Recipes

(2023) Sheet-Pan Roast Chicken With Tangy Greens

Published at In Category Greens, Recipes

But I can never seem to walk away from the box without just one more recipe from the New York Times, there’s another option below for using up those greens. I’ll probably make it next week! I just bought new sheet pans after using mine for more than 20 years. I deserved some shiny new kitchen equipment. The old ones won’t get tossed aside, but the shiny new ones are what I thought I needed for all these sheet pan dishes that are a thing these days.

(2023) Fennel Rubbed Pork Chops with Apple, Kale and Sweet Potato

Published at In Category Apples, Greens, Kale, Pork, Recipes, Sweet Potatoes

Tomorrow night I’m going to make the pork chop recipe below because I deserve a nice dinner. And it will use up a number of things from the box. I’m not sure what I will do with those cucumbers. I truly feel as if I am cucumber-ed up this year and I love cucumbers. I’ll probably share with my neighbors. The apples will keep, the okra will get pan-fried to go with the pork chops, and the peppers will go into the refrigerator to come out when I return. My husband is a huge fan of pimento cheese, he may get a big batch next week.

The recipe calls for kale, but I’m going to make this with what I think is our bunch of turnip greens. And substitute our big white sweet potato for the two medium ones called for here.

(2023) Burnt Eggplant and Bell Pepper Dip

Published at In Category eggplant, peppers, Recipes

And we got two beautiful eggplant, so I’m going to try the Burnt Eggplant and Red Pepper Dip below, using the poblano peppers and banana peppers that came today as well. If you’re not familiar with the way Riverview manages things, the peppers in the plastic bag are usually hot ones, with the bag to distinguish them from sweeter peppers. Poblanos are one of those maybe-they’ll-be-hot-maybe-they-won’t peppers, but for this recipe it won’t matter. My favorite way to eat eggplant is roasted, so there are lots of roasted eggplant recipes at grassfedcow.com.

(2023) 5-Ingredient Apple Cider Vinaigrette

Published at In Category Cucumbers, peppers, Radishes, Recipes, Tomatoes

And for the cucumbers and sweet peppers and tomatoes and radishes, I’m going to make them into a big salad and dress them with this Apple Cider Vinaigrette recipe from Emily Nunn and the Department of Salad. I’ll make a bigger batch and keep it in a jar in the refrigerator to anoint salads for the next week or two. AND I’m going to slice an apple or two into the salad. Love adding fruit to salads. That little bit of sweet crunch is always a welcome surprise.

(2023) Sichuan Cucumbers

Published at In Category Cucumbers, Recipes

If you’d prefer to go savory, here’s a Sichuan Cucumber recipe from a restaurant in Charleston. I have black vinegar in my pantry from recipe testing for the AJC. If you don’t, and don’t want to buy a bottle, you could skip it and up the rice vinegar. Definitely not balsamic (which some people think they can substitute just because it’s black)!

(2023) Sweet Cucumber Relish

Published at In Category Cucumbers, Recipes

It’s been a bountiful year for cucumbers, that’s for sure. When I looked in the refrigerator last weekend and saw a half dozen cucumbers and a few peppers, I realized I needed to do something with them to make way for what would undoubtedly be more this week. So I made the Sweet Cucumber Relish you see below. It’s hugely adaptable so if you want to make some, consider this just a general notion of what you could do. Great way to use up any quantity of cucumbers, any quantity of peppers, etc.

(2023) Okra and Tomato Stir-Fry

Published at In Category Okra, Recipes, Tomatoes

What to do with that bag of okra? This week I’m making Okra and Tomato Stir Fry, recipe below, from the new cookbook out by Natalie Keng. Love the homemade soy-ginger sauce recipe that’s a part of that. I still have little tomatoes from last week, but if I didn’t, I’d just chop up one of this week’s slicers.

From “Egg Rolls & Sweet Tea: Asian Inspired, Southern Style” by Natalie Keng.

(2023) Stuffed Butternut Squash

Published at In Category Butternut Squash, Recipes

those tiny butternuts are perfect for stuffing for individual servings. I was amazed to see that among the dozens of butternut squash recipes we’ve posted over the years, there wasn’t one for a stuffed squash. (did I miss one?) So here’s a simple I found on Taste and Tell, makes a stuffed butternut squash that’s a lot like a stuffed baked potato, always a hit in this household. Apparently they adapted it from a Rachel Ray recipe.

(2023) Mapo Eggplant

Published at In Category eggplant, Recipes

See the recipe below from Hetty Lui McKinnon. Have you seen her new book, “Tenderheart”? It is HUGE, with almost 200 recipes in chapter after chapter of ideas for the vegetables we get every week. So here are two recipes from the book – the gnocchi and tomatoes AND her vegan mapo tofu with eggplant. I literally keep the book at my desk and just leaf through it when I am looking for inspiration.

(2023) Crispy Gnocchi With Tomato and Red Onion

Published at In Category Recipes, Tomatoes

And I’m not above using grocery store gnocchi for a quick dinner. See the recipe below from Hetty Lui McKinnon. Have you seen her new book, “Tenderheart”? It is HUGE, with almost 200 recipes in chapter after chapter of ideas for the vegetables we get every week. So here are two recipes from the book – the gnocchi and tomatoes AND her vegan mapo tofu with eggplant. I literally keep the book at my desk and just leaf through it when I am looking for inspiration.

Her note about this recipe: “Inspired by panzanella, the beloved Tuscan bread salad, this dish swaps out stale bread for pan-fried gnocchi. The plump, crusty dumplings do a surprisingly good job at soaking up the summery combination of tomatoes, balsamic vinegar and olive oil, while still maintaining their crisp edge. Shelf-stable gnocchi work best, as they are sturdier and crisp up well, but you could use frozen gnocchi, taking extra care not to move them around too much in the pan so they don’t break apart. Top with a sharp cheese such as Parmesan, pecorino or ricotta salata, for a hit of saltiness, if you like. This meal is best eaten immediately while the gnocchi remains crispy, but it can sit for up to 30 minutes, giving the flavors time to mingle. (However, don’t let it sit too long, as the gnocchi will turn mushy.)”