Mess of Greens

full bellies | warm welcomes

easy

Watermelon Mint Sno-Cones

by 1 Comment

  So, it turns out today is National Watermelon Day! I had no idea when my little person and I picked our VERY FIRST homegrown watermelon from the garden yesterday afternoon.

There was just something extra sweet as we bit into the firm, pink flesh, knowing that it had come out of our soil. My plan was to have so many melons that I’d be able to drop them off on friends’ and neighbors’ doorsteps around the county, but most of the best ones were eaten by the bugs or suffered some other misfortune before they were ripe enough to pick. whomp whomp.

Also, ALLLLLL summer long the ONLY two things my uber pregnant self have craved have been ice water and ice cold watermelon. I’m guessing that I bought at least one melon a week for 3 months and nearly ate the whole thing every week BY MYSELF. But now I have MY OWN from MY Garden!

Then I got even greedier… I couldn’t STAND the thought of wasting all that sweet thin layer of fruit and juice that got thrown away with the rind after I’d scooped out everything I could get with a melon-baller. Solution: Homemade New Orleans Style Sno-cones. There’s really nothing that my family likes better in the summertime. We probably go to the sno-cone stand once a week around here.

It’s been that way since high school, when I spent nearly every summer night with a posse of friends standing around outside the local Sno-Biz waiting for the cute guys to finish work there so we could all go out night-swimming or to a late movie. Even now, when I taste a sno-cone I still remember how hot it was and how excited my 16 year old self was when one of those guys would pass me a free sno-cone. (obviously, they had a crush on me as big as the one I had on them, right? ha! unlikely…but 16 year old Biz dreamed.)

Anyway, to do this at home, all it takes is a little mint simple syrup, a lot of leftover watermelon juice, an ice cream  maker and YOWZA. (If I weren’t preggo you can BET YOUR BISCUITS that some tequila or vodka would find its way into one of these babies.)

Watermelon season is winding down, but this super simple recipe is well worth it with the dregs of that one sitting in your fridge right now! The hard part will be NOT eating the entire bowl full. (but it’s homemade and fresh, right, so what’s the harm?)

Watermelon Mint Sno-Cones
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 8
What You Need
  • 4 Cups watermelon juice, chilled
  • 1 Cup granulated sugar
  • 1 Cup water
  • Crushed leaves from 8 mint stalks (so, about ¾ Cup mint leaves)
  • 1 Lime, cut into wedges
What to Do
  1. FOR THE WATERMELON JUICE
  2. Take leftover watermelon juice after using a melon baller and the leftover flesh scooped from the rind and puree, then strain, or just puree'/strain watermelon chunks.
  3. Chill in the refrigerator for at least 1 hour if not already cold.
  4. FOR THE MINT SIMPLE SYRUP
  5. In a small saucepan, boil the water.
  6. When it is rolling, add in the sugar and turn to simmer until it has thickened slightly (2 minutes or so)
  7. Remove from heat and add the mint leaves to steep for 10 minutes.
  8. Strain the leaves from the syrup and store in a jar.
  9. Refrigerate until cool.
  10. FOR THE SNO-CONE
  11. In an ice cream maker, combine the 4 cups chilled watermelon juice and 1 cup of the simple syrup
  12. Freeze using your ice cream maker's specifications.
  13. It's ready when it is fully frozen but NOT lumpy-frozen. that's almost too hard.
  14. Serve with a large lime wedge squeezed over the top.

 

 

 

From the Garden Summer Sub

by 1 Comment

My mama had about two things that if they were on a menu, she’d order them without even thinking about it. One was a Reuben, and the other was eggplant ANYTHING.

This year, I grew mama some in my garden…but now she’s not here to enjoy it with me. If she were here, I’d make her this sandwich combining eggplant with all the other things growing in abundance this time of year. I’d add in some creamy cheese, lots of basil, and toasted french bread and together we’d get our faces covered in red sauce, cheese, and summertime.

