Blueberry-Sherry Vinegar Shrub

Shrubs are an often beautiful way to preserve a moment in the season and an excellent refresher on a patio somewhere at dusk. Try mixing this one as a light cocktail over ice with 2oz. shrub, 2oz. amontillado sherry and club soda to finish. 


6 cups blueberries

3 cups white granulated sugar

3 cups sherry vinegar

club soda, to serve

 

Macerate fresh blueberries with sugar, mashing to release the juices. Let sit in refrigeration for 4 days to 1 week.

Add 3 cups of sherry vinegar. Stir well to combine and let sit for 1 week.

Strain, mashing the fruit to extract as much of the juice as possible. 

To serve, pour 2 oz. of shrub over ice and top with club soda. 

Beef & Beer Chili

This is weeknight chili. Unexpected cool rainy night chili. A chili that packs in flavor quickly and easily. Using really really good ground beef pays off, we promise. 


1 pound ground beef, preferably local and organic
1 Tbsp. olive oil
1 medium onion, diced
4 garlic cloves, minced
1 jalapeño or 2 chipotle peppers in adobo for more heat, minced
2 tsp. cumin
1 tsp. coriander
1 tsp. smoked paprika
2 tsp. salt
½ tsp. black pepper
28oz. can whole tomatoes with juice
1 bottle stout beer
1 Tbsp. tomato paste
1 Tbsp. brown sugar
15 oz. can cannellini beans, or 1 3/4 cups cooked at home
15 oz. can navy beans, or 1 3/4 cups cooked at home
to garnish: yogurt, chives, cilantro

 

Heat olive oil in a pan over medium-high heat. Brown the ground beef and set aside.

Reduce the heat to medium and add onions, cooking until soft and translucent. Add the garlic and jalepeño or chipotle pepper and sauté for another 3 minutes. Return the beef to the pan with the spices and stir.

Add the tomatoes with their juices, beer, tomato paste, brown sugar and beans, crushing the tomatoes with a wooden spoon. Bring the chili to a boil, then reduce to a simmer and cook for 20-25 minutes.

Serve hot with a dollop of yogurt and chopped fresh chives and cilantro.  

Turmeric Turnips with Spinach Chimichurri

Take your roasted root vegetables off the beaten path. A medley of turnips, radishes and kohlrabi is the answer to your late winter food blues. Turmeric is good for everything and a bright spinach chimichurri awakens the dish. You’ll have extra chimichurri so feel free to roast more vegetables for a larger group.


6-8 turnips

2 kohlrabi

6-8 radishes

1 tsp. ground turmeric

1 tsp. fresh rosemary, finely minced

¼ tsp. each cumin, black pepper, salt

5 Tbsp. olive oil, divided

2 Tbsp. sherry vinegar

1 cup spinach, chopped

2 garlic cloves, finely minced

 

Place a cast iron skillet into the oven and preheat to 375 degrees.

Quarter the turnips, then chop the kohlrabi and radishes to a similar size. Mix together the turmeric, rosemary, cumin, black pepper and salt. Toss the chopped vegetables in 1 Tbsp. olive oil and spice blend. Add the spiced vegetables to the hot skillet in the oven and roast for 15-18 minutes.

Meanwhile, add the spinach, garlic, a pinch of salt, 2 Tbsp. sherry vinegar and 4 Tbsp. olive oil to a food processor. Pulse until roughly pureed to make your chimichurri sauce.

When finished roasting, remove vegetables from the oven and while hot, toss with 2-3 Tbsp. of chimichurri to serve. 

This recipe features a Barn Light Electric Enamelware bowl.

Winter's Bounty Stew

pot pie-8340.jpg

This nourishing, hearty, slightly spicy stew brings together the best of winter's harvest for a satiating cold weather meal that's restorative too. 


