Never thought I’d be sharing a recipe from Paula Deen, but this one is really good and will convert even those “I don’t eat okra” types. The recipe gives directions for cooking these little cakes in a skillet, but if you have a griddle, that’ll be even faster.
This is for those of you who still have some zucchini or yellow squash hanging out in the vegetable bin. Or, save the recipe for the next time we get squash in our box. Sorry that I don’t remember where the original recipe came from, but the dressing is delicious. You’ll find lots of ways to use it.
From the November 2003 issue of Fine Cooking magazine. I love this idea of using coarse breadcrumbs in place of cheese – and love, love, love the addition of pine nuts and raisins.
From Lynne Rossetto Kasper, the host of NPR’s “Splendid Table.” Perfect for using that fish you brought home from the fish market at the beach!
The next time we have a watermelon I’ll give you a recipe for making watermelon rind pickles, but love this idea from Fine Cooking magazine for a watermelon rind relish. No canning required! The recipe calls for 1/2 of a jalapeno, but of course you can vary that by the tolerance for heat in your household. Although I have to say, every jalapeno I’ve cooked with this year has been pretty spicy! This should keep pretty well in your refrigerator – maybe for a month? 1 (4-pound). watermelon
I will probably just eat my waternelon in big chunks, but if you want to do something different, this lovely salad idea from Bill Smith of Crook’s Corner restaurant in Chapel Hill, North Carolina is a nice combination of sweet, spicy and sour.
Celery is a tough thing to grow in Georgia – so getting organic celery in our boxes is such a gift. Conventionally grown celery is one of the dirty dozen fruits and vegetables – pretty heavily chemical-laden. No matter what they do, a Georgia farmer is never going to grow those gigantic stalks of celery…
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This recipe comes from Justin Burditt of Miller Union. For simple syrup, combine 1/2 cup water and 1/2 cup granulated sugar and heat just until sugar dissolves. You’ll want an ice cream maker for this, or you can freeze the mixture in a freezer-proof container and stir it every half hour or so to break up the ice crystals and make a sort of granita. Since figs are widely available from your own tree or at a farmers market, this is a perfect August dessert.
This recipe was distributed at a chef demo at the Peachtree Road Farmers Market last year. Simple, classic, delicious.
Amy Wisniewski from Chow.com took all the ingredients of Eggplant Parmesan and created a grilled bread salad.