This isn’t totally my recipe… it’s a riff on my very first food blogger crush, Smitten Kitchen’s ratatouille sub..but focuses exclusively on what grows in my vegetable & herb garden and uses different cheese and spices. As it turns out, no matter how much I like an original recipe, I inherited my dad’s inability to follow one to the letter (well, we CAN do it…but we just always seem to want to do it just a little bit differently to see what happens). It drove my Mama crazy.

Anyway, I’ve been making this sandwich every summer for years with multiple variations–usually about July when we find ourselves elbow deep in homegrown eggplant, zucchini, summer squash and tomatoes—I think it tastes like summer on bread.

Got a plethora of summer garden vegetables? Looking to TASTE summertime? Love eggplant like Mama? This is your gooey, summery, fresh supper tonight (and then lunch again tomorrow!) OR a super easy and divine summer meal for when your friends come over and rather than slave in the kitchen getting everything put together you just want to  watch the kids play and drink G&Ts.

 

From the Garden Summer Sub
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Sandwich
Serves: 4-8
What You Need
  • FOR THE SUB FILLING
  • 1-2 thin Eggplant (I'm growing the Japanese kind) cut into thin rounds and halved if they are large
  • 2-3 Summer Squash, cut into thin rounds and halved if they are large
  • 1-2 Zucchini, cut into thin rounds and halved if they are large
  • 3 small Tomatoes, cut into rounds
  • 3 garlic cloves
  • 2 Tablespoons Olive Oil
  • 5 Basil Leaves, chiffonaded
  • 1 Tablespoon chopped fresh Oregano
  • Salt & Pepper to taste
  • FOR THE SANDWICH
  • Burrata Cheese
  • Basil leaves, chiffonaded
  • Salt, Pepper to taste
  • 1-2 Large French Bread loaves, toasted and halved (or quartered)
What to Do
  1. Preheat your oven to 350 degrees
  2. Cut up the vegetables.
  3. In a baking dish (ideally round), spread the tomato sauce, stir in the minced garlic, 1 tablespoon of the olive oil, a few pinches of salt and red pepper flakes to taste.
  4. Arrange the slices of eggplant, zucchini, yellow squash and tomatoes so that they overlap.
  5. Drizzle the remaining olive oil, another layer of tomato sauce, and basil & oregano.
  6. Bake for 1 hour.
  7. Split the sub rolls and warm up for 5 minutes in the oven or bake according to package directions.
  8. Once the bread is ready, layer the vegetables on top of your rolls, spread the cheese, and sprinkle salt & pepper and basil.

 

burnt fig, burrata, fresh greens salad

by Leave a Comment

Well, y’all, if I could eat this salad every day for lunch, I probably would. It was creamy, and sweet, and tart…. why can’t we eat fresh figs year round? (well, I guess we could but they probably wouldn’t taste the same, right?)

Also, let me be clear, I don’t like to make salads at home. I always want WAY TOO many “toppings” and by the time I’ve cut it all up, or mixed up the dressings or roasted the almonds I’m too tired to eat it. This salad, that I modified from one I read about in Food & Wine though, was easy and SO fine. The freshness of the ingredients matters here, so you don’t need a ton of them to make something that will make you feel like you’re a Roman Goddess laying on a chaise lounge by a fountain eating the finest food.

A note on ingredients: now, I live in South Mississippi…and it’s safe to say that Burrata cheese isn’t really *easy* to find, and when you can find it, it’s kind of on the expensive side. It is Worth the expense? If you love creamy, fresh, mild mozzarella, then um, 100% Yes. However, down here no one seems to want it or want to pay for it, so I’ve noticed that the grocery store that carries it always has to mark it down a few days before its expiration date. Uh, NO PROBLEM for me as it doesn’t last longer than a day in my house anyway. ;)I can’t tell you which grovery store as you might come steal my stash, but safe to say, look for the bargains if $4.00 seems like a little too much to pay for cheese. Also, worst case scenario (which isn’t all that bad) use fresh mozzarella. The flavor is the similar though the texture is real different.


