Morning on a hot and sultry weekend. Hanging around the house for late breakfast appeals more than dressing for brunch at a cafe. You have all the fixings for a light breakfast, except muffins. If you have an ear of fresh corn and some summer berries, you will likely also have the basics for baking. Prep these Raspberry Fresh Corn Muffins the night before. After a quick stir and bake, you will enjoy warm fluffy fruit filled treats in the comfort of your home. Any left may be frozen to enjoy later. Continue reading →
Enjoy foods for good luck this New Year’s. Not only Hoppin’ John, but also cornbread which symbolizes gold and prosperity. Black eye peas resemble coins and greens reflect paper money. Increase your chances with this Pimento Cheese Cornbread, combining two popular southern cooking exports: pimento cheese and buttermilk based tender cornbread.
Maybe you’ve started to entertain again, safely and with distance between your guests. Maybe you are getting more adept at preparing elaborate home brunches, weary of dining options limited to carryout. Or maybe you just want some homemade cake. If you fall into any of these maybes, here is a summery cake for you with fresh raspberries and raspberry fruit spread for a double dose of berry. Continue reading →
This spring vegetable dish can be called either a frittata or a crustless quiche, for those of us too lazy to make crust or simply wanting the delicious innards of a quiche without the extra starch from a pastry shell.
Must be my Irish heritage. I could eat potatoes three times a day, every day. Daydreaming of food when hungry, I used to make a list of ten things to take to a desert island.Potatoes, cheese and chocolate were always on the list. Now chocolate is something I crave on occasion but could do without. Potatoes, especially when paired with cheese? That combination goes onto the essentials list.
Sweets for the sweet during St. Valentine’s month, or maybe not. If your tastes run more to bitter, tart or just plain less sweet when you enjoy desserts, or breakfast, you will like this Greek yogurt based pudding with maple sweetened blood oranges and chia seeds.
Love me some pancakes, but not fond of the sleepy state that ensues. Carby sugar rush is a given unless there’s a hefty side or two of protein to keep me from snoozing. I think I’ll just add some high quality protein to my buttermilk pancakes with chewy bits of cooked quinoa and call that an eye opening breakfast. Continue reading →
Meals eaten from a big bowl with a big spoon taste better, and that’s a fact, according to certain authorities. Okay, my authority and not necessarily others. It’s my favorite manner of meal delivery—big salad, big bowl of chunky soup and for this breakfast, big bowl of cheese grits topped with autumn veggies and local sausage. Continue reading →
Weekends are for big, hearty breakfasts. That’s the mantra at my house, whether it’s early or late (brunch) or a breakfast for dinner. There is extra time to gather colorful, seasonal ingredients and there is time to make something out of the ordinary. The local farmer’s markets have offered spectacular strawberries and tender asparagus from Agriberry Farms, crisp greens (these are from Schuyler Greens and purchased at Little House Green Grocery), fat radishes from Lakeside’s Tiny Acre and pastured eggs. Continue reading →
Time once again to eat something special for the new year to bring luck, health and prosperity. And treat your belly to something delicious as well. Of course I’m talking about black eyed peas, which every southerner knows is absolute for the new year’s menu. The vegan version of Hoppin’ John published a few years ago is a thick stew, or a chunky soup, and can be made with smoked meat for a non-vegan version. Today’s black eyed pea fritters are versatile in that they may serve as an appetizer or a light meal and can be accompanied by all kinds of sauces and spreads. Continue reading →