I just love eggs any way I can get them. If you’re looking for something to do with those dyed Easter Eggs, I have the perfect recipe for you. This egg salad can be served as an appetizer or as a sandwich for a main course.
My good friend Vickie Newton shared this delightful recipe for preserving pears. It’s so simple, and the finished product lets the flavor of the pears truly shine. It’s absolutely divine over ice cream or other desserts.
Watch us cook this recipe on YouTube.
When shaved beets meet a honey and vinegar marinade, they are twice as nice! This sweet and simple salad adds the flavors of carrots and radishes for extra crunch. Mix it all with fresh parsley, and you’ll have a healthy snack or an appetizing first course to share with friends.
Get the most nutrition out of your homegrown beets by slicing them thinly and tossing them with a homemade dressing. This salad takes the flavor a step further by adding the crunch of pine nuts and the creaminess of feta cheese. Enjoy!
This easy Harvest Mulled Wine is a huge hit at parties. The recipe uses red wine and seasonal spices and can be prepared in the crockpot. As an added bonus, the sweet aroma of cinnamon, cranberries and other holiday spices will greet your guests as they arrive.
This recipe was created by chef Alexis Jones. As a child, her palate was heavily influenced by the cuisine of New Orleans. She uses only the freshest ingredients for this dish and tops it with the South’s nut of choice — the pecan. You could try using purple sweet potatoes in this recipe to shake things up.
As a Southern boy, there are certain things that my garden would feel incomplete without. Tomatoes, peppers, snap peas, and of course, collard greens. One of my favorite ways to prepare collards is smothered in bacon and onions. Try pairing the greens with a head of cabbage for a milder flavor.