The arrival of fall and the changing weather brings a shift in produce at our farmers markets. Root vegetables provide nourishment with so much depth of flavor — simply throwing them in our slow cooker calls for little seasoning, just their own natural goodness. This recipe makes ample soup to freeze for busy nights.
Harvest Time Cabbage & Root Vegetable Soup ...keep reading »
Who isn’t ready for something cold and bubbly? Cantaloupes are all around to enjoy right now so we offer you something refreshing to sip on the porch… or to put in your cooler for out on the beach.
Sparkling Cantaloupe Agua Fresca ...keep reading »
Tis the season for the monster of the garden to go wild! Zucchini! It’s everywhere, including in bags gardening friends leave on your doorstep. Time to make Pesto!
Zucchini Pesto With basil and cilantro ...keep reading »
An outside-the-box way to enjoy summer corn… the kernels are like little bits of “candy,” yet are simply caramelized nuggets of a vegetable in this luscious ice cream! Who knew corn could be dessert too?
Sweet Corn Ice Cream With browned butter and salted popcorn ...keep reading »
This Manhattan-style chowder base is chock full of tomatoes, summer vegetables and herbs — keep it on hand for fast, fresh fish or seafood chowder. Freeze in quarts and then add any combination of oysters, shrimp, crab, clams, scallops or fish at serving time. We topped ours with crispy fried oysters.
Farmers’ Market Spicy Seafood Chowder Base ...keep reading »
How many of us were introduced to cucumber sandwiches growing up at showers and church receptions? They’re such simple little snacks with vibrant flavor and opposing textures, soft and crispy. Pair these with our chowder or salted nuts as a light snack after working in the yard on a hot day. The spread works well on crackers or as a veggie dip.
Crispy Dilled Cucumber Sammies ...keep reading »
Make a quick trip through your grocer’s deli and produce departments along with their salad bar to grab what you need to throw together these Tex-Mex TacoBellas served over a
Tex-Mex TacoBellas over Ranch Salad ...keep reading »
February is National Sweetpotato Month! Join me in celebrating, starting with a creamy healthy tasty breakfast shake.
Did you know North Carolina grows more sweetpotatoes than any other state? That’s right, two-thirds of American grown sweetpotatoes are from good ole North Carolina dirt. Our own dirt candy!
Fries and a burger, ho hum. Flip a switch on those boring fries by serving okra! Easy to make and best when hot, these smoky okra fries are still tasty at room temperature. Add the sweet and savory honey drizzle over these crispy fries—woo hoo!
Smoky Okra Fries with Cinnamon Honey Drizzle ...keep reading »
High temperatures paired with abundant vegetables make for healthy nibbles or a light meal. Roasting brings out the natural sugars in your vegetables that caramelize for a sweet zing. Exact measurements are not needed — make as much as you need for your crew. Dollop with Buttermilk Green Goddess Dressing and you’ll never look at vegetables the same way again.
Roasted Veggies & Shrimp Skewers ...keep reading »
Here’s an old dressing with a bright twist thanks to some citrus alternatives to the standard lemon. Super simple to throw together, it’s free of preservatives and packed with vibrant flavor. Use as a sandwich spread, veggie dip, topping for meat and fish or a pasta sauce — the possibilities are endless!
Buttermilk Citrus Green Goddess Dressing (and roasted vegetables & shrimp skewers) ...keep reading »
Simple syrups are just that — simple to make. But you can use them in so many ways. Visit a local farm, pick some fresh strawberries and honey for this sweet syrup.
Strawberry Vanilla Simple Syrup ...keep reading »
