“What can I do with a ham roast?” We hear this, a lot. Fear the ham roast no more. We’re here for you with super-easy and varied suggestions for using this versatile cut. What is a “ham roast” anyway? The ham roast is not cured ham. It’s an uncured cut of meat, just like other roasts.…
Read more
This last recipe is an adaptation of one from Marc Sommers, executive chef of Parsley’s Custom Catering in Kennesaw, who demonstrated it at the Morningside Farmers Market a year or so ago. He says he “borrowed” this recipe from his Belarusian mother-in-law. I just had a beet-and-potato salad at an Ethiopian restaurant last night and I can’t wait to try this one.
This recipe is great for using up some more of those greens. It will work with your beet greens, radish greens, turnip greens or chard. I wouldn’t use the collards, they just need a little more cooking to be tender. An adaptation of a recipe from Rebecca Lang’s “Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less.” Greens and onions are such natural companions.
The first recipe I’m sharing is one I learned at the cooking class. The class was led by Gulshan Singh who teaches the most accessible Indian food I know. As much as I cook, and I cook a lot, I always learn something new from her. Tonight’s class was full of recipes featuring onions. Here are some lovely onion fritters – delicious served with yogurt mixed with a little chopped cucumber and some cumin and salt. Saute some of your greens in a little olive oil to serve alongside the fritters and you’ve got a wonderful dinner in very little time.
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.
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.
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.
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.
Sadly, I do not know where this recipe came from, but as the beet harvest is winding down, thought you might enjoy one more way to use those beets. It provides very detailed directions for dealing with your beets. For those of you who are not fans of goat cheese, substitute any soft cheese, even cream cheese. This recipe is a bit of trouble, but would make a great entrée or side dish for entertaining. You can prepare everything ahead of time and refrigerate, then bake just before you need it for dinner.
Have you had a chance to attend any of the chef demos at the East Atlanta Village Farmers Market? Seth Freedman cooks at 6pm each Thursday, demonstrating really lovely, simple recipes. Here are two I thought you might enjoy.
