Start Your Year Off Right with Revival Recipes for the Gut
January 2023 Issue
By Leslie Rohland
Photography by Lucy Rosen
After all the festive foods and decadent indulgences of the holidays, January is a natural time to embark on a plan for healthy eating. If your New Year’s resolutions include eating healthier, there are more ways than you think to enjoy some of your favorite foods and some really delicious and easy recipes that are not only good for gut health, but can also improve your overall health, too.
If you’re ready to detox from the holidays, one of the best places to start is by incorporating foods and recipes to improve your gut health. Since diet and gut health are very closely linked, there are several things experts point out that can help improve both gut and overall health, including avoiding processed foods, high fat foods and foods high in refined sugars. (These can contribute to promoting the growth of bacteria.) In addition, ex-perts point to foods that actively promote the growth of beneficial bacteria. These include high fiber foods, such as legumes, whole grains, vegetables, nuts and fruits, fermented foods (including kimchi, sauerkraut, yogurt and kefir) and collagen-boosting foods, such as bone broth and salmon skin. You can also boost your body’s collagen production by eating citrus fruits, broccoli, meat, eggs and nuts.
As we start the new year, here are some of my favorite recipes that can make clean eating and reviving your gut easier and more delicious than you thought. From the simplicity of bringing together the perfect mix of gut-friendly vegetables, legumes and spices in my “Veggie Detox Soup”, to a “Soothing Salad” that is as healthy and “gut-soothing” as it is delicious, to a warm and comforting Vegetarian Chili bursting with flavor and gut-friendly health benefits. These recipes can be the perfect addition to your January menus, as well as enjoyed all year long. And, of course, dessert can still be part of clean eating meal, and my homemade ice cream, which brings together the fresh tastes of fiber-rich fruit (in this case, peaches) and maple syrup, is the perfect way to top off a gut-friendly meal!
Here’s to a happy and healthy 2023—and a year ahead filled with clean and delicious eating!
Veggie Detox Soup
Serves 4 | Pictured above
1 Tbsp Extra-virgin olive oil
11/2 tsps Dried Thyme or Rosemary
1 Yellow onion, chopped
1 cup Dry green or brown lentils
3 Carrots, chopped
2 tsps Fine Himalayan salt, divided
3 Celery stalks, chopped
1 cup fresh Cilantro, chopped
5 Garlic cloves, minced
2 Tbsps Lemon juice, freshly squeezed
2 inches fresh Ginger, minced
6 cups Water
11/2 tsps ground Turmeric
Fresh ground black pepper, to taste
In a large pot heat the olive oil over medium-high heat. Add in the onion, carrots and celery, and stir until softened, about 5 minutes. Add the garlic, ginger, turmeric and thyme, and stir until fra-grant, about 1 minute more. Immediately add in the water, so the garlic won’t start to burn. Add in the lentils, 1 tsp of salt and several grinds of black pepper. Bring the liquid to a boil, then lower the heat to a simmer. Cover and let the soup cook until the lentils are tender, about 30 minutes.
Once the lentils are tender, add in the remaining tsp of salt, along with the cilantro and lemon juice. The cilantro will wilt quickly in the hot soup. Adjust any seasoning to taste and serve warm.
Soothing Salad
Serves 2
For the dressing:
1/2 cup Extra-virgin olive oil
2-inches Fresh Ginger
3/4 cup Lemon juice, freshly squeezed
1 Garlic clove
2 Tbsps raw Honey
Fresh Turmeric (½ inch knob)
For the salad:
1 large Carrot, shredded
4 cups Cabbage, green and red, shredded
2 Tbsps Raisins
1 cup Fresh flat-leaf parsley, roughly chopped
1/2 Avocado, sliced
Prepare the dressing by combining all of the ingredients in a blender and blending until smooth. Add more ginger to taste, if desired, and set aside. Toss all the salad ingredients together in a large bowl, except the avocado, and slowly add the dressing until satisfied. Let it rest for about 10 minutes. Top the salad with the sliced avocado. Leftover dressing will last about a week in the refrigerator.
Vegetarian Chili
Serves 6
1 Tbsp Extra-virgin olive oil
1 Yellow onion, chopped
2 Celery ribs, chopped
1 Red bell pepper, seeded and chopped
4 Garlic cloves, minced
1 Tbsp Chili powder
2 tsps ground Cumin
1 tsp dried Oregano
1 tsp Smoked paprika
2 tsps Fine sea salt, plus more to taste
1 Bay leaf
3 cans (15 oz) Dark red kidney beans
1 cup Water
1 can (28 oz) Diced tomatoes, with juice
1/4 C. fresh Cilantro, chopped
Juice from 1 fresh Lime
2 Tbsps Maple syrup
Sour Cream (optional)
1 large sweet potato, peeled and cut into 1/2-inch pieces
Heat the olive oil in a large pot over medium-high heat. Add the onion, celery and bell pepper. Stir until softened. Add in the garlic and spices; stir until fragrant, about 1 minute. Add the sweet potato to the pot, along with 2 teaspoons of salt, beans, diced tomatoes, bay leaf and 1 cup of water. Stir well. Raise the heat to high and bring the liquid to a boil. When the liquid is boiling, lower the heat and cover the pot. Let the chili cook until the sweet potatoes are tender, about 20 minutes. Remove the lid and let the chili continue to cook uncovered for 10 minutes until the chili is thick. Stir often. When the chili is done cooking, remove the whole bay leaf, then add more salt to taste. Add the cilantro, fresh lime juice and maple syrup. Serve with garnish of sour cream, if desired.
Super Quick
Peach Ice Cream
16 oz frozen Peaches
1/2 cup Coconut milk
1/4 cup Maple syrup
1 Tbsp fresh Lemon juice
In a large food processor fitted with an “S” blade, add the frozen peaches, coconut milk, and maple syrup. Process until smooth and creamy. Add the lemon juice, pulse a few more times, scrape the sides, and enjoy!
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A Sophisticated and Savory Way to Serve Up Love This Valentine’s Day
February 2023 Issue
By Leslie Rohland
Photography by Lucy Rosen
The manner in which food is served often is just as important as taste when it comes to the overall enjoyment of a dish, particularly when it comes to special dishes served for special occasions. And perhaps no occasion lends itself to the potential for unique food presentation than Valentine’s Day.
Whether you are planning a romantic dinner for two, hosting a couples dinner party, or throwing a festive “Galentine’s” Day party to celebrate the amazing women in your life, Valentine’s Day is the perfect time to go all out when it comes to festive food and decorations. Serving food in a unique way can add to the fun and festivity of the evening, piquing the interests of guests while creating exciting enticement. For example, any food looks more festive and sophisticated when served in a martini or shot glass.
There are many things you can do this Valentine’s Day—or any day—when it comes to festive food presentation. One fun and simple idea is to take some tried and true favorite food pairings and place them in a various sized glasses together, like mini grilled cheese sandwiches sticking out of a small glass of tomato soup, milk and cookie shots, or shrimp and aioli shot glasses. All of these personal portions make the perfect, easy-to-eat finger foods for any type of gathering.
Here are a few of my favorite special occasion “cups of love” that not only taste as good as they look but can take your Valentine’s Day celebration to a new level. With perfectly sized, delicious Shrimp Pomegranate Martinis, refreshing Caprese Salad, along with my classic and always-loved Pasta Salad, you’ll be serving up the love. And, of course, no Valentine’s Day celebration would be complete without a delicious decadent dessert! My recipe for Red Velvet Trifle (made even more enticing when served in wine glasses) is sure to be a fabulous finish to your menu. Valentine’s Day is all about sharing love, so remember the quickest way to the heart is through the stomach. Serving up something easy and extra-special will provide a dining experience they’ll be sure to love.
Classic Pasta Salad
Serves 4 | Pictured above
1 small Zucchini, halved and sliced
1 lb Serpentini pasta or other “s” shaped pasta
Grape tomatoes, halved
1 can Black olives, drained
1 chub Pepperoni, diced
1 small Red onion, diced
Extra virgin olive oil (EVOO)
Balsamic vinegar
Salt and Pepper, to taste
Bring a large pot of water to a boil and cook pasta according to the directions. Drain and rinse. Allow to cool. In a large bowl, combine zucchini, grape tomatoes, olives, pepperoni, and red onion. Add pasta and toss to combine. Drizzle the EVOO and vinegar according to your taste. Add salt and pepper, if desired. Chill for at least 4 hours, then toss again prior to serving.
