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Atlanta's Gone Crazy for Kale

Atlanta's Gone Crazy for Kale


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The newest juice bars in Atlanta

The trend of green juices has ranged from Gwyneth Paltrow’s cookbook to the kitchens of Bravo’s Real Housewives and it is not coming to Atlanta’s neighborhood of Inman Park.

Rol Shlomo of Atlanta based frozen yogurt chain, “Yogli Mogli”, is opening the first location of the new juice bar Kale Me Crazy, opening the first weekend of June. He told the Atlanta Business Chronicle “The market here really needs it… just like it needed yogurt four years ago.”

A favorite ingredient for juices and smoothies is kale because it is so high in vitamins. The healthy juices are cold pressed and made with all organic produce, daily. The fresh and innovative options are great for breakfast, lunch, or a snack.


Tanaka Express

How do you make a dish that tastes like it took hours to prepare in just minutes? With preparation – and delicious recipes – at Tanaka Express! With freshly made broth in house and excellent noodle options, you can build your own ramen or try one of their delicious in-house options. They also make delicious steamed buns – including pork and fried chicken – along with dumplings, Brussels tempura, wontons, and more! If you’re in Emory Point, eat where the doctors do – head to Tanaka Express.


When you go to Gu’s, you can pick one filling – Chicken, Pork or Vegetable – one sauce, and one size – 6 or 12!

Price Range $
Credit? Yes
Outdoor Seating? No
Parking? Lot
Family-Friendly? Yes
Delivery? Yes
Alcohol? Yes

What is it about Southern cooking that makes our breakfasts so much better than anywhere else? The BISCUITS. The Flying Biscuit has been bringing this combination of South and breakfast together since 1993 around Atlanta and has been growing and growing ever since.

This could be the most decorated pizza anywhere! When you take pizza as seriously as Gio does, you’re bound to win a few awards.

They’re cooking up good stuff at Bad Daddy’s Burger Bar. With multiple locations around metro Atlanta, there’s a Bad Daddy’s close to you.

When Roi Shlomo decided to change his eating habits in 2012, he wanted to focus his diet on high quality food without processed ingredients. That desire has turned into Kale Me Crazy, a superfood cafe that supports a healthy lifestyle. With freshly made juices, incredible wraps and bowls, and a catering spread that breaks convention, Kale Me Crazy is bringing a healthy lifestyle to folks around metro Atlanta and the rest of the country.


Ingredients

Position a rack in center of oven preheat to 400°. Cut off stem end of kabocha squash and rest on cut side. Cut squash in half. Scoop out seeds and stringy innards with a spoon discard. Using your knife, shave off tough peel and layer of light green flesh beneath. Cut squash into 1"-thick slices.

Smash 5 garlic cloves with the side of the knife and remove peel.

Combine squash, garlic, 3 rosemary sprigs, ½ cup heavy cream, and ¼ cup water in a medium saucepan. Season generously with salt and pepper and bring to a gentle simmer over medium heat. Cover pot and reduce heat to low. Simmer until squash is tender and easily mashes when pressed with the back of a spoon, 10–15 minutes.

Meanwhile, grasp stem end of each kale leaf. Starting at stem, slide your other hand along length of leaf to strip leaves. Repeat with entire bunch discard stems. Tear leaves into 1"–2" pieces (you should have about 8 cups).

Peel 2 shallots and thinly slice crosswise.

Use the tip of your knife to prick 1 lb. sausage all over in several places.

Crumble cornbread into coarse crumbs (you should have about 2 cups).

When squash is tender, remove saucepan from heat. Uncover and pluck out rosemary sprigs, leaving leaves inside pot. Transfer entire mixture to a medium bowl (reserve saucepan) and mash with the back of a spoon until no distinct pieces of squash remain. Season with salt and pepper.

Wipe out pot with paper towels and heat over medium. Add 2 Tbsp. butter and heat until melted. Add shallots and cook, stirring occasionally, until translucent, about 4 minutes. Add kale a couple of handfuls at a time, stirring to wilt between each batch, and cook until leaves are dark green and wilted, about 3 minutes season with salt and pepper. Transfer to bowl with squash, then fold to incorporate.

