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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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 4Cottage0923 1
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 4Cottage0923 2
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 4Cottage0923 2
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 4Cottage0923 2
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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January 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen
Including freshly picked, local produce in your favorite dishes is easy during the spring and summer months. But it’s actually just as easy to enjoy the delicious tastes, and health benefits, of some of the most flavorful fresh fruits and vegetables during the winter months, as well. The key? Knowing what’s in season, what to buy (and when)—and how to best use the many winter vegetables out there just ripe for the picking.
There are many options for fresh winter vegetables here in the Lowcountry, with each one boasting distinctive earthy flavors and packing in vitamins and minerals. Whether roasting them, braising them, sautéing them or making them the star of a soufflé or salad, here are just a few of our favorite winter veggies:
Kale: Although it can be found year-round, kale (part of the cabbage family) thrives in cold weather. One of the healthiest vegetables, cold-hardy kale is exceptionally nutrient dense—packed with vitamins, minerals, fiber and antioxidants.
Brussels Sprouts: This mild-tasting cold-weather favorite holds up well in freezing temperatures – making it a great addition to many popular winter dishes (or by itself as a favorite side dish.) Brussels sprouts are an excellent source vitamins A, B, C and K, as well as the minerals manganese and potassium—in addition to being a great source of fiber.
Carrots and Broccoli. While both of these can be enjoyed year-round, colder temperatures make these nutrient-dense vegetables even more flavorful—and are the perfect addition to winter stews and other cold-weather recipes.
The following recipes are some of our favorite ways to incorporate winter veggies in a delicious, and healthy, appetizer, soup, salad, side dish and main course. So bring on winter … and bring healthy, fresh-picked seasonal vegetables to your favorite meals all year long!
Winter Green Soup
Serves 4 to 6 | Pictured above, bottom right
3 Tbsps Extra-virgin olive oil
1 medium Onion, finely chopped
2 cloves fresh Garlic, finely chopped
2 tsps Sea salt, or to taste
2 tsps Thyme, dried or fresh
4 tsps Basil, dried or fresh
5 1/2 cups Vegetable stock
Black pepper, to taste
Cayenne, small pinch
2 cups fresh Broccoli florets, roughly chopped
3 cups fresh Cauliflower florets, roughly chopped
1 small bunch Flat parsley, roughly chopped
2 cups fresh Kale; trimmed and chopped, spine removed
2 cups fresh Brussels sprouts, ends trimmed, yellow leaves removed, sliced small
Dollop of sour cream and/or chopped cashews, for garnish (optional)
Heat olive oil in a 4-quart or larger saucepan or stock pot set at medium heat. Add onions and garlic and cook for 1 minute, stirring occasionally. Stir in kale, salt, thyme and basil; cook for 4-7 minutes, until kale softens. Add Brussels sprouts, broccoli and cauliflower. Let cook and sizzle for about a minute, adding more olive oil, if needed. Add vegetable stock, until all vegetables are almost completely covered. Set temperature to a higher heat to bring to a boil, then lower the heat to medium and cover pan. Continue to cook and stir, maintaining a simmer, until vegetables are tender, around 15-20 minutes. Remove pan from heat, toss in parsley and keep covered about 5 more minutes. Emulsify the soup, blending well, with an immersion blender or food processor. If using immersion blender, be careful, the soup will be hot. If using food processor, transfer 2-4 cups at a time and blend until smooth. Transfer the soup back to pan, taste and season with salt and pepper. Serve.
Pasta with Leeks, Bacon and Shallots
Serves 4 | Pictured above, top right
Kosher Salt
2 Shallots, sliced thin
12 oz Rigatoni or Penne pasta
Olive Oil
2 cloves Garlic, chopped
4 slices Bacon, cut into small pieces
Black pepper, to taste
Red Pepper, a pinch
Parsley, chopped, for garnish
Nutmeg, a pinch
1 bunch Leeks, halved lengthwise, then thinly sliced and rinsed
¾ cup Heavy cream
1/3 cup Parmesan cheese, grated, plus more for garnish
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup of pasta water; drain and add a bit of olive oil and toss; set aside. In a large pan over medium heat, cook bacon pieces until crisp, about 8-10 minutes. Remove bacon with a slotted spoon, leaving about 1 tablespoon in the pan. Place bacon on paper towel to drain. Add garlic, shallots and leeks to pan and sauté, adding salt and pepper. Stir occasionally until leeks are soft, about 3-5 minutes. Add heavy cream and cook until thick, about 2-3 minutes, adding Parmesan and nutmeg, stir. Add pasta, bacon and pepper to taste. If a thinner sauce is desired, add a little bit of the reserved pasta water to thin. Garnish with Parmesan and chopped parsley, serve.
Roasted Brussels Sprouts with Butternut Squash,
Cranberries & Toasted Pecans
Pictured above left
1 lb. Butternut squash, peeled and cut into ¾-inch chunks
1 lb. Brussels sprouts, stems trimmed and sliced lengthwise in half
½ cup Extra-virgin olive oil
1 tsp Kosher salt
Black pepper, to taste
¼ cup Maple syrup
3 Tbsps Balsamic vinegar
2 tsps Ground cinnamon
½ cup Craisins, plus more for garnish
½ cup Pecan pieces, plus more for garnish
Preheat the oven to 450°F. Place butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle with olive oil, add salt and pepper, and toss well to coat. (Placing the Brussel sprouts cut-side down allows for a more even caramelization.) Roast 20-30 minutes, tossing gently 1 or 2 times during roasting time to ensure even caramelization. While the vegetables are cooking, in a small bowl, whisk together maple syrup, balsamic vinegar and cinnamon. During the last five minutes of cooking, sprinkle Craisins and pecans on top of vegetables, so they all cook together. When done, remove from oven and allow to cool, about 5-10 minutes. Gently place roasted vegetables in a large serving bowl. Drizzle with maple/balsamic dressing and toss until veggies are lightly dressed. Sprinkle more cranberries and pecans on top. Serve warm or cold.
Italian Jerusalem Artichokes
Serves 4
4 large, Jerusalem artichokes
1 Lemon, halved
1¾ cups Dried bread crumbs
½ cup Pecorino Romano cheese, grated
½ cup Parmesan, grated
1/3 cup Italian flat-leaf parsley, chopped
2 tsp Kosher salt
2 tsp Black pepper
8 cloves Garlic, finely chopped
4 Tbsp Extra-virgin olive oil
Cut off artichoke stems, creating flat bottom. Cut top thirds off artichokes. Pull off tough outermost leaves. Trim tips of leaves with kitchen shears. Rub cut parts with lemon halves. Open artichoke leaves with your thumbs to make room for stuffing; set aside. Heat oven to 425°F. In a large bowl, combine bread crumbs, both cheeses, parsley, salt, pepper and garlic. Working with one artichoke at a time over bowl, sprinkle one-quarter of bread crumb mixture over artichoke and work it in between leaves. Transfer stuffed artichoke to a baking dish and drizzle with 1 Tbsp oil. Pour in boiling water to a depth of 1″. Cover the artichokes with foil. Bake until a knife easily slides into the base of an artichoke, about 45 minutes. Remove foil, sprinkle tops with remaining cheese, and switch oven to broil. Broil until tops of artichokes are golden brown, about 3 minutes. If desired, drizzle more olive oil after baked.
Popular Winter Vegetables (* are the top ten healthiest!)
Broccoli*
Kale*
Escarole*
Cabbage*
Beets*
Carrots*
Fennel*
Cauliflower*
Endive
Celeriac
Parsnips
Radicchio
Chicory
Frisée lettuce
Kohlrabi
Leeks
Shallots
Rutabaga
Turnips
Radishes
Garlic
Brussels sprouts*
Winter squash – acorn, butternut, spaghetti, kabocha, etc.
Jerusalem artichokes
Wintertime Beet Salad
with Goat Cheese, Avocado, Walnut and Apple
Servings: 4-6
4 oz Goat cheese
2 Tbsps Extra-virgin olive oil
2 Avocados, cut into slices
1/2 cup Walnuts, coarsely chopped
Sesame seeds, for garnish
2 Fuji Apples, diced into cubes, peeled if desired
1 bunch med. Beets (red, golden or both) about 3-4
Local Honey Dijon Dressing:
2 Tbsps local Honey
2 Tbsps Dijon mustard
1/2 tsp Salt
3 Tbsps Red wine vinegar
1/4 tsp Black pepper
6 Tbsps Vegetable oil or grapeseed oil
Preheat oven to 425°F. Wipe beets clean, trim stems to one-inch. Place on a large piece of foil, drizzle with olive oil, then wrap foil around them to form a tight packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it’s done. Unwrap beets and let sit until cool enough to handle. Use your hands (or a paring knife) to peel skin, then cut into ½-inch cubes. Set aside. Prepare avocado slices and apple cubes; set aside. In a small bowl, whisk together constantly honey, Dijon mustard, red wine vinegar, salt and pepper, slowly add oil in a steady stream. Taste and adjust seasoning if necessary. Place greens in a large bowl, drizzle on dressing and toss to combine. Divide greens onto plates, adding beets, goat cheese, avocado, walnuts and apples. Sprinkle sesame seeds on top. Serve immediately.
