This is a recipe from Southern Living. The salsa is a play on the classic Southern Jezebel sauce, traditionally served over cream cheese with crackers. Addictive combination of horseradish and apple.
Cider-Poached Shrimp with Jezebel Apple Salsa
Recipes
Thai-Style Long Beans with Pork
Long beans are my very favorite green beans. Make this dish with any Thai curry paste your household prefers.
Okra Salad with Corn, Tomato, Harissa Vinaigrette and Yogurt Sauce
This recipe was demonstrated at the Peachtree Road Farmers Market by Peter Dale of The National in Athens.
Pepper-Tomato Flatbreads
Preheat oven to 425 degrees. In the bowl of a food processor, combine tomatoes, pepper, onion, and parsley and process to reach the consistency of a thin sauce. Place this mixture in a mixing bowl with the ground meat, olive oil, paprika, cumin, pepper, and salt. Manually mix until all ingredients are integrated. The mix Read More…
Meat and Rice Stuffed Peppers
This is a recipe from Jerry Slater, former owner of H. Harper Station. This stuffing also works well for tomatoes.
Roast Chicken and Butternut Squash
This recipe is from seriouseats.com.
Parmesan-Crusted Delicata Squash
This recipes comes from the Washington Post.
Portuguese Butternut Preserves
Your first inclination when you see butternut squash in your box may be to roast it or turn it into soup. I like the idea of making these preserves, adapted from a recipe in the New York Times. Simple, delicious and starts to make your kitchen smell like fall.
Duane Nutter’s Peas and Rice with Andouille Sausage
Purple-hulled pink-eye peas. I could eat them morning, noon and night. This recipe is adapted from one published in Atlanta magazine. The original calls for dried red beans, but it adapts perfectly to fresh field peas of any sort. Duane Nutter is executive chef of One Flew South at the Atlanta airport.
Stuffed Delicata Squash
I’m particularly fond of stuffing delicata squash and have adapted from a recipe in from a Freedom Farmers Market email newsletter. No idea who to credit for the recipe. Try these with your mustard greens or with something milder you pick up at a local farmers market.