burnt fig, burrata
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 2
What You Need
  • 3 Cups mixed greens
  • ½ Cup Burrata (or more) broken apart
  • 10 fresh figs, halved
  • ½ Tablespoon butter
  • 3 Tablespoons granulated sugar
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh lemon juice
  • Kosher Salt and Fresh black pepper
What to Do
  1. Slice the figs and dip the inside into the sugar, covering the flat side.
  2. In a cast iron skillet, melt the butter until it sizzles.
  3. Place the figs cut side down into the butter and cook, without touching, until the sugar is dark brown and starts to smoke a little. The figs will be soft.
  4. While the figs are cooking, place/arrange the greens and burrata on plates.
  5. Mix the lemon juice and olive oil together.
  6. When the figs are ready, put them on top of the greens and drizzle with the olive oil/lemon juice dressing.
  7. Sprinkle with salt and fresh ground pepper to taste.
  8. Eat immediately

 

Roasted Fig and Whiskey Puree’

by Leave a Comment

So, let’s dive into fig week 2017, shall we? In my opinion, during the summer (and in some parts of the world, fall), there are two kinds of people…. those folks with a fig tree or two in their backyard, and those without. If you HAVE a fig tree, then you get gallons of figs to eat, make into preserves, and do just about whatever you want with them until your sated and maybe a little too full. If you don’t (like me), well, then you have to rely on the kindness of friends with fig trees or farmer’s stands to get your fig-fix. Here’s something to know about keeping them as long as possible.

Once you’ve picked or bought them, DO NOT WASH THEM. Put them in an open tupperware container with a paper towel on the bottom to wick away moisture, and leave them in the fridge. I’ve learned the hard way that if you leave figs on the counter then they melt into goo VERY VERY fast, so don’t make that mistake of your summertime fruit-gold.

But then, once you have them (or if you have a zillion pounds of them) what do you do? I’ve got lots of ideas here, but this morning my little dude craved pancakes, so I pulled out a recipe and went to town. But instead of basic syrup or  powdered sugar, we made a super quick and easy roasted fig and bourbon puree’ and drizzled the pancakes with honey. It was DIVINE…sweet, rich, and made silver dollar pancakes seem so fancy with minimal effort. My little person didn’t get the puree’ (even though all but the whiskey flavor had cooked out in the oven), but the honey and fresh figs were a HIT. If pancakes aren’t on deck for you, try this mixed into vanilla or plain greek yogurt, over ice cream, or just in spoonfuls. It’ll keep in your fridge for just under a week.


Roasted Fig and Whiskey Puree'
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
What You Need
  • 20 to 25 Fresh figs, washed & cut in half
  • 3 Tablespoons Unsalted butter
  • 3 Tablespoons Honey (local is always better!)
  • 2 tsp lemon zest
  • 1.5 tablespoons whiskey (I used bourbon)
What to Do
  1. Preheat your oven to 375.
  2. Slice your figs in half and place them in a roasting pan or glass baking dish, spreading them out evenly.
  3. In a small saucepan, melt the butter.
  4. Add in the Honey and cook until they've combined.
  5. Add the whisky into the hot honey/butter mixture.
  6. Pour it all over your figs and lightly roll them in the mixture so all the sides are covered.
  7. Roast the figs for about 15 minutes or until they are bubbly and very soft.
  8. Let cool for a few minutes and then puree' with an emulsion blender or regular blender.
  9. Serve on top of pancakes for a very grownup breakfast, over ice cream, mixed into yogurt with granola, or just eat it by the spoonful.
  10. Store in a small tupperware container or in a jar in the refridgerator for just under a week.

 

Blueberry Cobbler with Sweet Cornmeal Crust

by 4 Comments

Well lovelies, things at Mess of Greens HQ has been a bit of a hot mess since we last visited… we moved into a new house, adjusted a toddler to the new house rules (living with us in his grandparents home for a year meant a rude awakening when there weren’t 4 adults around to persuade), found out we were expecting a little bundle of joy in early autumn, and lost my mama to an awful, rare lung disease

The thing is, I’ve got so much to tell you about my mama and how she shaped me and taught me, especially when it comes to warm welcomes and loving other people.

