This fast & easy dahl recipe makes perfect use of a sweet potato. The recipe is from Kalee Tilli at Table Root Farm, a small farmstead in Canton. This is one of the featured recipes from Kalee’s low-glycemic cooking class.
You can add any vegetables you have on hand, such as sauteed chopped cabbage.
I recently discovered this next recipe, a variant of the pumpkin bread, in the Green Market Baking Book by local author Laura Martin. Sure, it calls for pumpkin, and a can of pumpkin at that. Butternut squash substitutes nicely. To make your squash puree: Roast halved and de-seeded squash halves in a 350 F oven for 45-60 minutes. Scoop out cooked flesh once cooled.
I make this recipe in loaf pans instead of muffins. We gobble it up. Want to make a gluten-free version? Check out the Note below.
From The Make-Ahead Cook from America’s Test Kitchen.
The recipe is intended to be hearty enough to stand alone as a vegetarian meal, with some crusty bread on the side. You can’t go wrong with America’s Test Kitchen recipes.
If you happen to have one of the last of this summer’s peaches around, you might want to make this mahi rice bowl with okra and peaches – a recipe from The Peach Truck out of Nashville. Use that yellow finger pepper (or what is that variety?) in the box and if there are no jalapenos in your vegetable drawer, perhaps drop in a few crushed red pepper flakes. The recipe would work with any firm fleshed white fish. I wouldn’t use salmon, but you do you.
From seriouseats.com
The salt in the marinade helps keep the shrimp juicy and the baking soda helps the flesh turn a little crunchy.
From King Arthur Flour
From Miller Union chef Satterfield
From “Your Superlife” by Kristel de Groot and Michael Kuesch
One of my favorite cucumber salads, courtesy of Peach Dish, the beloved and now-gone homegrown Georgia meal kit company. They paired this recipe with Spiced Lemon Chicken and Carolina Gold Rice for an easy delicious supper.
From The New York Times