Crowder peas! Yum. Before I give you a formal recipe, let me just say that my favorite way to fix crowder peas is so simple, and involves those green beans in today’s box as well. Trim and break up the green beans and toss them and the crowder peas in lightly salted water. Boil until…
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A recipe adapted from seriouseats.com.
This recipe comes from “ Homestyle Family Favorites Annual Recipes 2008 .” Hope you still have some basil in your garden.
A quick and easy way to cook those green beans, courtesy of Prevention magazine.
Adapted from a recipe in Fine Cooking.
This dish is a more complicated. It’s adapted from a recipe by Marcus Samuelsson, the Ethiopian-born chef who grew up in Sweden. This is definitely from the Ethiopian side of his heritage. This recipe ran about 2 years ago in the New York Times. Injera is available at the DeKalb Farmers Market. I’ve tried making my own – total failure! This is one time that store bought definitely trumps homemade.
Today’s box held the first potatoes of the season – always a big hit in our household. With the green beans, tomatoes, zephyr squash and cucumber, it totally looks like summer now in my kitchen.
This recipe is adapted from “Herbivoracious” by Michael Natkin. Got basil pesto on hand, or some other version? Use that.
And I’ve been waiting to try this recipe that appeared in early August in the New York Times. So glad to see green beans in our box today.
Yes, you can lightly steam your green beans, but sometimes what you really want is a dish of beans that’s been slowly braised with wonderful aromatic companions. I grew up with a dish like this, served over rice pilaf. My mom added cubes of browned beef, but otherwise, this is pretty much her recipe.
If you have any leftover green beans from last week, they’d work fine in this recipe as well.
Adapted from a recipe that appeared in Southern Living
Makes about 8 cups
Adapted from a recipe published in the New York Times: September 28, 2010.
Yield: 4 to 6 servings.