Shrimp Pomegranate Martini
Serves 4
1/2 English cucumber, diced
8 large Shrimp, cooked, tails removed, diced
1/4 cup Red onion, diced
Dash Lemon and lime juices, to taste
1/4 tsp Salt
1/2 tsp Worcestershire sauce
1 Tbsp Cilantro
1/2 tsp Hot sauce, like Tabasco
1/4 cup Ketchup
Pomegranate arils
1/2 Tbsp Horseradish
Tortilla chips
In a medium bowl, combine the shrimp, cucumber, onion, salt, cilantro, ketchup, horseradish, lemon and lime juice, Worcestershire and hot sauce. Toss to mix thoroughly. Refrigerate for at least 30 minutes. Divide the mixture into four chilled martini glasses. Top with pomegranate arils. Serve with tortilla chips as garnish.
Caprese Salad Shots
Serves 4
4 Champagne flutes
1 pkg Mozzarella pearls
Extra Virgin Olive Oil (EVOO)
4 sprigs fresh Basil, finely chopped
Balsamic Glaze 8 cherry tomatoes, finely diced
Pine Nuts
The layering process for the caprese:
– Splash of EVOO in bottom of the champagne flutes
– Dash of balsamic glaze
– Mozzarella pearls (just a few in each layer)
– Chopped basil
– Diced tomato
Repeat until flute is full, then top with pine nuts.
Red Velvet Trifle
Serves 6
6 large wine glasses, about 12-16 oz
For the Cake:
1 box Red Velvet Cake Mix
For the Cream Layer:
16 oz Cream cheese, softened
2 boxes Instant white chocolate pudding mix
2 cups Half and half
1 cup Cool Whip
For the Topping:
Mini chocolate chips
Pistachios, crushed
Chocolate sauce (like Hershey’s)
Whipped topping
Make the cake: Bake cake according to package. Once baked, set aside to cool.
Make the cream layer: Whip the cream cheese, pudding mix, half and half and whipped topping in large bowl. Set aside.
Assemble the trifle: Cut the cake into cubes and place a layer in the bottom of each wine glass, just to cover the bottom. Cover the cake cubes with half of the cream layer mix. Drizzle chocolate sauce. Then sprinkle some chocolate chips and pistachios. Repeat this process until cake cubes are used up and each wine glass is nicely layered. Top off with more whipped cream, chocolate chips and crushed pistachios.
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Without Leaving Your Home
March 2023 Issue
By Leslie Rohland
Photography by Lucy Rosen
When it comes to deliciousness, Italy has cornered the market. One of the most popular cuisines in the world, an Italian menu is always a safe bet if you’re looking for a meal sure to please almost everyone. There are so many different delectable dishes, styles, and regions of Italian cuisine from which to choose, the hardest part is often deciding what to cook!
What is it about Italian food that gives it such widespread appeal? Well, it’s fresh, delicious, and easy! Italian food is chock-full of fresh, readily-available ingredients easily found at grocery stores and gourmet Italian specialty markets. These simple, everyday ingredients, like sweet onions, fresh garlic, tomatoes, basil, oregano olive oil, cheeses, and pastas are accessible year round. Now let’s talk easy: Italian cuisine is typically simpler to cook than other cuisines, which means less time in the kitchen and more time enjoying the food and company.
Can you already smell the fabulous, fresh Italian aromas wafting through your imagination? I hope I’ve inspired you to plan a themed “Italian Night” at home. It’s easy to create the magic of Italy simply by serving spectacular food. From a make-your-own pasta bar with a variety of pastas and sauces, to preparing foods that celebrate a specific region, there are numerous ways to celebrate with bona fide Italian cuisine. And, don’t forget the wonderful wines of Italy! Italian wines paired with Italian food instantly adds to the authenticity of the festivities.
Here are some of my special recipes that have brought the flavor and festivity to many of my own at-home Italian nights. All of these are now available as “take and bake” meals at my latest venture, the all-new Village Pasta Shoppe (www.villagepastashoppe.com) in Bluffton. From fun-to-serve Tortellini Skewers, to new takes on old favorites with my Mozzarella Baked Ziti and Italian Mac and Cheese, to a traditional Cannoli that adds a sweet finale to any meal, Italian Night has never been easier to enjoy.
MOZZARELLA BAKED ZITI
Serves 4 | Pictured above
1 1/2 lbs Ziti pasta
1/2 cup Water from cooked pasta
4 cups Tomato sauce
2 cups Low-moisture Mozzarella, shredded
2 cups Fresh Mozzarella balls
Kosher salt
Ground black pepper
1/2 cup Parmigiano-Reggiano cheese, grated
Fresh basil leaves
Preheat oven to 400°F and position rack in center. Boil pasta in a medium pot of salted boiling water until about halfway cooked. Reserve 1/2 cup pasta cooking water, then drain pasta. In a large mixing bowl, combine pasta with 2 1/2 cups tomato sauce, reserved 1/2 cup pasta cooking water, low-moisture mozzarella, and 1 cup mozzarella balls. Season with salt and pepper and stir to combine. Place pasta mix into a baking dish and flatten slightly.
Drizzle remaining 1 1/2 cups tomato sauce over top of pasta. Scatter remaining mozzarella balls and the Parmigiano-Reggiano over top, cover with aluminum foil, and bake for 30 minutes. Increase oven to 450°F, uncover baked ziti, and cook until just starting to brown on top, about 10 minutes. Let stand for 10 minutes. Top with basil leaves, spoon onto plates. Serve immediately.
TORTELLINI SKEWER
Serves 4
Skewers, 6” each
1 (9oz) pkg. Cheese tortellini
1 10 oz pkg Cherry tomatoes
1 (8 oz) pkg Fresh Mozzarella balls
1 3 oz pkg Pepperoni, sliced
1 (15 oz) can Large black olives, drained
Balsamic glaze for drizzle
1/4 cup Extra virgin olive oil (EVOO)
Cook the tortellini according to package directions, being careful not to overcook. (It will fall apart when skewered if overcooked; you may need to slightly undercook it.) Drain and run cold water over the tortellini to stop the cooking and to chill the pasta. Thread 1 tortellini followed by a tomato, mozzarella ball, pepperoni slice, and an olive, and repeat until skewer is full. Place the skewers on a serving platter or tray.
Drizzle the skewers with the balsamic glaze.
ITALIAN MAC AND CHEESE
Serves 4
½ cup Heavy cream
1 lb. Serpentine or Tubetti pasta
½ cup Provolone
½ cup Mozzarella, low moisture
½ cup Parmesan Ground Black Pepper
Italian breadcrumbs
Following pasta package instructions, bring a pot of salted water to a boil. As soon as the water comes to a boil, add the pasta, and stir. Cook pasta to al dente, about 10—13 minutes, While the pasta cooks, prepare the cheese mixture. Heat the cream in a saucepan over medium-low heat until it is steaming but not bubbling. Add the cheeses and black pepper and stir until it melts. Keep at medium heat until the pasta is ready. Undercook the pasta just a little (it will finish cooking in the cheese mixture).
Once the pasta is al dente, drain and add it to the cheese mixture. Let it cook in the sauce for 2 minutes. Stir often. Pour pasta and cheese mixture into a baking dish, sprinkle with more Parmesan and lightly sprinkle breadcrumbs over the top.
TRADITIONAL CANNOLI
Serves 4 
1 (8 oz) Ricotta cheese
1/4 cup Confectioners’ sugar
1 tsp Vanilla extract
1/2 cup Mini chocolate chips
8 Cannoli shells, store bought
In a medium bowl, stir together the ricotta cheese, confectioners’ sugar, vanilla extract. and chocolate chips. Turn a resealable plastic storage bag inside out and spoon filling into one end. Carefully turn the bag right side out and snip a small hole in end containing filling.
To pipe into shells, start from the center of the shell and pull outward to the end of the cannoli shell then repeat on opposite side. Dust with additional confectioners’ sugar.
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Go Green This Year With Recipes to “Green Your Plate”
April 2023 Issue
By Leslie Rohland
Photography by Lucy Rosen
On April 22, billions of people throughout the world will celebrate Earth Day—a day where people come together to advance sustainability and climate action—and highlight the need to build a healthier, more sustainable planet. First launched in 1970, Earth Day is the world’s largest environmental movement with so many different ways for people to take action towards a greener, more equitable future for our planet.
