recipe: FARMER'S CASSEROLE REMIX

Anyone who knows me knows I LOVE a casserole. Always have, always will; and anybody who knows me REALLY well knows WHY I love a casserole. Here's a little insight into my life that I'm just sure you couldn't live another day without knowing: I come from a very working class, very southern family. (I know you can tell by my yellow skin and eyes...) My mom is from rural Mississippi and my dad from Buena Vista, Virginia. In addition to these facts, my family has always been very religious. I was raised in the Pentecostal Holiness church. Raised in that church 3 times a week from the time I can remember until college. Now, if there is nothing but one thing that comes from growing up in a working class, southern, Pentecostal family, it's a good casserole. My mom is the master, too. She grocery shopped on a budget but could make a hearty, delicious million dollar casserole in the blink of an eye. She also, just like all those other southern, godly, Pentecostal women, would throw together an award winning potluck cass with only 10 minutes notice. So, now, I'm 28 with my own kitchen and my own family, and though we don't eat them often, I find myself whipping one up when I'm feeling a little homesick or in need of some indulgence at the end of a long week. This was one of those weeks. So, here it is- my remake of one of my favorite casseroles my mom ever made: the farmer's casserole. Often made for breakfast and with mild flavors like monterey jack and ham, I did it up to be perfect for dinner by throwing in a little spice and a veggie twist.

INGREDIENTS:
cooking spray
1 tbs butter
3 cups frozen shredded hash browns
1 1/2 cups shredded pepper jack cheese
2 green peppers
1 large onion
1 bunch scallions
1 15 oz can black beans
4 large eggs, beaten
1 1/2 cups milk
1/2 tsp salt
1/4 tsp pepper

1. Preheat oven to 350 degrees.

2. Drain and rinse black beans.

3. Slice yellow onion and peppers and chop green onions. Put green onions aside. Sauté yellow onion and green pepper in butter. (I always pull out the cast iron skillet for this.)

4. In a medium bowl, whisk together eggs, milk, salt and pepper.

5. Shred cheese.

6. Spray 8x8 casserole dish with cooking spray. Layer hash browns on bottom of dish followed by sautéed onions and peppers, green onions and black beans. 

7. Pour egg mixutre on top.

8. Sprinkle with shredded cheese.

9. Bake uncovered for 45 minutes. Check center of casserole by inserting a butter knife or toothpick. If it comes out coated in liquid egg mixture, return to the oven and bake another 20-25 minutes. Let rest for 5 minutes. Serve.

My original intention for this recipe was to add chorizo. Unfortunately, the day I made it, the butcher was sold out, so I went with black beans. I definitely wasn't disappointed. We ate bowl after bowl of this curled up on the couch watching movies that night. It made my heart feel good. Hopefully it does the same for you!

xo, A.

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recipe: BEET & SUGAR SNAP SALAD

If you remember, my last recipe post was a gem I was lucky enough to have discovered through my Jane Austen book club. Well, so is today's, or at least inspired. I changed a few things up, but the essence of this salad stays true to the original from the great cook, Caroline Carver. Again, Caroline, thanks! It's delicious, savory, quick to assemble and very satisfying on these hot, summer evenings. It includes two of my favorite things in the whole world: beets (a recent addition to my "favorites" list) and dill, so, as you'll see, it is full of beautiful color and, thanks to the sugar snaps, delightful texture.

INGREDIENTS:
3 medium beets
1/2 lb sugar snap peas, trimmed
goat cheese
1/4 cup shelled pistachios
1 tbs plus 1 tsp dijon mustard
1 tbs plus 1 tsp cider vinegar
1/4 cup olive oil
3 tbs chopped fresh dill
1 1/2 tsp sugar

1. If you are using fresh beets, cook them. (Preheat oven to 375 degrees. Wash each beet. Cut off the stems, leaving about an inch. Wrap each beet in foil. Back for about 1 hour and 15 minutes. Remove foil. Let cool. Peel skin from beet with paper towel.) The grocery store was out the day I made this, so I used pre packaged beets which worked perfectly. Either way, once they are cooked, or once you have removed your beets from their packaging, slice. Place in large bowl.

2. Rinse and trim the sugar snap peas. (To trim sugar snaps: With the pea laying flat on the cutting board, curve out, cut off the top of the pod. Then pull out the tough string that runs on the inside of the curve.) Add to bowl.

3. Shell the pistachios, then add to bowl.

4. In a small bowl, mix mustard and vinegar. Gradually whisk in oil, then dill and sugar.

5. Season beets, sugar snaps, and pistachios with salt and pepper. Drizzle with dressing. Top with crumbled goat cheese. Toss and enjoy!

xo, A.

recipe: CORN & BLUEBERRY SALAD

As summer settles in, with no sign of going anywhere anytime soon, I'm finding myself craving...well, nothing. That is, until my last Jane Austen book club. Now, I'm not going to mislead anyone even a little bit. I'm a member of 2 book clubs in which I have completed 0 books. I try so hard, but restlessness wins the battle and before I know it, I'm up cleaning or DIYing or, probably more realistically, watching my summer addiction, Mistresses. (ABC, Mondays at 9.) But, despite my not having taken advantage of these great opportunities to broaden my literary arsenal, I can't quit my book clubs because the company is just too good. And at Jane Austen book club, the good company always brings even better food. This is where this week's recipe comes from. Specifically, it was made by Caroline Carver, this past book club's host. So, Caroline, if you're reading this, thank you for introducing me to this fab, summer staple!

