Shrimp and grits is the most requested dish I get for the AJC’s “From the menu of” column. This recipe was printed in Southern Living. I just happen to have a few ears of fresh corn in my vegetable bin – but maybe you have some you froze from the bounty this summer?
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.
Did you see this recipe from “The Vegetarian Grill” by Andrea Chesman?
This recipe is adapted from Southern Living.
The longer this salad sits, the better it tastes, so let it marinate for an hour or more before serving. It’s adapted from a recipe in Saveur magazine.
An adaptation of a recipe from Whole Foods – a reminder that simple preparations are sometimes the best. Add whatever vegetables you have on hand.
This recipe came from Southern Living magazine. Delicious with greens and goat cheese or use it as a marinade for pork or chicken.
It’s a great use for the Pepper Jelly recipe on our site!
Those gorgeous peppers make me think it’s time to make pepper jelly. If you think you won’t use it, see the next recipe for a yummy vinaigrette. If you don’t have enough peppers in this week’s box, maybe you still have a few from last week? Or save this week’s and cross your fingers we’ll have some in next week’s box.
This is a recipe from Linton Hopkins of Restaurant Eugene.
Zeb Stevenson demonstrated this recipe at the Peachtree Road Farmers Market back in September 2011. I offer it for those who are wondering what they’re going to do with more okra this week.
Joe Truex of Watershed demonstrated this recipe Labor Day weekend at the Morningside Farmers market.
