Deborah Geering is a freelance food writer based in Atlanta.
Deborah Geering’s Sweet Potatoes, Sweet Turnips and Greens
greens
Greens and Sausage Soup with Cornmeal Dumplings
This recipe is adapted from one by the New York Times’ Melissa Clark and published in Bon Appetit in January 2011.
Butternut Squash and Greens Torte
This one comes from Woman’s Day. A nice dish for a dinner party. Pretty presentation.
Cutting-Edge Collards
Another recipe from Southern Living. These days you can find really great smoked salts at stores like Strippaggio in Emory Point or Cook’s Warehouse. Use those instead of that hickory smoked salt they sell at the grocery store. They’re naturally smoked instead of artificially flavored and really yummy.
Autumn Vegetable Soup
The days are still warm but cool nights have me craving soup. This recipe is adapted from one in Fine Cooking magazine.
Collard Green Breakfast Bake
We ran this recipe in the AJC as part of a story on healthy eating. Love this dish – this is my idea of breakfast comfort food. Except that I wouldn’t eat it at breakfast. Makes a great brunch or dinner.
Grits-and-Greens Breakfast Bake
A great make-ahead dish from the pages of Southern Living. Use your collards, or your kale, or your beet greens, or a combination of all three. Make up a big batch of greens and then reserve some for this dish.
Bulgur Salad with Kale, Salami and Olives
This is a great potluck dish, good hot or cold. The recipe is adapted from one I found on Whole Foods Market’s website.
Lentil Soup With Chard and Lemon
This recipe from the venerated James Beard reminds me so much of the one my Syrian mom made. But it uses Swiss chard instead of spinach. Mama would have served this with rice. Yes, that seems like a lot of lemon juice, and you can cut it back, but it’s so delicious.
Ideas for Fall Produce
Each week I put together a collection of recipe ideas for what’s arrived in our beautiful Riverview boxes, but you know, sometimes you just don’t have the time or inclination to follow a recipe. Or maybe you’re in a situation where you don’t have the equipment or ingredients to do anything relatively elaborate. This weekend Read More…