But I can’t bring myself to write about her just yet.

But I did feel a little more like myself and actually wanted to be playing around in my new gorgeous kitchen these past few weeks, finally, because, summer produce. Blueberries, watermelon, peaches… and then the corn! and the tomatoes! Good Lordy why do we even bother to eat food that we don’t know where it comes from? (Not because I’m against big agriculture or think that everyone should–or even can– homestead and garden, but because DAMN! Food that is picked and then eaten immediately and still has a little earth on it just tastes so much better. The Italians know what I’m talking about.

It’s been fun to take my little fella out into the world to the farmers’ markets, into our own garden, and out to neighbor’s houses to see where the food we eat comes from… today we made our second blueberry picking trip out to my aunt’s farm, and it was SO hot but just so wonderful. (a 7 months pregnant lady in 90 degree heat is a sight, let me tell you). Getting your fingers all purpley and letting the juice dribble down your chin while still filling up a bucketful to take home…isn’t that what summer’s supposed to be about?

And then, from some of the blueberries came a cobbler. Sure, I’ve made cobblers, crumbles, and crisps before (the EASIEST summer desserts) but not like this one…  a slightly sweet, wonderfully crunchy textured cornmeal crust really was something special.

Give it a go with whatever berries you can get your hands on (Though corn & blueberries really are a match made in heaven. Google it. I promise.) First, it’s easy. Second, it’s divine. and Third, do we need a third?


Blueberry Cobbler with Sweet Cornmeal Crust
 
Save Print
Prep time
Cook time
Total time
 
Author:
Cuisine: Dessert
Serves: 12
What You Need
  • FOR THE FILLING:
  • 5 cups fresh (or frozen, thawed) blueberries. Imperfect berries are just fine!
  • ⅔ cup sugar
  • Grated zest from 1 lemon
  • Fresh juice from 1 lemon
  • 1 tablespoon cornstarch
  • ¼ teaspoon kosher salt
  • FOR THE CRUST:
  • 1 Cup all-purpose flour
  • 1 Cup cornmeal mix
  • ¾ cup sugar
  • 1 Tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 10 tablespoons chilled unsalted butter, diced into small cubes
  • Optional: ¼ cup fresh corn kernels
What to Do
  1. FOR THE FILLING:
  2. Toss the blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt into a mixing bowl and let sit for up to 2 hours. The longer the fruit sits the more juice will be released. Reserve it all and pour it into 1 large shall aking dish (2 quarts) or 2 smaller ones.
  3. FOR THE CRUST:
  4. Preheat oven to 360°.
  5. Combine flour, cornmeal, sugar, and salt in a medium bowl.
  6. Using your hands, add the butter and work into the dry ingredients until all of the dry ingredients have mixed together and are wet (nothing should be dry at the bottom of the bowl). You'll have little peas or balls of dough.
  7. The mixture should stick together when you smush it.
  8. If using, add corn and toss to evenly distribute.
  9. Taking some of the dough your hands, flatten the little balls and drop it over the top of the berry filling.
  10. Continue to do this until all the dough has been used or all/the majority of the filling has been covered.
  11. You will likely have extra dough... I prefer that to less so use as much or as little as you like.
  12. Bake crisp until topping is golden brown and the berries are bubbly and thickening, about 40-55 minutes.
  13. Let cook slightly (the berries will thicken more as it cools), and serve with vanilla ice cream.

 

 

 

 

Easy, Crispy Fried Green Tomatoes

by Leave a Comment

IMG_3284

“Remember if people talk behind your back, it only means you are two steps ahead.” -Fannie Flagg, from Fried Green Tomatoes at the Whistle Stop Cafe
Chefs and Food people get super excited about things like squash blossoms and green tomatoes, but honestly, it’s really hard for me to pick something from my own garden before it’s totally ripe. ESPECIALLY homegrown summer tomatoes. I just can’t stand the thought of not getting to enjoy them all fully ripened and sweet and juicy.

