Chef Alli Winter came to our Market to work with August produce: okra, corn, tomatoes, onions, and peppers. She really didn’t have a recipe; just went to the vendors and picked up items that would go “succotash.” This comes together quickly so make it just before you serve it.
Thanks to Corinne Heffley, who saved a copy of the end result, so I can share this wonderful recipe with you. It makes about 8 servings but you can make half without any issues.
1 lb. bacon, chopped: cook bacon pieces in a deep skillet (medium high heat), til slightly crisped and brown. Remove to a paper towel to drain but save about 2 TBsp bacon drippings.
2 cups okra cut into “coins”: add okra to skillet above, cooking just until okra is browned and beginning to soften. Don’t over cook! Remove from skillet and place with bacon on paper.
3 bell peppers: 1 red, 1 yellow, 1 red and dice them
1 small yellow onion, diced
3-4 cloves garlic: minced or pressed
3 Cups sweet corn (fresh or frozen)
1 Cup edamame (optional)
1Cup grape tomatoes, halved
Kosher salt and fresh ground pepper to taste
Reduce heat to medium: add onion and peppers and cook til softened (about 5 min.) Add minced garlic and cook 1 more minute. Add corn, edamame, and tomatoes AND okra and bacon. Cook just until heated throughout. Serve immediately! M-M-M
Original recipe by Greg Collier: Sweet Potato Pikliz (New York Times)
First, whisk together dressing ingredients:
1/4 C cider vinegar, 1/4 C fresh lime juice, 3 Tb honey, 2 cloves minced garlic, 1 1/2 tsp salt, 1 Tb chopped fresh oregano, and (if you want heat) 1 seeded chopped jalapeño ( I did NOT add jalapeño for tasting but did add it for personal eating. With heat it makes a great side for barbecue!).
Slaw ingredients: place immediately in dressing to preserve color
1/2 pound (8 oz) raw, peeled, grated sweet potato, 1/2 medium sweet onion thinly sliced, 1/2 C thinly sliced radishes, and 1/2 C thinly sliced young turnips (I did NOT put these in because mine were bitter.).
Cover and place in fridge overnight to serve either cold or at room temp. Crunchy and lots of flavor!
Curried Greens with Garbanzo Beans (instead of creamed spinach)
2 T neutral oil
4 T ground cumin
1 T curry powder
1 T garam masala (sources at the end of the article)
2 t turmeric powder
2 large yellow onions,
1 4 inch ginger piece, peeled and chopped
20 cloves garlic,
2 pounds greens- mustard,
kale, spinach, etc
1 cup water
can coconut milk
cups cooked chickpeas, drained
Instant Pot Method
Sauté- Heat oil,
then add spices until lightly toasted. Add onions and saute 1-2 minutes. Press
Add remaining main
ingredients and cook on Manual- High Pressure. 2 minutes for spinach and 4-5
for tougher greens. Manually release pressure.
Add coconut milk and puree with immersion blender until smooth (tougher greens may require a regular blender). Sauté- Low for a few minutes for spices to blend, then salt to taste and stir in chickpeas.
Slow cooker method
Combine all main ingredients (no water needed) and cook on high 3-4 hours or low 6 hours. Add coconut milk and puree. Cook on low 1 hour. Add salt and chickpeas.
2. Potato Curry (instead of mashed potatoes)
2 T neutral oil
1 T cumin seeds or
1 T garam masala
1 T curry powder
1 t ajwein seeds (sources at the end of the article)
1 t turmeric
1 t grated fresh
ginger or ½ t ginger powder
1 mint tea bag (if
using fresh mint or cilantro, add at end)
3 tomatoes, blanched and chopped (Can substitute 1 can Ro-tel)
2 lbs new
potatoes, washed (cubed if large)
2/3 cup water
Salt and lemon
Instant Pot method
Heat oil and saute cumin seeds until they pop. Add turmeric, garam masala and
onion and cook until onion is tender. Add remaining ingredients (except salt
and lemon juice) stir to combine.
Manual-High Pressure-5 minutes. Manually release pressure. Season to taste with salt and lemon juice.
Slow Cooker Method
Combine all ingredients (no water needed) and cook on high for 4 hours in a slow cooker, and season to taste at the end.