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Cooking from the Heart for a Dinner to Love This Valentine’s Day
Love and food have always been closely linked – and for many people, there is nothing more romantic than delicious food. Often considered a symbol of love, food is such a big part of our everyday lives – and our romantic relationships. Perhaps nowhere is that link between food and love seen more than during February and the love-filled holiday of Valentine’s Day – known for its signature heart-shaped boxes of chocolates, decadent desserts – and, of course, special dinners to mark the special occasion.
Whether you are cooking a romantic candlelight dinner for two for your sweetheart or spending a cozy evening in the kitchen cooking together — or simply want to prepare and enjoy a special meal for yourself – there are so many ways to bring the love to your Valentine’s Day meal. And with Italy known to be a place of love and romance, as well as known for its amazing food, an Italian-inspired dinner is the perfect choice for what is sure to be a perfect night. Italian food is known for its flavorful dishes, fresh ingredients and cooking techniques developed across the Italian Peninsula – and is considered to be one of the most romantic cuisines in the world.
With some simple recipes – and a lot of love – you can bring the tastes and romance of Italy to your own kitchen this Valentine’s Day. I’ve created my “Tuscan Valentine’s Dinner” as a way for you to prepare some traditional classic favorites this Valentine’s Day – with some special touches in honor of the special occasion of this much-loved holiday. From a main course of Tuscan Porterhouse served with Grilled Italian Street Corn and Creamed Spinach, to starting the night off with a Gorgonzola Tomato Basil Salad bursting with fresh flavors, there’s so much to love. And love will truly be in the air from the moment you start cooking until your very last bite of what will truly be a Valentine’s Day dessert to remember: a decadent, elegant – and easy to make – Chocolate Pots de Crème.
Food is a love language .. and there’s no better month than February, and Valentine’s Day, to speak the language. So set the mood, get your culinary skills ready – and let the love shine through on Valentine’s Day … and all year long.
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Ah, finally the much-awaited arrival of spring is here! With longer days, warmer nights and the promise of summer just a short time away, spring brings a bounty of fresh seasonal produce perfect for delicious, flavorful spring dishes. Whether you’re getting ready to celebrate one of spring’s many holidays or events with a big dinner party for family and friends, or just looking to welcome in the warmer weather with some cozy al fresco dining in your own backyard, there are numerous ways to take advantage of the freshness of spring, the season filled with new possibilities.
We all have our own ways of marking the arrival of spring. For some, it may be noticing the first vibrant colors of budding flowers, or relishing in the morning symphonies of backyard birds. For food-lovers, or anyone eager to move from traditional winter dishes to the often lighter, veggie-centered dishes, spring is often marked by the abundance of ripe produce bursting at farmers’ markets throughout the region.
While some items can be found year-round at grocery stores, cooking and eating in-season springtime produce allows you to enjoy fruits and veggies at their peak textures and flavors, making them the centerpiece of dishes sure to put a spring in your step.
And, there’s so many to choose from! Some of my favorites to use in my spring menus include asparagus, peas and avocados. The recipes below are a great way for you to incorporate these veggies at home for a sensational springtime meal. Other great spring vegetables to take advantage of this season include cabbage, chard, mushrooms, radishes, rhubarb (who doesn’t love a freshly baked rhubarb pie?) strawberries, turnips, artichokes, arugula and fava beans, along with a host of other favorites making their way into markets in the coming days, weeks and months of spring.
Here’s to welcoming the wonders—and wonderful produce—of spring. Let’s all enjoy some mouthwatering recipes of the season and savor all that spring brings.
Chilled Avocado Soup
Serves 4
2 cloves Garlic, minced
½ Sweet onion, minced
1 Tbsp fresh Lime juice
2 cups Chicken or vegetable broth, divided
¼ cup Cilantro leaves
2 large Avocados, pitted, peeled, cut into cubes
Salt and pepper, to taste
½ cup Heavy cream
Sour cream, for topping
Add garlic, onions and ¼ cup of broth to a soup pot and bring to medium-high heat. Cook until garlic is lightly browned and onions are translucent. Add in remaining broth, avocados, lime juice and cilantro. Bring to a simmer and cook 5-10 minutes, until all the flavors come together. Season with salt and pepper, to taste. Pour mixtures into blender. Blend until smooth. Add in cream and blend slowly, just until cream is incorporated. Place in refrigerator until chilled. Garnish with cilantro and a swirl of sour cream.
Fried Rice with Spring Veggies and Egg
Serves 4
4 Tbsps Vegetable oil
2 bunches Scallions, white and green parts separated
1 small Shallot, thinly sliced
1 Serrano chili pepper, thinly sliced
1 large Egg, beaten
1 1-inch piece Ginger, peeled & grated
3 cups Rice, cooked
1 bunch Asparagus, sliced into 1-inch pieces on a diagonal
1 Tbsp Soy sauce, or tamari
1 cup shelled Fresh peas (or frozen peas, thawed)
1 Tbsp Honey
1 Tbsp Sesame oil
Cilantro to taste, as garnish Large eggs, fried, enough for servings
Make the rice according to package directions and set aside. Slice scallions into 1” pieces. Heat the oil in a large nonstick skillet over medium-high. Cook white scallions, shallot, Serrano and ginger, stirring occasionally until fragrant and just softened—about 2 minutes. Add beaten egg and stir to break up; cook until the egg is cooked through. Add rice; toss everything together, then let cook without disturbing until rice begins to crisp up—about 1 minute. Add asparagus and peas and cook until vegetables are softened—about 4 minutes. Add soy sauce, honey and sesame oil and toss to coat. Divide fried rice among plates. Top each with a fried egg and garnish with cilantro and green scallions.
Lemon Parmesan Sweet Peas
Serves 4
1 Tbsp fresh Lemon zest
1 lb Green peas (fresh, or frozen & thawed)
Juice from 1 large Lemon
2 Tbsps Olive oil
Kosher salt
1/2 cup Parmesan cheese, grated
Ground black pepper Parsley, chopped
In a small bowl, zest the lemon and set aside. Heat olive oil in a medium saucepan over medium-high heat. Add peas to the saucepan and sauté until the peas are cooked through. Add the lemon zest, lemon juice, Parmesan cheese, salt and pepper (to taste) to the saucepan. Stir until the cheese has melted and all the ingredients are incorporated. Transfer peas to a serving dish, garnish with more parmesan cheese and fresh chopped parsley. Serve immediately.
Thai Cucumber Salad
Serves 4
1 cucumber, sliced thin
½ tsp Kosher salt
½ Red onion, sliced thin
1 Thai chili, sliced thin
2 Tbsp Cilantro, chopped
2 Tbsp Roasted peanuts, roughly chopped
For the Dressing:
1 Tbsp Apple cider vinegar
2 Tbsp Sugar
2 Tbsp Water
4 Tbsp Thai Sweet Red Chili sauce
Add salt to the cucumber, mix well and set aside in the fridge for 10-15 minutes. Chop the onion, chili, peanuts and cilantro, and set aside in separate bowls. For the dressing, combine all ingredients in a small sauce pan over low heat. Allow to cook until thickened, about 6-10 minutes. Let cool. Completely Drain the salt water from the cucumbers. Toss the cucumbers, onions and dressing together. Top with the peanuts and cilantro. Serve immediately.
April is a month of many things,
Especially Black Women’s History Month!
For April 2022, we offer an ode to Edna Lewis!
April is a month of many things – including International Black Women’s History Month. In honor of this important month, we are paying tribute to admired chef and cookbook author Edna Lewis – a woman with a remarkable life story who has been referred to as the South’s answer to Julia Child and widely regarded as the person who put Southern cooking on the map in the 20th century.
Known as the “Grande Dame of Southern Cooking” and for teaching the American public to appreciate Southern meals in a new way, Edna Lewis was among the first African American women from the South to pen a cookbook that did not hide the author’s true name, gender or race, according to the National Women’s History Museum. She spent more than 75 years in the culinary world, where she was hailed as an esteemed chef in many popular restaurants. In addition, she published three highly acclaimed cookbooks and won multiple James Beard awards. The granddaughter of an emancipated slave, Edna rose to prominence cooking for celebrities, including Marlon Brando, Marlene Dietrich, Tennessee Williams, Greta Garbo, Howard Hughes, Salvador Dali, Eleanor Roosevelt and Truman Capote. She has also been immortalized by the United States Postal Service on a Forever stamp.
