Scott Serpas of Inman Park’s Serpas True Food demonstrated this recipe at the Peachtree Road Farmers Market as well. It’s going to use up your mustard greens and some of your okra. Truly, this dish goes together in about 10 minutes.
Adapted from a recipe by Angus Brown of Octopus Bar & Lusca and demonstrated at the Peachtree Road Farmers Market.
This Persian pickle is a great way to serve eggplant. I got the original recipe from Saveur magazine. The dried mint is a totally Arabic thing. Don’t substitute fresh. Just skip it if you don’t have dried.
I am crazy about red rice. There are dozens of red rice recipes. I happen to like this one. If you have fresh tomatoes, just use those instead of the canned variety. Skip the shrimp if you like.
An easy way to cook all kinds of greens. The toasted sesame oil is really good with mustard greens, though.
No, that’s not a typo. This week we’ve got a salsa recipe that works with either your watermelon or your field peas. If you’re like me and want to eat your field peas just as field peas this week, then hold onto this recipe if you get to the point you want to do something different with those pretty peas.
Have we talked about combining tomato and watermelon in a salad before? Fabulous. Add some feta or goat cheese or little mozzarella balls if you like. Basil? Yum.
This recipe is from Deborah Geering, local vegetarian food writer. She suggests it’s perfect with eggs and toast. Peppers are sort of “required” for hash, so if you don’t have any, run to your favorite local farmers market and pick some up. Any pepper will do – bell peppers, fancy Italian frying peppers … even hot peppers depending on how much heat you like.
I love this recipe from Sunset magazine. Who thinks of these combinations? Love this one. And I like the idea of steaming the potatoes instead of boiling. Just be sure your potato pieces are all the same size so they’ll steam evenly.
When you see blueberries, do you automatically think – blueberry muffins? I do. Here’s a recipe from Food52 that gives those muffins a tropical twist. You could try it with coconut oil instead of butter. I haven’t – but would love to hear from you if you do.