1 large onion, diced
3 medium garlic cloves, minced
3 tablespoons olive oil
1 large carrot, diced
2 peppers chopped (bell or other large pepper)
32 ounces stock (low sodium, vegetable or chicken)
6 cups water
¼ cup quinoa
4 medium sized sweet potatoes, chopped in ½ inch cubes
12 petite potatoes or fingerlings chopped in ½ inch cubes (or sub 1 more medium sweet potato)
6 basil leaves, minced
2 star anise
Pinch cayenne
Pinch white pepper
1 tsp. each smoked paprika, dried tarragon, mild pepper powder, dried parsley, and dried thyme
1 tablespoon harissa
1 teaspoon salt
3 ounces salt pork/bacon, chopped (if bacon, cook before, cool and chop)
Bunch of kale, de-stemmed and chopped

 

Heat olive oil to medium in a large stock pot. Cook diced onion gently until translucent. Add minced garlic. Be careful not to overcook garlic to avoid bitterness. Once garlic is lightly browned and onion is cooked, add stock and water. Bring to a boil. Add carrots, sweet potatoes, potatoes and quinoa. Once boiling again, reduce heat to simmer. 

Add minced basil, cayenne, paprika, white pepper, anise, tarragon, mild pepper powder, parsley, thyme, harissa and salt. Add pork. If you'd prefer a vegetarian soup, sub two teaspoons of salt for pork.

Simmer uncovered for at least 2 hours. When ready to serve, add one or two handfuls of chopped kale to each bowl and stir into soup. 


Produce for this recipe was provided courtesy of The Turnip Truck. The Turnip Truck works with more than 50 small, local farms to get their fruits, vegetables, dairy and other products to Atlanta area restaurants, schools and institutions. By tackling the challenges of storage and distribution to deliver products, they bring local, sustainable food to businesses with ease, advancing the cause of slow food and local food in Atlanta.

Recipe by Gresham Cash

Photograph by Paige French

Heirloom Squash Pie

Just a slight twist on the classic holiday pie using pumpkin's sweeter cousin, the kabocha squash. Almond flour and butter lend the crust an almost celebratory cookie-like crunch. 


For the crust

1 ¼ cup all-purpose flour
¼ cup almond flour
½ tsp salt
2 Tbsp brown sugar
1 stick + 6 Tbsp butter, diced and frozen
¼ cup ice water

For the filling

1-2 heirloom squash, such as sunshine kabocha
      {equal to 4 cups diced and uncooked or 2 ½ cups cooked and pureed}
3 eggs
¾ cup brown sugar
1 ½ cup heavy cream
½ tsp nutmeg
1 ¼ tsp cinnamon
1 ½ tsp cardamom
pinch salt
2 Tbsp sorghum syrup

 

Make the crust in advance by mixing together both flours with salt and brown sugar in a food processor. Add the butter and pulse until the consistency resembles small pebbles. Add ice water and pulse just to combine. Roll out on a surface lightly dusted in almond flour until 1/8 inch thick. Set the crust into a buttered 9-inch pie pan. Leave in the refrigerator to chill until using; this can be done 24 hours in advance.

To make the filling, peel and dice the squash. Bring a pot of water boil and boil the cubes of squash for 15 minutes, until soft. Puree and set aside.

Blend together the remaining filling ingredients. Add the pureed squash and blend until smooth.

Preheat the oven to 375 degrees. Pour the filling into the prepared crust, being careful not to overfill. There may be more filling than you need. Bake for 1 hour to 1 hour and 15 minutes until the filling just barely jiggles. Let stand at room temperature 30 minutes to 1 hour before serving.

Grilled Cheese with Apple and Sage-Walnut Pesto

Low and slow is the key to a great grilled cheese. Keep the pan lower in heat so the bread toasts slowly and the cheese has time to gently melt. Here we take the classic grilled cheese sandwich into the cooler months with sage-walnut pesto for depth of flavor and honeycrisp apple for tantalizing crunch.


13-15 leaves of sage, roughly chopped
1/3 cup walnuts, toasted
1 clove garlic, chopped
2 Tbsp. extra virgin olive oil, divided
1 Tbsp. parmesan
pinch of salt and pepper
6 slices of quality bread
3 Tbsp. mayonnaise (optional)
1/3 pound white cheddar, sliced
1 apple, such as a honeycrisp, thinly sliced

 

Using a food processor or mortar and pestle, blend together the sage, walnuts and garlic. Add 1 Tbsp. olive oil, parmesan, salt and pepper and pulse until well-combined. 


