Vegetables

Cold Noodles with Fresh and Preserved Greens

Published at In Category Cabbage, Collards, Greens, mustard greens, Recipes, Vegetables Tags: , , , , , , Leave a comment

Preserved mustard greens can be found canned at most Chinese markets but I’ve included a recipe for preserved greens that you could make with your collard greens. Yes, you’ll have to plan ahead of this dish, but you’ll have an interesting way to use up some of your collards.

Try your romaine lettuce in this dish, or the tender radish and beet greens. Or the cabbage! Or use the kale and cook the greens a little longer than called for here.

Adapted from recipes on seriouseats.com and Saveur magazine.

Broiled Salmon with Kale and White Beans

Published at In Category Kale, Recipes, Vegetables Tags: , , Leave a comment

I wish I could remember where this recipe came from. It’s an easy weeknight dinner, and even better if you’re one of those cooks who instead of opening a can of beans, prepares your own beans, using your favorite dried beans, flavoring them just the way you like them, slowly simmering them into submission and then freezing what you don’t eat right away in dinner-size portions.

Wilted Greens Salad with Butternut Squash and Apple

Published at In Category Apples, Butternut Squash, Greens, Recipes, Vegetables Tags: , , , Leave a comment

This recipe appeared in the February 2012 issue of Bon Appétit. It’s very like the wilted kale salads that have become ubiquitous on high-end salad bars.

This recipe is from Michael Paley of the Garage Bar in Louisville, Kentucky. As the magazine put it, “This dish flips conventional Southern cookery on its head. Rather than cooking greens into submission, they’re quickly brined to soften their texture and mellow their bitterness, then married with the sweet, salty, and creamy elements of a composed salad.”

I can’t wait to try this. And yes, I still have a butternut squash from last year’s box that’s been waiting for just this recipe.

Grated Raw Beet Salad

Published at In Category beets, Lettuce, Recipes, Vegetables Tags: , , , Leave a comment

This recipe is adapted from one by Martha Rose Shulman and published in the New York Times.

I’m always surprised by the number of people who think you can’t eat beets raw. Of course you can!

And if you scrub them well, you don’t even need to peel them. Just trim up the stem and root ends and that’s all the prep they need. Especially if you’re going to grate them.

Savannah Peanut Collard Greens

Published at In Category Collards, Greens, Recipes, Vegetables Tags: , Leave a comment

This idea for collard greens comes from “From The Food, Folklore, and Art of Lowcountry Cooking” by Joseph E. Dabney (Cumberland House). The book includes this note:

“Brimming bowls of collard greens infused with peanut butter are one of the most popular side dishes served at Andrew and Eileen Trice’s Angel’s Barbecue located on West Oglethorpe Lane in Savannah’s historic district. Andrew picked up the idea from a friend who had visited West Africa and witnessed firsthand how it was done there. On occasion, Andrew adds hot chili peppers, following another West African practice.

“On the raining late October day that I visited their small restaurant tucked in a lane behind the Independent Presbyterian Church, Andrew and Eileen had sold out of the unusual dish. So unfortunately I did not get to try it firsthand. But they still shared the recipe with me!”

Onion and Ham/Tasso Tart

Published at In Category Onions, Pork, Recipes, Vegetables Tags: , Leave a comment

Did you see this recipe Deborah Geering published in her blog for Atlanta magazine? It was listed as “Vidalia Onion and Tasso Tart”. I’ve adapted just a smidge. Her notes:

“Taqueria del Sol chef David Waller shares this seasonal recipe featuring Georgia Vidalia onions and tasso, a smoked, cured pork product popular in Cajun cooking. Serve the tart for brunch or a light supper with a green salad. Note that the tart’s crust must be prepared in advance. Lard gives the crust’s dough a flaky texture. If you prefer, you may substitute solid vegetable shortening, butter, or a combination of both.”

Now the onions in our box aren’t Vidalias, but they are sweet onions so they’ll work perfectly here. Easy enough to substitute whatever ham you can get for the tasso. Or eliminate it. Or use bacon …. or Riverview sausage ….. or …….