Rich in antioxidants, vitamin C, and other essential vitamins; cabbage is one the world’s healthiest foods. At only 22 calories per cup, you can pretty much eat all you want!
There’s just something about having a Cajun fritter in one hand and rum punch in the other that can erase any trace of the blues.
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. Part of my Home Grown Seed Collection, 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.