Recipes

(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.”

(2018) Warm Collard Green Dip 

Published at In Category Collards, Greens, Recipes Tags: ,

Chef Michele Tompkins, “executive foodie” and managing partner of Urban Foodie Feed Store: Kitchen & Bar in College Park sends us this recipe that updates your favorite spinach dip with extra-healthy collard greens and a nice chive topping. No more frozen spinach and packaged onion soup mix. 

Tomkins says she likes to serve this with crisp tortilla chips, although you can use warm tortillas if you prefer. And if you like your food on the spicy side, add a bit of your favorite hot sauce.

For the wine, she suggests a Pinot Grigio or Sauvignon Blanc. 

(2018) Chile-Lime-Tequila Popcorn

Published at In Category Popcorn, Recipes

One last recipe for a savory version. It’s adapted from Recipes Remembered and will use part of one of those hot peppers in your box as well. Obviously there’s so little tequila that it’s totally optional but won’t you love serving “tequila popcorn”?