Edna died at 89 years old in 2006, but her legacy lives on with her lasting influence seen in younger chefs who have embraced Southern cooking. Her cookbooks remain extremely popular and are considered an essential part of any culinary library. In fact, a first edition of one of her most famous cookbooks, “In Pursuit of Flavor,” is featured in the Smithsonian Institute’s National Museum of African-American History and Culture.
In honor of International Black Women’s History Month, and in tribute to the Grande Dame of Southern cooking, here are just some of our favorite Edna Lewis recipes (including Edna Lewis’ Famous Coconut Lane Cake, featured at The Cottage Café in Bluffton this month). I think it will become a fast favorite for you and your family, as well.
Edna Lewis’ Oven-Braised Southwest Chicken
Serves 4 | Pictured above
1 (21/2 – 3 lb) Chicken
2 (16 oz) cans Hominy, yellow is preferred to white
1 medium Onion, finely diced
1 medium Red or green Bell Pepper, seeded and finely diced
1 tsp ground Cumin
1 small Carrot, peeled and finely diced
1 tsp Oregano
3 to 4 Jalapeno peppers, seeded and diced
1 Bay leaf
½ tsp Black pepper, freshly ground
⅓ cup Dry vermouth
¼ cup Cilantro, finely chopped
Salt to taste
2 Tbsp Heavy cream
6 Shiitake or domestic mushrooms, stems removed, caps diced
Preheat oven to 325°F. Cut the chicken into serving pieces, or have the butcher do so. Heat a nonstick skillet over a high flame (heat) and sear the chicken on all sides, but do not brown. This will keep the skin from seizing up during the baking. Set aside on paper towels.
Drain the hominy in a sieve, rinse it and drain it again. Spoon into a 3-quart casserole with a lid. Arrange the chicken pieces on top. Layer the onion, bell pepper, carrot, mushrooms and jalapenos on top. Sprinkle with the cumin, then crumble the oregano over. Season with pepper and place bay leaf on top. Pour the vermouth into the casserole, cover and bake 45 to 50 minutes, or until cooked through.
When the chicken is cooked, remove from the oven and discard the bay leaf. Add the cilantro and cream to the casserole and mix to combine all the ingredients in the casserole. Season with salt to taste. Serve the chicken pieces with the hominy mixture alongside and spoon the juices over.
Edna Lewis’ Collard Greens
Serves 4
5 cloves Garlic, minced 
1 lb collard greens, thick stems removed
Salt
1 Tbsp Olive oil or bacon fat
Wash leaves and drain, but don’t dry. Stack a few leaves, with a large one on the bottom, and roll them into a tight cylinder, so the stem runs along the length of the roll. Hold it tightly, and shave it crosswise into very thin ribbons. Cut all the greens this way.
In a large skillet or Dutch oven over high heat, heat the oil until shimmering, add garlic and stir. When the garlic is golden, add the collards and cook, tossing thoroughly, until they’re all dark green, tender with a little bit of crunch. Add salt to taste.
Edna Lewis’ Deviled Eggs
Serves 4
Fine Sea salt, to taste 
½ cup Mayonnaise
1 Tbsp Heavy cream
2 tsp Chives or scallions, chopped
1 tsp Sugar
1 Tbsp White vinegar
1 dozen large Eggs, boiled, peeled & cut in half
Put the eggs in a large saucepan filled with water to cover by 2 inches. Add 1 tablespoon of salt and bring to a rolling boil over high heat. Immediately remove the pan from the heat, cover and let stand for 10 minutes. Pour off the hot water and fill the saucepan with cold water. Gently crack the eggs in the water to loosen the shells. Shell the eggs. Cut a very thin slice from the bottom of each egg so the eggs will stand up. Slice off the top third of each egg and scoop the yolks into a coarse strainer; reserve the whites. Press the egg yolks through a strainer into a bowl. Blend in the mayonnaise, cream, sugar and vinegar. Season with salt.
Using a teaspoon or a pastry bag fitted with a star tip, generously fill the egg whites. Arrange the eggs on a plate, sprinkle with the chives or scallions and serve. The stuffed eggs can be refrigerated for up to 4 hours. Sprinkle with herbs just before serving.
Edna Lewis’ Famous Coconut Cake
Serves 4-8
For the Cake:
2 cups Sugar
1/4 tsp Salt
1 Tbsp Baking powder
1 tsp Vanilla extract
1 cup Milk, room temperature
3 1/2 cups Cake flour, plus extra for pans
8 large Egg whites, room temperature
2 sticks Butter, room temperature, plus extra for pans
For the Frosting:
12 Large Egg yolks
1 1/2 sticks Unsalted Butter, melted
1 1/2 cups Sugar 11/2 cups Pecans, finely chopped
1 1/2 tsps Vanilla extract
1 1/2 cups Raisins, finely chopped
1/2 cup Bourbon
1 1/2 cups Unsweetened Coconut flakes
To make cake: Preheat oven to 325°F. Butter and flour three 9-inch cake pans; line bottoms with parchment paper. In a small bowl, sift together flour, baking powder and salt; set aside. In another small bowl, mix together milk and vanilla; set aside. In the bowl of an electric mixer on medium speed, cream butter and sugar until light and fluffy. Reduce speed and add the flour and milk mixtures in 2 or 3 batches, beginning and ending with flour.
In a separate bowl, beat egg whites until soft peaks form. Stir 1/3 of egg whites into batter. Fold in remaining egg whites until just incorporated. Pour batter into the prepared pans and bake until cakes are springy and edges slightly pull away from sides of pans—20 to 25 minutes. Remove from oven and let cool on wire racks 10 minutes. Loosen sides with a knife and invert cakes onto racks; remove parchment paper and cool completely before frosting.
To make frosting: In a medium saucepan over medium heat, whisk egg yolks and sugar together until sugar dissolves. Add melted butter, stirring constantly until thick enough to coat the back of a spoon—1 to 3 minutes. (Do not let mixture simmer or boil!) Add pecans, raisins and coconut; cook 1 minute. Remove from heat and add vanilla and bourbon; cool to room temperature before using. Spread 3/4 cup frosting between each layer of cake; use the rest for the sides and top.
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May 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen
Are you ready to discover the wide variety of tastes and health benefits of mouthwatering fresh tuna? May 2nd is World Tuna Day, which is an official United Nations observance that was instituted in 2016 to raise awareness of the importance of sustainably managed tuna stocks.
So, happy World Tuna Day! There’s no better time to think about creative ways to incorporate the light, fresh taste of tuna into your springtime menus.
Tuna, a saltwater fish, is known for being an excellent source of lean protein. In addition, it is loaded with omega-3 fatty acids, which can help lower the risk of heart disease. Tuna is also a reliable source of vitamin B-12, which can help prevent the development of anemia, and vitamin D, which is important for bone health and strengthening the immune system. This lean fish also touts iron, vitamin B6, potassium, selenium and iodine in its health treasure chest. The omega-3 fatty acids and vitamins/minerals in tuna have also been associated with a positive effect on eye health and a reduced risk of cancer. And, when it comes to both eating healthy and losing weight, since tuna is a lean meat that is high in protein and low in calories, it’s known for helping to keep you full—and satisfied—longer.
There are so many innovative, healthy and delicious ways to prepare tuna – whether you buy canned tuna or purchase fresh (or frozen) tuna steaks at your favorite fish market. One of the most versatile foods around, tuna can be marinated and grilled, broiled, baked, added to a fresh salad—and used in place of beef to turn family favorites, such as burgers and meatballs, into healthier, yet equally delicious, dinner alternatives. Tuna can also be enjoyed raw in sushi, sashimi and poke bowls, as well as in one of my favorite appetizer recipes— Tuna
Carpaccio. It tastes as spectacular as it looks on the plate, and of course, we have the recipe for you below!
So now you’re ready to tune in to one of the healthiest, lightest, freshest and tastiest fish around and enjoy some of my favorite tuna recipes. It’s a great way to kick off lighter eating this spring and a great way to eat healthy all year long.
Tuna Carpaccio Appetizer
Serves 2 | Pictured above
1 Scallion, chopped
6- or 7-ozs Yellowfin tuna, sliced thin
Coarse sea salt
1 small Grapefruit, cut into sections (no ribs or pith)
2 Tbsps Olive oil
1 thumb-sized piece Fresh Ginger, peeled and grated
Balsamic Glaze Fresh ground black pepper
Sesame Seeds
Using a sharp knife, very thinly slice the tuna across the widest part. Arrange the slices evenly to fill the center of 2 salad plates. Cover each plate with plastic wrap pressed lightly against the tuna. Keep chilled. Toss the grapefruit sections with a bit of its juice. Sprinkle with a pinch of salt and keep refrigerated. Grate the ginger. Place in a bowl.