Heat 1 Tbsp olive oil in a pan over medium low. Lightly spread mayonnaise on one side of each slice of bread and pesto on the other. Place one slice of bread in the warmed pan, mayonnaise side down. Layer alternating with cheese and apple slices and top with a second slice of bread, mayonnaise side up. Let cook for about 8-10 minutes, turning the sandwich over halfway through, as soon as the bottom of the first sides becomes toasted and golden. Repeat to make 3 sandwiches.

 

This recipe features Barn Light Electric Enamelware plates.

 

PIckled Bamboo Shoots


4 cups sliced bamboo shoots

2 cups seasoned rice vinegar

2 cups water

4 garlic cloves

small handful of fresh dill

½ tsp. cracked black pepper

1 tsp. red pepper flakes

 

During their active growth period in the spring, harvest bamboo shoots using a shovel to cut where the base meets the soil. Cut each shoot in half lengthwise and gently remove the tough outer layers. Clean and slice the peeled shoots into whatever shape you prefer for the pickles.

Bring a pot of salted water to boil. Blanche the shoots for 10 minutes at a rolling boil to remove bitterness. Immediately rinse with cold water to cool. Arrange the shoots in the jars intended for storage.

In a small pot, bring the remaining ingredients to a boil. Reduce and let simmer for 10 minutes. If you have more than a quart of shoots, increase the amount of pickle brine while keeping to the 1:1 ratio of water to vinegar. While the liquid is still hot, pour over the bamboo shoots in their prepared jars. Cover and store in the refrigerator.

Wisteria Blossom cello

A fragrant signifier of the arrival of spring, the invasive wisteria vine produces lovely violet blossoms that provide a fresh, floral take on the classic Italian cello. Now for a few important details before you begin...

Wisteria plants do contain toxins. Only the flowers are safe to consume. That being said, the leaves, vines, roots and especially the seeds are to be avoided; they are poisonous.

When foraging, avoid picking wisteria from busy roadways to avoid pollution by car exhaust. Find a nice clean environment from which to harvest and snip the flowers off the vines in whole clusters.

Set aside plenty of time for gathering blossoms and preparing the cello recipe. It will take a couple of hours to get your infusion going, as manicuring the blossoms is time consuming but worth it. Spread the harvested clusters out on a table and scoot up in a comfortable chair.  

As the season progresses, try this recipe using honeysuckle or mimosa blossoms. Always use the ascorbic acid and lemon zest to keep your liqueur tasting fresh.


15-20 freshly snipped wisteria blossom clusters

½ tsp. ascorbic acid powder 

5 organic lemons, thoroughly washed

1 liter Everclear or other 190 proof grain alcohol

6 cups distilled water

2 ½ cups granulated sugar

 

Hold each blossom by its base. With the other hand, gently pinch away all of the petals in one motion. Pinch only the petals from each blossom, leaving the stamen behind. Any green parts will be bitter. Collect the petals until they loosely fill 4 cups.

Scoop ascorbic acid powder into the bottle of alcohol and shake to dissolve. Peel the zest from the lemons, avoiding the white pith. Save lemons for another use.

Combine petals, zest and alcohol in a two-liter glass jar with a tight fitting lid. Give the contents a good stir and store in the refrigerator for two weeks. 

After two weeks, strain the solids away using cheesecloth.

Prepare a simple syrup by bringing 6 cups water to a simmer on the stovetop. Add 2 ½ cups sugar, stirring until completely dissolved. Allow the syrup to cool to room temperature.

Combine simple syrup with the infused alcohol and stir well. Ladle into bottles using a funnel. 

Store tightly sealed bottles in a cool dark place for at least 2-3 months. The longer the liqueur ages, the better it will taste. Try to let it sit on the shelf for a year if you have the patience.

When ready to drink, store the bottle in the freezer. Serve straight from the freezer into small frosted glasses. 


Recipe by Bob Fernandez

Photograph by Amanda Greene

Clarified Milk Punch

Milk Punches have captivated American drinkers since the early 17th century. From the selection of spirits to the methodology, this classic style of drink leaves plenty of room to play. 

At The National in Athens, Georgia, Bar Manager Michael Clancy gives a nod to the Mediterranean with his Clarified Milk Punch recipe. Aromatic cardamom and coriander accent sweet Cachaça, the fermented sugarcane juice he uses in place of more traditional rum. 

