This was in response to our taking advantage of a recent livinggrouponsocial deal with Arganica, and opting for one of their more CSA-like "give me a box of random local, organic goodies." We're already, honestly, pretty damned tired of kale and brussel sprouts, and hoped this would provide something slightly different. We got... chard and turnips. Well, OK. The dinner turned out quite good, and is somewhere between classic French and New American. We made the chard into a warm salad by wilting it and steaming it with a bit of apple cider, then tossing it with vinegar and adding pecans.

1 lb. green cabbage
1/3 c. cold water
1/4 c. distilled white vinegar
1/4 c. sugar
Salt to taste
1/2 c. green bell pepper, minced
1/2 red bell pepper, minced
1/4 c. carrot, grated
Few drops of tabasco sauce or some minced hot peppers
Freshly ground black pepper (add just before serving)

For the shrimp:
8 jumbo shrimp, peeled and deveined
2 T butter, melted
1 T cajun seasoning
dash Old Bay
dash Celery Salt

For the grits:
1/2 cup grits
2 1/4 cups water
2 T unsalted butter
1 t salt
1 t minced garlic
1/2 cup grated cheese (a 50/50 mix of cheddar and jarlsberg works great)
dash paprika

Adapted from RecipeZaar

6 oz brown rice

1 bell pepper, finely chopped
1 onion, finely chopped
2 celery ribs (tops and all), finely chopped
1 clove garlic, minced

1/16lb andouille sausage, crumbled
2 tablespoons pecans or walnuts (optional)
2 tablespoons bacon drippings

Tabasco sauce
Worcestershire sauce
salt
cayenne
black pepper

Boil rice according to package directions.
In bacon drippings, saute chopped vegetables until the mixture cooks down, 20-30 minutes.
Add sausage and sautee