Collards…the dish of the south!
Bless me bloggers…for I have sinned. It’s been three weeks since my last post. I have no excuses other than lack of inspiration. It’s been a tough couple of weeks…relatively speaking. The weather has been bi-polar (literally), my son has been sick and suffering from terrible insomnia (which means so has everyone else in the family) and there have been no golden horseshoes, dangling carrots or low-hanging fruit anywhere in sight as of late. So…I haven’t had much desire to write, create or express anything read-worthy.
What I am motivated to share with you are some amazing recipes I’ve created as of late. One of the best things about my career as a food educator is the constant need for delicious, new menus…and we’ve produced some sensational snacks these past few weeks. So, enough ado about nothing. Let’s get to the goods. Bon appetit.
Southern Collard Cornbread Crostini
What’s In It
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper
1 loaf cornbread, sliced
Olive oil
Smoked mozzarella (optional)
How to Make It
In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper,
Meanwhile, in a preheated oven (350F)place cornbread on a baking sheet, brush with olive oil and sprinkle with salt and pepper. Bake in oven for 5-8 minutes, or until golden.
Top bread with collard greens and a slice of smoked cheese, if desired. Enjoy!
Crisp Potatoes with Herbed Chevre and Smoked Fish
What’s In It
8 small potatoes, new or fingerling work well
5 tbsp chevre
½ tsp crushed garlic
1 small shallot, diced
1 tbsp fresh dill
2 pieces smoked fish (we like trout!), diced
Olive oil
Salt, pepper and NSS
How to Make It
Preheat oven to 425. Line baking sheet with parchment paper.
Slice potatoes in half lengthwise and place skin-side down on baking sheet. Brush with olive oil and sprinkle with salt, pepper and NSS. Bake until tender – about 30 minutes. Place on serving platter.
Mix cheese, garlic and pepper together in a small food processor or with a blender stick or whisk. Stir in dill and dollop on potatoes (or if really fancy, use a piping bag!) Dot potatoes with smoked fish. Serve hot!
Sweet potato and herbed carrot puree with sweet orange, fresh figs and honey drizzle
What’s In It
8 large carrots, peeled and roughly chopped
4 large sweet potatoes, peeled and roughly chopped
Zest of one orange with a squeeze of juice
1 tsp dried dill
Salt
Pepper
NSS (no salt seasoning)
Olive oil
1 sweet onion, roughly chopped
2 cloves garlic, minced
Veggie stock
4 fresh figs, chopped
Farm fresh honey
How To Make It
Preheat oven to 400F. Toss chopped potato and carrot in a bowl and drizzle with olive oil. Add dill and orange zest/juice, season with salt and pepper and mix thoroughly. Transfer to a baking dish and roast in oven for 20-30 minutes or until tender.
Meanwhile, in a stock pot, sauté onions and garlic in a good glug of olive oil. Once roasted veggies are done, add to pot and cover with veggie stock. Simmer until all vegetables are soft and falling apart.
Blend with an immersion blender (or traditional) and add more stock until desired consistency is reached.
Serve in pretty bowls or tea cups. Top with fresh figs and drizzle with honey!