Apple-Sausage Rigatoni
Sorry, no idea where I found this recipe, but it’s simple and delicious. I love the combination of sausage, apples and a blue cheese. Great for a quick weeknight dinner.
Sorry, no idea where I found this recipe, but it’s simple and delicious. I love the combination of sausage, apples and a blue cheese. Great for a quick weeknight dinner.
This recipe is adapted from one I found in Fine Cooking magazine. The original called for poblano peppers, but it works just as well with our beautiful bell peppers.
Frankly, I like this better than the more ubiquitous pumpkin bread. You?
I know all these recipes are looking so long …. but is there anything more comforting that shepherd’s pie? This is just a variation of the traditional form – but with sweet potatoes instead of white. The filling is along the lines of a Cuban picadillo with its olives and dried fruit. I love this combination.
Stuffed pork chops always seem so complicated, but they’re really not. Do you have a couple of beautiful Riverview pork chops around? If not, I bet there’ll be some at the one of weekend farmers markets or on the Farm Mobile.
Ok, what are you doing with all those daikon radishes? These days I’m slicing them onto sandwiches and stirring them into soup. I’m planning to experiment tomorrow with dicing the daikon and combining it with diced avocado, then making a dressing featuring sesame oil and trying that as a bruschetta-type topping. How about you?
Here’s another idea for your radishes – using them in potato salad. This recipe is from Scott Serpas of Serpas Fine Food. He made it for a demo at the Peachtree Road Farmers Market. Great now, great next spring.
Seeing all the radishes in the box reminded me of a wonderful recipe I’ve made for years. It’s a radish salad adapted from Jane Brody’s Good Food Cookbook. Here’s my version which is about as loose a recipe as it’s possible to have. Use the green onion tops from your pretty onions in this week’s box, and add a few garlic scapes if you’re so inclined.
If you want to blanch the collard greens or bok choy, you could use them in this recipe, or try it with the arugula specified.
Another real treat in this week’s box was the pint container of sugar snaps, an edible-podded pea with sweet thick shells and tiny peas. Sugar snaps were the creation of Calvin Lamborn, a plant breeder and virologist, who spent many years in the process of breeding them. He was introduced to a pea with a…
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In the jar of a blender, make the dressing by combining lime juice, vinegar, sugar, shallot, salt and ginger. Puree, then add oil in a slow stream. This will emulsify into a vinaigrette. Refrigerate until ready to use. This particularly nice in slaws made with cabbage, nuts and a little fruit.