This year’s Earth Day theme, “Invest in Our Planet”, highlights the importance of what we can do to create change, be a champion for Earth and protect our planet. Whether it’s planting trees, reducing plastic consumption, educating yourself about climate change (and advocating for change), making sustainable choices in clothing, or planning your own Earth Day event/community cleanup/rally, the day is all about showing support for taking care of our planet.
Of course, when it comes to going green, one great place to start is eating green! Foods, as well as farming practices, can have a big impact on the environment. There are certain low-impact foods, such as lentils, beans, figs, organic tofu, tomatoes, potatoes, and broccoli, that are known for having a minimal environmental footprint. In addition, buying produce from local farms and incorporating seasonal ingredients into your menus is a great way to support the farmers around your area, enjoy fresh local produce, and do your part in helping the planet.
Another great way to eat green is to “green your plate” with healthy green menu items that are as delicious as they are vibrantly green in color. From my easy-to-make Zoodles in a homemade pesto sauce, to bringing together a special combination of good-for-you ingredients for my Hippie Earth Bowl, to a refreshing Cucumber and Heirloom Tomato Salad, these recipes are a great way to celebrate the day, all while reveling in our role in investing in our planet. Plus, there’s no better way to end a healthy “green” meal than with my Mother Fruit Bowl, which is tossed in lemon juice and honey.
Cucumber and Heirloom Tomato Salad
Serves 4 | Pictured above
2 cups Heirloom tomatoes, diced
2 cups Cucumber, thinly sliced
1 Red onion, small, thinly sliced
½ cup fresh Herbs (basil, parsley, dill, mint, rough chopped)
Olive oil, good quality
3 Tbsps White balsamic vinegar
½ tsp Sea salt
½ tsp Ground black pepper
Place diced tomatoes, cucumber, red onion, and herbs in a bowl. Drizzle with olive oil and vinegar. Add sea salt and ground pepper. Toss together and enjoy!
HIPPIE EARTH BOWL
Serves 4
¼ cup Hemp seed
¼ cup Chia seed
¼ cup Raisins
1/4 tsp Cinnamon
2 Tbsps Maple syrup
Banana, sliced
1 tsp Vanilla extract
1½ cups Cashew milk, or other milk of your choice
Coconut, shredded
Place the hemp, chia, raisins, cinnamon, and maple syrup in a bowl and mix well. Add milk and stir well, mixing up any clumps of chia seeds. Refrigerate overnight. The chia seeds will plump up, absorbing 9-10 times their weight in liquid! The result will be a bit like a tapioca pudding. Stir well in the morning and add more milk, if desired. Top with sliced bananas and shredded coconut. Peace!
Pesto Zoodles
Serves 4
2 medium Zucchinis
1 bunch fresh Basil (about 4 oz.)
¼ cup Olive oil
1 tsp Garlic, fine diced
Pinch of Salt
Splash of fresh Lemon juice
Use any of the following tools to spiralize the zucchinis: tabletop spiralizer; handheld spiralizer; box grater; mandolin; or vegetable peeler (very easy). Set aside. In a food processor, blend basil, olive oil, garlic, salt and lemon juice, until it forms a paste. Gently rub together the “zoodles” and pesto, then “spiral” them into a bowl. Garnish with fresh diced basil.
Mother Fruit Bowl
Serves 4
½ cup of each
of these fruits, sliced:
Grapes
Kiwi
Pear
Mango
Strawberry
Peach
1 Tbsp Lemon juice
1 Tbsp Honey
Place all the fresh, beautifully sliced fruits in a large bowl, then toss gently with the lemon juice and honey.
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How Some Seasonal Favorites Can “Be” The Center of Great May Meals!
May 2023 Issue
By Leslie Rohland
Photography by Lucy Rosen
We’ve all heard April showers bring May flowers, however, they also bring some of the most delectable, fresh-off-the-farm produce bursting with flavor. Here in the Lowcountry, May is a great month to indulge in the fresh fruits and vegetables that are in season and kick off a whole summer of spectacular seasonal eating.
There are many reasons to “eat seasonally” when it comes to produce, the main one being enjoying the richest, ripest, peak flavors. In addition, foods eaten in season are more nutritionally-dense than forced, out-of-season produce and are more abundant from local, or at least closer, resources, which means it’s at it’s lowest cost of the season, too.
When it comes to the harvest of May, three of my favorites are beets, broccoli and blueberries. When eaten seasonally they are filled with fresh flavor and nutrients. Vibrantly colored beets, now popular on many restaurant menus, are loaded with vitamins and minerals and low in calories and fat! They add a distinctive earthy flavor to many dishes like soups, salads, and sides. Broccoli brings a nutritional boost to any dish, offering a plentitude of vitamin C, vitamin K, vitamin A, folate and antioxidants. The health benefits of broccoli can impact eye and heart health and disease prevention. Ripe, plump, in-season blueberries are not only everyone’s favorite summertime sweet treat, but they are also among the most nutritious foods in the world. Overflowing with antioxidants, vitamins and minerals, Blueberries are a superfood that can help manage cholesterol, blood sugar and potentially reduce blood pressure. ’Tis the season to eat ripe, fresh and seasonal! Now let’s “be” healthy and include beets, broccoli and blueberries in some really delicious dishes. And, “be” sure to try these recipes—some of my favorites!
GOLDEN BROCCOLI GRATIN
Serves 4
2 lbs Broccoli
1 cup Gruyere cheese, grated
2 Tbsps Butter, unsalted
Kosher salt & ground pepper, to taste
1/4 cup Flour, all-purpose
1 cup Panko bread crumbs
2 cups Milk
1/4 cup Parmigiano Reggiano cheese, grated
1/2 Yellow onion, sliced
1 Bay leaf
2 Tbsps Extra virgin olive oil
Preheat an oven to 350ºF. Bring a large saucepan of well-salted water to a boil over high heat. Cut the heads from the broccoli stalks and into small florets. Peel the stalks and thinly slice. Add the broccoli to the boiling water and cook for 2 minutes. Transfer the broccoli to a bowl filled with ice water, then drain well.
In a 10-inch fry pan over medium heat, melt the butter. Add the flour and stir until well incorporated and fragrant—1 to 2 minutes. Slowly whisk in the milk and bring to a boil. Reduce the heat to low, add the onion and bay leaf and simmer, stirring frequently, until the mixture thickens, about 8 minutes. Remove and discard the bay leaf and add the Gruyere, stirring until the cheese is melted. Season with salt and pepper. Fold in the broccoli and spread in an even layer.
In a small bowl, stir together the panko, Parmigiano-Reggiano and olive oil, and season with salt and pepper. Sprinkle the this mixture over the broccoli mixture. Transfer the pan to the oven and bake until the gratin is golden and bubbly, 40 to 45 minutes. Let rest for 15 minutes before serving.
Best Beet Salad
Serves 4
3 cups Beets, cooked and diced
½ cup Goat cheese, crumbled
½ cup Pumpkin seeds
Parsley, finely chopped, flat leaf
Salt and pepper to taste
3 Tbsps Extra virgin olive oil
Balsamic glaze, to taste
In a serving bowl, combine beets, feta, pumpkin seeds, parsley, salt and pepper and olive oil. Gently toss to mix well. Drizzle the balsamic glaze on top, and serve cold.
Blueberry & Hammy Jammy Sammy
Serves 4
3-4 oz fresh Blueberries
4-6 oz Brie cheese, softened slightly
3-4 Romaine lettuce leaves
4 oz Black Forest ham, thinly sliced
1 French baguette or Ciabatta bread, lightly toasted if desired
Cut the baguette in half, lengthwise and toast the bread lightly in the oven, about 10 minutes. Gently heat the brie cheese in the microwave, just about 15 seconds, until soft and spreadable. Spread the soft brie on both halves of the baguette. On the top half of the baguette, press fresh blueberries into the brie cheese. On the bottom half of the baguette, press the ham gently into the brie cheese. Lay the romaine leaves on top of the ham. Bring both halves of the baguette together and slice into pieces for serving
Blueberry Sorbet with Whipped Cream
Serves 4
½ cup plus 1 tsp Sugar
¼ cup Water
2½ cups fresh Blueberries
1 pint Vanilla ice cream
½ cup fresh Blueberries,
for garnish
Honey, for garnish
For the sorbet: Make a sugar syrup as follows: In a saucepan over medium heat, combine the sugar and water. Bring to a boil, stirring to dissolve the sugar. Transfer the sugar syrup to a bowl, cover and refrigerate until chilled completely.