3. Cranberry Rice Pilaf (instead of cranberry sauce)
2 cups basmati rice
1 teaspoon saffron threads or turmeric
3 tablespoons sugar, divided
3 tablespoons very hot milk (can use coconut)
About 1/2 cup dried cranberries
4 tablespoons neutral oil, divided
1 large yellow onion, peeled and halved lengthwise, then sliced into fine half rings
1-1/2 tablespoons kosher salt
5 cardamom pods
1 t fennel seeds
2 1/2-inch cinnamon sticks
1 bay leaf
1 can coconut milk
Wash the rice in several changes of water. Put in a bowl,
cover generously with water, then set aside to soak for 3 hours.
Meanwhile, combine the turmeric and 1 tablespoon of the
sugar in a small bowl, then stir in the hot milk. Set aside for 3 hours.
Toward the end of the 3 hours, soak cranberries in water for 20 minutes. Drain.
In a medium skillet over medium-high, heat 3 T oil. When the oil is hot, add the onion and cook for 5 minutes, or until they start to brown. Reduce the heat to medium-low and continue to cook until they are reddish brown. Add the drained berries and the remaining 2 tablespoons sugar. Stir once or twice, then remove from the heat.
Cover tightly with foil and a lid and bake in the oven for 30 minutes. Remove from the oven and let sit undisturbed for 10 minutes. Toss the rice gently to mix before serving.
Heat the oven to 325 degrees.
Bring about 10 cups of water to a boil. Add the salt, cardamom pods, cinnamon stick, bay leaf and cloves. Stir once, then add the rice. Let it cook in the boiling water for about 5 minutes, or until it is three-quarters cooked but still has a thin, hard core. Drain in a colander.
Grease medium baking dish with remaining oil. Spread half the rice over it. Spread another tablespoon of the butter, plus half the saffron mixture and half the onion-berry mixture and some of its oil on top of the rice. Spread the remaining rice on top of the first layer. Pour ½ can coconut milk over it, followed by the remaining saffron mixture and onion-berry mixture. Pour remainder of coconut milk on top.
Sources for Asian bulk spices
Closest: Swagat store in Zona Rosa. Try Our Place or Pan Asia in Overland Park.
Other ideas to enhance your meal
Try Indian chutney instead of cranberry sauce
Check out The New Sugar and Spice by Samantha Seneviratne (available at the library) for traditional American desserts made with Indian flavors
Serve chai with your pie!
Indian Cookbooks at the library
Made in India and Fresh India by Meera
Vegetarian India and Madhur Jaffrey’s
Instantly Indian by Madhur Jaffrey
Indian for Everyone and Vegan Indian Slow Cooker
by Anupy Singla
We planned to have a Tomato Festival in August at the Market. Usually by August there are lots of tomatoes ripening and we have had BLTs and Caprese salads and sliced tomatoes. But the “Festival” didn’t happen even as tomatoes continue to ripen.
I decided to try to find an unusual tomato presentation for tasting. Betty Fischer, Longview Farm, sent me a website showcasing tomato recipes. Some are intriguing like Tomato Leek Frittata; some are maybe a bit strange like Green Tomato Cobbler?? But I had to try Tomato Bacon Jam; it “is sweet and savory and absolutely fantastic on sandwiches, biscuits, crackers, and more!” I served it on crackers.
Bacon 1 lb fried til crisp, drain then crumble (I think it is easier to cut it, then fry it and drain). Save 2 Tb grease for onion.
1 yellow onion chopped and sauteed in bacon grease1.5 lb tomatoes chopped (can use a mix of tomatoes like cherry, Roma, etc)
Now add the rest of these ingredients to the onion and bacon bits: 1.5 lb tomatoes, chopped, 2 tsp smoked paprika, 1/2 tsp red pepper flakes, 1/4 C brown sugar, 2 TB sugar, 1 tsp salt, 1 tsp ground mustard, 1 TB cider vinegar. (I did NOT use dash of cayenne called for in recipe).
Bring mixture to gentle boil then reduce to simmer for 45-60 min. Stir occasionally til mixture is thick. It makes about 2 cups and can be stored in the refrigerator for 2-3 weeks.