In contrast to the quintessential Bourbon Milk Punch, a Clarified Milk Punch boasts an iridescent transparency that leaves the drink's creamy texture and subtle richness completely unexpected. The magic lies in the clarification process. Cool acid literally breaks the warm milk, separating out the solids to leave behind crystal clear whey that enriches the final concoction. You'll have to taste it to believe it. 


3 tsp. ground cardamom

2 Tbsp. + 1 tsp. coriander seeds

6 oranges

1/3 cup Ceylon tea

1 ½ cup + 2 Tbsp. sugar

3 cups hot water

1 liter Leblon Cachaça

1 liter Ansac Cognac

7.5 liters orange juice

1.5 liters whole milk

2 ½ cups lemon juice

 

Peel and juice the oranges. Reserve the orange juice for the next day. Mix together the orange peels, cardamom, coriander, tea and sugar with the hot water until sugar is dissolved. Allow to cool overnight.

On the next day, strain the cooled mixture. Add cachaça, cognac and orange juice to make the base for the punch.

In a pot on the stove, bring the milk slowly to a boil. Remove from heat and break the milk by pouring in chilled lemon juice. Immediately add the broken milk to the base and stir to combine. Strain the mixture through cheesecloth to separate the milk solids from the whey. Strain several times until clear.

To serve, pour 5 oz. of the finished Clarified Milk Punch over ice and garnish with a blood orange wheel if desired. The flavor of the punch will only improve as it keeps in the refrigerator for up to two months. Some say it can even remain shelf stable at cellar temperatures for years.


Recipe by Michael Clancy

Photographs by Danielle Hulsey

Styling by Candice Beaty

Braised Beef Stew with Parsnips and Paprika

In the grey cold of winter, a warm pot of pretty much anything could warm the soul. In the spirit of a Hungarian gulyás, this stew elevates inexpensive cuts of beef by slow-cooking alongside earthy sweet parsnips and smokey spicy paprikas. A meal meant to be shared or eaten for a few days, this recipe make 8 servings and can easily be prepared in a crock pot. To serve, pour over rice and top with the bright bok choy slaw.


3 pounds beef stew meat or chuck roast cut to 1 ½ inch cubes

1 Tbsp. salt, divided

1 tsp. black pepper

2 Tbsp. olive oil, divided

3 onions, sliced

5 cloves garlic, minced

2 inch piece of ginger, grated

5 banana peppers, chopped

add 1 tsp. dried chili flake if the banana peppers aren't spicy

1 pound parsnips, diced

2 Tbsp. sweet paprika

2 Tbsp. smoked paprika

1 Tbsp. ground caraway, divided

3 tomatoes, cored and diced

2 cups red wine

1 bunch of bok choy

1 ½ Tbsp. sherry vinegar

1 lemon, juiced

2 tsp. Dijon mustard

Cooked Rice, optional

 

Heat 1 Tbsp. olive oil in a dutch oven over medium-high heat. Season beef with 1 ½ tsp. salt and 1 tsp. black pepper. Sear on all sides and set aside.

Turn the pot down to medium-low. Add onions and cook for 10 minutes, stirring often. Add ginger and garlic and cook for 2 minutes.

Stir in paprikas, 1 ½ caraway and 1 ½ tsp. salt. Add 2 cups of red wine, scraping the bottom of the pan.

Add the beef and tomatoes. Bring to a boil, then turn down to simmer and cover. After one hour, add the peppers and parsnips to the pot and continue to cook 1 hour and 30 minutes until beef is very tender.

While the stew is cooking prepare the bok choy slaw. Finely chop the bok choy. Whisk together sherry vinegar, 1 Tbsp. olive oil, lemon juice, Dijon mustard, and 1 ½ tsp. caraway. Dress the bok choy and set aside to marinate.

Serve the braised beef stew over rice with bok choy slaw to garnish. 

Butternut Squash Risotto

A holiday season staple, this risotto demands a time standing at the oven that's ideal for chatting and sipping wine while the turkey bakes. Don't be tempted to rush!

