Here, you can find some easy recipes for things you can make in the comfort of you own home. As much as I love trying all the delicous food the culinary scene in Charleston has to offer, I find that cooking at home is truly the ultimate way to eat affordably. Since its summer and prime-time for produce, a lot of these recipes will incorporate local fruits and veggies that you can get at very affordable prices all around Charleston. Don’t worry, I’ll give you exact locations in the recipe features. Happy cooking and eating!
Zesty Black Bean and Corn Salad in Lettuce Cups
2 Cans black beans (they can go on the salad cooked or straight out of the can, washed)
Kernels from 2 large ears of corn (you can use frozen kernels, but be sure to thaw them first)
1/2 cup crumbled feta cheese
1/3 cup chopped fresh cilantro
5 medium red radishes thinly sliced, then roughly chopped
1 large jalapeno, seeded, deribbed, and finely chopped
1/2 teaspoon grated lime zest
1/4 cup lime juice from about 2 limes
1/4 cup olive oil
1 tablespoon red wine vinegar
3/4 teaspoon sea salt
1 head of Gem or butter lettuce (I used green leaf, but it’s not really the best for making “cups”)
2 avocados, cut into long thin strips
- For the Salad: In a large bowl, combine beans, corn, feta, cilantro, radishes, jalapeno, and lime zest. Drizzle the lime juice, olive oil and vinegar over the salad and add salt. Stir to combine. Taste and add more salt if desired.
- To make the lettuce cups: Take each leaf off from the base of the lettuce head until you have your desired amount of cups you would like to make. The recipe makes enough for about 16-20 cups. Place a couple slices of avocado on each leaf, then spoon the black bean and corn salad into each leaf and place them on a large serving platter.
- Eat your lettuce wraps (they will be messy!). You can store any leftover bean and corn salad, chilled for 3-4 days.
*All the veggies I used were bought at the Mt. Pleasant Farmer’s Market. I find that local veggies always taste significantly better than veggies you buy from the grocery store that are shipped from miles away. You can find your veggies for this recipe too at the same farmer’s market on Tuesday afternoons from 3:30-7pm or hit up the Veggie Bin on Spring Street.
You can find more delicious recipes like this one on the Cookie and Kate website. Link is below!
Sweet Corn Succotash
A couple years ago, my parents gifted me some cookbooks for my birthday. One of my favorite cookbooks that they gave me was Chris Chamberlain’s “The Southern Foodie: 100 Places to Eat in the South Before You Die (And the Recipes That Made Them Famous). This cookbook is chock-full of every secret to professional southern cooking you can think of and what could be a better thing to have in your house, while living in the south?!
For this recipe, all the ingredients I used were from local farms (can’t stop, won’t stop!), which just made it all the more delicious. I used an onion and green butterbeans I purchased from a stand at the Mt. Pleasant Farmer’s Market (every Tuesday from 1-7pm!). I also used okra, corn and tomatoes that I received in my $35 18 pound box of produce I receive every few weeks from Earth Heart Growers of Joseph Fields Farm. See recipe below for more info on how to get your own 18 pound box!
1 T of peanut oil (can sub another oil if you don’t have that)
2 tbsp. finely diced applewood-smoked bacon (I omitted this since I’m not a huge meat eater)
1/2 cup finely diced yellow onion
2 cups diced okra (1/2-inch dice)
2 cups peeled, seeded, and diced tomatoes
2 cups sweet yellow corn, cut off the cob
2 cups cooked field peas (or butterbeans! You can find both at the farmer’s market.)
3/4 cup cooking liquid from field peas or vegetable broth
2 tablespoons unsalted butter
2 teaspoons salt
1 teaspoon ground pepper
fresh basil to garnish
Heat the oil in a large cast-iron skillet over medium-high heat. Add the bacon and cook until brown and crisp, about 3 minutes. Add the onion and cook until softened and translucent, about 2 minutes. Do not allow the onion to brown. Increase the heat to high, add the okra and cook, stirring frequently, for 8 to 10 minutes. Add the tomatoes and corn, and cook for 3 minutes. Stir in the field peas or butterbeans and their cooking liquid, and bring the mixture to a boil. Cook until the peas are heated through, about 1 minute. Remove from heat, add the butter, and stir until the butter is melted. Season with salt and pepper and sprinkle the basil leaves on top. Best served warm.
Sauteed Cabbage and Lentil Pasta
This recipe was incorportated from one of my favorite fellow bloggers, Sarah from @thecuttingveg (though I modified the recipe a bit based on what was in my pantry). You can find my modified recipe below as well as her original recipe linked at the bottom. I used fresh cabbage and onion from an 18 pound box of produce I received from Joseph Fields Farm. To order your own box, send an email to firstname.lastname@example.org and let them know you would like to purchase a farm share. Pick-ups are on Wednesdays and Fridays in Mt. Pleasant, South Windermere, and Park Circle. They are only $30 and you get enough produce to last you about 2 weeks! Ok, now lets get onto the recipe..
Half a bag on lentil pasta
2.5 T olive oil
1 yellow onion, diced
A few dashes of garlic powder
1/8 teaspoon dried red pepper flake
3 cups thinly sliced cabbage (I used a head of green cabbage)
1/4 cup almond milk
Parmesan shavings to top
First boil some water for your pasta, so its ready to throw in once you’re about done cooking the cabbage. To cook the cabbage, heat up a LARGE (the cabbage takes up alot of room) frying pan with the olive oil and when it starts to sizzle, throw in your diced onions. Next, add in the garlic powder and dried red pepper flake. Sautee until you’re really smelling that garlic and the onion becomes translucent (only takes a couple minutes!). Add in your cabbage and sautee a couple more minutes until it gets tender. Throw in a few dashes of salt and pepper to season. When your pasta is done cooking, throw it in a big bowl and add in your sauteed cabbage and onion. Pour in the almond milk to make it extra creamy. Mix it all up and top with parmesan shavings. Voila!
For the original recipe, click here!