Elizabeth Schneider, the author of “Vegetable from Amaranth to Zucchini: The Essential Reference” (William Morrow & Company, 2001) loves root vegetables nested in their greens. She does something similar with hareuki turnips.
I’m pretty certain I’ve never offered a chicken liver recipe in these notes. But why not? Here’s one from “A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs by Jonathan Waxman with Tom Steele (Houghton Mifflin Company, 2007).
With apologies to those of you who get emails from Whole Foods, this is a recipe that just arrived in my inbox today. “Sweet potatoes, collard greens …. and how about substituting those field peas for the aduki beans called for in the recipe,” I thought. And so, here it is.
I did not make up this recipe! I think it came from a very broad-based consumer magazine like Better Homes & Gardens. One little jalapeno provides just a hint of heat. Try it!
One more collard green recipe – this one from Bobby Flay’s “Bar Americain Cookbook”. You can always cook the beet greens along with the collards to make up that 2 1/2 pounds the recipe calls for.
This is a recipe from Cooking Light magazine. Just the collards or beet greens. Either will work. You may want this dish longer in the last step, depending on how tender you want your greens.
No smoked paprika? It’ll be fine. But really – buy some the next time you’re at the market. It’s wonderful.
Sorry, no idea where I found this recipe, but it’s simple and delicious. I love the combination of sausage, apples and a blue cheese. Great for a quick weeknight dinner.
This recipe is adapted from one I found in Fine Cooking magazine. The original called for poblano peppers, but it works just as well with our beautiful bell peppers.
Frankly, I like this better than the more ubiquitous pumpkin bread. You?
I know all these recipes are looking so long …. but is there anything more comforting that shepherd’s pie? This is just a variation of the traditional form – but with sweet potatoes instead of white. The filling is along the lines of a Cuban picadillo with its olives and dried fruit. I love this combination.