When ready to serve, uncover the plates. Lightly sprinkle the tuna with the grated ginger. Place the grapefruit in the center of each plate on top of the tuna. Add the chopped scallions. Drizzle with olive oil. Sprinkle with sea salt and pepper. Lightly drizzle balsamic glaze over the plate and sprinkle with sesame seeds. Serve immediately.
SOUTHERN TUNA SALAD “SALAD” 1 hardboiled Egg, diced Flake the tuna into a small mixing bowl. Stir in the egg, relish, |  |
Mango Mojito Tuna 2 Tbsps Olive oil 2 tsps Kosher salt |  |
Combine salt, Jamaican jerk seasoning, paprika, garlic and cinnamon in a small bowl. Cut tuna steaks in 1” to 2” square pieces, then generously season each tuna piece with the mixture, pressing to adhere. You can also gently roll the tuna in the spice mix. Let the tuna pieces sit until close to room temperature. Add the olive oil to a pan over medium/medium-high heat. When the oil is hot, sear tuna pieces about 20 to 30 seconds on each side, for rare. Transfer to a plate and stick a 6” skewer or long toothpick through the top of each square. Let rest while you make the sauce.
Combine the mango, yogurt, honey, cayenne (if using) lime zest and juice, mint and salt together in a blender. Blend at high speed until mojito sauce is smooth. Line the skewers on a platter, leaving space in the middle for a small bowl. Pour half of the sauce into the small bowl for dipping, then drizzle the skewers with the remaining sauce. Refrigerate until ready to serve. If you have left over mint, sprinkle it on top of the skewers for extra flavor!
| Tangerine Berry Sorbet Serves 2 – 41 pint store-bought Sorbet, strawberry or raspberry 1 Tangerine, seeded and chopped 1 Lemon, halved Fresh mint, choppedPlace the chopped tangerine on the bottom of a small bowl or open champagne-style glass (coupe). Place a scoop of sorbet on top of the tangerines. Squeeze the lemon over the sorbet. Garnish with fresh mint. Enjoy this delightful palate cleanser! |  |
June 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen
Sure, everyone thinks of pies when it comes to serving up all-time favorites like warmed apple, creamy pumpkin and classic pecan at Thanksgiving and Christmas, but if you think pies are just for the holidays, think again. Not only do the summer months offer a tremendous variety of fresh flavorful fruits and vegetables that make the perfect pie filling, but a homemade pie can also be a delicious addition to backyard barbecues and picture-perfect picnics.
The best part: Not only do summer pies look (and taste) spectacular, but “the pies of summer” are all fairly easy to make, too. Whether sweet or savory, a unique entrée or a special-occasion dessert, pies are the perfect menu choice for the more relaxed, easygoing days of summer. Another perk of pies? You will spend less time in the kitchen and more time outdoors soaking up the summer sun!
Though they are indeed similar, pies and tarts (quiches, too) have some distinct differences. For instance, a tart never has a top crust, and the sides of a tart’s crust are typically more crumbly and straight, rather than the slightly sloped crust of a pie. However, the key to every sensational summer pie is all about the filling, bursting with fresh, ripe, perfectly-in-season fruits and vegetables.
In thinking of my favorite pies to make, serve (and enjoy) during the summer months, I turned to some of the fresh ingredients that signal summer to me: juicy, fresh Heirloom tomatoes, sweet onions and fresh sweet corn—all solid summer staples in the South. Of course, no summer event is complete without the sweetness of the official signature pie of summer: Cherry pie! Just visualize the perfect combination of a soft, flaky crust with the sweet taste of the freshest, ripest, just-picked cherries (cherries are at peak season here in South Carolina during June and July.)
So bring on the longer days and fun-filled nights of summer … and break out your pie pan! Celebrate the summer’s bounty with these easy-as-pie recipes, and make every day “Pie Day” all summer long.
Heirloom Tomato Pie
Serves 6-8 | Pictured Above
1 Egg
3-4 large Heirloom tomatoes
1 cup Ricotta cheese
1 store-bought refrigerated Pie crust dough (like Pillsbury)
1 cup Chive cream cheese
¼ lb Basil, chopped
Salt & pepper
1/2 cup Shredded parmesan cheese
Preheat oven to 450˚F. Lightly spray a cupcake pan with Pam or dab with butter. Cut the crust into fourths and line 4 holes of a cupcake pan with the pie crust, gently pressing down to form a tart shell. Remove excess dough. (Or use a standard 9” pie shell.) Pierce the dough with a fork and place in the oven for 8 minutes. Remove the pan from the oven and let cool for a few minutes.
In a medium bowl, whisk the egg, adding ricotta cheese, chive cream cheese, 1/2 of the parmesan cheese, salt & pepper and fresh basil. Fill tarts with the cheese mixture then top with the fresh sliced tomatoes. Season the tomatoes with salt and pepper and top with remaining parmesan. Place in a 400˚F oven for about 20 minutes for small tarts. Remove from oven and let cool for a few minutes before serving, garnish with more fresh basil.
Sweet Onion Slab Tart
Serves 6-8
1 box store-bought Puff pastry
1 1/2 cups Gruyere cheese, shredded
2 tsps fresh Thyme, minced
2 tsps fresh Chives, minced
2 Tbsps Heavy cream
1 1/4 lbs Sweet onions, about 3-4 medium
4 Tbsps Unsalted butter, diced 2 tsps Kosher salt
Lemon zest, for garnish
Preheat the oven to 400˚F. Line a half-sheet pan with parchment paper. Roll the puff pastry dough onto a floured surface, slightly larger than 10 x 14 inches. Place the dough on the prepared sheet pan. (If there is crust hanging over the pan, roll in toward the bottom of the crust. You can pinch it a bit to make it stay.) Sprinkle puff pastry with the gruyere, being sure to go right to the edges. Sprinkle with the thyme and chives. Thinly slice the onions into half-moons, keeping the “moons” intact. Place the onion on the pastry, just barely overlapping and brush them lightly with cream. Dot with the butter and sprinkle with salt. Bake for 40 minutes or until the tart is golden and browned. Cover the edges with foil if the tart gets too brown during baking. Let cool slightly and cut into squares to serve. Sprinkle lemon zest all over the slab. Serve warm or at room temperature.
Fresh Sweet Corn Quiche
Serves 6-8
5 large Eggs
1 refrigerated Pie crust
1 tsp Salt
2 Tbsps Butter, melted
1/4 cup Milk
Pinch cayenne pepper
1/2 cup Sour cream
1/2 cup Cheddar cheese, grated
Pinch nutmeg
1 1/2 cups Corn kernels (if frozen, thawed)
Preheat oven to 400˚F. Place crust in a pie pan and prick bottoms and sides with a fork. Pre-bake crust for 8-10 minutes. In a medium-size bowl, whisk all the ingredients together, except for the corn and cheese. Stir in shredded cheese and corn. Pour into pie shell. Reduce oven temperature to 350˚F, and bake for 30-35 minutes, or until eggs are set.
Diner Cherry Pie
The Official Signature Pie of Summer!
Serves 6
1 Egg, beaten
Vanilla ice cream
1 tsp Vanilla extract
1 frozen Pie crust, deep dish 1 roll refrigerated Pie dough
2 cans Cherry pie filling 1 bag Frozen cherries (or fresh picked)
1 tsp Almond extract Brown sugar, for topping
Preheat oven to 350˚F. Place the pie filling in a bowl, add both extracts and the frozen cherries. Stir well and fill the pie crust with the filling. If a lattice pie crust is desired, roll out the pie dough, and using a small knife, slice it into long ½ inch strips. Proceed to create a lattice upper crust by laying the strips down and alternating above and below the previous strip. If a full upper crust is desired, cut the dough down in a circle about 1 inch larger than the pie shell. Top the filled pie shell with the dough circle and pinch it to the bottom crust, then wedge it with your fingers. Be sure to slit the upper crust a couple of times, for the steam to escape. Brush the top crust with a beaten egg, then sprinkle brown sugar over the crust. Bake at 350˚F for 25-35 minutes, until the filling begins to bubble through the crust. Remove and let cool. Top with vanilla ice cream and cherish the deliciousness!
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June 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen
Whether you’re enjoying some eagerly-awaited time off, or simply basking in the longer, more leisurely days and nights the season brings, summer is all about easy living. Without school and the chaos of after-school activities, the easy living of summer means less commitments, less stress…and, thanks to some simple recipes and cooking techniques, it can also mean less time in the kitchen!