Place the blueberries and the chilled sugar syrup in a blender or food processor and puree until smooth. Cover and refrigerate overnight.
For serving: Add a large scoop of the blueberry sorbet, pile on the ice cream. Garnish with more fresh blueberries, then drizzle with honey.
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Recipes for a Picture-Perfect Southern Summer Picnic
June 2023 Issue
By Leslie Rohland
Photography by Lucy Rosen
June is a delightful time to get outside in South Carolina. With nearly perfect weather, this month’s bright blue skies and gentle breezes are the perfect accompaniments to dining outdoors, whether at a favorite restaurant, your own patio or deck, oceanside, or at one of the countless, picture-perfect picnic spots across the Lowcountry. All of these provide a scenic backdrop for an easy, breezy, laid-back summer meal.
Planning the perfect picnic is simple with the combination of fun and easy foods in a comfortable outdoor setting. From choosing the best way to pack your fare, to choosing a comfy picnic blanket, there are a number of things to keep in mind in addition to your menu. Choosing your picnic spot is key – think soft, lush grass, possible water or marsh views, and lots of shade!
When choosing your menu, think about your favorite foods that are delicious, refreshing and portable. Mason jars with lids are a great option for both serving and transporting things like salads, sides, and desserts. Cold foods can really hit the spot on a warm Southern day and best kept cool in today’s super coolers—the perfect spot for your bottle of bubbles, too!
Here are just a few of my favorite things to prepare and share when planning a Lowcountry Southern picnic. Not only are they easy to make and transport, they also turn any summertime outing into a festive occasion filled with happy memories. It’s official, summer picnic season is open here in the Lowcountry!
Classic Arnold Palmer Iced Tea
Lemonade
1 cup Sugar
13/4 cups Water
4 large Lemons
Black Tea
1 family-sized Black iced tea bag,
such as Luzianne Tea
4 cups Water
To make the lemonade: In a small saucepan, combine the sugar with 1 cup of water. Place the saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar. As soon as the mixture comes to a boil, remove the saucepan from the heat and let cool to room temperature. While cooling, juice lemons and strain to remove pulp and seeds. Once cooled, combine simple syrup, and whisk well to blend. Taste mixture and add remaining water, if needed.
To make the black tea: Bring 2 cups of the water to a boil; add the tea bag and let steep for 5 minutes. Remove the tea bag. Stir in an additional 2 cups of water and let the mixture cool to room temperature.
To make the Arnold Palmer: Fill a tall glass with ice. Add equal parts of tea and lemonade and stir to combine. Garnish with the lemon wedge.
Picnic Egg Salad
Serves 4
6 Eggs, hard-boiled, peeled, and chopped
3 Tbsps Mayonnaise
2 Tbsps Radish, minced
1 Tbsp Dill
1 tsp Scallion, minced
1/2 tsp kosher Salt
1 rustic-style Bread loaf, sliced thin, grilled, or toasted
Stir together eggs, mayonnaise, radish, dill, scallion, and salt in a medium bowl. Spread a heaping spoonful of mixture onto each toasted bread slice.
Fish Bait Snack Mix
Serves 4
2 cups Popcorn, already popped, any flavor
1 cup Pretzel sticks
¼ cup Raisins
¼ cup Dried cranberries
1 cup Fish-shaped crackers
Mix all ingredients together in a bowl. Store in a tightly covered container or plastic baggy for travel.
Grilled Ham & Pineapple Skewers
Serves 4
2 cups 1” cooked Ham cubes
2 cups Fresh pineapple chunks
1 large Vidalia onion, cut into eighths
2 tomatoes, cut into small pieces
1/2 cup Teriyaki glaze
Preheat grill to medium-high. Skewer the ham, pineapple, onion, and tomatoes. Grill for 3-5 minutes per side. Brush skewers with teriyaki glaze and cook for one more minute before removing from grill.
Country Buttermilk Pound Cake
1 1/3 cup butter, softened 
2 1/2 cups Sugar
6 large Eggs
3 cups All-purpose flour
1/2 cup Buttermilk
1 tsp Vanilla extract
Butter for greasing pan
Confectioner’s Sugar, for garnish
Fresh berries of your choice
Whipped cream
Preheat oven to 325°F. Beat butter at medium speed with a hand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
Add flour to butter mixture alternating with buttermilk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch (16-cup) tube or Bundt pan.
Bake at 325°F for 1 hour and 5 minutes to 1 hour and 10 minutes, or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Sprinkle confectioner’s sugar along the top of the cake, garnish with your favorite fresh berries and whipped cream.
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Take Your Barbecue Beyond the Basics with these Great Grilling Recipes
July 2023 Issue
By Leslie Rohland
Photography by Lucy Rosen
Nothing says summer like the tastes and smells of your favorite foods sizzling on the grill. In fact, when it comes to summer dining, there are many advantages to grilling outdoors. Not only does grilling meat help lower overall fat content by allowing for excess fat to melt and drip off food, but grilling fruits and vegetables helps to preserve their natural nutrients. Plus, on those steamy hot July nights, when you’d rather not heat up your kitchen with your oven or stove, grilling keeps the heat outside.
In addition to the health and lifestyle benefits of grilling, there’s another big benefit of barbecues: the unique, distinctive, and robust flavor of foods served hot off the grill. Grilled foods usually don’t need excessive seasoning or sauces, and, with the right marinade or dry rub, it’s easy to enhance flavors without using unhealthy ingredients. Grilling also eliminates the need for breading or batters, or added oils, providing a savory feast while enjoying a healthier meal.
While backyard barbecues have long been an important part of summer dining here in the Lowcountry, taking it beyond the basics of hot dogs and hamburgers when it comes to what you put on the grill can help you fire up the flavor. Grilled vegetables can be a delicious and healthy alternative to meat, and there are plenty of flavorful choices that go beyond tried and true grilled corn on the cob. In particular, peppers, zucchini, onions, cauliflower, and sweet potatoes are great on the grill and can be served either as mouth-watering main dishes or scrumptious sides. Fish is also a perfect, flavor-filled, and healthy option for grilling, especially when layered with delicious vegetables like a kabob, wrapped in foil (good for flakier fish), or placed right on the grill.
Whether you’re grilling a small family dinner or planning a big backyard bash, here are some of my favorite ideas to take your summer barbecues to the next level. So, add some sizzle to your summer…and savor the flavors of these great grilling recipes to enjoy all summer long!
SMOKY PAPRIKA GRILLED SHRIMP
Serves 4
8 Bamboo skewers
2 Tbsps Smoked paprika
1/2 tsp Ground cumin
2 Garlic cloves, minced
1/2 tsp Kosher salt
1/2 tsp Ground black pepper
2 Tbsps Lime juice
1/3 cup Extra virgin olive oil
½ cup Mango, diced
1 lb Large shrimp, cleaned and peeled, tails on
Soak the skewers in water for at least a half an hour before grilling. In a large bowl whisk together the smoked paprika, cumin, garlic, salt, pepper, lime juice, and olive oil. Add the shrimp and toss to coat with the marinade. Keep chilled for half an hour to an hour. Prepare grill for medium-high direct heat. Thread the shrimp onto the skewers. Baste the grill grates with olive oil so that the shrimp doesn’t stick to the grill. Grill or cook the shrimp for about 3 -4 minutes per side, depending on the size of the shrimp, or until the shrimp are just cooked through. Remove from grill and serve immediately.
GRILLED ROMAINE SALAD
Serves 4
3 to 4 Romaine hearts, washed
3 Tbsps Extra virgin olive oil
1 Tbsp Balsamic glaze
1/4 tsp Kosher salt
Pinch Ground black pepper
Parmesan cheese, shredded or grated
2 tsps Chopped fresh herbs, such as Rosemary, thyme, oregano
Pull off any old or browned leaves from each heart of Romaine. Leaving the root end intact, shave off the browned part of the root, then chop off the top—1 or 2 inches—of the lettuce head. Turn your gas grill setting to high, or get your charcoal coal grill very hot. Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. With a food brush, paint the lettuce hearts with the vinaigrette, or drizzle it with a spoon. Grill the romaine until browned on all sides, turning every minute until done, about 5 minutes. Serve immediately, whole or chopped up. Sprinkle with Parmesan cheese.