For vegetarians, add 2 tsp. smoked paprika to the roasted squash, eliminate the pancetta and substitute a rich vegetable stock.


1 butternut squash, roughly 2 pounds
2 Tbsp olive oil
2 tsp kosher salt
2 tsp
freshly ground black pepper
6 cups chicken stock
6 Tbsp unsalted butter
2 ounces pancetta, diced
2 large shallots, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan

Preheat the oven to 400F.

Peel the butternut squash, remove the seeds and cut into 3/4-inch cubes. Toss with the olive oil and 1 teaspoon each salt and pepper. Bake for 25 to 30 minutes, tossing once, until very tender. Set aside. 

Meanwhile, heat the chicken stock on medium-low heat. 

In a heavy-bottomed pot or Dutch oven, melt the butter. Sauté the pancetta and shallots on medium-low heat for 5 minutes, until the shallots are translucent but not browned. 

Add the rice and stir to fully coat the grains with butter. Add the wine and cook for 2 minutes. 

Add 2 full ladles of stock to the rice plus the saffron and 1 teaspoon each salt and pepper. Stir until the stock is absorbed.

Continue to add the warm stock, one ladle at a time, when the risotto starts to dry. Repeat until the rice is cooked, stirring every few minutes for 45 minutes to 1 hour. 

Remove from the heat and add the roasted squash cubes and parmesan to finish. 

Persimmon Tomatillo Salsa

Persimmons boast such natural sweetness you make think it unnatural. Complimented by fresh green cucumber, crisp celery and that unusual tomatillo essence of earth, the sweetness sings. Enjoy spread over a meaty white fish or with a simple corn chip--your choice.  


4 persimmons, peeled and diced

2 tomatillos, shucked and minced

1 celery stalk, minced

1 small cucumber

Small handful of cilantro, minced

1 lime

1 tsp. salt

 

Mix together the cut persimmons, tomatillos and celery. 

Peel and puree the cucumber in a food processor. Strain to reserve the juice. Add 2 Tbsp. of juice to the mixture. 

Season with salt and the juice of one lime. Chill for at least 1 hour. 

 

Spiced Black and White Rice Salad

Not your average rice salad, this recipe combines two types of rice to achieve color and textural appeal. The grains are scented in the cooking process with a Persian-influenced spice blend and freshened with a bright, herbal vinaigrette. 


1 tsp cumin seed

1 tsp coriander seed

5 cardamom pods

10 whole cloves

1/4 tsp black peppercorn

1 cup black rice

1 cup jasmine rice

3.5 water, divided

1 tsp salt, divided

2 Tbsp butter, divided

1/2 cup extra virgin olive oil

1 leek, thinly sliced

1 Tbsp fresh garlic

2 Tbsp fresh ginger

2 Tbsp sherry vinegar

Juice of 1 lemon, divided

2 Tbsp. fresh basil, julienned

2 Tbsp. fresh mint, minced

1 tsp thyme, chopped

1/3 pound Chinese long beans or green beans, blanched and cut on a bias

 

In a spice grinder, pulse together the first 5 ingredients until finely ground.

Place each type of rice in two separate pots. Cover each with 1 3/4 cup water, 1 Tbsp butter, 1/2 tsp. salt and 1/2 of the spice blend. Bring to a boil, then cover and simmer for 20-25 minutes, or until al dente. Spread cooked rice on a sheet pan to cool. 

Meanwhile, set 1/2 cup olive oil and the thinly sliced leeks on medium-low to slowly cook for about 15 minutes. Set aside to cool. 

Mince the garlic and ginger. Puree or mash together with a pestle to create a paste, adding a pinch of salt.

Add the garlic-ginger paste, sherry vinegar, the juice of half a lemon, and chopped fresh herbs to the leek oil. Shake or stir to emulsify the vinaigrette. The vinaigrette can be made a day in advance. 

Combine the black and white rice with the beans in a bowl. Add the vinaigrette and mix thoroughly. Season with the remaining lemon juice and salt to taste. Serve at room temperature. 


