Fall Comfort Food

Fall is my favorite time of year. Not only do I love the colors and brisk weather, but most of all I love the produce. Sweet potatoes, greens, kale... so declicious, comforting, and nourishing.
Recently I have messed around with a classic southern staple, cornbread, in order to incorporate some local, seasonal produce: greens from my dad's garden. I added my dad's cooked greens, some fresh corn, onion, and cheddar cheese to my family's cornbread recipe. Although some (cough... Kevin) may say it is no longer cornbread, it is tasty. Maybe it should be called a Cornbread Casserole... whatever it's called, it's flavorful and comforting.

Suggestions: Mashing a piece with pinto beans or black-eyed peas basically makes a meal and Kevin likes melting blue cheese on top of a piece for a snack.

Greens "Cornbread" Recipe

2 c cornmeal
2 spoonfuls of flour
2 t baking powder
1 t salt
1 t baking soda
1 t honey
2 c buttermilk (sometimes I use less buttermilk and use some of the greens liquid)
2 egg
1 c greens
1 c fresh corn

1/2 onion, chopped
1/2 c sharp cheddar cheese, grated

I have a big skillet so half this if you have a smaller one.

Preheat oven to 475 degrees. Heat oil in a cast iron skillet. Stir first four ingredients together. Beat next 3 together. Add the buttermilk mixture, greens, corn and cheese to dry ingrediets and mix. Poor into heated, oiled cast iron skillet. I think it takes about 30-40 min. but I usually just pull it out when I can smell and it's browned on top. Sometimes I add shredded cheddar cheese on top and let it melt and brown about 10 min before I pull it out.

Another fall favorite of mine is a soup that was born between the marrying of my Kale, Sweet Potato Soup and Kevin's White Bean Soup. The white bean puree adds a creaminess without adding dairy. This soup is easily made vegetarian/vegan without lacking any flavor, however the last time we made it we started with ground local organic sausage, bought from a farmer in midtown. Honestly, I didn't think it added much to the soup (except more calories and fat) but it did change it up a bit.

Kale, Sweet Potato, White Bean Soup

2 T oil

2 large onion, chopped

1/2 t red pepper

6 garlic cloves, chopped

8 c sweet potato, chopped

4 c vegetable broth

5 c water

1 bunch kale, chopped

2 cans white beans (cannellini beans) - sometimes i use it's liquid in place of some of the water

1 T sage

salt and pepper to taste

Heat oil in large Dutch oven. Saute onion. Add garlic salt and pepper, saute. Add potato, broth and water. Bring to boil. Reduce heat and simmer until the potatos are soft. Gradually add kale, allowing it to wilt. Cook until tender, about 10 min. Stir in beans and sage. Cook about another 5 min. until thoroughly heated. If you have an immersion blender, blend directly in dutch oven. I like it chunky, so I only blend it until it's no longer brothy and a little creamy. If you don't have an immersion blender, take out about 2 cups of soup and blend in blender, than return it back to dutch oven.