Grits-and-Greens Breakfast Bake
A great make-ahead dish from the pages of Southern Living. Use your collards, or your kale, or your beet greens, or a combination of all three. Make up a big batch of greens and then reserve some for this dish.
A great make-ahead dish from the pages of Southern Living. Use your collards, or your kale, or your beet greens, or a combination of all three. Make up a big batch of greens and then reserve some for this dish.
Tyler Williams of Woodfire Grill demonstrated this recipe at Morningside Farmers Market earlier this month. It’s a perfect use of several things in your box (substitute more beets if you don’t have carrots around). Blackberries are in season right this minute and available at most local farmers markets this weekend, so stock up! No faro on hand? Substitute Israeli couscous, orzo or even rice.
Most of you probably don’t need a recipe for cornbread – but here’s one anyway from the October 2011 issue of Southern Living. Make it right before serving so you enjoy it hot out of the oven.
A note about popcorn, assuming you still have one or more cobs left over from last week. Suzanne Welander had some advice: “I spend some time and ‘roll’ kernels off of the popcorn cob and cook them in my cast iron skillet just like “regular” popcorn. You can cook it on the cob in a…
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First of all, I hear there’s great consternation and confusion about how to handle those beautiful ears of popcorn in your box. We got popcorn last year, and I gave it all to Marcia Killingsworth – your faithful photographer – because she loves popcorn so much. Come to discover today that she tried to take the kernels off the cob before popping them and gave it up as an impossible job. I’m guessing last year’s popcorn went to feed the squirrels in her neighborhood.
The good news is that I’m keeping all the popcorn in this box for me. Now I get to experiment with it. Everything I’ve read says cook it in your microwave – on the cob – in a bag. Same idea as microwave popcorn, but just on the cob and without the icky stuff I imagine impregnates those microwave popcorn bags. I remember hearing from some CSA members last year that popping the corn in a paper bag worked just fine.
I know there are some folks who have concerns over what’s in our paper bags these days – especially those made of recycled content. Bits of metal? Tiny pieces of plastic?
It’s actually my intention to try the popcorn in my Whirley Pop popcorn popper – the lightweight metal pan with a lid that folds back and a crank to turn a small metal arm that keeps the popcorn from hanging out too long on the bottom of the pan. I’ll probably have to break the cobs in half, but that seems easy enough to do.
Let us know how your popcorn turns out.
I’m so glad to see the popcorn because I’ve been saving this recipe just for its appearance. The aforementioned Ms. Killingsworth is a true fan of bacon. She might be willing to pop a little Riverview popcorn to make this recipe.
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This recipe comes from Denver restaurant Colt & Gray. Who can resist salty-sweet caramel corn studded with cashews and bits of bacon? The method of popping corn here would work fine with the whole cobs. Oolong is a lovely chef-y addition to the recipe, adding its bit of smoky flavor to the mix. Bacon and Cashew Caramel Corn balls for Halloween anyone?
Makes about 15 cups
When grits appear in our boxes, my first thought is “shrimp and grits.” This is the dish most often requested by AJC readers for our “From the menu of” column. We publish a shrimp and grits recipe at least four time a year. This is from my early days with the column, published back in 2009.