RECIPES
Here are some of our favorite recipes that use our fresh produce. Remember to use fresh South Georgia Produce products for the best taste. Enjoy!
1 small onion, sliced
2 teaspoons olive oil
4 small red potatoes, cubed
2 carrots, chopped
1/4 cup water
2 medium leeks, halved lengthwise and cut into slices
2 cups chopped fresh spinach*
1 cup vegetable broth
2 teaspoons all-purpose flour
3 tablespoons minced fresh parsley
1 tablespoon soy sauce
1/2 teaspoon salt
Cornbread Topping
Saute sliced onion in hot oil in a large saucepan over medium-high heat until tender. Add potato, carrot, and 1/4 cup water; cook, stirring constantly, 2 minutes. Add leeks and spinach, and cook 3 minutes or until spinach wilts.
Whisk together vegetable broth and flour until smooth. Stir broth mixture, minced parsley, soy sauce, and salt into spinach mixture. Bring to a boil; cook, stirring constantly, 1 minute. Reduce heat to low; cook, stirring often, 5 minutes or until thickened.
Spoon vegetable mixture into a lightly greased 8-inch baking dish. Drop Cornbread Topping by heaping tablespoonfuls onto hot vegetable mixture.
Bake at 400° for 30 minutes or until golden.
*Chopped kale, collard greens, or turnip greens may be substituted.
Yield: Makes 4 servings
1 (16-ounce) package fresh broccoli flowerets
2 tablespoons butter or margarine
3 tablespoons chopped onion
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 3/4 cups milk
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/4 teaspoon ground marjoram
Parmesan cheese (optional)
Steam broccoli, covered, in a steamer basket over boiling water 5 minutes or until crisp-tender. Keep warm.
Melt butter in a heavy saucepan; add onion, and saute until tender. Add flour and bouillon granules, stirring until blended. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 cup cheese and next 4 ingredients; pour over broccoli. Sprinkle with additional cheese, if desired.
Yield: 6 servings
3 cups fresh corn kernels
2 1/4 cups buttermilk
1 cup all-purpose flour
1 cup cornmeal
1 teaspoon salt
1 1/2 teaspoons pepper
Corn oil
Stir together corn and buttermilk; let stand 30 minutes. Drain.
Combine flour and next 3 ingredients in a large zip-top freezer bag. Add corn to flour mixture, a small amount at a time, and shake bag to coat.
Pour oil to depth of 1 inch in a Dutch oven; heat to 375°. Fry corn, in small batches, in hot oil 2 minutes or until golden. Drain on paper towels. Serve immediately.
Yield: Makes 4 servings
1 small cabbage (about 2 pounds)
6 garlic cloves, finely sliced
3 tablespoons olive oil
1/2 cup chicken broth
1 teaspoon coarse or kosher salt
Freshly ground pepper to taste
Remove outside leaves and stalk from cabbage; cut into 4 wedges.
Saute garlic in hot oil in an ovenproof skillet over medium heat 1 to 2 minutes or until golden. Add cabbage to skillet, cut sides down; cook 5 minutes. Turn to other cut sides, and cook 2 to 3 minutes. Stir in broth, and sprinkle evenly with salt.
Bake at 350° for 20 to 25 minutes or until crisp-tender. Sprinkle evenly with pepper. Serve immediately.
Yield: Makes 4 to 5 servings
4 pounds yellow squash, cut into 1/4-inch slices
2 tablespoons butter or margarine
1 large onion, finely chopped
2 garlic cloves, pressed
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 cup (4 ounces) shredded sharp Cheddar cheese
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
Cook squash in boiling water to cover 8 to 10 minutes or until tender. Drain squash, and press between paper towels.
Melt butter in a large skillet; add chopped onion and garlic, and saute until tender. Combine onion mixture, squash, soup, and remaining ingredients; spoon into a lightly greased 11- x 7-inch baking dish.
Bake at 350° for 30 minutes or until bubbly.
Yield: 8 to 10 servings
