Suzanne Welander

Pasta with Roasted Red Pepper Sauce

July 30, 2014

Lots of ideas here for hearty fall and winter food. First – we’ve got two recipe suggestions from members this week. Very exciting!

Joy Carter sent us a recipe for Pasta with Roasted Red Pepper Sauce. She doesn’t remember the website she found this on, although it might have been Pioneer Woman. Joy said she’s had lots of peppers in her garden this year so she’s been seeking new ways to use them. Our green peppers that came in today’s box will ultimately turn red, if you don’t already have roasted red peppers stashed away in your freezer.

LeRoy’s Kohlrabi and Apple Slaw

July 30, 2014

The last recipe for today is from Julia LeRoy who just closed her restaurant, LeRoy’s Fried Chicken. I’m taking liberties with her recipe which was originally for turnips. It’s similar to a recipe Suzanne posted 2 weeks ago for kohlrabi slaw. I made this slaw, adding a little homemade horseradish mustard. Yum! I may never eat kohlrabi any other way. Of course if you have any turnips lurking in the refrigerator, add them to the kohlrabi here.

Murphy’s Butternut Squash Soup with Candied Ginger

July 30, 2014

African squash is a Kubota-type squash that looks something like a butternut. It’s a uniquely local product as the seed was brought back from Zaire by Bobby Burns, a gardener at Koinonia Farm in Americus back in the 1990s. It’s become a favorite of local chefs and Murphy’s Restaurant serves this soup made with African squash. The recipe works just as well with our butternut squash. I like the interesting combination of seasonings.

Parsley’s Sweet Potato Gnocchi with Alfredo Sauce

July 30, 2014

Have you ever made gnocchi? It’s actually pretty easy and lots of fun. It takes a little time, but that’s what the slow food movement is all about. This recipe is from Marc Summers. Parsley’s Catering is based in Kennesaw.

Lynne Sawicki’s Collards with Maple Bacon Vinaigrette

July 30, 2014

This next recipe amuses me. It’s from Lynne Sawicki of Sawicki’s Meat Seafood & More in Decatur and it calls for 1 part bacon to 3 parts raw collard greens. Now we all know that both bacon and collards cook down – but the proportion seems to favor the bacon, and I guess that’s appropriate for the owner of a meat shop.

Ma Ethel’s Mixed Bread

July 30, 2014

I thought this week I’d share a batch of recipes I’ve been collecting from Atlanta chefs and various chef demos at farmers markets this year. Just extending the “eating local” theme.

Our first “chef” is Annie Peterle. Annie does a wonderful thing – she bakes every week and brings her treats to the Riverview pickup spot on a Grant Park porch. Pick up your box and sample one of Annie’s home baked surprises. This recipe uses the grits you got in last week’s box.

One of the great things about grits is that they’re good freshly cooked, but any leftovers can be used in many different ways. Of course you can just reheat them, but you can add eggs and bake them. Voila – spoonbread! Or take your leftover grits and try them in this recipe. This is the recipe as it appears in “101 Things To Do With Grits” by Harris Cottingham. Annie said it makes a pretty wet batter so she’s been known to add more flour to make the dough kneadable.

Cherokee Campfire-Baked Apples

July 30, 2014

One more dessert idea – this one is from “Spirit of the Harvest: North American Native Cooking” by Beverly Cox and Martin Jacobs (Stewart, Tabori & Chang, $40).

Feel free to bake these in the oven rather than in the coals of a campfire.

Spiked Apple Galette

July 30, 2014

Thinking about Thanksgiving desserts? Here’s gorgeous recipe from chow.com. It’s a bit of work, but so worth it. Make the dough up to 2 days ahead of time, but bake the galette so it will be warm when you serve it. If you don’t have sanding sugar for the sparkly finish, just use granulated sugar instead.

Slow Cooker Apple Butter

July 30, 2014

When the apples start to pile up and you’re thinking about making apple sauce, someone will mention this recipe for apple butter made in a slow cooker. It really works. This version is from “The New Southern Garden Cookbook” by Sheri Castle (The University of North Carolina Press, $35). The bonus is that your house will smell delicious while this is cooking. Sheri notes that you can substitute 2 pounds of sweet potatoes for part of the apples and make apple-sweet potato butter. Interesting.

Do you have one of those $20 apple peelers that sticks the apple on a pronged skewer and slowly rotates it through a peeler and slicer? I thought they were a gimmick until I tried one. Fabulous! Apples, peeled (or not), cored and sliced in 10 seconds. Really.

Potato and Greens Cakes with Rouille

July 30, 2014

Last January, Bon Appetit featured a recipe for Potato and Kale Cakes. I’ve adapted this to use collard greens (and/or the tops of your kohlrabi and your turnip greens). It makes a beautiful entrée and all the parts can be made ahead of time, leaving just the cakes to be sautéed when you’re ready for dinner. Try sweet potatoes instead of white potatoes. Ought to be just as good.

Author: Suzanne Welander