This month, I hope you enjoy three of my favorite summer recipes that bring something special to the table whether you’re serving it as part of a weeknight family dinner, or cooking up bowlfuls to bring to a summer soirée or cookout. My fresh Fruit Salsa brings together the distinct summer tastes of sweet, ripe strawberries and fresh mangos, uniquely mingled with the flavors of avocado, jalapeño, red onion and cilantro. This refreshing salsa is delicious! I recommend taking delightful deep dips of it onto tortilla chips. Plus, everyone will claim a new favorite when you use it as the perfect topping for tacos or grilled fish, or just about anything off of the grill—even chicken will perk up!
When it comes to a main course, there’s no better way to spice up a summer night and add something special to a traditional shrimp entrée than with Drunken Shrimp with Tequila. And, since nothing says summer more than a huge bowl of freshly made chilled coleslaw, I’m sharing my Summer Coleslaw recipe, featuring the combined fresh tastes of both purple and green cabbage, along with a special mixture of other perfectly-blended ingredients.
So sit back, chill out and try these easy recipes that will serve up a true taste of summer in the Lowcountry. It’s a great way to take advantage of all that the easy, breezy days of summer have to offer and bring a little fun—and a lot of fabulous—to your table all summer long.
Fruit Salsa
Serves 4-6 | Pictured Above
1 cup Strawberries, diced
1 cup Ripe mango, diced (about 2 mangos)
1 cup Blueberries
1 Jalapeño, seeded and diced
1 Avocado, diced
2 Tbsp. Red onion, finely diced
2-3 Tbsp. Cilantro, diced
1/4 tsp Salt (plus more to taste)
1 small Lime, juiced
Tortilla chips, for serving/dipping
Place all ingredients in a medium bowl and mix to combine. Garnish with extra cilantro. Serve with chips for dipping. This is also a great topper for grilled fish and tacos
Summer Coleslaw
Serves 6-8
For the slaw:
2 cups Carrots, shredded
1 cup Cilantro, finely chopped
1 Jalapeño, seeded and finely diced
1/2 cup Green onion, chopped
1/2 cup Pepitas (pumpkin seeds)
1/4 cup sliced Almonds, toasted
1/2 medium head of Purple Cabbage, shredded (about 3 cups)
1/2 medium head of Green Cabbage, shredded (about 3 cups)
For the dressing:
3 Tbsp Extra virgin olive oil
2 Tbsp Apple cider vinegar
2 Tbsp Pure maple syrup
1 Clove garlic, minced
¼ tsp Cayenne pepper
½ tsp Salt
Freshly cracked black pepper
Slaw: Add all the ingredients for the slaw into a large bowl, except for the almonds and pepitas. Dressing: In a small bowl, whisk together all the ingredients for the dressing. Pour all of it over the slaw and toss well to combine. Taste and adjust seasonings as necessary. Cover and place in fridge for at least an hour to allow flavors to marinate together. Before serving, sprinkle with sliced almonds and pepitas (toasted if preferred).
Drunken Shrimp with Tequila
Serves 4
3 Tbsp Extra-virgin olive oil 
3 tsp Red pepper flakes
1 Tbsp Salted butter
Freshly ground Black Pepper
6 cloves Garlic, minced
1 Cucumber, small, peeled and sliced thin Kosher salt
2 lbs. Local Shrimp, peeled and deveined
1 Mango, diced
1 Red onion, small, thinly sliced
2 tsp Fresh Lime juice, (plus lime wedges for garnish)
½ cup Tequila (white or silver), added to 1 cup of water
¼ cup Cilantro, chopped (plus more for garnish)
Stir together shrimp, lime juice and half the salt, and set aside. Mix tequila with the cup of water, and set aside. Over medium heat in a large skillet, heat the oil and butter until butter begins to foam. Add the garlic, stirring often. Add the tequila/water mixture, red pepper, rest of the salt, bit of black pepper and bring to a simmer over medium-high heat, until mixture is reduced to about half, roughly 6 to 8 minutes. Add the shrimp—they will cook quickly. As soon as shrimp is cooked, turn off heat and add the cilantro, more salt and pepper to taste, then place in a serving bowl. Toss in the cucumber, red onion and mango. Garnish with more cilantro and lime wedges.
Apple Crumb Cake
Serves 6-8
For the topping:
1/3 cup Granulated sugar
1/3 cup Light brown sugar, packed
1 tsp Ground cinnamon
1/2 tsp Salt
1½ cups All-purpose flour
1/2 cup Unsalted butter, melted and cooled
For the cake:
3/4 cup All-purpose flour
1/4 cup Granulated sugar
1 tsp Baking powder
3/4 tsp Ground Cinnamon
3/4 tsp Ground Ginger
1/8 tsp Baking soda
1/8 tsp Salt
1/4 cup plus 2 Tbsp Milk
3/4 tsp Pure Vanilla extract
1/4 cup plus 2 tsp Vegetable oil
1 large Egg
2 to 3 Apples, peeled, cored and sliced
2 Tbsp Granulated sugar
1/2 tsp Ground cinnamon
1 Tbsp Apple cider vinegar
Grease and flour an 8” round springform pan. Set aside. Preheat oven to 375°F.For the topping: In a medium bowl, whisk together both sugars, cinnamon, salt and flour. Add melted butter and fluff with fork until mixtures creates crumbs. Set aside. For the cake: In a medium mixing bowl, whisk together flour, sugar, baking powder, spices, baking soda and salt. In another large bowl, mix together milk, vanilla, oil and egg. Whisk until smooth. Add the wet ingredients to the dry ingredients and stir. Do not over mix. Pour the batter into the pan.
In a medium bowl, toss together apple slices with 2 tablespoons of sugar, 1/2 teaspoon of cinnamon and the apple cider vinegar. Arrange apple slices over the batter. Sprinkle crumb topping over the apples covering completely. Bake 30 to 35 minutes or until the topping is golden brown. Let cool completely in the pan, then transfer to a serving plate or cake stand. Serve with vanilla or cinnamon ice cream!
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August 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen
By the time August rolls around, the blistering summer heat often makes the thought of turning on the oven, or cooking over a hot stove, just about the last thing most people want to do. This year in particular, the record-setting heat throughout the South has encouraged many people to re-think summer meals and seek new ways to get creative and stay cool, while holding on to these last weeks of summer boat rides, crashing waves and family cookouts.
There are so many easy ways to incorporate the fresh foods of summer in your August menu planning and some great ways to get creative while going beyond the typical summer salads—think chicken salad. It’s easier than you think to turn up the flavor without turning up the heat. The key is to keep it simple, keep it fresh – and keep it cool – when it comes to solving that age-old dilemma throughout these dog days of summer: What to make for that poolside or patio lunch, weeknight dinner or end-of-summer backyard get-together when it’s just too hot to cook.
Here are just a few of my favorite recipes to perfectly capture the chill, summertime, no-fuss vibes. Not only are they a fresh take on some classics, they also make a great presentation without a lot of prep-time. Most importantly, keeping it simple and cool will enable you to make the most out of these last weeks of summer, spending your time with family, friends or a good book, rather than spending hot evenings in the kitchen.
From a flavorful burrata salad that packs on perfectly ripened local peaches, to a refreshing Key Lime Pie (summer’s signature sensation), see how easy it is to beat the heat with these refreshing and ever-so-cool additions to your end-of-summer menus.
Burrata Salad with Fresh Peach
Serves 4
2 (6 oz) balls of Burrata cheese, patted dry and halved
6-8 cups Fresh mixed greens (your choice)
Kosher salt and fresh-cracked black pepper
1 large Peach, ripe, pitted, sliced
3 Tbsp Balsamic vinegar
3 Tbsp Extra virgin olive oil
½ cup Mint leaves, pulled from stems
Sliced almonds
In a serving bowl, toss Burrata cheese, mixed greens, salt and pepper, with the balsamic vinegar and olive oil, until mixed well and slightly creamy. Place the sliced peaches on top, then sprinkle with fresh mint and almonds.
Hammy Jammy Baguette Sammy
Serves 4
4 oz Goat cheese, softened
¼ cup Unsalted butter, softened
1 good quality Baguette, toasted if desired
5 oz Prosciutto, thinly sliced
1/3 cup Berry jam (blackberry or blueberry is best!)
¼ cup Arugula
Combine the goat cheese and butter in a bowl and whisk until smooth. Cut the baguette in half, lengthwise and toast the bread if desired. On one half of the baguette, spread the goat/butter mixture and on the other, spread the jam. Layer the prosciutto on the bottom half of the baguette and lightly top with arugula. Bring both halves of the baguette together and slice into pieces for serving.