Photograph by Elan Palmitessa

White Oak Pastures Pickled Beef Tongue

At White Oak Pastures, all the animals they raise are processed on the premises in their humanely-designed abattoirs. Reid Harrison, chef at on-site restaurant The Pavillion, benefits every day from the unique cuts that are readily available to him and the pleasure that comes from being able to utilize the whole animal. This recipe uses the tongue, but don't let that scare you! Harrison says it is one of the most flavorful and tender pieces of meat, and it is well worth the multi-day process.


2 beef tongues

1/2 cup kosher salt

water

1 onion

2 medium carrots

1 tsp dried thyme

3 bay leaves

1 tsp black peppercorns

1 tbsp coriander

1 tbsp yellow mustard seeds

1 tsp red pepper flakes

1 cup red wine vinegar

 

Day 1

Rinse the tongue and allow to soak covered in water with ½ cup of salt.

Day 2

Remove the tongue from the brine and place in a pot with a lid large enough to hold the tongue along with all the remaining ingredients, excluding the vinegar.

Cover with water, simmer over medium-low heat covered for 4-6 hours or until tender.

Remove the tongue from the broth and allow it to cool. While the tongue cools, strain the remaining broth and reserve.

Once the tongue is cool enough to handle peel off the outer layer of “skin”. Be careful not to let it cool too much as it makes it difficult to peel once cold.

After the tongue is peeled, place into a non-reactive container and cover with the broth. Refrigerate over night. 

Day 3

Remove the tongue from the broth. Place the broth in a pot and reduce by at least half. While the broth is reducing slice the tongue vertically into ¼ inch pieces.

Once the broth is reduced, add the vinegar and return pot to a boil. Once boiling pour over the sliced tongue and allow to cool. Allow the tongue to “pickle” for about 2 days for best flavor.

To serve simply heat some oil in a pan and add as many slices as you’d like and season to taste with salt and pepper. It will keep refrigerated for about 1-2 months. 

 

Peach Butter

Preserving the bounty at harvest time is a routine deeply entrenched in our cultural heritage. This peach butter is perfectly sweet and tart with warm spices that will translate through the winter. Now go ahead, buy all the peaches you can.


5 lb. peaches, cut into 1 inch dices, leaving the skin on

1 – 1.5 cup sugar, depending on sweetness of peaches

1 stick cinnamon

2 inches ginger, sliced

1 vanilla bean, halved and scraped

4 star anise

8x8 inch square of cheesecloth

 

Puree together the peaches and sugar in a food processor.

Place all spices together on the sheet of cheesecloth. Wrap and tie to create a bundle.

Add peach puree and spice bundle to a heavy bottomed pot. Cook over medium low, stirring often, for 60 to 75 minutes. Test for doneness by checking the thickness on a cool spoon.

Remove the spice bundle. Can according to manufacturers instructions if desired. Makes 2 1/2 pints of butter. 

Chow-Chow Egg Salad

This recipe is brought to you by Seed Life SkillsChef Hugh Acheson's new non-profit organization dedicated to empowering youth to become sustainable stewards of food and financial resources. The program aims to revitalize hands-on home economics skills in today's youth by providing experiential finance, culinary and DIY curriculum and resources to teachers and partnered programs in the community.

The youth involved with Chess and Community may not have known chow-chow by name and probably had never mixed up an egg salad for lunch, but through Seed Life Skills, they spent one morning learning about knife skills, food safety, canning techniques and even the simple art of hard-boiling an egg. They also learned that cooking from scratch can be a rewarding means of nourishing your loved ones.

 

9R0A3877.jpg

Classic Chow-Chow
Makes 2 quarts or 4 pints

3 cups finely chopped cabbage
1 cup minced celery
2 cups diced green tomatoes
2 cups chopped red bell peppers
2 cups chopped cucumbers
1 cup minced sweet onion
1 cup minced scallions
2 tsp yellow mustard seeds
2 Tbsp kosher salt
2 cups cider vinegar
1 cup granulated sugar
1 1/2 tsp ground cumin
2 tsp chile powder
1 1/2 tsp celery seeds

 

In a large bowl, mix together the cabbage, cucumbers, celery, tomatoes, bell peppers, sweet onion, and scallions. Add the salt and mix thoroughly. Let sit at room temperature for 2 hours, then drain off the excess liquid.

Combine the vegetables with the spices and vinegar in a nonreactive pot. Bring to a boil. Reduce the heat to low and simmer for 10 minutes. 

