From Mark Bittman: “This is your go-to recipe for everyday winter squash; it will work with any variety, but I usually turn to butternut because it’s so much easier to deal with than all the others. Once you peel and cut the squash, you braise it in a small amount of liquid, then boil off the remaining moisture to glaze it. Other vegetables you can use: any winter squash (except spaghetti), though they will all be more difficult to cut and peel than butternut.” This recipe is from his “How to Cook Everything” (Completely Revised 10th Anniversary Edition).
Vegetables
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.
Parchment Baked Fish, Green Beans and Tomatoes
This recipe is adapted from Southern Living.
Saladu Ñebbe (Field Pea Salad)
The longer this salad sits, the better it tastes, so let it marinate for an hour or more before serving. It’s adapted from a recipe in Saveur magazine.
Ideas for Crowder Peas
Crowder peas! Yum. Before I give you a formal recipe, let me just say that my favorite way to fix crowder peas is so simple, and involves those green beans in today’s box as well. Trim and break up the green beans and toss them and the crowder peas in lightly salted water. Boil until Read More…
Grilled Pepper and Goat Cheese Pitas
An adaptation of a recipe from Whole Foods – a reminder that simple preparations are sometimes the best. Add whatever vegetables you have on hand.
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.
Spicy Green Bean Salad with Sesame Tofu
A recipe adapted from seriouseats.com.