Heat 1 Tbsp. butter in same saucepan over medium and add sausage. Cook, turning once, until browned on both sides (they won’t be cooked through), about 6 minutes. Transfer to cutting board and let cool for a few minutes (reserve saucepan again and do not pour out fat from sausages–you’re going to use it one more time).

Meanwhile, using a rubber spatula, scrape squash and kale mixture into a shallow 2-qt. baking dish and smooth top.

Cut sausages crosswise into 2" pieces and nestle into top of squash mixture, spacing evenly.

Heat remaining 2 Tbsp. butter in same saucepan over medium and add cornbread crumbs. Cook, stirring, just until crumbs are evenly coated in fat. Scatter cornbread crumbs over squash mixture season with more salt and pepper.

Bake gratin until crumbs are toasty and brown and sausages are cooked through (you can insert an instant-read thermometer into center of sausage to check if registers 140°, or just cut into one with a knife), 20–25 minutes. Let cool 5–10 minutes before serving.

How would you rate Sausage, Squash, and Cornbread Gratin?

Good Lord at the fat and salt in this recipe! Don't dare make it if you have any heart or hypertension issues!

This one was a miss for me. The sausages didn't cook all the way through, the cornbread was incredibly sweet and didn't go well with the rest of the ingredients, and the squash didn't cook properly in the heavy cream and wasn't as creamy as hoped. Also, the cream broke in the cooking process. My boyfriend pretended to like it but I threw the rest out.

Very tasty. I used spicy Italian sausage and thought it was nice with the sweet squash. I would slice the sausage more thinly or do crumbles as another commenter suggested.

crazy delicious! made as-is but had to go butternut. DAYUMMMM

This recipe was fantastic! The individual ingredients married so well together absolutely delicious. Very easy to make, many steps, but very simple. I think next time I will use big crumbles of sausage instead of sliced sausage, that was the only thing I would change.

So simple! I tried to find pre-made cornbread, but then embraced my southern roots and made a quick batch the night before and saved in the fridge. I bought pre-cut kale from the salad section and ended up using the same pan from start to finish! My kitchen smelled wonderful while cooking. This is a fool-proof recipe!

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Find kale cheddar scones and vegan treats at Garnet Gal’s coffee shop in Buckhead

Photograph courtesy of Garnet Gal's

For Pat Azogu, a battle with breast cancer was a sign to ditch the corporate world and pursue her passion for coffee and baking.

“When I got to the other side [of cancer treatment], I started thinking, ‘No, I don’t want to go back to the corporate world. I want to do something different, [something] that I’ll enjoy doing but maybe at the same time helping others,” she says. So she took the plunge and decided to open Garnet Gal’s Coffee Shop and Bakery in Buckhead.

Photograph courtesy of Garnet Gal's

Situated away from the neighborhood’s business tower cluster, Garnet Gal’s is located in Lenox Village (2770 Lenox Road Northeast)—a residential shopping center with ample parking—about a half mile off of I-85. When you walk in, make a beeline for the pastry case packed with baked goods. All of the pastries use house-milled flour, which results in a product that’s slightly denser and has “a really nice soft, moist texture, almost gentle,” Azogu says.

Azogu always loved baking, but when she was fighting breast cancer (“I always tell people to get tested early,” she says), she learned that freshly-milled grains retain more fiber and nutrients. So she started milling them in her home kitchen and playing around with different recipes.

Standouts in the pastry case include scones—which come in a variety of seasonal fruit flavors and sell out quickly—and a kale and cheddar biscuit that is slightly sweet with a little kick. “I think the secret ingredient in that is the cayenne pepper. That’s what really gives it its kick,” says Azogu. “Most of our recipes are pretty simple. We don’t have a lot of extra ingredients in them.” Garnet Gal’s ingredients are also mostly organic, which stems from the dietary changes Azogu made during her health battle.

