Ingredients:
1 head of Cauliflower
2 TBS Ghee (melted)
1/4c. Bufalo Sauce (I like Tessemae's Mild Buffalo).
1 TBS. Celery Salt

Directions:
1. Wash and cut cauliflower into small florets.  
2. In a bowl combine the cauliflower, melted ghee, and buffalo sauce and mix until the florets are well coated.
3. Spread on a roasting pan (making sure the florets do not overlap) and sprinkle with celery salt.
4. Bake at 400 degrees F for 40-50 minutes are until Cauliflower is crispy.

Barr Farms was part of hosting a really cool farm to table dinner at MESA, a Collaborative Kitchen in New Albany.  Chef Peggy of Ready, Set, Prepp'd prepared an amazing dinner full of Barr Farms deliciousness. I was talking about the farm so didn't get to eat, but it looked so good, that I made it myself at home the next day. Chef Peggy was generous enough to share her recipes, and let me share them with you! I love chard, and I have never had chard this way. It was so incredible, I couldn't get enough! I made a double batch, and we ate it all! The dinner actually wasn't that hard to prepare, and was really fun to make. Just to note, I roasted my chicken whole, not spatchcocked, and it only took about an hour because I was using smaller birds. Be sure to have a meat thermometer handy so you can take the chicken out of the oven when it just reaches "done". Overdone chicken equals dry meat. And pickled chard stems? Oh my goodness, I'm going to have these handy every week. I'm loving them!

Roasted Chicken with Yellow Corn Grits, Coconut Braised Greens and Pickled Chard Stems
 
Serves 4-6
 
For the Roasted Chicken
 
1 whole chicken, spatchcocked
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
2 tablespoons brown sugar
1 tablespoon black pepper
2 teaspoons salt
 
Preheat oven to 325 F.
 
In a small bowl, combine the paprika, garlic powder, onion powder, brown sugar, black pepper, and salt.
 
Pat chicken dry with a paper towel and liberally rub on spice mix on both sides.
 
Line a large baking sheet with a trivet and spray with non-stick spray. Place chicken, skin-side up, onto trivet and roast in oven for 90 minutes – or until internal temperature of thigh area reaches 165 F.
Let cool, then shred/pull as desired.
 
For Yellow Corn Grits
 
2 cups chicken stock
2 cups heavy cream
2 tablespoons unsalted butter
1 ear of corn, grilled and kernels removed from the cob
1 cup Weisenberger yellow corn grits (or any non-instant grits)
Salt, pepper – to taste
 
 
In a large pot, bring chicken stock, heavy cream, and butter to a simmer – right below a boil.
 
Whisk in corn and grits – constantly whisking for a good 2-3 minutes.
 
Reduce heat to a simmer, and continue to cook for about 20-25 minutes – whisking almost continuously to avoid scorching.
 
 
Coconut Braised Greens
 
2 tablespoons coconut oil
1 onion, peeled and julienned
3-4 garlic cloves, minced
1” piece of ginger, peeled and minced
Pinch of crushed red pepper flakes – more if you want an extra kick J
1 tablespoon curry powder
1 bunch collard greens, stems removed, washed, and leaves thinly sliced
1 bunch swiss chard, stems removed (but reserved for pickle recipe), washed, and leaves thinly sliced
14 oz. can coconut milk
Salt, pepper – to taste
2 tablespoons lime juice
 
 
Preheat oven to 350 F.
 
In a large dutch oven or oven-proof pot, melt coconut oil over medium heat on the stovetop.
 
Add onions and cook until softened, about 3-5 minutes.
 
Stir in garlic, ginger, red pepper flakes, and curry powder. Cook until fragrant, about 1 minute. Pour in coconut milk and bring mixture to a boil.
 
Reduce heat to a simmer and add the greens by the handful. Stir until slightly wilted and coated well with liquid. Season with salt and pepper to taste, then cover and transfer to pot to the oven to braise for 1 hour.
 
Remove pot from the oven and finish with greens by stirring in the lime juice.
 
 

 
For the Pickled Chard Stems
 
1 cup apple cider vinegar
1 cup water
1 cup sugar
1 tablespoon black peppercorns
1 teaspoon red pepper flakes
1 bunch of chard stems, thinly sliced on the bias
 
 
In a small pot, combine the apple cider vinegar, water, sugar, black peppercorns and red pepper flakes – and bring to a boil.
 
Once sugar is dissolved, turn off heat and let mixture cool slightly.
 
Place chard stems in a shallow container or bowl, and pour pickling liquid over top – completely submerging the chard stems (can add a plate or weight on top to accomplish this if needed).
 
Let pickle in the refrigerator for at least 30 minutes before using.
 
Stored covered in the refrigerator, can be kept for up to 14 days.
 
 
To plate dish – Spoon grits into a large bowl. Top with braised greens, pulled chicken, and pickled chard stems.

Saag is one of my favorite dishes to make because it's so easy and adaptable and a great way to eat a lot of greens! I use a very basic approach. If you want a more refined version my sister-in-law (who is one of the best cooks I know) check out this link.

For my basic version, I chop onions or garlic or both. Have them ready, but separated. Start cooking the spices first, in a couple tablespoons of oil. Fresh ginger, ground turmeric, cumin, coriander. (I hear fenugreek is good too, but I actually haven't done that one yet. Maybe tonight!)

After about a minute, add onions. Cook about 5-10 minutes. If it looks like the spices are starting to burn, add just enough water that they don't burn.  Add garlic and greens at the same time. This is the best part. You can use ANY kinds of greens you want. At least two bunches, up to five. Be sure the greens are chopped very, very small. Salt to taste.

Cook 10-20 minutes.  Add chickpeas, potatoes, chicken, tofu or paneer (choose one). Serve over rice.

Here's another great meal to try Cajun Baked Tofu with Braised Collards and Grits:  

Gluten Free Chocolate Kale Muffins
Recipe by Mallory Froman
​
Ingredients:

• 1 C. Coconut Milk (canned/full fat)
• 2 C. Fresh Kale
• 1 Banana
• 2 tsp. Vanilla
• 2 eggs
• 1/4 C. Honey
• 1/4 C. Melted Coconut Oil
• 2 C. Oat Flour (you can make your own by blending GF oats in a food processor)
• 1/2 C. Cocoa Powder
• 1 tsp. Soda
• 1/2 tsp. Salt
• 1/4 C. Enjoy Life Mini Chocolate Chips (optional)

Directions:

1. In a blender, blend banana, kale, and coconut milk until very smooth.  Poor into a bowl.
2. Add remaining wet ingredients and stir well (vanilla, eggs, honey, melted coconut oil).
3. Add all the dry ingredients and mix well (oat flour, cocoa powder, soda, and salt).
4. Line muffins tins with liners.  Scoop batter into muffin tins filling 3/4 of the way up.
5. Sprinkle the tops with mini chocolate chips.
6. Bake at 350 for 10-12 minutes or cooked through (they’ll start to crack and little on the top).