garlic

Sweet Potato Toast with Shakshuka Sauce

Recipe by Stella Dillard of Atlanta Culinary Connection

9/22/18

1 ea Pain au Levain or other crusty bread
2 medium sweet potatoes
4 ea sweet peppers
4 ea hot peppers
1 ea onion
3 cloves garlic
2 ea tomatoes
1 tsp. smoked paprika
1/2 teaspoon, cumin
1 Tbs. honey
2 tsp. salt

Instructions:

For Sweet Potato Puree

  • Peel sweet potatoes, cut into 3/4" dice.

  • Cover sweet potatoes with water in a lidded pan. Add a generous pinch of salt, and simmer, covered until soft. Drain, reserving water, and puree.

For Shakshuka sauce:

  • Quarter sweet peppers and slice thinly. Thinly slice hot pepper, removing seeds if desired. Cut onion into 1/4" dice, and mince garlic. Cut tomatoes into 1/2" dice

  • Sweat onion, peppers, and garlic over medium heat with a pinch of salt until translucent. Add tomatoes, paprika and cumin and stew until tomatoes have broken down into a rich sauce.

  • Add honey, taste, and correct seasoning.

Assemble:

  • Cut bread into 3/4" slices and brush with oil or spread with soft butter. Toast both sides until To serve, spread sweet potato puree on toast and top with shakshuka and chives or scallions. Enjoy!

Chickpea Pancake with Torn Herb Salad and Sauteed Greens in Garlic

Recipe by Matthew Ridgway of Cooks & Soldiers

9/29/18

Ingredients

For the Labneh*                                               THE WOODSMAN & WIFE

1 cup milk
1/2 cup heavy cream 
1/2 cup cream fraiche
2 Tbsp. live yogurt

For the Chickpea Socca Cake

2 cups chickpea flour
2 quarts water
3 eggs                         HERITAGE FARM
3 Tbsp. olive oil

For the Torn Herb and Bitter Green Salad

2 Tbsp. lemon juice
1/4 cup olive oil
1 Tbsp. Sumac powder
1 Tbsp. basil leaves
1 Tbsp. mint leaves                 RODGERS GREENS & ROOTS/MCMULLAN FAMILY FARM
1 Tbsp. fennel tops

For the Sautéed Sweet Potato Greens & Garlic

1# Sweet potato greens          INDIAN RIDGE ORGANIC FARM
Garlic, to taste                         RIVERVIEW FARM

Preparation

1.    Labneh*, bring milk and heavy cream to a boil then cool to 70 degrees. Add cream fraiche and live yogurt, combine and cover for 48 hours in a warm place.

2.    Chickpea pancake, mix chickpea flour, water, eggs, olive oil and salt & pepper with a whisk. Let mix sit for 3 hours.

3.    Once batter is ready, heat a cast iron skillet or nonstick pan with olive oil until it begins to smoke. Pour 3 oz. of batter into the pan like a crepe. Cook pancake on each side until crunchy and golden on each side.

4.    Herb salad, combine basil, mint, fennel, lemon juice, olive oil, Sumac powder and salt & pepper to taste.

5.    In a sauté pan, add garlic and olive oil until garlic is charred. Add sweet potato greens and cook until wilted. 

6.    Serve by plating greens, followed by herb salad, chickpea pancake and top with dollop of labneh.

 

* Also available pre-made from our vendor THE WOODSMAN & WIFE

Transitional Late Summer Salad

Recipe by Lisa Rochon
9/3/2017

Ingredients

2 cups - (about 2) Fairytale Eggplant, Asian Eggplant or Narrow Stripped Eggplant,  Cut in half lengthwise and 1/2" sliced.

1 medium bell pepper, any color, 1/2" stripped or half of two colored peppers, 1/2" stripped

1 ear summer corn, kernels cut off cob

1 large or 2 medium or 1/2 pint of grape/cherry tomatoes, cut into 1” chunks or 1/2 sliced grape/cherry tomato

1 Tablespoon chopped garlic

8 oz. Goat Feta, crumbled

Oliver Farm Infused Sunflower Oil

Fairy wood Thicket Pepper Jelly

1 tablespoon white wine vinegar

Salt and Pepper to taste

 

1.     Take cut eggplant and place in bowl and generously sprinkle with salt and cover with cold water. Mix making sure all eggplant is covered with water.  You can put a saucer to weight down in the water.  Let sit for about 15 – 20 minutes to draw out some of the strong eggplant taste.

2.    While eggplant is soaking, cut remaining vegetables and place in a bowl.

3.    Drain eggplant and rinse well twice. Place sliced eggplant on a clean towel or paper towels.

4.    In a large sauté pan, coat the bottom with sunflower oil, turn heat on medium /high. Drizzle additional oil if needed to finish sautéing the eggplant.

5.    Sauté eggplant in oil until wilted and lightly browned on both sides.  About 2-3 minutes on each side.

6.    Remove cooked eggplant with a slotted spoon and place in bowl with other vegetables.

7.    Add 2 tablespoons pepper jelly, 1 tablespoon oil, 1 spoon white wine vinegar, salt and pepper to taste. Incorporate pepper jelly in the oil and vinegar.  Mix well.

8.    Add crumbled feta.  Adjust seasoning to taste.

9.    Serve warm, room temperature or cold.

Okra & Potato Hash with Nut-free Arugula Pesto

Recipe by Southern Living and presented by Chef Tracy Stuckrath of Thrive!

Fairytale Eggplant with Bitter Greens, Cherry Tomatoes and Savory Yogurt

Eggplant is often polarizing.  It can be bitter, rubbery or bland, but when cooked properly it is heavenly.  I love using the little fairytale eggplants because they are very manageable and easy to cook.  I use a method of scoring and salting the eggplant to enhance the flavor and texture while reducing some of the moisture and bitterness.  The result is sweet and tender flesh that plays nicely with the bitter greens, juicy tomatoes and creamy yogurt.

 

1 pound fairytale eggplant, halved lengthwise and scored
1 tablespoon kosher salt, plus more for seasoning greens and cherry tomatoes
½ cup extra virgin olive oil
1 pint cherry tomatoes
1 bunch dandelion greens or other bitter greens
1 clove garlic, thinly sliced
freshly milled black pepper
basil leaves for garnish

  1. Season the scored eggplant evenly with the measured kosher salt and allow to sit.  Meanwhile wash and halve the cherry tomatoes and trim and wash the dandelion greens.  Prepare the yogurt mixture (recipe below) by mixing all ingredients in a small bowl.
  2. In a wide skillet over medium heat, warm 6 tablespoons of the olive oil.  Place the eggplant halves cut side down in a single layer.  Cook until lightly browned about 7 minutes.  Turn eggplant over and cook on skin side until the flesh is tender all the way through, about 5 minutes more.  Remove from pan and set aside.  
  3. In the same skillet, warm the remaining 2 tablespoons olive oil and wilt the dandelion greens.  Season with salt and pepper and add the sliced garlic.  Continue to cook for 2 minutes until the greens are tender and the garlic is no longer raw.  
  4. Spread the yogurt mixture on a large platter with the back of a spoon.  Layer the greens on top of the yogurt, then the cooked eggplant.  Garnish with cherry tomatoes, black pepper and basil leaves.

Lemon-garlic yogurt

1 cup greek yogurt
1 clove garlic, grated on microplane
1 teaspoon lemon zest, grated on microplane
1 tablespoon lemon juice
½ teaspoon kosher salt