Thursday, February 15, 2018

Southern Potlikker Soup


Potlikker is the delicious, highly concentrated, vitamin-filled soup that develops as sturdy, leafy greens simmer in well-seasoned cooking liquid. Or, as one connoisseur put it, “Potlikker is the residue that remains from the commingling, heating, and evaporation - anyway, it is in the bottom of the pot.” (source:

This Potlikker Soup is nutritious and delicious, as this one time Yankee gal was soon to discover. I was very fortunate to be able to use some local heirloom collards from the Bradford family, which are naturally sweet and tender, so much so I have used them raw in my Bradford Collard Slaw and Bradford Collard Salad w/ Peanut Vinaigrette.

You can use any, preferably organic, collard greens you can find. It's best if you find them at a local farm or farmers market, since those will be the freshest, but grocery store organic collards will work.

Be sure to serve this Southern Potlikker Soup with some nice cornbread to sop up all the liquid. It's so darn delicious you won't want to miss a single drop!

Print Friendly and PDF

Sunday, February 11, 2018

Bradford Collard Salad w/ Peanut Vinaigrette


The end of 2017 was the first time Bradford collards were sold outside the family in generations of cultivation. Quickly after their release to the public, they became very much in demand, becoming prized possessions in many chef's kitchens all around the state. I'm so happy I'm one of the lucky ones who've been able to try these tender, sweet and delicious collards. Thanks Bradford Family!

First I used them in a collard slaw and now this delicious collard salad. Who would have ever guessed collards could be so tender you could eat them raw? I know I never would have until now.

Fresh heirloom Bradford Collards and Carolina African Runner Peanut Vinaigrette is just a match made in heaven. Here collard greens are served fresh and raw, dressed with the peanut vinaigrette, topped with carrot ribbons, and garnished with farm fresh hard boiled egg quarters.

Serve this salad with a side of Anson Mills Black Skillet Cornbread, and you have an awesome lunch or main meal side dish; so delicious and satisfying.

Print Friendly and PDF

Tuesday, February 6, 2018

Bradford Collard Slaw


Organically grown Heirloom Bradford Collards are like no other I have ever tasted. The collards are sweet and the stems tender. You can literally wash them up, trim the stem pieces a bit, and use them all in any dish; stir fried, steamed, in wraps, in salads or as this delicious Bradford Collard Slaw.

This amazing heirloom landrace crop has been grown by the Bradford family for more than 100 years, but was released to the public for the first time this year. As soon as I heard from owner, Nat Bradford, they were available, I was madly waving my hand in the air, me, me, me, me!!

Finally I was able to get some of these beauties this past weekend, and making this Bradford Collard Slaw was first on my list of ways I wanted to use them in recipes.

Just wait until you taste it. Sweet and tangy from the brine, this Bradford Collard Slaw is delicious served cold or at room temperature.

Print Friendly and PDF

Wednesday, January 31, 2018

Roasted Shredded Brussels Sprouts


I love Brussels Sprouts! Since we try to "eat the seasons," and they are only fresh and local in the fall and winter here, I buy them quite often during that time from a local farm or farmers market and enjoy them a multitude of ways.

The other day I saw a recipe for a shredded Brussels Sprouts salad, so that got me thinking of trying to shred some to roast. I played around with a few ideas, and finally settled on this recipe.

The Brussels Sprouts cooked this way are wonderful; the little crispy edges of the sprouts and the diced onion just go so well together. Topping them with the toasted pecans and crumbled bacon just pushed it over the top and the maple balsamic vinegar adds just the right touch of sweet and tart. It's delicious!

Print Friendly and PDF

Tuesday, January 30, 2018

Frog Balls {Pickled Brussels Sprouts}


Before you laugh out loud, don't discount these amazing Frog Balls {Pickled Brussels Sprouts} until you taste them! I mean, come on, the name has to make you laugh just as it did me. To be honest, I made them the first time just because of the name!

You're going to want to add these to your pickling projects. Buy the freshest Brussels Sprouts you can while they are in season, preferably from a farm or farmers market, and make some of these delicious frog balls. So yummy, they taste very much like Bread & Butter pickles; sweet with a touch of tart, perfect on a relish tray, and excellent with Bloody Mary's.

Print Friendly and PDF

Monday, January 29, 2018

Lemon Blueberry Pound Cake


There's just something about lemons and blueberries! They go so well together when the little tartness of the lemons mix with the sweet blueberries; it's like a match made in heaven.

During blueberry season, I always buy up some of the freshest blueberries I can find at the farmers market. Sweet, delicious, burst in your mouth blueberries. I like to flash freeze some and place them in food saver bags for use throughout the year.

There are so many things you can make with blueberries; top them on pancakes or waffles, bake them in muffins, make your own blueberry pie filling, top them on cheesecake, make blueberry turnovers, no bake blueberry cheesecake parfaits, blueberry coffee cake, cobbler, and even blueberry balsamic barbecue sauce. So many choices!

This is a wonderful spring and summer cake, but I chose to make it on a dreary rainy day in January. Oh my goodness, talk about lifting your spirits and bringing some sunshine in on an otherwise yucky day, it was fantastic.

Just the right amount of sweetness, with a little hint of tartness from the lemon, this is one delicious cake to serve as a dessert, or even enjoy a slice with coffee for breakfast!

Original recipe adapted from Real Housemoms

Print Friendly and PDF

Wednesday, January 10, 2018

Italian Farmers Market Veggie Soup


On a recent visit to my local farmers market, I scored fresh Brussels sprouts on the stalk. They are so delicious, and the greens so tender, so I thought, why not use them in a vegetable soup? I also had a fresh rutabaga, carrots, celery and onions, so I set out to make this soup.

I used the greens from the Brussels sprouts, but you can use any greens you want, even chopped cabbage would work. The beauty of this recipe is you can use almost any vegetable you want. The base to the soup is simple, so play around and use any of your favorites in this nourishing soup.

Use vegetable stock to keep it vegetarian, or add your favorite turkey or chicken bone broth. Talk about fresh and delicious, it is so good you won't even miss the meat.

2 cups tomato sauce
2 cups petite diced tomatoes
2 cups vegetable stock, turkey or chicken bone broth
2 stalks celery, diced
1 large carrot, cut into coins (cut larger pieces in half)
1 1/2 cups rutabaga, chopped into small cubes (may also use butternut squash, acorn squash or turnips)
1 1/2 cups fresh Brussels sprouts, cut in half  (or use cabbage, chopped)
1 heaping cup greens ( I used the leaves from fresh Brussels sprouts, but you can use collard greens, turnip greens, any greens you like, cut into small pieces)
2 tsp. dried onion flakes
1 tsp. minced garlic
2 tsp. dried oregano
1 tsp. Italian seasoning
salt and pepper to taste

Place tomato sauce, petite diced tomatoes, stock/broth, celery, dried onion flakes, minced garlic, oregano, Italian seasoning, salt and pepper in a large sauce pan. Bring to a boil over high heat; reduce heat to low and simmer covered about 20 minutes.

Add carrots and rutabaga and cook until almost tender, stirring occasionally. Stir in Brussels sprouts and greens and cook until tender.

Serve hot over rice or soup noodles, if desired.


© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Print Friendly and PDF