Tomato sauce, Bradd’s sweet Italian sausage, roasted peppers, spinach, mozzarella, fresh ricotta, and parmesan

Sweet Carolina

Homeland Creamery ice cream

Choose between one of these three types of bruschetta: White bean, roasted tomato, and crispy prosciutto; Tapenade, truffle egg salad, & arugula; Sausage, wood-roasted chilies, & ricotta…or try all three for 14

Friendly Fire

Fried Faucette Farm sweet potato wedges with buttermilk herb and smoked chili-tomato dipping sauces

Silver Bullets

Bradd’s Family Farm slow roasted pulled pork shoulder with house-made kimchi and spicy garlic mayo

Hypnotized

with your choice of Tomato or Alfredo sauce

Pasta

Organic greens, sprouts, tomatoes, carrots, radishes, toasted pumpkin & flax with a roasted shallot & herb vinaigrette

Peaceful Valley

Tomato sauce, Bradd’s grass-fed ground beef, Swiss chard, potatoes, mozzarella, Goat Lady chevre

Easy Plateau

Six plain or tossed wings in Buffalo Sauce or Cajun Dry wings, served with buttermilk herb dressing

Wings

Breaded fried chicken breast with chipotle slaw, leaf lettuce, and tomato

Goodnight Rose

House-made fried mozzarella with roasted tomatoes and walnut pesto

Gold

Roasted shallot cream sauce, prosciutto, local collards, mozzarella, and fried chicken

Let It Ride

Classic Margherita style pie with house-made fresh herb and garlic tomato sauce, fresh mozzarella, parmesan, and fresh basil…see PIZZA toppings list to create your own pie

To Be The One

Tomato sauce, choice of white or dark anchovies, bacon, roasted peppers, buffalo mozzarella, parmesan, and parsley lemon oil

Firecracker

Baked tomato, caramelized onion and goat cheese dip with toasted baguettes

Desire

Portabella mushrooms, olives, arugula, fresh mozzarella, fresh ricotta, parmesan, fresh herbs, and extra virgin olive oil

Magnolia Mountain

Impossible meat vegan burger cooked-to-order, topped with lettuce, tomato, pickles, and Veganaise

Impossible Burger

House-made focaccia served with sides of warm marinara and olive oil dipping sauces

Rip Off

House-made fresh herb and garlic tomato sauce with whole milk mozzarella…see PIZZA toppings list to create your own pie

Tell Me How You Like It

Spiced Italian olives & toasted baguettes

Rosebud

Spinach salad with tomatoes, mushrooms, Goat Lady chevre, and honeyed walnuts with roasted red pepper dressing

Dance All Night

Rescue Blues

Root beer (or Cheerwine or Blueberry) Float

Tomato sauce, country ham, red onion, pistachios, fresh oregano, and parmesan

Cherry Lane

In a large skillet, heat the olive oil over medium heat. Add the sweet Italian sausage and cook until browned and cooked through, breaking it apart with a spatula. Drain excess fat if necessary.

Prepare the Sausage

Add the roasted red peppers and fresh spinach to the skillet. Cook until the spinach wilts, about 3-4 minutes. Season with salt and black pepper to taste.

Add Vegetables

Pour in the tomato sauce and stir to combine. Let the mixture simmer for about 5 minutes to meld the flavors.

Combine with Tomato Sauce

In a baking dish, layer half of the sausage-tomato mixture, followed by dollops of fresh ricotta cheese. Sprinkle half of the mozzarella cheese over the top. Repeat the layers with the remaining sausage-tomato mixture, ricotta, and finish with the remaining mozzarella and parmesan cheese.

Assemble the Dish

Preheat your oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes, or until the cheese is bubbly and golden.

Bake

Remove from the oven and let cool for a few minutes before serving. Enjoy your Sweet Carolina!

Serve

Tomato sauce

Bradd’s sweet Italian sausage

Roasted red peppers

Fresh spinach

Mozzarella cheese

Fresh ricotta cheese

Parmesan cheese

Olive oil

Salt

Black pepper

In a medium saucepan, combine the whole milk, heavy cream, sugar, and salt. Heat over medium heat until the mixture is warm but not boiling.

Prepare the Ice Cream Base

In a separate bowl, whisk the egg yolks. Slowly pour about a cup of the warm milk mixture into the yolks while whisking constantly to temper them. This prevents the yolks from curdling.

Temper the Egg Yolks

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.

Combine and Thicken

Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.

Cool the Mixture

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Ice Cream

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.

Freeze the Ice Cream

Whole Milk

Heavy Cream

Granulated Sugar

Vanilla Extract

Egg Yolks

Preheat the oven to 375°F (190°C). Place prosciutto slices on a baking sheet and bake until crispy, about 10-12 minutes. Remove and let cool.

Prepare the Prosciutto

On the same baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Roast for 20 minutes or until blistered.

Roast the Tomatoes

In a bowl, mash the white beans with garlic, basil, salt, and pepper. Add a little olive oil for creaminess.

Mix the White Beans

Spread the white bean mixture on toasted bread, top with roasted tomatoes and broken pieces of crispy prosciutto.

Assemble

In a food processor, combine black olives, capers, garlic, and olive oil. Pulse until chunky.

Make the Tapenade

In a bowl, mix chopped hard-boiled eggs with truffle oil, salt, and pepper.

Prepare the Egg Salad

Spread tapenade on toasted bread, top with a dollop of truffle egg salad, and finish with arugula.

In a skillet, heat olive oil over medium heat. Add the sausage and cook until browned and cooked through, breaking it into pieces.

Cook the Sausage

Once cooked, stir in wood-roasted chilies and ricotta cheese until well combined. Season with salt and pepper.

