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!
Apple Jalapeno Cobbler
Vegetables
Smoked Chile Collard Greens
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.
Garbanzo Beans and Hearty Greens
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.
Apple-Sausage Rigatoni
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.
Peppers Stuffed with Cheddar and Chicken
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.
Pecan and Sweet Potato Bread
Frankly, I like this better than the more ubiquitous pumpkin bread. You?
Sweet Potato Cottage Pie
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.
Apple-Stuffed Pork Chops
Stuffed pork chops always seem so complicated, but they’re really not. Do you have a couple of beautiful Riverview pork chops around? If not, I bet there’ll be some at the one of weekend farmers markets or on the Farm Mobile.
Radish – Potato Salad with Green Goddess Dressing
Ok, what are you doing with all those daikon radishes? These days I’m slicing them onto sandwiches and stirring them into soup. I’m planning to experiment tomorrow with dicing the daikon and combining it with diced avocado, then making a dressing featuring sesame oil and trying that as a bruschetta-type topping. How about you?
Here’s another idea for your radishes – using them in potato salad. This recipe is from Scott Serpas of Serpas Fine Food. He made it for a demo at the Peachtree Road Farmers Market. Great now, great next spring.
Radish-Swiss Cheese Salad
Seeing all the radishes in the box reminded me of a wonderful recipe I’ve made for years. It’s a radish salad adapted from Jane Brody’s Good Food Cookbook. Here’s my version which is about as loose a recipe as it’s possible to have. Use the green onion tops from your pretty onions in this week’s box, and add a few garlic scapes if you’re so inclined.