Lemon and blueberry cream cheese scones

Photograph courtesy of Garnet Gal's

Vegan lemon cake with blueberries and roasted peaches

Photograph courtesy of Garnet Gal's

If you happen to go on a day that Garnet Gal’s has the strawberry cupcake, buy it. It’s topped with a light whipped cream frosting and almond crumble which makes for an afternoon treat that won’t weigh you down. Azogu serves coffee from Counter Culture as well as locally roasted Peach Coffee from Johns Creek, along with juices.

If you’re really hungry, there’s a breakfast menu with items like quiche and baked oatmeal. For lunch, there are a variety of sandwiches made with focaccia bread, including a turkey, apple, and cheddar grilled cheese and a vegan chickpea and sunflower seed sandwich. Azogu, who once kept to a vegan diet, says the latter recipe “goes back to me trying to find [vegan] items that really tasted good, but [were] different from just a green salad.”

Despite the challenges of opening a restaurant in pandemic, though, Azogu has already made her dream of fostering a Cheers-like environment come true. She has regulars who know the staff and customers that have helped her with everything from brainstorming to marketing. “I actually had a customer come in one day and say, ‘I feel like I’m part of a family,’ and it really makes me feel good, because that’s really what I wanted,” Azogu says.


Buy a Restaurant Recipes Cookbook

Grilled Garlic Artichokes Just Like Houston&aposs Restaurant

Ingredients for 2 servings

  • 2 artichokes, cut in half
  • 1 lemon
  • 1/2 cup extra virgin olive oil
  • 4 or 5 cloves chopped garlic
  • salt and pepper to taste

Cut the lemon into quarters. Squeeze one piece of lemon into a bowl of cold water. Put the artichokes into the bowl.

Start a grill and prepare it for medium heat.

Bring another pot of water to a boil. Add the artichokes and boil for fifteen minutes.

Squeeze the rest of the lemon into a bowl and add the olive oil and chopped garlic. Stir well.

Brush the cooked artichokes with the olive oil mixture and sprinkle with salt and pepper. Put on the hot grill. Grill artichokes for about ten minutes, basting often with the olive oil mixture.

Serve right away while still hot with the rest of the olive oil mixture to use for a dip.


Half Mile Farm

You don’t have to go very far to find fine dining dishes in a peaceful, pastoral setting. Just head to the Highlands in North Carolina and plan your visit to Half Mile Farm. You’ll be surrounded by all the amenities of city life in the country – while simultaneously feeling like you’ve been transported back in time. Head to Four65 for high end dishes and an excellent visiting chef series, or J. Henry for some quick bites and a drink. And don’t miss the Farm’s mouth watering breakfast, served daily.


Preparation

Step 1

Heat 2 Tbsp. oil in a large skillet over medium-high until shimmering. Add maitake and shiitake mushrooms and cook, tossing occasionally, until browned and crispy, 8–10 minutes. Season with salt and transfer to a plate.

Step 2

Meanwhile, purée beans, lime juice, 3 Tbsp. oil, 1 garlic clove (if it’s a large one, you may want to just use half), and 3 Tbsp. water in a blender until smooth, adding more water by the tablespoonful as needed to loosen if it doesn’t want to cooperate in blender. Season with salt.

Step 3

Heat 1 Tbsp. oil in same skillet over medium-high. Add scallions and remaining garlic clove and cook, tossing, until just beginning to brown, about 1 minute. Add kale and cook, tossing often, until wilted and crisp-tender, 3–5 minutes. Season with salt. Transfer to plate with mushrooms.

Step 4

Divide bean purée between bowls. Top with greens, feta, mushrooms, sesame seeds, and cilantro. Serve with lime wedges alongside.

How would you rate Crispy Mushrooms With Creamy White Beans and Kale?

This was really good. I have made it twice and the second time I made a few changes: I added a head of roasted garlic and some sun dried tomatoes to the bean purée and heated it up before serving. It tastes better warm. I also topped it with toasted pine nuts and shaved pecorino cheese since I didn’t have feta. The second time I used shallots instead of scallions and liked it better.