GRILLED SHISHITO PEPPERS
Serves 4
1 lb Shishito peppers, preferably with stem intact
2 Tbsps Extra Virgin Olive Oil
Flaky salt, such as Fleur de Sel
1 Lime, cut into wedges
Prepare a hot fire in a grill, or turn your gas grill to high heat. Put a grill fry pan on the grill, close the grill, and preheat the pan for 10 minutes. In a bowl, toss the peppers with olive oil. Add the peppers to the preheated grill pan. Be careful! The handle will be HOT.
Grill the peppers, gently turning them with tongs, until the skin is lightly blistered on all sides, 3 to 5 minutes. Transfer to a serving bowl, season generously with salt and serve immediately.
GRILLED SWEET POTATOES
Serves 4
2 lbs Sweet potatoes, sliced
4 Tbsps Extra virgin olive oil
Kosher salt
1/4 cup Fresh parsley, finely chopped
2 Tbsps Fresh lime juice
1/4 cup Extra virgin olive oil
Pinch salt
Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into ¼-inch pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt. Combine the parsley, lime juice, olive oil and salt in a small bowl and mix well. Once the grill is hot, lay the potato pieces down onto the grill grates. Cover the grill and cook until each side gets grill marks, between 3 to 6 minutes for each side. When ready, remove from grill and place on a serving platter.
Drizzle the sweet potatoes with the dressing and toss. Serve hot.
GRILLED PEACHES
Serves 4
2 Tbsps Light brown sugar, tightly packed
2 Tbsp Granulated white sugar
1/2 tsp Ground cinnamon
1/8 tsp Salt
4 Yellow peaches, ripe, cut in half, pit removed
2 Tbsps Unsalted butter, melted
8 scoops Vanilla ice cream, for serving
Whipped cream, for serving
Preheat grill to medium-high heat. Once hot, clean and oil the grill grates. In a small bowl, whisk together the brown sugar, white sugar, cinnamon, and salt. Set aside. Cut the peaches in half and remove the pit. Brush the cut side of the peaches with melted butter. Place the peaches on the hot grill, cut side-down, and cook for 2 to 3 minutes, until you see grill marks. (No need to close the lid on the grill.) Flip and cook the peaches cut side-up for 2 minutes. Place the grilled peaches on a platter while still warm and sprinkle them with the cinnamon sugar mixture. Top with a scoop of vanilla ice cream, and garnish with whipped cream.
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Favorite Recipes Featuring the Freshest Farmers Market Finds
August 2023 Issue
By Leslie Rohland
Photography by Lucy Rosen
August is the perfect month to take advantage of the bounty of fresh, local, summer produce, and there’s no better place to find the juiciest, ripest, and most flavorful fruits and vegetables than at your favorite local farmers markets. Each year, National Farmers Market Week is celebrated during August (6th-12th). This week reminds us that by supporting local farmers markets, we are also supporting our local farmers. The week highlights the important role farmers markets play in providing people with delicious, locally-sourced food. In addition, farmers markets bring the community together putting fresh, local, and healthy at center attention. That’s especially true here in the Lowcountry, where our plentitude of farmers markets offer a huge assortment of locally grown, in-season produce, as well as fun, weekly community gatherings that showcase local growers and food vendors.
There are so many benefits to shopping at a farmers market. For starters, farmers markets give you access to produce which is picked at its peak of flavor, without the travel time between being picked and being available for sale. Usually, produce sold at farmers markets is picked or harvested just a day or two before, or even the morning of, the market. This allows fruits and veggies to stay on the vine to ripen longer and then burst with flavor in your favorite recipes.
Sweet corn, beans, tomatoes, basil, summer squash, zucchini, peaches, and raspberries are peaking to perfection, which will happily bring your family to the dinner table. Here are just a few of my favorite recipes featuring the freshest summer produce from my favorite farmers market. I bet these are likely to become summer family favorites of yours, too!
Crispy Market Green Beans
Serves 4
2 ripe Tomatoes, diced
1 to 2 lbs Green beans, trimmed and dried
4 Tbsps Extra virgin olive oil
1 tsp Garlic powder
1 tsp Kosher salt
1/2 tsp Pepper
1/2 tsp dried Thyme
1 tsp dried Basil
1/2 cup Panko bread crumbs
4 Tbsps grated Parmesan cheese
Preheat the oven to 425°F. In a bowl, toss the green beans and tomatoes with olive oil so it completely coats the vegetables. Spread the mixture onto a large baking sheet and season with garlic powder, salt, pepper, thyme and basil. Sprinkle the panko and parmesan on top. Bake for 20 to 25 minutes or until the green beans are tender. Transfer to serving bowl and serve hot.
Farmer’s Corn Toss Salad
Serves 4
2 ripe Tomatoes, diced
2 ears Corn on the cob, cooked then kernels removed
1 tsp Pepper
1/2 cup Cotija Mexican cheese, crumbled
Kosher salt, to taste
2 Tbsps Extra virgin olive oil
1 Tbsp Old Bay seasoning
1 small Sweet onion, chopped
1 tsp Kosher salt
Mixed greens
Fill a large pot half full with water and bring to a boil, season it generously with salt (should taste like the ocean). Add extra flavor by adding some Old Bay seasoning to the water, too.
Once the water is boiling, add the corn cobs and boil for 4 to 5 minutes, until they are bright in color. Remove the cobs, and let cool. Once cool, slice the kernels from the cob and set aside.
In a serving bowl, toss the corn kernels, tomato, onion, and cheese in the olive oil. Add Old Bay, salt and pepper. Add the mixed greens and toss again.
Summer Shrimp & Vegetable Pasta Salad
Serves 4
1 lb. Orecchiette pasta, (shaped like little ears)
½ cup Extra virgin olive oil
2 Tbsps Garlic, chopped
1 large Yellow squash, cut into ½ inch cubes
1 large Zucchini, cut into ½ inch cubes
2 Tomatoes, diced
Fresh Spinach, as much as you like
16 Local shrimp
1 bunch fresh Basil, chopped (save some for garnish)
½ tsp Kosher salt
½ tsp Pepper
Parmesan cheese, for garnish
Cook pasta according to package instructions. Drain and set aside in a large mixing bowl. In a large sauté pan, add olive oil and garlic and gently roast the garlic.
Add the squash, zucchini, tomato and spinach and sauté about 5 minutes, just until tender. Season with salt and pepper. Add the shrimp and basil, and cook until shrimp are cooked through, about 5-7 minutes.
Now mix the pasta and veggie/shrimp mixture by either adding the pasta to the large sauté pan or spooning the veggie/shrimp mix into the pasta in the bowl. Toss thoroughly. Allow it to chill, about 30 minutes.
Portion the veggie/shrimp pasta into serving bowls and top with Parmesan and small slivers of basil.
Peachy Razz Strawberry Crisp
For the Filling:
7-8 sliced fresh Peaches, skin off
if preferred
1 pint fresh Raspberries
1 cup Sugar
2 Tbsps Flour
1 tsp Cinnamon
1 tsp ground Ginger
2 tsp Lemon juice
For the Topping:
1 cup Flour
½ cup Oats
½ cup Brown sugar
½ cup Butter, room temperature
1 tsp Cinnamon
Vanilla ice cream
Preheat oven to 350°F. Lightly spray a 9 x 9 baking pan or pie dish. Gently mix the fruit with sugar, flour, spices and lemon juice and place the mixture in the dish.
In another bowl, cut together the topping ingredients with a pastry blender or mix together with your fingers till well combined. Sprinkle over fruit.
Bake 40-50 minutes or until the topping is golden and filling is bubbly. Serve warm with vanilla ice cream.
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Sweet and Delicious Ways to “Bee Healthy” During National Honey Month
September 2023 Issue
By Leslie Rohland
Photography by Lucy Rosen
It’s been referred to as “Mother Nature’s sweetener,” and chances are you’ve enjoyed honey either on its own, added to your favorite cup of tea, or as part of a special recipe. September is National Honey Month, which, since 1989, has promoted beekeeping and the use of honey as a natural sweetener. There’s no better time to celebrate both the distinct sweet taste and the many health benefits of honey than this month, which, according to the National Honey Board, is the month when the majority of honey is harvested in the United States.
