Cabbage and Apple Salad for Thanksgiving
This recipe came from Bon Appetit no telling how long ago. An easy, easy salad and a nice green addition to your Thanksgiving table.
This recipe came from Bon Appetit no telling how long ago. An easy, easy salad and a nice green addition to your Thanksgiving table.
— Adapted from a recipe in “Farming, Friends, & Fried Bologna Sandwiches” by Renea Winchester (Mercer University Press, $21).
When grits appear in our boxes, my first thought is “shrimp and grits.” This is the dish most often requested by AJC readers for our “From the menu of” column. We publish a shrimp and grits recipe at least four time a year. This is from my early days with the column, published back in 2009.
The next two recipes are adapted from the archives of the New York Times.
Is last week’s head of bok choy still sitting in your refrigerator (like mine)? If so, combine it with this week’s and make this dish.
I wish I could tell you where this recipe came from – but it is amazing. I made it last weekend (with fresh pasta from a Slow Food class at Storico Fresco) and if I had to eat nothing but this dish for the next three months, I’d be very happy. The original recipe called for bacon. Fine. Add it. But it’s totally not necessary.
Let’s talk about what we can do with those daikon radishes. You can grate them and add a little rice vinegar and sugar and make a quick pickle that will brighten up any sandwich. Or you can slice them and put them into a salad. You can add a little to your next juicing project. Or you can make fries. I had never thought of this, but the recipe comes from The Little Farm in Gray, Georgia.
Here’s their recipe:
Let’s start collards season with this classic recipe. You can mix in your mustard greens if you like. (I like – I love the combination. But then, mustard greens are my favorite greens.)
I think this recipe originally came from Better Homes and Gardens magazine. Substitute your fresh tomatoes for the canned ones if you like.
What? You’re weary of tomato sandwiches and tomato salads and ……
Ok. Try this recipe from Prevention magazine’s “The Healthy Cook.”