Cold Lemon Zoodles
Serves 4
2 Lemons, zested and juiced
1 tsp Dijon mustard
1 tsp Garlic powder
1/3 cup Olive oil
Salt
Ground black pepper
3 medium Zucchinis, cut into zoodles using a spiralizer
Radish, chopped
Fresh basil
1 ripe Tomato
Whisk the first six ingredients together in a bowl to make the dressing and set aside. Using a spiralizer, transform the zucchini into zoodles. Toss the zoodles gently with the dressing. Garnish with chopped radish, fresh basil and tomato. Drizzle the salad with more olive oil!
Classic Key Lime Pie
Serves 6-8
1 Graham cracker pie shell (store bought)
3 Tbsp Lime zest, plus more for garnish
3 large Egg yolks
1¼ cups Sweetened condensed milk
2/3 cup Key lime juice, or fresh squeezed
Whipped cream, for garnish
Preheat the oven to 325°. Whisk the lime zest with the egg yolks for about 4 minutes, until color has lightened and mixture has thickened. Stir in the condensed milk, mixing until smooth. Whisk for about 3 minutes, as the mixture will thicken. Add the lime juice and stir to combine. Pour mix into the prepared crust, and bake for 25 minutes until set around the edges. Sprinkle more lime zest on top, chill the pie until completely cold, then garnish with whipped cream.
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September 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen
Ah, fall. The kids are back in school, the scorching hot days of summer have turned into picture-perfect weather here in the Lowcountry, football is back … and fresh, seasonal fall produce is everywhere. After a summer filled with backyard barbecues and quick dinners on the beach or patio, fall is the perfect time to head back to the kitchen to cook up some old, and new, family favorites, as well as take advantage of the abundance of fresh seasonal produce that can take the comfort foods of fall to a whole new level.
When it comes to fall recipes, it’s all about flavor and bringing together some of the tastes of the season in new, and delicious, ways. Of course, with your back-to-school and busy weeknight schedules now back in full gear, fall recipes are also about simplicity in the kitchen and innovative ways to make quick, savory – and healthy – dinners. Whether you’re roasting fresh veggies to prepare an easy sheet pan weeknight dinner, or filling your kitchen with the aromas of a heartier, savory stew or pasta dish, fall is the time to get creative and cozy when it comes to ideas for dinners, side dishes and appetizers that your family will, quite simply, fall in love with.
Here are some of my fall favorites that I’ve been serving up at The Cottage Café, Bakery & Tea Room for years—all of which focus on the flavors, and festivity, of the start of the fall season. This fall, try it all—from a refreshing fall salad which brings together the tastes of sweet and juicy apples (“fall’s favorite fruit”) with broccolini (more tender and with a milder flavor than broccoli), to a quick-and-easy homemade version of cauliflower fried rice, to a “fresh take” on a Mahi-Mahi main dish that, when served in martini glasses or your favorite small dishes, can really spice up a busy September weeknight dinner.
So welcome fall, y’all! And welcome back to the foods, flavors and festivities of one of our all-time favorite seasons.
Cauliflower Fried Rice
Serves 4 | Pictured Above
Vegetable oil
1 cup Scallions, chopped
2 large Eggs, beaten
3 Tbsps fresh Ginger, finely chopped
Salt
1 cup Carrot, chopped
3 Garlic cloves, minced
2 lbs “Ready to Cook” Cauliflower rice, thawed if frozen
5 Tbsps Soy sauce
¼ tsp Crushed red pepper flakes
1 tsp Sugar
1 cup Edamame, shelled
1 tsp Rice vinegar
1 tsp Sesame oil
1/3 cup Cashews, chopped
Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the scallions, garlic and ginger and cook, stirring often, until softened but not browned—3 to 4 minutes. Add the cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar and ¼ teaspoon salt. Cook, stirring often, for about 3 minutes. Add the edamame and carrots and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed. Stir in the rice vinegar, sesame oil, cashews and eggs. Taste and adjust seasoning, if necessary. Garnish with more scallions.
Apple Broccoli Salad
with Honey Dijon Vinaigrette
Serves 4
For the salad:
1 head Broccoli or broccolini, very finely chopped
2 cups Apples of your choice, diced
1 cup Carrots, shredded
1/3 cup Green onion, sliced small
1/3 cup Dried cranberries
1/3 cup Chopped pecans
1/2 cup Flat leaf parsley, chopped
For the dressing:
3 Tbsps Olive oil
11/2 Tbsps Apple cider vinegar
1 Tbsp Dijon mustard
½ Tbsp Honey
1 clove of Garlic, minced
Freshly ground salt and pepper, to taste
In a serving bowl, toss all the ingredients for the salad and set aside. Make the dressing,
pour over salad and mix well to coat. Garnish with extra pecans, if desired. Serve cold.
Mahi Mahi Ceviche Cubano
Serves 2
1 1/2 cups fresh Lime juice
1 1/2 Tbsps Oregano, fresh or dry
Kosher salt
2 Jalapeño chiles, seeded and minced
1/2 Red onion, thinly sliced
2 Serrano chiles, seeded and minced
1/3 cup Ripe tomato, diced
3 Tbsps fresh Cilantro, chopped
1 tsp Honey Saltine crackers or toast points
1 lb. fresh Mahi-Mahi fillets, cut into 1/4-inch strips
1/2 cup unsweetened shredded Coconut, toasted
Combine fish, lime juice and oregano in large glass bowl. Sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes. Strain almost all lime juice from fish; return fish to bowl. Stir in onion, tomato, jalapeños, serranos, coconut, cilantro and honey. Season with salt.
Chill at least 20 minutes or up to 2 hours. Serve in martini glasses or other elegant vessel, and serve the crackers separately.
Triple Apple Walnut Cobbler
Serves 6-8
9 cups Tart cooking apples, peeled, cored, sliced 1/4 inch, choose 3 kinds! (Granny Smith, Braeburn, Golden Delicious, Northern Spy, Jonagold, etc.)
1/4 cup Sugar
1 tsp ground Cinnamon
1 tsp ground Ginger
2 cups All-purpose flour
3/4 cup Sugar
2 large Eggs
2 tsps Baking powder
1 tsp ground Cinnamon
3/4 tsp Salt
2/3 cup Butter, melted
1 cup Walnuts, chopped
Heat oven to 350°F. Place sliced apples into an ungreased 13×9-inch baking dish. Combine 1/4 cup sugar, 1 tsp cinnamon and 1 tsp ginger in a bowl, then sprinkle over apples. Combine flour, 3/4 cup sugar, eggs, baking powder, 1 tsp cinnamon and salt in bowl; mix until mixture resembles coarse crumbs. Sprinkle over apples. Pour melted butter over topping, then add the walnuts. Bake 45-55 minutes, or until lightly browned and apples are tender. Serve warm or at room temperature.
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October 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen
Fall, especially October, is filled with the sights, smells and tastes of pumpkin everything, from the iconic Pumpkin Spice Latte to fluffy pumpkin pancakes to hearty pumpkin soups and just about every pumpkin-infused food and beverage in between. Although pumpkin has become the signature fall favorite for many, there are many other great fall flavors to try, allowing you to not only enjoy the changing season and changing leaves this month, but to also change up your menus to celebrate all that October brings.
Fall is known for its harvest of healthy and delicious fruits and vegetables, and there are a lot of benefits for eating them when they are in season. Fruits and vegetables consumed during proper seasons are known for being more nutrient-dense than out-of-season produce. Plus, just-picked, ripe seasonal produce is known for having richer flavors, too.
What are some of fall’s favorites that can spice up your menus just as much as that familiar aroma and taste of pumpkin spice? Peas, squash, sweet potatoes, apples, pears, carrots, cranberries and figs are just some of the foods known for flourishing in the fall. There are also a number of fabulous fall flavors that can be the centerpiece of (or add the finishing touch to) many fall dishes, including cinnamon, salted caramel, maple, chai, sage, brown butter and ginger. In addition, bourbon is known for its mix of fall flavors (with hints of vanilla, oak and caramel) and can be used in some tasty fall recipes, such as a bourbon pecan pie or bourbon chicken.
This month, change it up a bit with some of my favorite October recipes, including my tribute to pumpkin with my famous Pumpkin Oatmeal, which also includes a delicious combination of fall’s other favorite flavors and smells, including cinnamon, ginger, cloves and nutmeg! Plus, nothing says fall and comfort foods more than a delicious, creamy mac and cheese—and my recipe for Buttermilk Mac and Cheese just could be your family’s new fall favorite. Let me know!
Enjoy the cooler weather, the changing colorful leaves—and all of the distinctive delights of the fabulous flavors of fall.
