Summer Squash Salad
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.
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.
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!”
Adapted from a recipe from Trader Joe’s, if you can believe it.
I’ve adapted this salad recipe from Paige Witherington, the farm manager for Serenbe. Always love a cabbage salad that features a vinaigrette instead of a mayo-based dressing. This one has so many wonderful flavors and textures. This recipe will be great with the Napa cabbage we hope to see in our boxes sometimes this year as well.
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 …….
This recipe is adapted from one in “Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen” by Heidi Swanson. The recipe was written for spinach, but your beet greens will work perfectly here. The only caveat, any time you cook with beet greens, you’ll end up with a pink-tinted dish. Just warn your guests and all will be well. Serves 6.
Stratas are one of the most forgiving and accepting of dishes. Combine anything tasty, let it sit overnight and bake the next day. Hot breakfast/dinner as easy as can be.
Stale bread is great, but fresh bread works fine. You may not want to soak it quite as long. As a matter of fact, if you want to skip the “sitting” step, you can assemble a strata and bake it right away, as long as you use fresh bread.
Not a fan of feta? Substitute whatever cheese you like.
This recipe came from Fine Cooking magazine, I don’t remember when! Makes 4 lovely sandwiches that will serve up some of your beets and cilantro. The recipe suggests whole wheat bread, but any loaf of bread that’s handy, sub roll, baguette …. will do. The combination of salty, tart, sweet and herbal – fabulous.
I can never resist a good coffee cake. Wish I could remember where this recipe, with its very detailed steps, came from. Oh well. It makes a lovely cake.
Blueberries make wonderful salsas and chutneys. If you’re ready for a savory take on blueberries, give this recipe a try.
Beautiful zephyr squash and the first day of summer has inspired me to make a chilled soup. This recipe will make about 2 quarts. Make some croutons with whatever leftover bread is in your house to garnish the soup and provide a crunchy contrast.