INGREDIENTS:

6 ears corn

1 cup fresh, rinsed blueberries

1 small cucumber

1/4 cup red onion

1/4 cup cilantro

2 tbs lime juice

2 tbs olive oil

1 tbs honey

1/2 tsp cumin

1/2 tsp salt

1/2 tsp pepper

1. Clean silks from corn and cut off kernels into a large bowl.

2. chop the red onion, cut up the cucumber and rough chop the cilantro.

3. Throw onion, cilantro, cucumber and blueberries into the bowl with the corn kernels.

4. In a small bowl, mix dressing: squeeze both sides of a lime into bowl. Add the olive oil, honey, cumin, salt and pepper. Whisk.

5. Pour over salad, gently mix to combine and cover evenly. You can definitely eat this right away, but, as with most salads, a few hours in the fridge definitely won't hurt. 

This salad is savory, sweet, crunchy, and equally full of both summer flavors and color. Enjoy!

FORAGE girls (a night out)

Just a few happy snaps from the Lowboys show at Bistro last Friday evening. It was a dance-y, sweaty, loud, and smiley evening from start to finish. FORAGE girls love summer.

recipe saturday at FORAGE: 3 BEAN SALAD

It's hot, ya'll. Hotter than the last time I posted a recipe for you and complained about the weather. When the temps rise into the 90s, my appetite practically diminishes. If you cross reference between this post and my personal survey, you know I love food more than anything. Ever. I want melted cheese on everything always, and I want carbs, starch and sauces all the time...and I get very upset when the thought of these things induce nausea rather than excitement. So, where can I find full bodied flavor and contentment without an oven, a block of cheese, or a saucepan? Right here. Right here in this addicting 3 bean salad. I was introduced to this recipe years ago, and it has been a staple in our house ever since. Not not only will you find yourself craving the delicious, savory dressing, but also the ease and simplicity of making this bowl of mixed up beans.

INGREDIENTS:

1 15 oz can red kidney beans
1 15 oz can green beans
1 15 oz can cannellini beans
1/3 cup granulated sugar oil
1/3 cup cider vinegar
1/4 cup olive oil
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup chopped red onion
1 cup chopped fresh flat leaf parsley

1. Rinse and drain kidney, green, and cannellini beans

2. Chop parsley and red onion

3. In a large bowl, whisk together the sugar, cider vinegar, olive oil, salt and pepper

4. Add rinsed and drained beans to bowl along with chopped onion and parsley.

5. Toss everything together making sure all the beans are nicely coated in the dressing. Cover with plastic wrap and let marinate in the refrigerator for several hours to overnight. 

Now eat it up! As Megan and I always say about the best things...ain't nobody cryin!

xoxo,

A.

Introducing the FORAGE girls: ALICIA

Because the shop is located in a small downtown with a strong sense of community, I often times find myself getting very close to our regulars...and eventually, before you know it, we're friends. It's one of the best parts of the job. BUT-it doesn't matter how close we become, there are probably a few things you'd never know about me. So, read on and see if you find out anything interesting or surprising! And check back tomorrow to see what secrets Cristina will be divulging here on the FORAGE blog.

recipe friday at FORAGE: SUMMER MEXICAN TORTILLA SOUP

Summer weather showed up this week with little to no warning. The heat caught me off guard resulting in a switch up in dinner cravings. In addition to the upper 80 temps happening outside, my reluctance to turn on our jet-engine-loud window units, and it being a Thursday night, I knew I wanted to make something fast and light...but without skimping on flavor. (cause ain't tastiness the only reason to eat anything? Ever?) So, I gathered some ingredients and threw them all in a pot. The result? Summer Mexican Tortilla Soup! It's tangy, thanks to the limes; hearty without being dense, thanks to the rice; and chock full of healthy, summery veggies. It involves hardly any prep since I used mostly pre-made ingredients, and it's super fast and makes enough for seconds, thirds...and lunch the next day.

INGREDIENTS:
rotisserie chicken
1 box yellow Spanish rice
48 oz chicken broth
4 limes
16 oz tomato salsa
1 cup frozen peas
1 cup frozen corn
crushed tortilla chips
monterey jack cheese
sour cream
chopped cilantro
avocado

1. Cook rice according to the directions on the box. I use Goya.

2. Shred the rotisserie chicken. (I love a rotisserie chicken! $5, perfectly cooked, and loaded with flavor.)

2. Pour the chicken broth and salsa into a large pot and bring to a boil. Go ahead and squeeze the juice from all 4 limes in there.

3. Add peas, corn, chicken, and cooked rice to pot. Give it a stir to incorporate everything, and let it simmer for 5 minutes while everything heats through. If you're like me, you like a thicker soup. I let everything boil until some of the extra liquid evaporated.

 4. Put it in a bowl, garnish it up, eat it all! (I forgot to cut up my avocado, but I know that buttery green goodness would have been a delicious addition!)

XO,
A.