I love this recipe from Sunset magazine. Who thinks of these combinations? Love this one. And I like the idea of steaming the potatoes instead of boiling. Just be sure your potato pieces are all the same size so they’ll steam evenly.
When you see blueberries, do you automatically think – blueberry muffins? I do. Here’s a recipe from Food52 that gives those muffins a tropical twist. You could try it with coconut oil instead of butter. I haven’t – but would love to hear from you if you do.
This recipe from the fine folks at Moore Farms and Friends, and it’s given in their own words. (No peppers in this week’s box, but you could add some of those little tomatoes instead.)
As long as you’ve got the grill going to smoke those tomatoes (or grill anything else), how about using it to cook up a potato cake? Wouldn’t they taste great using that same smoking mixture as you’re using for the potatoes?
Chef Cathy Conway is the founder/executive chef of Avalon Catering – completely dedicated to local food. I do not remember how I got this recipe from her, but it’s delicious. I’m just loving dumplings these days.
Do you have some Riverview cornmeal leftover from last year’s boxes? Then you’re all set.
Use any seasoning mix you have in your pantry. This is just a reminder that poultry and melon are a really nice salad combination. If you still have some blueberries, throw them in. Store-bought or your favorite homemade dressing and you’re done. I wouldn’t add tomato, but a cucumber would be nice. And something for a little crunch.
You may also be looking for ways to eat more corn. Atlanta chef Virginia Willis created this recipe. The amount of corn can expand or contract as much or as little as you like.
Maybe you’re already on to potato tacos, but I don’t think I’d had one until this year. We’ve had a bounty of potatoes this season, so you might be looking for some different ways to use them up. Cook up the potatoes ahead of time – maybe make a bigger batch so you have some cooked, seasoned potatoes for potato salad – and then brown the potatoes just before you’re ready to eat.
The plethora of eggplant we’ve been receiving can be as daunting to some as a weekly small bag of okra. This recipe from Mark Bittman can be served as is, or over cornmeal mush or polenta if you still have some Riverview ground corn in your freezer from last year.