recipes

I’m glad one more head of cauliflower showed up because I realize I wanted to do something with cauliflower rice. This is a recipe from Martha Stewart. I’m making this one because we have those sugar snap peas in our box today. At least, I think they’re sugar snap peas. They were definitely sweet – the peas were delicious – but the pods of the few I nibbled on were a little tough, so not quite “eat out of hand” but cut into 1/4-inch slices on the diagonal, they’ll be perfect in this dish in place of the frozen peas. And use some green onion instead of a yellow onion. (I’ve also been known to cut the cauliflower into rough florets and throw it in the food processor and pulse quickly to make tiny pieces when I just wasn’t in the mood to slice, slice, slice.)

(2021) Braising Greens Pancakes

Published at In Category Collards, Greens, Kale, Recipes, Swiss chard Tags: ,

I am also excited to see collards this week. If you don’t use your beet greens in the crispy beets recipe, how about adding them to the collards and making these Braised Greens Pancakes from Aluma Farm. Do you know Aluma Farm on the Westside Beltline? They put out a weekly e-blast with information about what’s available at their farmstand and occasionally provide recipes, like this one they adapted from Smitten Kitchen. It’s a valuable recipe because you can use any greens you have on hand. They cook the pancakes in a bit of oil. That’s delicious, but not necessary. I’ve made these on the griddle with just a brushing of oil or nonstick cooking spray to keep the pancakes from sticking. Served with a lemon-yogurt mixture, the result is a bit like spanakopita but without the fiddly rolling of things in phyllo. Definitely a win.

(2021) Crispy Smashed Beets With Garlic, Scallions and Chile

Published at In Category beets, Recipes Tags:

Was anyone else excited to see beets in our box this week? I’ve missed beets this year and have been hoping we’d see a few before the weather turned too hot. I found the recipe below in the Washington Post – Crispy Smashed Beets with Garlic, Scallions, and Chile. Since I’ve become a big fan of roasting potatoes this way (surely potatoes will be in our boxes soon) and wanted to try the idea with beets. It’s an adaption of a recipe in Gregory Gourdet’s cookbook, “Everyone’s Table” (Harper Wave, 2021). The box has beets, garlic and green onions. All you need is the chile pepper – and that, you can skip and use red pepper flakes instead. Our bunches of beets are big smaller than 2 pounds, but that’s ok. Just cut the recipe down.

(2021) Grilled Whole Cauliflower with Miso Mayo

Published at In Category cauliflower, Recipes

Last week I wrote about grilled cauliflower with a beer-raisin sauce. This week I’m back with another grilled cauliflower idea – but this one has a miso-mayo sauce – down at the bottom of this message. It’s from Epicurious and I’m looking forward to it for Memorial Day weekend. Or you could just roast your cauliflower. These heads have been so sweet they would be delicious prepared as simply as possible.

(2021) Strawberry Basil Pop

Published at In Category Recipes, strawberries

The strawberry-basil pop recipe came from a story on King of Pops: https://www.ajc.com/lifestyles/food–cooking/making-frozen-pops-atlanta/EEbzUR1eBsM3q3q93J6ulO/

King of Pops uses organic evaporated cane juice to sweeten its pops. They prefer this non-refined, unbleached sweetener since they find it has a richer flavor than plain granulated sugar. Either can be used in this recipe.

(2020) Tin Drum Asian Kitchen’s Spring Roll Lettuce Wrap with Chili Lime Vinaigrette

Published at In Category Recipes, Sweet Potatoes

Except for the lettuce leaves and spring rolls, all the other quantities are suggested and can be modified to your household’s taste. Want to try these with basil leaves? Add some slivered mango or apple? All delicious. Crispy fried shallots are available at Asian markets, or you may want to try your hand at making your own. They’re just very thinly fried shallots, deep fried in canola oil until crisp.