This is a winner and will be a go-to for me from here on out. Super easy, only needed 1 pot, minimal prep and simply delicious! I used pre sliced mushrooms and pre chopped kale to make prep work a breeze. I am vegan and prefer simple dishes like this that aren't so grain forward, though I might try Jennifer's suggestion below and try the left overs on some toast tomorrow :-) highly recommend!

Delicious! I had to add a little extra salt on the top but otherwise it was perfect. I also tried it all on top of toast for lunch and it was a real winner. I felt like I was at a cafe having a fancy toast.

I made this today and it was fantastic. I am not a huge fan of kale, but we get it in our farm share and I'm always looking for new recipes to make it more tolerable to my pallet. This was a winner. However, the paucity of legumes called for in this recipe is an obscenity. The meager purée harkened to an age of famine, and was an affront to humanity, decency, and general good sense. A fivefold increase in legume purée is requisite for minimal reparations of this indignity.

I made this today because I had maitake mushrooms and kale to use up. This was the first time Iɽ used maitake mushrooms (I got them in my weekly box from ImperfectFoods). I did some improvising because I didn't have all the ingredients: I skipped the shiitake mushrooms because I didn't have any, I used sliced red onions instead of shallots, I used a few pine nuts instead of sesame seeds, and the only can of cannellini beans I had was "S&W Tuscan Style Savory Sides Sauced Cannellini Beans with Olive Oil, Garlic & Herbs", so I blended that up with a hand held blender without adding anything else to them. I blanched the kale in the microwave first because I thought it would be bitter. It all turned out great, I think, and I would make this again. I would of course try to have all the proper ingredients first!

Delicious lunch! Can't beat some crispy mushrooms. Grocery store didn't have lacinto kale so I used fresh baby kale and arugula instead. I liked it. Better the second day with parsley instead of cilantro on top.

AMAZING! Flavor profile an absolute win w/hedgehog & shiitakes from farmers market. Lime in beans is a new awe inspiring component. Feeling thankful!! Light & hearty in same bite - happy to bean there!

Overall this was a great recipe, but not amazing. Maybe that's just because I'll never find kale amazing but I had some in my fridge to use. But I would definitely make again. The white bean puree was easy. I did use garlic cloves briefly sauteed in some olive oil with the beans prior to pureeing as others have said. Also the amount of olive was a little too high in calories for me, so I did 1 TBSP of olive oil and maybe 1/4 cup-ish of homemade chicken broth to make it smooth and creamy and it tasted super delicious. I did also use lemon juice instead of lime. I paired this recipe seared scallops and thought the lemon worked better, but I'm sure the lime would be delicious maybe paired with blackened shrimp? Overall I would definitely recommend this recipe, but it just was a knockout 5 star recipe for me. (But not every night can be!)

Bean sauce is so good. Recipe made a lot more than 2 servings I would say 4 servings. It looks very nice on a serving platter layered like this: bean sauce, then kale, then mushrooms, then cilantro and sesame seeds.

We made this recipe last night for a big family dinner. We doubled the recipe and tripled the bean puree (which made a great dip for corn chips today). We used shallots instead of scallions delicious. We also served it with a filet of baked salmon. Our adult children thought it was very fancy!

I loved this. Made a few changes per other comments and my taste. Doubled the recipe. Spruced up the beans with a quick sauté and some bone broth. Used lemon (generously) instead of lime. Left off the feta, but added roasted Brussels sprouts for texture. The scallions are a revelation in this dish!

Loved this recipe! I made a few adjustments – unfortunately there were no Maitake available in my area, so I used portobello. I also made a garlicky polenta instead of the white bean puree, and cooked the beans with onions, garlic, green onions, then added the kale to pan. So it ended up as a creamy polenta topped with white beans, onion, kale green onions and mushrooms. So good and will definitely make again!

