Category: garden goodness

Grilled Cabbage Steaks with Cranberry Glaze & Pomegranate

Grilled Koolheads Cabbage Steaks with Cranberry Glaze & Pomegranate

This recipe is for cabbage lovers. You might not find Koolheads cabbage but you can still make this tasty grilled cabbage with what you find at the store!

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Buttermilk Bisque… with roasted turnips, pears and leeks

Buttermilk Bisque With roasted turnips, pears and leeks

Warm up from the inside out with this creamy, “winter white” soup. Or serve it chilled! Roasting the produce adds another layer of flavor, and even turnip-haters will find those root veggies tasty. Serve with cornbread and cracklins.

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Apple, Onion and Rosemary Tart with Cinnamon Honey

Apple, Onions & Rosemary Tart

…a delightful sweet and savory tart to enjoy as an appetizer, side, with salad for brunch or as an outside-the-box dessert!

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Spicy Fried Red Tomatoes With Cilantro Tartar Sauce

Spicy Fried Red Tomatoes with Cilantro Tartar Sauce

Use firm and meaty ripe red tomatoes for these crispy cheesy fried red tomatoes! Spicy hot potato chips are perfect, but use your favorites (dill pickle are yummy)…

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Grilled Eggplant with Blueberry Mustard Vinaigrette …and how to freeze eggplant

Grilled Eggplant with Blueberry Vinaigrette & Stone Ground Mustard

Grilled eggplant drizzled with blueberry mustard vinaigrette and fresh herbs

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Crispy Fish Sandwich With Roasted Tomato, Peach and Nectarine Jam

Crispy Fish Sandwich with roasted tomato, peach and nectarine jam

Enjoy those last summer tomatoes in this sweet n’spicy jam… roasted tomatoes, peaches and nectarines! Spoon over cream cheese or on crispy fish sandwiches.

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Tomato Swiss Slab Pie

Tomato Swiss Slab Pie with fresh dill

What makes a juicy ripe tomato even better? How about a cheesy, buttery flaky crust underneath with the bright, fresh flavor of dill! Serve this Tomato Swiss Slab Pie in small wedges as an appetizer, or in bigger wedges as a side dish. Perfect alongside a salad for a light, meatless meal.

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Scratch-Made Fire & Ice (Dilled) Pickled Peppers

Scratch-Made Fire & Ice Pickled Peppers

Many of us have made traditional “fire and ice” pickles using store-bought dill pickles. Our twist is a fast way to use those summer peppers that seem to come from every which way all at once … no processing, just refrigerate, eat and share. This recipe doesn’t require exact amounts, so you can make brine and use any amount of peppers (or other vegetables) you have.

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Grilled Southwestern Romaine Salad with NC Shrimp

Grilled Southwestern Romaine with North Carolina Shrimp

Let your grill do the work on this one… dressed up or down as you’d like, grilled southwestern romaine with NC Shrimp is as quick a side as you can fix … but watch it closely, it is ready in a flash!

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Summer Squash Spoonbread with Pimento Cheese

Summer Squash Spoonbread with Pimento Cheese

Tis the season … for scores of squash! Our spoonbread pairs pimento cheese with squash to create an all-in-one, veggie-laden cheesy bread. Add a cool summer salad and serve alongside some grilled goodies on the porch, along with an icy glass of lemonade.

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Summer Corn & Crab Salad with honey citrus dressing

Summer Corn and Crab Salad with honey citrus dressing

Lazy hazy hot days of summer… nope, no cook’n around here! Throw together this no-cook fresh and light salad featuring fresh summer corn and the best crab you can find… like sweet lump North Carolina crab!

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Butterbean Hummus

 

 

Published in Carolina Country Magazine July 2019

Hummus is one of those things we southerners didn’t grow up eating… at least in my neck of the woods! As for international cuisines, Italian was about the limit of our exposure. We surely didn’t know of any Middle Eastern/Mediterranean concoctions. It has only been in the last decade or two we started learning of such, and took a liking to it.. at least some of us.  You would have never opened up a southern lady’s pantry and found chick peas sit’n there on the shelf to fix something with. 

I’m not a chick pea fan. I tried. Just not the pea for me.  But I do like the idea of hummus, so like my pimento cheese, had to create a recipe of my own that suits my fancy. 

My mostest favorite bean is the butterbean.  I’m the butterbean cook’n queen to a lot of friends and family… some even pay me to cook some for them. At all our meal events, it is expected I cook some for my nephew Wyatt. 

I especially those little tiny ones. But they are the hardest to shell, and Lord, I did shell many a bushel of butterbeans on my grandma’s porch on hot summer days… back in the day!  Children now have no idea what they missed.  I hated it at the time, but now… oh, what I would give for more of those days, in locally hand-made rocking chairs, with mama and grandma, shelling beans.  I didn’t have sense enough to know at the time we were making memories that are still with me today. And they tasted so much better too, knowing the toil and strife that went into shell’n those butterbeans.

A few years ago, I decided to throw some butterbeans in my processor with some stuff, and make myself some hummus… butterbean hummus!  So without further ado, I share with you, my southern gal’s version of hummus… 

Butterbeans make great hummus, but do know that any of our summer field peas make great hummus too!  Who needs a chick pea?  And what are they anyway?  

Butterbean Hummus

We do love our butterbeans here in NC. Did you know you can use those, or any of our tasty summer field peas, to make hummus? Just say no to canned garbanzo beans when gardens and farmers’ markets overflow with beans and peas. (FYI, it’s the butter that makes this hummus extra creamy!)

Course: Appetizer, Snack
Cuisine: American, Farmers Market, Garden Goodies, Southern, Summer Food
Author: Wendy Perry
Ingredients
  • 3 cups fresh or frozen butterbeans
  • 2 cups chicken broth or water
  • 6-8 cloves fresh garlic
  • 1/2 cup loosely packed chopped cilantro
  • 1 cup toasted sesame seed*
  • 1 cup toasted pine nuts
  • 4 tablespoons butter, softened
  • 1 teaspoon salt
  • 2/3 cup olive oil or other preferred oil (I use garlic oil)
Instructions
  1. Cook butterbeans in broth until almost done, but still a bit firm and green. Drain and cool.

  2. Set aside a few nuts for garnish.

  3. Put butterbeans into food processor bowl and add remaining ingredients. Process on high, pausing to scrape down sides, until nice and creamy. Garnish with a drizzle of oil and a scattering of toasted pine nuts.

  4. Serve at room temperature with crackers, celery sticks or your favorite dippers! Will keep up to a week in the refrigerator.

Recipe Notes

*Note: Find the best buy on toasted sesame seeds at Asian grocers. You can also substitute store-bought tahini if a creamier hummus is preferred.