Slow barbecued chicken on the grill, slathered with your favorite barbecue sauce.
Basil hummus dip made with garbanzo beans, puréed with fresh basil, olive oil, toasted pine nuts, garlic, and lemon.
Homemade tomato salsa with green chiles and jalapenos, with canning instructions.
A classic spicy chicken and andouille sausage gumbo with okra.
Chile verde made with turkey thigh meat and homemade tomatillo salsa verde.
Lightly blanched fresh green beans sautéed in bacon fat and served with a little bacon, black pepper and either vinegar or lemon juice.
Blackberries cooked on the stovetop with sugar and lemon, topped with dumplings.
Grated zucchini and chopped blanched spinach, mixed with onions sautéed with bacon, parsley, and garlic, bound with eggs, topped with grated Parmesan, and baked.
A recipe for homemade root beer made with the roots of sassafras plants, spices, and molasses. Non-fermented version.
Quick and easy biscuits filled with Parmesan cheese, black pepper, and scallions. An ideal bread for a picnic, dinner party, or for last minute guests.
Memphis-style dry rubbed pork ribs barbecued slowly to perfection.
Classic Greek salad recipe, with plum tomatoes, cucumber, red onion, bell pepper, black olives, and crumbled feta cheese. Served with a red wine vinegar vinaigrette.
A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.
Eggplant caponata, diced eggplant cooked with onions, garlic, tomatoes, pinenuts, olives, raisins, capers, and parsley. A great Italian relish for bread sticks.
Blackberry cobbler with fresh blackberries and topped with a homemade biscuity cobbler topping
Small new potatoes, roasted with onions, garlic, tomatoes, olives, and herbes de Provence.