Zeb Stevenson demonstrated this recipe at the Peachtree Road Farmers Market back in September 2011. I offer it for those who are wondering what they’re going to do with more okra this week.
Okra Cornbread Fritters with Sweet and Sour Peppers
Vegetables
Sweet Pepper Soup
Joe Truex of Watershed demonstrated this recipe Labor Day weekend at the Morningside Farmers market.
Local Republic’s Shrimp and “Grits”
Let me share the simplest, best way to fix cornmeal polenta, courtesy of Scott Simon chef at Local Republic in Lawrenceville. He uses cooked cornmeal as a substitute for grits in what is otherwise a pretty traditional shrimp and grits recipe. I’ve used this idea now a half dozen times as a bed for fresh fish (while at the beach), sautéed vegetables, you name it. Love it.
After you try this, if you like the texture of the cooked cornmeal, remember the proportion of 4 cups liquid to 1 1/4 cups cornmeal. And of course, if you want yours thicker or thinner, just adjust the amount of liquid. Now you can make this any time you need a quick carb. Really – a side dish in 3 minutes? What’s not to love?
Pickled Garlic 2
Gazpacho
Stir together bread, garlic, vinegar, and 3/4 cup cold water in a medium bowl. Set aside. Process cucumber, peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the tomatoes in the blender, and transfer to the bowl with cucumber mixture. Puree remaining tomatoes, slowly adding oil while Read More…
Roasted Delicata Squash and Onions
Source: www.eatingwell.com
Baked Tomatoes, Squash and Potatoes
Shared by subscriber Robin Rosen.
Source: marthastewart.com
Okra Pilaf
Teri Watson shares this Southern comfort food recipe, a favorite at her house.
Delicata Squash with Honey, Pomegranate Seeds, and Pepitas
This recipe is from chef-owner Mateo Granados or Mateo’s Cocina Latina in Healdsburg, California. It was published in Sunset magazine last year.
Stuffed Tomatoes 3
There are a million ways to stuff a tomato. Here’s one more.