This refreshing spritzer is made with white wine and mixed berries of your choice.
Let me tell you–I’m crazy about all things green. That includes leafy greens. And this mustard greens dip is no exception. It’s delicious, and much healthier than most of those store-bought spinach dips.
If you like a little extra kick, you have to try a ‘Jalafuego’ pepper. This extra-large jalapeño boasts super high pungency and comes from a strong plant with excellent yield.
I like to use the ‘Jalafuego,’ in very small quantities, to spice up a cocktail, like this Cucumber Mint Jalapeño Martini.
This vegetable soup is so easy to make and healthy to boot. Just throw everything into a slow cooker and you’ll be eating a comfort meal with little effort.
Celebrate the agave plant with this festive margarita recipe from Jose Gutierrez the former Chef de Cuisine at Chez Philippe at The Peabody Hotel in Memphis.
These recipe makes one margarita. Adjust accordingly.
This cake is included in my book, Seasonal Recipes from the Garden. It’s a modified version of my grandmother Margie Hanes Smith’s recipe. I believe this recipe came to her from her mother, my great-grandmother Hanes, who used blackberry jam as a way to sweeten the cake. Back then sugar was scarce, so jam and sorghum molasses were often used as sweeteners.
This cake can be served with or without Ma Smith’s caramel sauce.
Do you end up with leftover wine after a party? Our friend and modern pioneer Georgia Pellegrini shows us how to make tasty popsicles with red wine. You can watch the recipe in action here.
Poaching eggs can seem overwhelming, but if you follow a few simple steps, they’ll turn out perfectly! Place them on top of a bed of spinach with a light shallot dressing, and you have a beautiful, healthy meal for you and your guests.