Preheat oven to 425 degrees. In the bowl of a food processor, combine tomatoes, pepper, onion, and parsley and process to reach the consistency of a thin sauce. Place this mixture in a mixing bowl with the ground meat, olive oil, paprika, cumin, pepper, and salt. Manually mix until all ingredients are integrated. The mix…
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This is a recipe from Jerry Slater, former owner of H. Harper Station. This stuffing also works well for tomatoes.
This recipe is from seriouseats.com.
This recipes comes from the Washington Post.
Your first inclination when you see butternut squash in your box may be to roast it or turn it into soup. I like the idea of making these preserves, adapted from a recipe in the New York Times. Simple, delicious and starts to make your kitchen smell like fall.
Purple-hulled pink-eye peas. I could eat them morning, noon and night. This recipe is adapted from one published in Atlanta magazine. The original calls for dried red beans, but it adapts perfectly to fresh field peas of any sort. Duane Nutter is executive chef of One Flew South at the Atlanta airport.
I’m particularly fond of stuffing delicata squash and have adapted from a recipe in from a Freedom Farmers Market email newsletter. No idea who to credit for the recipe. Try these with your mustard greens or with something milder you pick up at a local farmers market.
This simple recipe came from Trader Joe’s. A great way to consume all kinds of peppers.
Asha Gomez, chef-owner of Spice to Table and the late lamented Cardamom Hill, says it was Fat Matt’s Brunswick stew that inspired this dish, a riff on the beef stew her grandmother made in Kerala, India. I’ve adapted this from a recipe published in Atlanta magazine.
This is such a traditional Southern relish!
