From seriouseats.com.
Citrus Pasta with Swiss Chard
Recipes
Tatsoi Wilted in Mustard Dressing
This recipe was in the AJC, and was my first introduction to tatsoi. It would be just as delicious with spinach or any other tender green. Adapted from “Vegetables from Amaranth to Zucchini” by Elizabeth Schneider (William Morrow, $60).
Tatsoi is a yummy Asian green with many names: tai koo choi, tasai, wu tai cai, rosette bok choy and spoon lettuce.
Gouda and Apple Pie
I seem to be in the mood for gouda. If you’re not “pie-d” out, try this recipe from seriouseats.com. It offers an interesting method of dealing with apples which helps avoid a pie that’s overrun with juice.
Country Ham and Gouda Grit Cakes with Tomato Gravy
A recipe from Southern Living. Several components, but wouldn’t it be delicious for a really decadent breakfast or an indulgent supper?
Spicy Garlic Grilled Baby Bok Choy
This recipe came from Sunset magazine.
Cabbage Apple Slaw
A recipe from Whole Foods. It’s always good to be reminded that apples are great in salads.
Creamy Lettuce and Garlic Soup
Sometimes you want something to do with lettuce besides eat it in a salad. This recipes is from seriouseats.com. You can serve this soup chilled or hot. It goes together in minutes.
Apple Cider Chicken
In a large skillet, heat half of the oil and half of the butter over medium heat until bubbly. Add apples; sauté for 5 to 8 minutes or until golden. Transfer to a dish; set aside. Increase heat to medium-high. Add remaining oil and butter to skillet. Season chicken with salt and pepper. Add half Read More…
Black Pepper Kettle Corn
From Food and Wine magazine. Their note: “This kettle corn is so satisfying—it’s salty, sweet and a little spicy. Since it stays crisp for a few hours, you can make it in advance.”
Cornbread and Grits Dressing
This recipe comes courtesy of Moore Farms and Friends. Add a half pound of cooked crumbled sausage for a real treat (for the meat lovers in your crowd).