A recipe without provenance. Simple syrup is a mixture of one part granulated sugar and one part water, heated enough to dissolve the sugar. It will keep in your refrigerator for weeks and is the perfect way to sweeten iced tea – no undissolved sugar in the bottom of the glass.
A recipe from the Wednesday morning Dunwoody Farmers Market.
This recipe came from seriouseats.com.
This recipe comes from Aladdin’s Castle Cafe in Portland, Oregon. No pomegranate molasses? Any chance there’s tamarind paste in your pantry? That would work as a fruity but tart substitute. If you don’t have either, just skip it. Although it’s worth finding a bottle of pomegranate molasses. It makes a wonderful glaze for grilled meats and seafood among many other uses.
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.”
This recipe from Moore Farms and Friends showed up in my inbox, just as I was thinking, “We need lots of squash and onion recipes!” It has the bonus of using a little cabbage as well. And some kale or Swiss chard.
A simple recipe from the king of simple – Mark Bittman.
Speaking of quinoa – here’s a recipe with sauteed onion and greens. Similar in many ways to the ingredient list above but with a very different result. The original recipe was in Southern Living.
No corn? Skip it. Still delicious.
For years I was a tabbouleh purist. I grew up with a Syrian mom, we ate tabouli every week. And it was four ingredients – chopped parsley, chopped tomatoes, sliced green onions and softened bulgur – dressed with salt, pepper, olive oil and lemon juice. That was it.
But, I’ve come to appreciate tabouli as a way to enjoy all kinds of greens. And when faced with a huge mound of beautiful greens as in this week’s box, I’m glad to have a way to reduce some of that volume in a delicious way.
This recipe is adapted from one on the Food52 blog. No parsley? No cucumber? Don’t let that stop you. They used quinoa – I’d still just make it with softened bulgur (cracked wheat). Bulgur requires no cooking – much friendlier in the kitchen on these steamy days.
This recipe from a chef demo at the Sunday morning Clarkston Farmers Market is a great way to use up any number of greens. You could make this with your kale, chard, daikon radish greens …. even the bok choy or napa cabbage.
