Recipe: Gypsy Biscuit’s Kale with Sun-dried Tomatoes

My friend, Gypsy Biscuit (aka Sheila), is a trained chef and she is constantly whipping up some new dish from fresh ingredients she finds at the local Farmer’s Market.   We have several Farmer’s Market in our area during the summer months and it is so nice to be able to support local farmers and pick up some fresh produce. So – guess where I’m going to tomorrow. You got it! The Farmer’s Market because I need to try this dish over the weekend. It sounds de-lish!

Gypsy Biscuit’s Kale with Sun-dried Tomatoes

3 cloves garlic, thick sliced
1/2 yellow onion, quartered & sliced (tennis ball sized)

slowly caramelize that in olive oil.

1 bunch kale, washed, drained, sliced (about 1/2 lb)
2 TBS sun-dried tomatoes in oil, drained, sliced

Add this to the saute pan when the other is caramelized.

Saute kale & sun-dried tomatoes to desired tenderness.

2 TBS sour cream
2 TBS grated parmesan
2 TBS heavy cream or 1/2 & 1/2

Add this stuff, turn off heat
Season with kosher & black pepper and a little nutmeg

Should make just about 2 “side” servings

Y’all Enjoy!

Recipe: Corn and Okra Skillet

My sister gave me this recipe a while back.  She grows a gia-nor-mus garden in her backyard every summer.   So – if you can get your hands on some fresh corn and okra, give this a try.  Really good stuff!

CORN AND OKRA SKILLET 

4 slices bacon, cooked
salt
2 cups sliced okra
pepper
2 cups whole kernel corn
seasoned salt

Cook the bacon until crisp and remove from the skillet to drain.  Saute the okra in the bacon drippings for 5-10 minutes.  Add corn and seasonings and cook over low heat for 10-15 minutes.  Crumble bacon over okra and corn and stir.  I sometimes increase the bacon to six slices and the okra and corn to three cups for a larger dish.

Y’all Enjoy!

Recipe: Creamy Honey Dijon Salad Dressing

Here’s another homemade salad dressing!

Creamy Honey-Dijon Salad Dressing:

1 ½ cups mayonnaise
2 Tbsp. lemon juice
¼ cup honey
1 tsp. minced fresh parsley
2 Tbsp. minced onion
1 tsp. Dijon mustard

Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Chill at lest 8 hours. Serve over mixed salad greens or as a dip for chicken nuggets. Yield 2 cups.

Y’all Enjoy!