To can the chow-chow, carefully ladle the mixture into hot, sterilized jars, leaving 1/2 inch headspace in each. Cap with lids and bands. Process according to the jar manufacturer's instructions.

Chow-Chow Egg Salad

6 eggs
1/4 cup mayonnaise
1/2 cup finely chopped celery with its leaves
1/4 cup chopped onion
3 Tbsp Chow-Chow
salt and pepper to taste

 

Place the eggs in a large saucepan and cover with 1 inch of cool water. Slowly bring the water to a boil over medium heat. When the water has reached a boil, cover and remove from heat. Let 12 for 12 minutes.

Transfer eggs to a colander. Rinse with cool water immediately to stop cooking. Peel cooled eggs and roughly chop them.

In a medium bowl, combine all ingredients. Salt and pepper to taste and serve as sandwiches or with crackers. 


Recipe by Seed Life Skills
Photographs by Amanda Greene

Stuffed Summer Squash with Kielbasa Pork

Contrary to their winter cousins, summer squash have a tender skin that will nearly melt away when cooked. Here, the skin is prepared al dente, lending a delicate crunch and an edible container for your meal. The sweetness of a young squash pairs perfectly with the smokey heat that is characteristic of kielbasa.


1 lb. (or about 4 individual) young squash, cut in half lengthwise
1 medium tomato, halved
¼ tsp nutmeg
½ tsp marjoram
½ tsp chipotle chili powder
½ tsp ground mustard
½ tsp dried thyme or 4 sprigs fresh thyme, picked and lightly chopped
¼ lb ground pork
1 tsp. capers, drained and patted dry
½ tsp kosher salt
8-10 leaves fresh basil
3 Tbsp. crème fraiche or sour cream
2 tsp. Coleman's mustard, optional

 

Preheat oven to 350 F.

Drizzle tomatoes and squash lightly with olive oil. Arrange them, cut side down, on a rimmed sheet pan in the oven. Bake for 20-25 minutes, or until squash are tender.

Meanwhile, mix together the nutmeg, marjoram, chili powder, mustard, thyme and salt. Add the kielbasa spice blend to the ground pork and incorporate well. Sauté over medium heat until just cooked through. Set aside.

Add about ½ inch layer of vegetable oil to the pan and bring to medium-high heat. Fry the capers until crisped, about 2 minutes. Set aside on a paper towel.

Gently hollow out each squash, reserving the flesh in a small bowl. Season with salt to taste. Slice the baked tomatoes. 

Layer the inside of each squash with tomato, squash and whole basil leaves, finishing with ground pork on top. 

To serve, broil the stuffed squash for 3-5 minutes. Mix together crème fraiche and mustard. Finish each squash with a dollop of crème fraiche mixture and crispy capers. 

Gluten-Free Tomato-Strawberry Pie

A marriage of the two quintessential summer fruits. Because tomatoes are a fruit, remember?


1 recipe gluten-free pie dough 

1 cup sugar
3 Tbsp. gluten-free AP “flour”
zest of one orange
1 Tbsp. minced rosemary
pinch of kosher salt
12 oz. tomatoes
1 pound strawberries, hulled and quartered
1 egg yolk
2 Tbsp. heavy cream
turbinado sugar, to garnish


Bring a medium pot of water to a rolling boil. Prepare a bowl of ice water nearby. Cut a shallow “X” in the bottom of each tomato. Boil the tomatoes for 25-30 seconds then plunge them directly into the ice water. 

Combine sugar, flour, zest, rosemary and salt. Set aside. 

Once cooled, peel the tomatoes and slice, coring as necessary. Toss together the strawberries and tomatoes. Set aside. 

Heat the oven to 375 F.

Dust a piece of parchment paper with gluten-free “flour” mix. On the paper, roll out half the dough into an 1/8 inch thick round. Place the round on a flat surface in the freezer for 5 minutes.

Grease a 9” pie pan. On another piece of “flour” dusted parchment, roll out the remaining dough to 1/8 inch thick, using more “flour” as needed. Set the pie pan upside down on the rolled out dough and quickly flip the dough into the pan. Trim any overhang and press together any cracks. 