There are more than 300 types of honey, which can be purchased raw (straight from the hive) or pasteurized, which is processed to remove imperfections and increase its shelf life. A natural alternative to sugar and a popular sweetening agent, honey is known for being easy on the stomach. It also adapts to all cooking processes, making it the perfect ingredient in a wide range of foods, including baked goods, marinades, beverages, or added to yogurt or charcuterie boards.
While everyone knows that a little honey can do wonders for a sore throat and helps to suppress coughs, there are also a number of other proven health benefits. Honey is rich in nutrients and antioxidants, has antibacterial properties, and is better for blood sugar levels than regular sugar. Although more research is needed, honey has been linked to beneficial effects on heart health and has been shown to have an effect on reducing blood pressure and blood fat levels. There is also evidence that honey may help relieve gastrointestinal tract conditions, and it is also being studied in helping with some neurological diseases. Used topically, honey can promote burn and wound healing. Researchers believe its healing powers may come from its antibacterial and anti-inflammatory properties.
There are so many reasons to add honey to your diet—and so many great ways to do it! Here are just a few of my favorite recipes that are sure to “bee” a hit—perfect for an intimate meal with your own “honey,” or a gathering with family and friends. Whether combining the distinctive tastes of honey and goat cheese for my Honey & Goat Cheese Stuffed Dates, or my famous “Sticky Honey Chicken,” which has long been a family favorite, or my no-bake Honey Greek Yogurt Cheesecake that is as easy to make as it is sweet and delicious, honey adds that special, all-natural touch that can be your secret ingredient.
Let’s celebrate the sweetness of September! Add a bountiful buzz to your recipes … and “bee” healthy while enjoying the benefits of honey, Honey!
Honey & Goat Cheese Stuffed Dates
Serves 4
12 Medjool dates, pitted and sliced down the middle
3 Tbsp Goat cheese
3 Tbsp Almonds, crushed
Honey (local preferred)
Pit and slice the dates. Stuff each date with goat cheese, pressing firmly into each date. Place dates on a serving platter and sprinkle with crushed almonds. Drizzle heavy with local honey!
Sticky Honey Chicken
Serves 4
½ tsp Salt 1½ lbs Boneless chicken thighs, cut into bite size pieces
½ tsp Black pepper 1 box Basmati rice (prepared according to directions)
4 Tbsp Cornstarch Green onions, sliced, for garnish
Vegetable oil, as needed Sesame seeds, for garnish
For the Sauce:
2 Tbsp Water 2 Tbsp Sesame oil 1/3 cup Honey (local preferred)
2 Tbsp Cornstarch 2 Tbsp Soy sauce 1 Tbsp Hot sauce (sriracha preferred)
2 Tbsp fresh Ginger, grated 3 cloves fresh Garlic, minced
Season the chicken with salt and pepper, then toss with the cornstarch and set aside. Make the basmati rice and set aside. Mix all ingredients for the sauce in a bowl, whisk and set aside.
In a large skillet, heat the oil over medium heat, then add chicken in small batches until fully cooked through and browned—about 5 to 8 minutes. Set aside in a bowl. Add the sauce to the same skillet, and bring to a simmer, about 1 minute. Remove from heat and pour sauce over the cooked chicken, toss well.
Portion the rice in serving bowls, then add the chicken on top of the rice, garnish with green onion and sesame seeds, then drizzle with more honey.
Blueberry Arugula Salad
with Lemon Honey Vinaigrette
Serves 4
For the Dressing:
2 Tbsp Honey (local preferred)
1-1/2 Tbsp Lemon juice
1 Garlic clove, minced
1/8 tsp Sea salt
1/4 cup Olive oil
Fresh ground pepper to taste
For the Salad:
2 cups Arugula
1 ½ cups fresh Blueberries
4 oz Goat cheese (save some for garnish)
Combine all the dressing ingredients in a bowl, whisk together and let sit for about 5 minutes. Mix the salad ingredients in a serving bowl, drizzle with the dressing, toss gently. Garnish with dollops of goat cheese.
Honey Greek Yogurt Cheesecake
with Lemon Honey Vinaigrette
Serves 4
For the Crust:
12 Ginger snap cookies, crushed ¼ cup Unsalted Butter, melted
For the Filling:
2 cups pure Greek yogurt ¼ cup Confectioner’s sugar, sifted
1 tsp Lemon zest 6 oz White chocolate chips, melted
½ cup Honey for drizzle (local preferred) 14 oz Full-fat Cream cheese, room temp
Line a 9-inch springform pan with parchment paper, set aside. Process the ginger snaps in a food processor or place them in a large Ziploc bag and use a rolling pin to smash them into fine crumbs. Place the crumbs in a medium bowl and add the melted butter. Toss together until the crumbs and butter are mixed well. Transfer the crumbs to the lined springform pan and press the crumbs tightly into the bottom of the pan until you have a smooth surface. Place it in the refrigerator.
Whisk together the yogurt, cream cheese, confectioners’ sugar, and lemon zest until smooth. (It’s best to do this by hand, so the mixture does not get overworked and become runny.) Place the white chocolate in a glass or ceramic bowl and melt in 10 to 15 second intervals in the microwave, stirring well in between. As soon as the chocolate is melted, spoon it into the cream cheese mixture and whisk to combine.
Remove the springform pan from the refrigerator and fill the pan evenly with the cream cheese mixture. Chill for at least 2 hours, or until set, before serving. When ready to serve, remove the cheesecake from the springform pan, warm the honey in a small saucepan and drizzle over the top of the cake. Garnish with fresh berries, if desired.
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Eat Your Way Through Italy … Without Leaving the Lowcountry
October 2023 Issue
By Leslie Rohland
Photography by Lucy Rosen
October is Italian-American Heritage and Culture Month, celebrating the achievements and contributions of Italian immigrants and their descendants living in the United States. One great way to join in the celebration is by cooking up some delicious Italian food in your own kitchen. Italy is known for its diverse foods with 20 different regions of the country each producing (and known for) its unique culinary specialties. Each year, countless people travel to Italy to enjoy eating their way around the various regions for a culinary experience unlike anything else in the world.
The regional cuisines of Italy are each inspired by local ingredients, the climate and the region’s history. Much of the food Americans associate with Italian cuisine, including red-sauce dishes such as spaghetti, is predominately found in the central region of Italy. However, if you’re traveling in the the Abruzzo region (east of Rome) you will enjoy hearty, rustic dishes featuring mushrooms, lentils or lamb. The Lombardia region (northern region) focuses more on rice and polenta. Sicily, an island located just off the “toe” of mainland Italy, is home to almonds, olives, seafood and many popular desserts. The Campania region, which includes the famous food city of Naples, is well known for its pizza, limoncello and tomato-based dishes.
In honor of Italian-American Heritage and Culture month, I’ve gathered some of my most-loved Italian recipes from some of my favorite regions in Italy. From my hearty, yet light, Risotto with Asparagus and Prosecco (Lombardy) to my savory Shrimp and Tomato Cioppino Soup (Liguria), to my unique regional takes on traditional favorites with my Saltimboca alla Romana (Rome) and Gnocchi alla Sorrentina (Naples), you’ll be able to eat your way around Italy right here at home. And for dessert, my special Pignoli Cookies (Sicily) are sure to end your festive Italian meal on a sweet note!
So kick off this special month with these special Italian recipes—and enjoy them all year long! For even more authentic Italian food to enjoy at home this month, visit us at The Village Pasta Shoppe (www.villagepastashoppe.com)—the Lowcountry’s source for fresh, gourmet Italian food (including my homemade gourmet Italian food “take and bake” meals!)
Buon Appetito!
Saltimboca alla Romana (Rome, Italy)
Serves 4
8 slices Prosciutto
2 Tbsps Olive oil
8 Veal scallopine, thinly sliced and pound
2 Tbsps Butter
1/2 cup Dry white wine
Flour (spread on a plate for dredging)
8 Sage leaves
1/4 cup Chicken broth
Salt and pepper, to taste
Place one slice of prosciutto on each veal scallopine and pound in lightly with a meat pounder. Heat olive oil in a large sauté pan over medium-high heat. Dredge both sides of the scallopine in flour to coat, shaking off any excess. Place them prosciutto side down in pan and cook, turning once, until lightly browned on both sides. Transfer to a warm plate. Drain oil from pan, place back over heat and add butter. When butter is melted add sage and sauté for one minute. Add the white wine and scrape any bits from bottom of pan, then add the chicken broth and salt and pepper.