Cauliflower Fried Rice
Serves 4 | Pictured Above
Vegetable oil
1 cup Scallions, chopped
2 large Eggs, beaten
3 Tbsps fresh Ginger, finely chopped
Salt
1 cup Carrot, chopped
3 Garlic cloves, minced
2 lbs “Ready to Cook” Cauliflower rice, thawed if frozen
5 Tbsps Soy sauce
¼ tsp Crushed red pepper flakes
1 tsp Sugar
1 cup Edamame, shelled
1 tsp Rice vinegar
1 tsp Sesame oil
1/3 cup Cashews, chopped
Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the scallions, garlic and ginger and cook, stirring often, until softened but not browned—3 to 4 minutes. Add the cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar and ¼ teaspoon salt. Cook, stirring often, for about 3 minutes. Add the edamame and carrots and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed. Stir in the rice vinegar, sesame oil, cashews and eggs. Taste and adjust seasoning, if necessary. Garnish with more scallions.
Pumpkin Pecan Oatmeal
Serves 2 | Pictured above
1 cup Rolled Oats 11/2 cups Coconut milk (or any milk you prefer)
2 Tbsps Agave nectar 1/2 cup Pumpkin purée (do not use pumpkin pie filling)
1/2 tsp Ground cinnamon 1/4 tsp Ground ginger
1/8 tsp Ground allspice 1/8 tsp Ground cloves
1/8 tsp Ground nutmeg 1/4 tsp Fine sea salt
1 tsp Vanilla extract ½ cup Pecans, chopped
Honey drizzle
In a large microwave-safe bowl, add oats and coconut milk. Make sure you use a large bowl, as the oats will bubble up. Heat the oats in the microwave on high for 2 minutes until the oats are cooked. Remove the oats from the microwave and stir in the pumpkin purée, agave nectar, all the spices, sea salt and vanilla extract. Divide between two bowls, top with the pecans then drizzle the honey over top.
Buttermilk Mac and Cheese with Baby Kale
Serves 4
16 ozs Cavatelli or other shell-type pasta
2 Tbsps Olive oil
2 Garlic cloves, chopped
5 cups Kale
2 cups Sharp cheddar cheese, shredded
2 cups Gouda cheese, shredded
3 tsps Butter
2 cups Buttermilk
1/2 tsp Smoked paprika
1/2 tsp Garlic powder
1/4 tsp Black pepper
Preheat oven to 350°. Cook pasta according to directions on the package and drain. In a skillet, add the olive oil and garlic, and sauté the kale until wilted. Place kale on paper towel and allow it to drain briefly. In a bowl, mix the sautéed kale with the cooked pasta, 1 cup of sharp cheddar, 1 cup of gouda, butter and spices.
Spray a 2-quart baking dish with cooking spray. Pour the pasta/kale/cheese mix into the baking dish. Pour buttermilk over top of pasta and stir. Top with remaining cheese. Cover and bake for 20 minutes. Then uncover and bake another 10 minutes, until bubbly and slightly browned.
Chicken Marbella
Serves 4
1/4 cup Olive oil
1/2 cup Pitted prunes, chopped (or raisins)
1/4 cup Red wine vinegar
1/4 cup Capers (with a bit of juice)
1/4 cup Pitted green olives
1 head Garlic, peeled and finely pureed
3 bay leaves
2 Tbsps Dried oregano
1/2 cup Brown sugar
1/2 cup Dry white wine
Coarse salt and freshly ground black pepper, to taste
8 chicken thighs, bone-in, skin on (or chicken breast sliced into thin strips)
1/4 cup Fresh flat-leaf parsley, finely chopped
Combine the olive oil, vinegar, prunes, olives, capers with juice, bay leaves, garlic, oregano, salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight. Preheat oven to 350°. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
Bake, basting frequently with the pan juices, about an hour, until chicken is cooked through. With a slotted spoon, transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley.
Spiced Carrot Cake
Pan spray
2 cups All-purpose flour, plus more for pan
2 tsps Baking soda
2 tsps Ground cardamom
2 tsps Ground cinnamon
1/2 tsp Salt
3 large Eggs
2/3 cup Granulated sugar
2/3 cup Light-brown sugar, packed
1/2 cup Low-fat plain yogurt
2 cups Carrots, finely shredded and packed
1 cup Confectioners’ sugar
Water or heavy cream for the glaze
Preheat oven to 350°. Spray a 9×13 inch pan lightly with pan spray. In a medium bowl, whisk flour, baking soda, cardamom, cinnamon and salt; set aside. In a small bowl, whisk eggs, granulated and brown sugars, yogurt and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean—40 to 45 minutes. Cool in pan for 15 minutes. Turn out of pan and cool completely on a rack, right side up. To make glaze: Slowly mix water or cream to 1 cup of Confectioners’ sugar until desired consistency. Apply glaze, or dust with confectioners’ sugar. Garnish with more carrots or nuts of your choice.
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November 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen
There’s a lot more to pumpkin these days than the oh-so-popular pumpkin spice latte. A longtime staple in a number of fall’s favorite breakfast foods, snacks and desserts, the distinctive taste of pumpkin (and the even more distinctive aroma and flavor of pumpkin spice) has expanded to now include delicious pumpkin-based appetizers, soups, salads and savory entrees. In fact, as you stroll down any grocery store aisle this month, you will be astounded at the incredible number of pumpkin-based and/or pumpkin-flavored foods lining the shelves, including pumpkin-flavored yogurts, cream cheese, hummus, English muffins, pretzels—and this year’s return of the limited-edition Pumpkin-Spiced Oreos (back this year after a four-year hiatus)!
There are many reasons why people love pumpkin-based foods and why they seem to gravitate towards them as soon as those first days of fall appear. Much of it has to do with the fact that the warm, comforting smells of pumpkin and pumpkin spice are often tied closely to the arrival of fall and all of the nostalgic, happy memories of food, fun and family.
Another reason for pumpkin’s rising popularity? In addition to its distinctive sweet and slightly nutty flavor, pumpkin is a nutrient-dense food, especially high in Vitamin A. In fact, it is believed that one cup of pumpkin contains more Vitamin A than a cup of kale, more potassium than a banana and more fiber than a half cup of quinoa. Experts have also pointed to numerous health benefits that pumpkin can have, helping with immunity, eye health, skin health, heart health and metabolic health.
This November, go beyond the predictable when it comes to pumpkin, and see just how versatile and delicious pumpkin can be. Here are just some of the ways I’ve incorporated the wonderful taste and texture of pumpkin into some of my most popular recipes: From a light but creamy Pumpkin Soup that will fill your kitchen with the smells of fall as it’s cooking, to a healthy, fresh Roasted Butternut Pumpkin Salad, to a savory Pumpkin Penne Pasta Alla Vodka. Yes! It all truly tastes as good as it sounds. And, of course, no menu would be complete without a signature pumpkin dessert, and my Spiced Pumpkin Cake is something that soars beyond the typical store-bought, pumpkin-flavored treats!
So pump up the pumpkin to experience and enjoy this wildly-popular food in a whole new way—right in your own kitchen!
Pumpkin Penne Pasta Alla Vodka
Serves 4 | Pictured above
2 Tbsps Olive oil
2 Shallots, diced
2 Garlic cloves, minced
1/4 cup Vodka
1/4 tsp Red pepper flakes
3 Tbsps Tomato paste
1 cup Heavy cream
1 cup Canned pumpkin purée
1/4 tsp Black pepper
1 tsp Salt
1 lb. Penne pasta
1/2 cup Parmesan cheese, shredded
Put a large skillet over a medium flame and heat the oil. Add the shallots, garlic and red pepper flakes. Sauté until the shallots have softened, about 5 minutes. Add the tomato paste and cook until incorporated, about 2 minutes. Add the vodka and cook for 1 minute, or until you can no longer smell alcohol. Add the pumpkin and cook until well incorporated. Stir in the cream, salt and pepper and bring to a simmer.
Cook pasta: Drop the pasta into generously salted boiling water. Cook for 2 minutes less than the package instructions. Drain and reserve 1/4 cup of pasta water. Add the pasta and the reserved water to the pan. Toss over medium-high heat for 1-2 minutes, or until the Sauce thickens slightly. Turn off the heat and stir in the cheese, allowing the residual heat of the pan to melt the cheese. Serve with more black pepper and another sprinkle of grated cheese.