Loved this recipe. After reading the reviews, I sautéed the beans with garlic in the pan *after* I cooked down the scallions and kale. I then deglazed the pan with stock and added that to the blender with the lime juice and more stock. I will be sure to double the ingredients next time so my partner and I can have seconds!

Very good. I used a hand held blender. After reading the review about the bean purée being bland, I used vegetable broth instead of water. Also added a splash of toasted sesame seed oil. I didn’t add cheese because it needed to be vegan. Sprinkled Maldan sea salt on top to finish.


Tuscan kale is ornamental and delicious

A: The narrow, bumpy leaves of Tuscan kale make it a distinctive garden edible. Kale is thought to be the first cole crop to be domesticated and may have been cultivated as early as 2000 BC. It is one of the most nutritious vegetables grown. Try delicious kale chips! I don't think there is any problem planting seed you buy from out of our region but Pike Nursery carries Tuscan kale seed locally.

Q: I'd like to grow a 'Jefferson' American elm to replace a poplar tree in the front yard. Any thoughts? -- Debbie Frischknecht, Lawrenceville

A: It's rare to see a healthy American elm anymore. Most have succumbed to Dutch elm disease, transmitted by bark borers. Breeders have developed several elms that resist the disease. 'Jefferson' may be hard to find due to propagation difficulties. 'Valley Forge' was released by the National Arboretum in 1995 after it was found to be very tolerant of Dutch elm disease. Although it will exhibit occasional leaf wilting after infection, the tree seems to recover with good vigor afterwards.

Q: My sweetheart wants terribly to grow some good tobacco. Do you have tips? -- Cary Cox, e-mail

A: I grew tobacco for the first time last summer. Rather than go through the hassle of growing the plants from seed, I bought them online from New Hope Seed (www.newhopeseed.com). Pick a sunny spot and plant seedlings two feet apart. Water and fertilize regularly. Remove large leaves as they begin yellowing and cure in a warm spot for three weeks. I found more good tips at xrl.us/growtobacco.

Q: I know where some ramps are growing in Morgan County. How can I propagate them in a sunny, creekside, hardwood valley in Smynings? -- Tom Waxelbaum, e-mail

A: Ramps, Allium tricoccum, are also known as wild leeks. They grow in moist woodlands and creek bottoms in the Appalachian mountain area. Broad leaves emerge in March and April. They die back in June, followed by a flower stalk. You can collect seed and plant immediately but you won't get anything to eat for four years. February is a great time to gently dig the plants you found and move them. Don't harvest them until the spring after your plants have bloomed. The bulbs, stems and leaves can be chopped and added to salads or soups.

Q: I have bermuda grass in my front yard. Last year I allowed it to get a little too tall between mowings. Now that the grass is dormant, how do I get shorter, thicker grass in the spring? -- Chad Miller, Cobb County

A: The best time to get started at a new mowing height is when the bermuda grass is just beginning to show green, usually sometime in March. Cut off the brown foliage with a mowing height of one inch. Mow again when the grass is two inches tall, maintaining a height of one and one-half inches throughout the summer. Grass thickness also depends on fertilization. Use any product labeled for lawns, usually every six weeks.


Best way to cook salmon for tacos

Broil the salmon. It&rsquos easy, not messy, and it provides a delicious broiled color, finish, and flavor! These bbq salmon tacos were broiled to get that color and flavor.

Bake and flake the salmon. This works well for marinated salmon. And I love using this method for meal prep. Simply bake the salmon, break it apart, and pile into your a tortilla with your favorite toppings.

Grill the salmon. Use an outdoor grill and a fish pan to get a delicious chargrilled flavor. This method might require the most effort but can really pay off in terms of flavor.


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Comments:

  1. Jilt

    You are making a mistake. I can prove it. Email me at PM, we will discuss.

  2. Scrydan

    Well ... and such a judgment is permissible. Although, I think other options are possible, so do not be upset.

  3. Abd Al Alim

    Weak consolation!

  4. Vudojas

    Is not present at all. I know.



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