I’m thinking outdoor meals – despite the heat – and here are two things I’m going to make this week.
(2019) Grilled Burgers with Garden Vegetables
Recipes
(2019) Green Bean and Potato Salad
A recipe from Everyday Food. I’ve got Pine Street Market bacon in the freezer so I’m pulling out a pound to split between this salad and some BLTs.
(2019) Celery and Green Onion Soup
As demonstrated by Chef Ryan Smith at the Freedom Farmers Market. If you have a juicer, then you’re set to make your own celery juice. Otherwise, consider substituting vegetable broth. The resulting soup is way more than the sum of its simple parts.
(2019) Broccoli Peanut Stir Fry
This recipe came from Southern Living magazine originally. Probably more than a decade ago.
(2019) Spicy Cabbage and Sweet Onion Slaw
For one more simple slaw recipe, I offer you this one. Provenance unknown! It’s Vidalia onion season and soon we’ll be getting some sweet onions in our box. That head of cabbage will actually hold up fine for a few weeks (refrigerated, of course) so you could wait to make this, or make it with a store bought Vidalia. Quantities of cabbage and onion are up to you.
(2019) Grilled Napa Cabbage Slaw
And then there’s this recipe adapted from one by Laurie Moore of Moore Farm and Friends. You might know Laurie, she’s in the booth just a few tables away from Riverview at Freedom Farmers Market. As she says, “If you’re already firing up the grill, this is a great way to get some great flavor on the veggies, too.”
(2019) Mark Bittman’s Vegetable Pancakes
Vegetable pancakes seem to be a thing these days, and I love this recipe from Mark Bittman that will use up any vegetable you have on hand. You can use some of that lettuce if you chop it and maybe saute a little before mixing into the batter. Spinach? Sure. Grated kohlrabi. Absolutely. Chopped cabbage, probably anything from this week’s box except maybe the tomatoes which might turn watery.We eat these either with a little soy sauce or a little hot honey. That’s my new addiction and I’m not even a fan of hot sauces. But hot and sweet like the hot honeys people are producing these days? Love it.
(2019) Grilled Something and Arugula Salad
If you don’t want to mix that arugula with lettuce but want to enjoy its sharp flavor on its own, how about this arugula salad? Delicious with any grilled meat but an especially good complement to beef. The original idea came years ago from Prevention magazine.
(2018) Okonomiyai (cabbage pancakes)
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
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..