Place scallopine back in pan, prosciutto side up and cook until sauce is reduced by half and scallopine are heated through. Transfer veal to serving plates, two scallopine per person; spoon sauce over top and serve.
Gnocchi alla Sorrentina (Naples, Italy)
Serves 4
1 medium Carrot peeled, cut into 4 pieces
1 small red onion, cut into quarters
4 leaves Fresh basil, plus more for garnish
4 Tbsp Olive oil, plus more for greasing
1 tsp Kosher salt
1 (17.5 oz) package prepared Gnocchi
1 tsp Black pepper
1 cup Parmesan, grated and divided
1 cup Mozzarella cheese, shredded
1 (28 oz) jar Whole San Marzano tomatoes, crushed by hand
In a pot over medium heat, combine the crushed tomatoes, carrot, onion, basil, and olive oil. Bring to a simmer then reduce heat to low and maintain a gentle simmer, stirring often with a wooden spoon for 40 to 45 minutes, or until slightly reduced and the carrot is beginning to become tender. You will need 21/4 cups of sauce. Season with salt and pepper. Remove and discard all of the vegetables and herbs from the sauce.
Preheat the oven to 400° F. Grease an 8-inch baking dish with the remaining olive oil. Add the gnocchi and 1/2 cup parmesan cheese to the tomato sauce. Stir well. Pour the mixture into the baking pan. Sprinkle with mozzarella and the remaining parmesan.
Bake for about 25 to 30 minutes, or until the cheese is browned and the sauce is bubbly. Allow the gnocchi to cool for 10 minutes before serving. Garnish with more basil.
Shrimp and Tomato Cioppino Soup (Liguria, Italy)
Serves 4-6
1/3 cup White wine
2 Tbsps Unsalted butter
1 cup Tomato puree
1/2 cup Leeks, chopped
1 Tbsp Basil pesto
1 Tbsp fresh Garlic, chopped
1 tsp Sea salt
11/2 cups Chicken stock
1/2 tsp Black pepper
1/2 lb Cherry tomatoes, halved
1 lb fresh Shrimp, peeled, deveined & tails off
2 Tbsp fresh Parsley, chopped (plus more for garnish)
In a large saucepan on low heat, melt the butter. Add the leeks and sauté for 10 minutes, until soft. Add garlic and sauté about 5 minutes, then stir in the white wine to deglaze. Reduce liquid by half. Add cherry tomatoes and cook until the tomatoes soften, about 5 minutes. Stir in the tomato puree and chicken stock. Bring to a boil. Once boiling, drop in the shrimp and cook until pink, about 2-4 minutes. Stir in the pesto, parsley, salt and pepper, to taste. Garnish with more parsley.
Risotto with Asparagus and Prosecco
(Lombardy, Italy)
Serves 4
1 large bunch fresh Asparagus
4 Tbsps Extra-virgin olive oil
1 medium Onion, minced
1½ cups Prosecco of your choice
Salt and pepper, to taste
1½ cups Arborio rice
4 cups Vegetable stock
Parmesan, grated, for garnish
1½ Tbsp Butter
2 oz Taleggio cheese (or other soft cheese like Fontina or Brie)
Cut the asparagus stems into small pieces. Then, in a skillet over medium-high heat, warm 2 Tbsps of the olive oil and brown half of the onion for 4 to 5 minutes, stirring often. Add the asparagus and cook until crispy and tender, about 3 minutes. Add in a ¼ cup of the prosecco and stir, allowing it to evaporate. Add salt and pepper. Set aside.
In a heavy pot over medium heat, warm the remaining 2 Tbsps of olive oil and brown the rest of the onion. Add the rice, and let it toast for 4 minutes, frequently stirring. Add ½ cup of the prosecco, and again, allow it to evaporate as you stir. Add 1 cup of the vegetable stock and stir the rice for 6 to 7 minutes.
Risotto requires constant stirring. Continue to add the remaining 3 cups of the stock in ½-cup increments, letting each addition absorb before adding more. When the rice is close to al dente, after about 12 minutes, add the asparagus/onion mixture.
Add the cheese, butter and remaining prosecco. Stir to combine. Divide risotto among serving bowls, garnish with grated Parmesan.
Pignoli Cookies (Sicily, Italy)
Serves 4
8 oz Almond paste
½ cup Sugar
½ cup Powdered sugar
Pinch salt
2 large Egg whites
½ tsp Vanilla
6 oz Raw pine nuts
Preheat oven to 325°F. Line a baking sheet with parchment paper. Using a food processor, pulse the almond paste until it is broken into small crumbs. Depending on the size of your food processor, you may have to do this in increments of ½ cups. Add granulated sugar, powdered sugar, and salt to the almond paste and pulse several more times until evenly combined. Add egg whites and pulse again until the mixture forms a sticky dough.
Place the pine nuts in a small bowl. Using a small scoop or teaspoon, scoop even balls of dough and drop into the bowl of pine nuts. Press the dough into the pine nuts on just one side, placing it onto the baking sheet pine nut side up. If some nuts have fallen off press them back into the cookie. Place the balls 1 inch apart on the cookie sheet. Bake for 14-15 minutes or until the cookies are puffed with a slight dome on the top and are golden brown around the bottom edges. The cookie should appear slightly shiny with some browned pine nuts on the top. Allow cookies to cool for 3-4 minutes before transferring to a cooling rack.
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Thanksgiving is a holiday filled with traditions. From watching the Macy’s Thanksgiving Day Parade, to a game of touch football in the backyard, to going around the table saying what you’re most thankful for, certain Thanksgiving traditions are carried on year to year by families everywhere. And when it comes to Thanksgiving traditions, perhaps nothing is more comforting than this holiday’s the traditional foods.
While many Thanksgiving menus are filled with holiday classics handed down for generations, it’s always fun to introduce some new appetizers, desserts, or side dishes that are based on tradition, but have a unique twist. In fact, adding a “new” vintage side dish is a great way to honor and continue family traditions when it comes to longtime holiday favorites. Adding both a touch of nostalgia and the flavors of the season, vintage side dishes can perfectly complement the traditional turkey dinner. This may be the beginning of some new family favorites when it comes to the holiday meal for years to come!
Here are some of my favorite vintage Thanksgiving side dishes—recipes passed down through the generations that have become part of my own traditions, and which can be part of yours, as well. Each is a unique take on a traditional favorite, guaranteed to go perfectly with whatever you’re serving. Equally as important, though, each will bring some old-fashioned flavor to your family dinner table this Thanksgiving.
Whether it’s my Sweet Candied Carrots (lightly drizzled with honey for extra sweetness), savory Sea Island Crab Fried Rice (made even more flavorful with bacon), or my simple, yet always perfectly cooked and seasoned, Buttered Green Beans, these vintage sides are sure to be a delectable and nostalgic treat at this year’s gatherings. And for dessert? In addition to serving up the go-to pies of the season, nothing says tradition like my Molded Cranberry Salad—light, fruity, and a delicious way to end a perfect holiday meal.
Wishing you a very Happy Thanksgiving spent and a joyous holiday meal filled with old and new traditions!
SEA ISLAND CRAB FRIED RICE
Serves 6-8
2 slices Bacon, cut into 1-inch pieces
4 Tbsps Vegetable oil, divided
1 cup Yellow onion, chopped
1 large Green pepper, chopped
3/4 cup Celery, chopped
1 Tbsp Garlic, chopped
1/2 cup Scallions, chopped
1 lb. fresh Crabmeat, picked
4 cups cooked Long-grain white rice
11/2 tsp Kosher salt and black pepper
1 Tbsp Old Bay seasoning
1/4 cup fresh Flat-leaf parsley, chopped
Cook bacon in a 12-inch skillet over medium-high, turning often, until nicely browned and crisp, about 8 minutes. Transfer bacon to a small bowl using a slotted spoon and set aside. Reserve drippings in skillet. Add 2 tablespoons of the vegetable oil to the drippings in skillet. Add onion, bell pepper, celery, garlic, and scallions. Cook over medium-high, tossing often, until vegetables are fragrant and tender, 2 to 3 minutes. Add crabmeat to skillet, and cook, tossing occasionally, until crabmeat is lightly browned, about 5 minutes. Add cooked rice, salt, pepper, and the remaining 2 tablespoons oil. Cook, tossing often, until rice is hot and all ingredients are combined evenly, about 4 minutes. Add parsley and the reserved bacon to skillet. Crunch bacon into pieces and toss well to combine. Transfer crab fried rice to a serving bowl. Garnish with more parsley, if desired.
