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Rutabaga and Collard Green Curry

A vegan curry made with local root veggies and greens! Please consider leaving a picture or comment if you decide to try this recipe!

Source: womenshealthmag.com (Entered by Ariana Giddens)
Serves: 4

1 cup Millet
1 tablespoon Avocado or other neutral oil
3 pounds Rutabaga (peeled and cut into 1½-inch chunks)      View Available Products
3 Shallots (thinly sliced)
1 Red pepper (sliced)
3 cloves Garlic (finely chopped)      View Available Products
2 tablespoons Red curry paste
2 13 ounce cans Light coconut milk
5 cups Roughly chopped collard greens (stems discarded, leaves)      View Available Products
1/2 teaspoon Kosher salt
2 tablespoons Creamy peanut butter
1/2 cup Roughly chopped basil leaves      View Available Products
Chopped peanuts      View Available Products
Lime wedges
2 teaspoons Ground cinnamon

Step by Step Instructions
  1. Cook millet as directed by the packaging.
  2. Heat the oil in a Dutch oven over medium heat, then saute the rutabaga for 15 minutes. Stir in the shallots and the pepper and saute for 2 minutes.
  3. Move the vegetables to the side of the Dutch oven, then add the garlic to the center and cook stirring for 30 seconds. Add the curry paste and cinnamon and cook stirring for 30 seconds.
  4. Stir in the coconut milk, and once the paste dissolves stir the mixture into the vegetables. Simmer, stirring occasionally for 20 to 25 minutes.
  5. Transfer 1 cup of liquid into a bowl and set it aside. Stir the collards into the Dutch oven and let cook for 3 minutes.
  6. Gradually stir the curry liquid and the salt into peanut butter until the mixture is smooth. Stir the mixture into the curry along with basil leaves.
  7. Serve the curry over millet topped with peanuts and lime wedges.


Comments added by fellow market members.