BUT, sometime around late August, it becomes harder and harder to get fruit from my vines that haven’t been sucked by bugs or withered by heat. That’s when I start picking them early and making relishes and salads, and fried green tomatoes. I’ve tried LOTS of recipes, but my dad’s really easy, super crispy take is the best one I’ve come across. Pair it with Comeback sauce, and well, you’ve got a truly excellent dish that you’ll want to share.

…

Read More »

Personal Sized Bourbon Peaches & Cream Trifle

by Leave a Comment

IMG_3686We’re the kind of people who order one big dessert and get 4 spoons. The folks who say “taste this! It’s AMAZING!” and let everyone sip the cocktail we ordered. Ones who drive everybody crazy because we want to dip our fork into your plate because what you got just looks so darn delicious. And then we pass you our plate whether you wanted it or not. Sharing food is our thing. (Unless you’re my dad. He wants the food on HIS plate and don’t you dare take a bite unless he gives it to you. But then, if you ask for a taste he’ll always give you the best bite anyway because he’s just kind like that. Must be the PRINCIPLE of the thing, huh?)

Anyway, this dessert is great for our kind of people because you can A) make one and pass it around so you can share it or B) make 4 and everyone gets their own damn delicious dessert.

…

Read More »

Fluffy Sour Cream Cornbread

by Leave a Comment

I have a cornbread addiction.

I love it in ALL of it’s forms… muffins, hot water cracker cornbread, jalepeno, crispy cornpones, cornbread sticks… I just can’t get enough.
Therefore, it made perfect sense that for my first Cookbook club a few months ago I’d pick out the recipe for Sour Cream Cornbread to make for the group. It also may have had something to do with the fact that we were moving the next week and had packed up almost all of our cookware and didn’t have a ton of groceries…but, no matter.

What resulted was a cornbread recipe that was PERFECT to bake ahead and serve to a large group…one with a soft, fluffy texture, a little crispness around the edges, and one that didn’t dry out (even two days later!) If you’ve got to make something for a party, or are having people over for chili (superbowl party, maybe?) but need to make a few things in advance, this is your cornbread recipe. You can thank the Junior League of Birmingham, Alabama from their Tables of Content, Service, Settings, and Supper cookbook AND my fun Delta Cookbook club for the find. (What’s cookbook club, you ask? A fun group of gals who choose a cookbook to make things from for a year, and then have a monthly potluck as we cook our way through! That way, we know what recipes are delicious and which ones are just so-so. Plus, we get to have a girls’ night once a month.) Read on for this cornbread recipe you DEFINITELY need in your repertoire…

Sour Cream Cornbread
Makes about 16 squares

What you Need:
1 Cup All purpose Flour
3/4 Cup Yellow Cornmeal
1/4 Cup Sugar
2 teaspoons Baking Powder
3/4 teaspoon Salt
1 cup sour cream
1/4 cup milk
1 egg, beaten
2 Tablespoons vegetable oil

What to do:
Preheat your oven to 375 degrees, and get out a 9×9 baking dish. Grease it well, then start on the dry ingredients!

Combine the flour, cornmeal, sugar, baking powder, salt and baking soda in a bowl and mix well.

Mix the sour cream, milk, egg and oil in a bowl and stir in the flour mixture slowly.
Once everything is mixed well, put the batter into your baking pan and bake for 30-40 minutes or until the corn bread tests done.(stick a toothpick or fork into the center of it… if it comes out clean like a cake, it’s done. Also, it’ll be a light golden brown…)

Voila! Once it’s cooled a bit, you can slice it up and serve it (or seal it in an airtight container until you’re ready. If you don’t over-bake it, my experience tells me it’ll stay moist for at least a day and a half!) with your favorite soup or chili!