Roasted Butternut Pumpkin Salad 
Serves 6
1 Butternut pumpkin
2 Tbsps Olive oil
Fresh cracked black pepper
2 tsps Garlic, crushed
2 bunches fresh Arugula
1/3 cup Pecans, lightly toasted
1 cup Feta cheese
1/3 cup pomegranate seeds
Balsamic glaze as a drizzle
Preheat oven to 350° F. Using a peeler, peel the butternut, then slice off each end, cut into half and scoop out the seeds. Cut into halves again, then cut into 2–3-inch chunks.
In a medium bowl, add olive oil, garlic and cracked pepper and toss the butternut into the mixture to coat well. Spread the butternut onto a large roasting pan. Bake for 20-25 minutes until the butternut is tender and soft, but not falling apart. Remove from the oven and allow to cool.
In a large salad bowl, add the arugula, then place the butternut chunks on top. Add the toasted pecans, feta and pomegranate seeds, then drizzle the balsamic glaze on top, feel free to add more olive oil, if desired.
Pumpkin Soup
Serves 8
2 whole Pie pumpkins
1 qt Vegetable or chicken stock
1/2 cup Heavy cream
1/3 cup Maple syrup
Dash of Nutmeg
Salt, to taste
Toasted pumpkin seeds, for serving
Preheat oven to 300°F. Place pumpkins on a cookie sheet and roast them until soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop the flesh into a bowl. Set aside.
In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, then transfer the mixture to a blender, food processor or immersion blender and purée until smooth. Add cream and nutmeg, then blend again. Season with salt to taste.
Lightly toast pumpkin seeds, and sprinkle on the soup for crunch and lovely garnish!
Spiced Pumpkin Cake
For the cake:
4 Eggs
2/3 cup Sugar
1 cup Vegetable oil
1 tsp Vanilla
15 oz Pumpkin purée, canned
2 cups Plain Flour
2 tsps Baking powder
1 tsp Baking soda
2 tsps Cinnamon, ground
1 tsp Cardamon
1 tsp Nutmeg, ground
1 tsp Salt
For the cream cheese frosting:
1 pkg Cream cheese
1/2 cup Butter, softened
3 cups Confectioners’ sugar, sifted
1 tsp Vanilla extract
Whipped cream,
for serving
Cake: Preheat oven to 350°F. Using an electric mixer at medium speed, combine eggs, sugar, oil, vanilla and pumpkin until light and fluffy. In a separate bowl, stir together flour, baking powder, cinnamon, cardamon, nutmeg, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter in a greased 9 x 13-inch baking pan. Bake for 30 minutes. Let cool completely before frosting.
Frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until smooth. Stir in the vanilla and mix again. Spread on cooled pumpkin cake. Garnish each slice with whipped cream and enjoy!
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December 2022 Issue
By Leslie Rohland
Photography by Lucy Rosen
The holidays are known for their abundance of festive foods—from cookies and pies baking in the oven, to perfectly prepared honey glazed ham and roasted turkey, to a variety of classic vegetable and potato side dishes. And while holiday dinners are always special and meaningful no matter what is on the table, an Italian Christmas—whether celebrated in Italy or right here in the Lowcountry—is truly something spectacular in every way.
Italians are known for their love of delicious food and festive meals with family and friends, and the Christmas holidays truly bring this to life. Most Italian families gather on Christmas Eve, Christmas Day and the day after Christmas, which is a national holiday in Italy, known as Saint Stephen’s Day. Celebrated as Natale, the three-day feast begins with the Christmas Eve tradition known as the Feast of the Seven Fishes. Friends and family will gather enjoy seven different seafood dishes, or one or two types of fish prepared seven different ways. This tradition’s roots can be traced back to Italy and has long been a part of many holiday culinary celebrations.
In honor of the foods and traditions of an Italian Christmas, and if you’re looking for something a little different to serve this year, I’ve collected some of my favorite recipes for a Buon Natale, which means Merry Christmas in Italian. Starting with a refreshing Melon with Prosciutto and Lime, your guests will then delight in a traditional, hearty but light, Italian Antipasto Salad, which combines unique textures, tastes and seasonings turning any gathering into a celebration. A savory Italian Meatloaf, the centerpiece of the meal, mixes ground beef, ground pork and ground veal, along with a unique combination of spices, grated Pecorino Romano cheese, Italian country bread and bacon. And for dessert, a Pistachio Cannoli bursting with the sweetness of powdered sugar, ground cinnamon, fresh ricotta and an extra pistachio crunch!
I wish you all a wonderful holiday season…and a Buon Natale, trying some of these new dishes for a special Italian Christmas! For more Italian delicacies and fresh Italian pastas, make sure to stop by the Village Pasta Shoppe in Bluffton, where as the new owner, I’m thrilled to bring a taste of Italy to the Lowcountry during the holidays and all year long!
ITALIAN CHRISTMAS MEATLOAF
Serves 6
1 lb. Ground beef
1 cup Milk
1/2 cup Pecorino Romano, finely grated
1 lb. Ground pork
1 Onion, diced
1 Tbsp Worcestershire
1 lb. Ground veal
2 Eggs
2 Tbsps Basil, dried or fresh, diced
2 Tbsps Minced garlic
8 slices Bacon, raw
1/2 cup Flat leaf parsley, chopped
Olive oil, for greasing
2 Tbsps Dried oregano
Fine sea salt and freshly ground black pepper
2 Tbsp Tomato paste
1 medium Carrot, diced
12 oz canned plum Tomatoes, crushed
½ cup Water
1 stalk Celery, diced
Grated Pecorino Romano, for garnish
1 cup Bread cubes (3 or 4 slices Italian country bread, crusts removed)
Preheat the oven to 350°F. Put the beef, veal, and pork into a bowl and kneed them together. Pour the milk into a bowl and soak the bread in it, squeezing it into a paste. Add the soaked bread to the bowl with the meat, and work them together as though you were kneading dough. Add the cheese, garlic, onion, eggs, Worcestershire, oregano, basil and parsley. Season well with salt and pepper and knead again until well incorporated.
Lightly grease a baking dish with olive oil. Form the loaf and place in the baking dish. Lay the bacon slices over the top of the meatloaf.
In a bowl, add the canned tomatoes, tomato paste, and water and mix well, then pour the mixture evenly over the meatloaf. Scatter the carrots and celery in the pan around the loaf. Put the pan in the oven and bake until a skewer inserted in the center of the loaf comes out warm, about 11/2 hours. If the loaf begins to look dry while cooking, tent it with aluminum foil. Remove the pan from the oven and let it cool slightly. Slice when slightly cooled, garnish with pecorino cheese.
ANTIPASTO SALAD
Serves 8 | Pictured top left
For the Salad:
1/2 cup Green olives, halved
1/4 cup jarred Roasted red peppers, chopped
1/2 cup Pepperoni, diced
13 oz Artichoke hearts, quartered
8 oz Genoa salami, cut into bite sized pieces
1/2 cup Mozzarella balls
1/2 cup Cherry tomatoes, halved
1/2 cup Black olives, halved
8 oz Provolone cheese, cut into bite size pieces
For the Dressing:
¼ cup Olive oil
½ cup Lemon juice
2 tsps Italian seasoning
Fresh basil leaves, for garnish
Place all the salad ingredients in a large bowl and toss gently. Whisk together the ingredients for the dressing then drizzle over the salad. Toss until well-coated. Garnish with fresh basil leaves.
MELON WITH PROSCIUTTO AND LIME
Serves 6
1 Tbsp Honey
1 Tbsp Balsamic glaze
Lime wedges
4 to 5 oz Prosciutto di Parma, thin sliced
1 Cantaloupe, seeded, sliced into wedges, skin off
Prepare the cantaloupe and cut it into wedges. Wrap the prosciutto around the cantaloupe wedges and arrange them on a serving platter. Drizzle the balsamic glaze and honey over the prosciutto wrapped melon. Arrange the lime wedges around the platter and garnish with fresh basil leaves. Serve immediately, or chill for a few hours until ready to serve.
PISTACHIO CANNOLI
1½ cup Powdered sugar 
Cannoli shells, purchased at store or online
¼ tsp Ground cinnamon
4 cups Ricotta cheese, strained
1 tsp Vanilla
2 Tbsps Pistachio paste
Chopped Pistachios for dipping
Add the ricotta, powdered sugar, cinnamon and vanilla into a bowl and beat until it is smooth. Add the pistachio paste, mix thoroughly, then taste. If a stronger pistachio flavor is desired, just keep adding the paste until satisfied. Put the pistachio filling in a piping bag and snip off the end. Pipe into the cannoli shells right before serving. For extra crunch, dip the ends of the cannoli in some chopped pistachios or chocolate chips. Serve immediately. If the cannoli are for later use, store the shells and filling separately, then fill right before serving.
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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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The Cottage- 2022 Readers Choice Winner: Great news! The Cottage won Bluffton’s Favorite European Restaurant! |
