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.
Category: garden goodness
Apple, Onion and Rosemary Tart with Cinnamon Honey
…a delightful sweet and savory tart to enjoy as an appetizer, side, with salad for brunch or as an outside-the-box dessert!
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)…
Grilled Eggplant with Blueberry Mustard Vinaigrette …and how to freeze eggplant
Grilled eggplant drizzled with blueberry mustard vinaigrette and fresh herbs
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.
Tomato Swiss Slab Pie
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.
Scratch-Made Fire & Ice (Dilled) 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.
Grilled Southwestern Romaine Salad with NC 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!
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.
Summer Corn & 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!
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… Continue reading Butterbean Hummus
Bouge Sound Watermelons… summer’s juicy sweet candy!
Learn why Bogue Sound Watermelons are in a league of their own… brightest of reds, super sweet and juicy! It ain’t about the melon.