Mix with Chilies and Ricotta

Spread the sausage mixture on toasted bread and garnish with fresh parsley.

Canned white beans

Cherry tomatoes

Prosciutto

Garlic, minced

Fresh basil, chopped

Pepper

Black olives, pitted

Capers

Hard-boiled eggs, chopped

Truffle oil

Arugula

Italian sausage, casing removed

Wood-roasted chilies, chopped

Ricotta cheese

Fresh parsley, chopped

Preheat Oven

Cut the sweet potatoes into wedges and toss them in olive oil, salt, black pepper, paprika, and garlic powder.

Prepare Wedges

Spread the sweet potato wedges on a baking sheet in a single layer.

Arrange Wedges

Bake in the preheated oven for 25-30 minutes until golden and crispy, flipping halfway through.

Bake Wedges

While the wedges are baking, prepare the buttermilk herb dipping sauce by mixing all the ingredients in a bowl.

Make Buttermilk Herb Sauce

For the smoked chili-tomato dipping sauce, blend all the ingredients together until smooth.

Make Smoked Chili-Tomato Sauce

Serve the sweet potato wedges hot with both dipping sauces.

Faucette Farm sweet potatoes

Paprika

Garlic powder

Slow Roasting the Pork

Rub the pork shoulder with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Place the pork in a roasting pan.

Pour the apple cider vinegar around the pork in the roasting pan.

Cover tightly with foil and roast in the preheated oven for 6 hours, or until the pork is tender and easily shredded.

While the pork is roasting, prepare the kimchi. Cut the napa cabbage into quarters, remove the core, and slice it into bite-sized pieces.

Making the Kimchi

In a large bowl, combine the cabbage, grated carrots, minced garlic, grated ginger, gochugaru, fish sauce, and sugar. Mix well and let it sit for about 30 minutes.

Add chopped green onions and mix again. Transfer the mixture to a clean jar and refrigerate for at least 24 hours before serving.

In a small bowl, combine mayonnaise, sriracha, minced garlic, and lemon juice. Mix until smooth and adjust the heat to taste.

Making the Spicy Garlic Mayo

Once the pork is done, shred it with two forks and serve with the house-made kimchi and spicy garlic mayo.

Pork shoulder

Smoked paprika

Onion powder

Apple cider vinegar

Bring 2 liters of salted water to a boil in a large pot. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Choose either Tomato or Alfredo sauce and follow the respective instructions below.

Prepare the Sauce

In a saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for another minute. Stir in crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 15-20 minutes.

For Tomato Sauce

In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in heavy cream and bring to a gentle simmer. Gradually whisk in grated Parmesan cheese until melted and smooth. Season with salt and pepper.

For Alfredo Sauce

Toss the cooked pasta with the chosen sauce until well coated. Serve immediately.

Combine

Pasta (spaghetti or fettuccine)

Water

In a large salad bowl, combine the organic mixed greens, alfalfa sprouts, halved cherry tomatoes, grated carrots, and sliced radishes.

Prepare the Salad

In a small skillet over medium heat, toast the pumpkin seeds and flax seeds until they are golden and fragrant, about 3-5 minutes. Stir frequently to prevent burning.

Toast the Seeds

In a small bowl, whisk together the roasted shallots, olive oil, apple cider vinegar, Dijon mustard, fresh herbs (such as parsley and basil), salt, and pepper to taste.

Make the Vinaigrette

Drizzle the vinaigrette over the salad and toss gently to combine. Top with the toasted pumpkin and flax seeds.

Assemble the Salad

Organic mixed greens

Alfalfa sprouts

Cherry tomatoes, halved

Carrots, grated

Radishes, thinly sliced

Pumpkin seeds, toasted

Flax seeds, toasted

Wash and chop the Swiss chard, dice the potatoes, and mince the garlic.

Prepare the Ingredients

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.

Cook the Ground Beef

Add diced potatoes to the skillet with the beef. Season with salt and black pepper. Cook for an additional 5-10 minutes, stirring occasionally, until the potatoes are tender.

Add Potatoes and Seasoning

Stir in the chopped Swiss chard and cook until wilted, about 2-3 minutes.

Incorporate Swiss Chard

Pour in the tomato sauce, stirring well to combine all ingredients. Allow it to simmer for 5 minutes.

Add Tomato Sauce

Transfer the mixture into a baking dish. Top with shredded mozzarella and dollops of Goat Lady chevre.

Preheat the oven to 375°F (190°C). Bake for 20-25 minutes, or until the cheese is bubbling and golden.

Remove from the oven and let it cool for a few minutes before serving. Enjoy your Easy Plateau!

Bradd’s grass-fed ground beef

Swiss chard, chopped

Potatoes, diced

Mozzarella cheese, shredded

Goat Lady chevre

Preheat your oven to 400°F (200°C). In a large bowl, toss the chicken wings with olive oil, salt, and black pepper. If making Buffalo wings, add half of the Buffalo sauce and toss to coat.

Prepare the Wings

Spread the wings out in a single layer on a baking sheet lined with parchment paper. Bake for about 40-45 minutes, flipping halfway through until they are crispy and cooked through.

Bake the Wings

If you are preparing Buffalo wings, remove the wings from the oven and toss them in the remaining Buffalo sauce before serving. For Cajun dry wings, simply sprinkle the Cajun seasoning over the baked wings and toss to coat.

Toss the Wings

In a medium bowl, whisk together buttermilk, mayonnaise, chopped parsley, chopped chives, garlic powder, salt, and black pepper until smooth and well combined.

Mix the Dressing

Cover the dressing and refrigerate for at least 30 minutes to allow the flavors to meld.