Jon Wolf of The Terrace on Peachtree at The Ellis Hotel demoed this recipe at the Peachtree Road Farmers Market five years ago. It’s such a nice idea – raw, chopped vegetables as a slider – that I’m resurrecting it here. You could serve this as a simple salad as well, but it’s kind of fun to surprise people with a vegetable sandwich.
I’ll be making this recipe adapted from one on seriouseats.com because I have some red curry paste leftover from testing recipes and am delighted to have yet another use for it. Not to mention, what’s not to love about a slow cooker recipe? Easy, and dinner is done while you’re off doing other things. You could use the Swiss chard or the bok choy if you have another plan for your kale, and vary the other vegetables by what you have on hand.
This recipe comes from The National in Manhattan. It is my favorite winter soup – a sweet and sour cabbage soup – a very traditional Jewish recipe. This is the vegan version, but you can add a piece of brisket or chuck roast and turn it into a meaty winter meal if you wish.
This recipe came from Fine Cooking magazine, I don’t remember when! Makes 4 lovely sandwiches that will serve up some of your beets and cilantro. The recipe suggests whole wheat bread, but any loaf of bread that’s handy, sub roll, baguette …. will do. The combination of salty, tart, sweet and herbal – fabulous.
This recipe is adapted from an idea I saw from Whole Foods. Squeezing out the seeds and pulp from the tomato will keep your sandwich filling from becoming soggy.
This recipe came from King Arthur Flour. If you still have an onion from earlier this season, you’re golden. If not, Vidalias will still be at the market for a few more weeks.
Makes: 1 1/4 cups (serving size: 1 tablespoon)
This recipe is from Park Café in Duluth. They use it to dress the spinach that accompanies their fried green tomatoes. We’ll be running the full recipe in the AJC on October 27.
And here’s one more recipe for greens – a frittata. Bake it in a pie plate and cut into wedges for breakfast, brunch, lunch or dinner. Bake it in a square pan and cut into bite size pieces for a pre-dinner nibble. It’s good at room temperature, hot or cold, and accommodates whatever greens you want to put into it. The recipe will also accommodate whatever cheese you have on hand. It’s hard to go wrong here. I’ve included a method for steaming greens in the microwave. I prefer to do that instead of heating up the kitchen with lots of boiling water. But you should use whatever method you prefer.
You probably didn’t need a tostada recipe, but it’s good to be reminded that all kinds of veggies make great tostadas –AND quesadillas – AND tacos – and they’re wonderful any time of day. This recipe comes from Cooking Light.