Pour half the fruit mixture into the pie pan followed by half of the sugar mixture sprinkled evenly around. Repeat to fill. 

Remove the second piecrust from the freezer. Slice the dough into ¾ - 1 inch wide strips. Quickly lay the strips on top of the pie into a lattice design. 

Whisk together egg yolk and heavy cream. Brush the crust with egg wash and sprinkle with turbinado sugar, if desired. Place pie in the oven and bake for 50 minutes, or until lightly golden brown and bubbling. 


*Gluten-free pie dough can be substituted with your favorite standard pie dough in all instances


Gluten-Free Pie Dough

a gluten-free alternative to piecrust and more, brought to us by Kirsten Bradford of Kiki’s Bakeshop in Watkinsville, Ga.

4 cup white rice flour
2 cup brown rice flour
2 cup potato starch
1 cup tapioca starch
2 Tbsp. xanthan gum

Whisk together and set aside. This is the gluten-free all-purpose “flour” that can be used as a substitute for AP flour in most pie, cake and cookie recipes.   

18 oz. gluten free AP “flour”
6 oz. sugar
12 oz. cold butter, cut to ½ inch cubes
1 egg
1 tsp. vanilla
pinch of kosher salt

Combine the “flour” and sugar in the bowl of a mixer with a paddle attachment. Add the cold butter and mix until it resembles a streusel. 

Add the egg, vanilla and salt. Mix until it lobs up into a ball. 

Chill dough in the fridge for at least 2 hours before use. 

Chopped Spring Salad

In the South, spring arrives overnight. It teases with an occasional warming breeze, the shock of color in the early daffodil and the vibrant iris, or with the crowd at opening day of your local farmers market. After all the hints and flirtations, however, it comes one morning and it is fleeting. In spring, we want everything fresh, young, and barely cooked. Delicate pea shoots and the first ripe tomatoes are like jewels to be treasured. 


half of one leek

4 radishes

half pint heirloom cherry tomatoes

4 dried figs

1/2 Tbsp. extra virgin olive oil

salt and white pepper to taste

half of one lemon, juiced

handful pea shoots, roughly chopped

 

Trim the dark green tops off the leek. Clean thoroughly and thinly slice. Shave radishes thin using a mandoline, and julienne half of them. Quarter the tomatoes and figs. Toss together with lemon juice, olive oil and salt and pepper to taste. Top with pea shoots. 

Serve with warm crusty bread.

Last Word's Parsnip Soup

In Atlanta's Old Fourth Ward, Last Word combines the talents of chefs and friends Eddie Russell and Matt Palmerlee for a chef-centric, ingredient-focused take on tapas dining with subtle nods to Middle Eastern tradition. In this silky, pristine soup, we find a nutty richness met by the slight tang of lemon that whispers of another land.


cheese cloth
kitchen twine
2 fresh bay leaves
small handful of fresh thyme, de-stemmed
1 lb. parsnips, peeled and halved lengthwise
1 Tbsp. honey
salt to taste
1 Tbsp. olive oil
2 small yellow onions, diced
1 small celery root, peeled and diced
8 cups vegetable stock or water
1 lemon, zested and juiced, divided
2 cups heavy cream
1/2 tsp. curry powder
1/4 cup yogurt

Preheat oven to 350F.

With the twine and cheese cloth, wrap and tie off bay & thyme into a bouquet garni.

In a large bowl, evenly coat the parsnips with honey and lightly season with salt. Spread evenly on a baking sheet and roast until tender and caramelized, 30 - 45 minutes. Remove and dice when cool enough to handle.

In a large pot on medium heat, heat oil and add diced onions. Sweat until translucent. Add the celery root and cook until tender. Add parsnip, bouquet, and zest stirring to combine. Add the stock and cook for 30 minutes on low to medium heat. Add heavy cream and remove from heat.

Puree in a blender and pass through a fine mesh strainer. Season to taste and serve immediately or let cool and store in airtight container for up to 5 days.

Stir together curry powder and yogurt. Serve the soup with small dollop of yogurt.

 

Recipe by Matt Palmerlee and Eddie Russell, co-Executive Chefs at Last Word

Pottery by Erica Lackey