Creamy deviled eggs topped with tangy green tomato chow-chow, crispy ham, and a dash of Pimente de Espelete. A bold and savory twist on a classic Southern favorite!

Deviled Eggs

Scone SL

English Banana Scone

Bread

Humming Bird Cake

Kids 12 & Under

Per Person

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Braised Short Rib

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Southern Grit Bowl

Place the eggs in a saucepan and cover them with cold water. Make sure the water is about an inch above the eggs.

Boil Eggs

Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for about 12 minutes.

Let Eggs Sit

After 12 minutes, transfer the eggs to an ice bath (a bowl of ice water) to cool for about 5 minutes.

Cool Eggs

Once cooled, gently tap each egg on a hard surface and peel off the shells.

Peel Eggs

Slice each peeled egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.

Remove Yolks

Add mayonnaise, Dijon mustard, salt, black pepper, and paprika to the bowl with the yolks. Mash the mixture together until creamy and well combined.

Make Filling

Using a spoon or piping bag, fill each egg white half with the yolk mixture.

Fill Egg Whites

Top each filled egg with a generous spoonful of green tomato chow-chow.

Add Chow-Chow

Sprinkle the crispy ham on top of the chow-chow, followed by a light dusting of Pimente de Espelette.

Garnish

Serve immediately or refrigerate until ready to serve.

Serve

Large eggs

Mayonnaise

Dijon mustard

Salt

Black pepper

Paprika

Green tomato chow-chow

Crispy ham, finely chopped

Pimente de Espelette

Preheat your oven to 400°F (200°C) to ensure it's hot enough to bake the scones.

Preheat the Oven

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well blended.

Mix Dry Ingredients

Cut the unsalted butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Prepare Butter

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir gently until just combined.

Add Wet Ingredients

Gently fold in the dried cranberries and chopped walnuts, being careful not to overmix the dough.

Fold in Mix-ins

Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter to cut into rounds.

Shape the Dough

Place the scones on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 15-20 minutes or until they are golden brown.

Bake the Scones

Allow the scones to cool on a wire rack for a few minutes before serving. Enjoy warm with butter or jam.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Unsalted butter

Heavy cream

Vanilla extract

Dried cranberries

Chopped walnuts

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.

In a separate bowl, mash the bananas until smooth. Add the heavy cream, egg, and vanilla extract. Mix until fully combined.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix.

Incorporate Wet and Dry Mixtures

Fold in the chopped walnuts or pecans and chocolate chips, if using.

Add Add-ins

Turn the dough onto a lightly floured surface. Pat it into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter to make rounds.

Place the scones on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until golden brown.

Bake

Remove the scones from the oven and let them cool on a wire rack for 5 minutes before serving.

Sugar

Bananas (mashed)

Chopped walnuts or pecans

Chocolate chips (optional)

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

Activate the Yeast

In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed.

Once the yeast mixture is frothy, pour it into the bowl with dry ingredients along with the olive oil. Stir with a wooden spoon until a shaggy dough forms.

Combine Wet and Dry Ingredients

Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.

Knead the Dough

Form the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

First Rise

Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and shape it into a loaf or rolls as desired.

Place the shaped dough into a greased loaf pan or on a baking sheet. Cover and let it rise for another 30-45 minutes until puffed up.

Second Rise

While the dough is rising, preheat your oven to 375°F (190°C).

Once the dough has risen, place it in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Bake the Bread

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Cool the Bread

Active dry yeast

Warm water (about 110°F/43°C)

Olive oil

Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.

In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.

Stir in the mashed bananas and crushed pineapple into the wet mixture.

Add Bananas and Pineapple

Pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.

Combine Wet and Dry Mixtures

Fold in the chopped pecans or walnuts gently.

Add Nuts

Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Cool the Cakes

In a large bowl, beat the cream cheese and unsalted butter together until smooth and creamy.

Prepare the Frosting

Gradually add the powdered sugar and vanilla extract, mixing until fully combined and the frosting is fluffy.

Add Sugar and Vanilla

Place one cake layer on a serving plate, spread a layer of frosting on top, then add the second layer and repeat. Top with the third layer and frost the top and sides of the cake.

Assemble the Cake

Sprinkle chopped pecans or walnuts on top and add fresh mint leaves for decoration, if desired.

Garnish the Cake

Baking soda

Ground cinnamon

Vegetable oil

Mashed ripe bananas

Crushed pineapple (drained)

Chopped pecans or walnuts

Cream cheese

Powdered sugar

Fresh mint leaves

In a large pot, bring 4 quarts of water to a rolling boil.

Boil Water

Add 2 cups of whole wheat pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes.

Cook Pasta

Once cooked, drain the pasta in a colander and set aside.

Drain Pasta

In the same pot, heat 2 tablespoons of olive oil over medium heat.

Heat Oil

Add 1 cup of halved cherry tomatoes and sauté for about 3 minutes until they start to soften.

Sauté Vegetables

Stir in 2 cups of fresh spinach and cook for an additional 2 minutes until wilted.

Add Spinach

Sprinkle in 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder. Stir well to combine.

Season

Add the drained pasta back into the pot with the sautéed vegetables and toss everything together.

Mix with Pasta

Sprinkle in 1 cup of grated Parmesan cheese and mix until melted and evenly distributed.

Add Cheese

If desired, add 1 cup of cooked chicken breast, 0.5 cup of sliced olives, or 0.5 cup of chopped bell peppers. Toss to combine.

Optional Add-ons

Serve the pasta warm in bowls, garnished with additional Parmesan cheese if desired.

Plate the Dish

Let the kids dig in and enjoy their healthy pasta dish!

Enjoy!

Whole Wheat Pasta

Olive Oil

Cherry Tomatoes

Fresh Spinach

Grated Parmesan Cheese

Black Pepper

Garlic Powder

Cooked Chicken Breast

Sliced Olives

Chopped Bell Peppers

Place the quinoa in a fine mesh strainer and rinse under cold water for about 2 minutes to remove any bitterness.

Rinse the Quinoa

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook the Quinoa

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté the Vegetables

Add the diced bell pepper, zucchini, and shredded carrot to the skillet. Cook for 5-7 minutes until the vegetables are tender.

Add Remaining Vegetables

Stir in the fresh spinach and drained chickpeas. Cook for an additional 2-3 minutes until the spinach wilts.

Add Spinach and Chickpeas

Sprinkle the cumin, salt, and black pepper over the vegetable mixture. Drizzle lemon juice on top and stir well to combine.

Season the Mixture

Fluff the cooked quinoa with a fork and then add it to the skillet with the vegetables. Mix well to ensure everything is evenly combined.

Combine with Quinoa

Spoon the quinoa and vegetable mixture onto plates. Optionally, garnish with fresh herbs or additional lemon wedges.