Garlicky Swiss Chard
This recipe comes from Cook’s Country magazine.
This recipe comes from Cook’s Country magazine.
From Cook’s Country magazine. Use your kale and mustard greens for this one from this week’s box – but it works with any greens you like.
This recipe is from “A Change of Appetite” by Diana Henry. Joe Reynolds of Love is Love Farm brings shiso leaves to the East Atlanta Village Farmers Market when it is in season.
Dixie Winfrey is the mom of Judith Winfrey of Love is Love Farm at Gaia Gardens and PeachDish. This recipe ran in Atlanta magazine. From Susan Puckett’s writeup: “A caterer, Dixie traveled to France and learned how to master velouté (a velvety “mother sauce” made with a butter-based roux) after having it served over squash blossoms. Back home, she tried the same sauce technique over the actual squash, which she simmered just enough to retain some of its crunch. Even her squash-phobic daughter approved. Now squash is a staple in both their kitchens during the summer months.”
Yay! The first of the garlic. A recipe from seriouseats.com.
This recipe came from Sunset magazine.
Sometimes you want something to do with lettuce besides eat it in a salad. This recipes is from seriouseats.com. You can serve this soup chilled or hot. It goes together in minutes.
Not sure which of the choys was in the box, but they all cook pretty similarly. This recipe comes from the “Flat Belly Diet! Cookbook” from Prevention magazine.
Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper. In a large saucepan over medium high heat, place the distilled white vinegar, white sugar, and spices. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from…
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Here’s a variation on the chicken-and-garlic theme, this one using an onion and some white wine. It was published in the New York Times.