BUTTERED GREEN BEANS
Serves 6-8
2 Tbsps Butter (1/4 stick)
2 lbs. slender Green beans, trimmed
2 Tbsps Olive oil
Salt and pepper
8 oz Carrots, peeled and cut into matchstick-size strips
Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Using slotted spoon, transfer green beans to bowl of ice water. Cook carrots in same boiling water until crisp-tender, about 1 minute. Transfer carrots to ice water with beans. Drain; pat vegetables dry. Melt 2 tablespoons butter with 2 tablespoons olive oil in large pot over medium-high heat. Add vegetables and toss until hot, about 2 minutes. Season to taste with salt and pepper.
SWEET CANDIED CARROTS
Serves 8-10
¼ cup Butter
2 lbs. Carrots, cut into bite size coins
1/2 cup Honey
1/2 cup Brown sugar, packed
1/2 cup Raisins
2 Tbsp Apple cider vinegar
Salt and pepper Fresh Parsley, minced, for garnish
Place the carrots in a large skillet and add 1 teaspoon salt and 1 cup water. Bring to a rapid simmer over medium-heat, and cook until the carrots are just tender, about 5 minutes and drain. Add the butter, brown sugar, honey, raisins, vinegar, and pinches of salt and pepper to the skillet. Increase the heat and boil, tossing the carrots occasionally, until the sauce is reduced to a glaze, 4 to 5 minutes. Transfer to a serving platter, sprinkle with parsley and lightly drizzle with extra honey.
MOLDED CRANBERRY SALAD
Serves 6-8
1 cup Boiling water
14 oz can Crushed pineapple, in syrup
3 oz package unflavored Gelatin
14 oz can Whole-berry cranberry sauce
½ cup Dried cranberries
11 oz can Mandarin oranges, drained
Drain the syrup from the pineapple can into a large bowl, then add 1 cup boiling water. Set the can of crushed pineapple aside. Dissolve gelatin packet in the hot pineapple syrup mixture and chill for 90 minutes or until partially set. Fold in the cranberry sauce, mandarin oranges, and the drained crushed pineapple. Lightly grease a Bundt pan, then pour the mixture in and let chill for 2 hours, until set. Once set, flip the Bundt pan over a serving platter and sprinkle with the dried cranberries.
If there’s anything people enjoy more than holiday desserts, it’s the chance to sample lots of perfectly proportioned, special sweet treats at holiday get-togethers. Of course, festive, full-sized cakes, pies and traditional fruitcake will be part of most menus this season, but there is something particularly enticing to guests about a beautifully presented array of delicious bite-sized December delicacies, which can be as much fun to make as they are to eat!
There are many marvelous reasons why homemade, bite-sized desserts may be the right-size addition to your holiday baking repertoire. Most importantly, they allow people to try a number of different delicacies without feeling they overindulged or wasted a whole piece of cake after taking just a bite or two to taste. Bite-sized desserts also eliminate the need for having to cut, serve, or plate, allowing people to just easily help themselves and socialize during dessert-time.
They are also a wonderful way to show off some of your creative presentation ideas and add to the festivities; they can become a stunning centerpiece of your table or buffet! Plus, for people on your list, a box of these delicious dainty delights makes the perfect gift. You can even start a new family holiday tradition by making these treats together with your kids year after year!
Here are a few of my favorite bite-sized holiday desserts, which prove bigger isn’t always better! From my special Christmas Cookie Bar (bursting with Christmas sprinkles, M&Ms, chocolate chips and the smells and tastes of the holidays), to my easy-to-make (and even easier to eat) No-Bake Rum Pecan Balls, these tiny, sweet treats are sure to make a big impression. And my Christmas Crack and Chocolate Crinkle recipes, my long-time holiday tradition favorites, bring together the distinct flavors of the holidays for snacking on all season long!
Wishing you a Merry Christmas, happy holidays—and a holiday season filled with enjoying the little things in life!
Chocolate Crinkle
Yields: Approximately 24
1 cup Unsweetened cocoa powder
1½ cups Sugar
½ cup Vegetable oil
4 large Eggs
2 tsps Vanilla extract
2 cups All-purpose flour
2 tsps Baking powder
½ tsp Kosher salt
1 cup Powdered sugar
1 tsp Espresso powder (optional)
In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon), beat together cocoa powder, sugar, and vegetable oil until it comes together into a shiny dough. Add the eggs, one at a time, and then the vanilla. In a separate bowl, whisk together flour, baking powder, salt, and espresso powder (if using). Mix into the chocolate mixture on low speed until just combined. Do not overbeat.
Cover the dough with plastic wrap and chill four hours or overnight. Preheat the oven to 350°F and line two cookie sheets with parchment paper. Place the powdered sugar in a wide bowl. Using a rounded teaspoon, scoop out clumps of the chilled dough and roll them into 1-inch sized balls using your hands. Do several at a time and drop them into the powdered sugar as you go. The dough will be quite sticky, so it’s useful to roll the dough in batches. Roll the balls in the powdered sugar and place a few inches apart on the cookie sheets. Bake at 350°F for 11-13 minutes. Allow to cool a minute or two on the sheet pans before transferring to a wire rack to cool completely.
No-Bake Rum Pecan Balls
Yields 20
1 cup Powdered sugar
1 cup Vanilla wafers, ground into crumbs
2 Tbsps Cocoa powder
2 Tbsps Maple syrup
1 Tbsp Vanilla extract
4 Tbsps Rum (your choice)
1½ cups Pecans, toasted and finely chopped
In a large bowl, combine vanilla wafer crumbs, 1 cup pecans, powdered sugar, cocoa, maple syrup, and rum. Mix until a sticky dough forms. Chill dough for 2 hours. Once chilled, scoop the cookie mixture into 1-inch balls, using a tablespoon scoop or your hands. Repeat the process until all of the balls are rolled. Then, coat each one in the remaining chopped pecans. Cover and store in an airtight container for up to 10 days.
Christmas Crack
Yields 24
35 +/- Saltine crackers
1 cup Unsalted butter
1 tsp Vanilla extract
1 cup Light brown sugar (packed)
½ cup Butterscotch chips
1½ cup Milk chocolate chips
3 Tbsps Christmas sprinkles
Preheat oven to 400°F. Line a 10”×15” baking sheet with aluminum foil and spray with cooking spray. Place your Saltine crackers in even flat rows until the pan is covered. Set it aside. In a saucepan, over medium-high heat, melt butter and brown sugar, whisking often and allow to boil for a few minutes. Pour it over the saltines, then spread it out gently with a spoon. Bake in the oven for 5 minutes. Remove from oven and sprinkle with chocolate and butterscotch chips and let it sit. Again, with a spoon, spread the chocolate/butterscotch over the Saltines and sprinkle with your favorite Christmas sprinkles. Allow it to harden. Cut or break into pieces and serve. Store in an airtight container.
Christmas Cookie Bar
Yields 2
½ cup Unsalted butter
2 cups Light brown sugar (packed)
2 large Eggs
1 tsp Vanilla extract
½ tsp Salt
1 tsp Baking powder
2 cups All-purpose flour
Mini chocolate chips
Christmas M&Ms
Christmas sprinkles
Preheat oven to 350°F. Line a 9”×13” pan with foil and spray well with cooking spray. Mix butter and brown sugar with a stand or a hand mixer until crumbly. Add in eggs and vanilla until smooth. Mix in salt, baking powder, and then flour. Stir in desired amount of M&Ms, sprinkles and chips. Spread into prepared pan. (The mixture is wet, so it’s best to spray your hands with cooking spray and then smooth the dough with your hands to get an even layer.) Top with more sprinkles. Bake for 22-25 minutes until they start to turn golden. Allow to fully cool then slice into bars. Store in an airtight container up to 4 days, or freeze up to one month.
HOURS OF OPERATION
Breakfast: Mon-Fri 9-11am, Sat 8-11am
Lunch: Mon-Fri 11am-3pm, Sat 11-3pm
Sunday Brunch: Sundays 8am-2pm
 | The Good Food Awards or GFAs is an annual award competition for outstanding American craft food producers. |
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