Wondering what to do with that cornmeal? Here is a simple side dish that goes great with those Springdell meats! Giada’s recipe for making polenta is good. If you have the time, cooking the polenta for a bit longer than the designated 15 minutes is even better in my opinion (adding a little extra water as needed). Either way, good stuff! It’s pictured here with Springdell BBQ Beef Brisket.
From a fellow blogger at “Beyond Kimchee” and brought to my attention by a fellow Springdellian, this recipe uses the sprouts as a canvas on which to paint a masterpiece of great flavors. You’ll take a trip through the land of salty, spicy, garlicky and nutty. It calls for Korean chili flakes and soy sauce, but I was ok with cutting corners and using what I had in the fridge and pantry, with no regret.
This one is a quick and fresh way to enjoy your local ingredients. If you have a spiralizer, or a penchant for cutting a matchstick julienne, this is the recipe for you! It calls for agave syrup, but I believe honey would work as well!
