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September’s Food Focus- Sandwiches

by TT August 31st, 2014| Recipes
sandwichAs we flip the calendar and September begins, it is time to introduce this month's food focus: sandwiches. Starting today with a recipe, and continuing throughout the month, we will be sharing recipes and cooking tips for sandwiches, wraps, and other handheld dishes. Whether you're looking for a new lunch idea or something hearty enough for dinner,  these recipes should be nice options for expanding your repertoire.

Join us throughout the month of September to discover delicious, new sandwich ideas.
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Recipes for Apples of All Sizes

by Jane Wangersky August 28th, 2014| Recipes, Simple Solutions
OLYMPUS DIGITAL CAMERAWhat’s local right now? What isn’t? The service that delivers produce to us is even showing locally grown okra on its site. That used to be unheard of north of the Mason-Dixon line, let alone the 49th parallel. For a few brief weeks, all sorts of fruits and vegetables are local.

Most local of all are the apples falling off the tree in our backyard. They’re green, not because they’re unripe, but because they’re Gravensteins. Luther Burbank – "The Wizard of Horticulture" -- once said, "It has often been said that if the Gravenstein could be had throughout the year,
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Sweet Cucumber Pickles from Big Mill Bed and Breakfast

by BnB Finder August 26th, 2014| Best BnB Bites, Recipes
Sweet Cucumber PicklesWhen I think of pickles, I typically think of kosher spears to accompany a burger or hot dog.  However, if I think back to my childhood, I think of holiday celebrations and pretty bowls with divided sections.  In one section would be black olives, and in the other would be sweet pickles.  How elegant I thought we were serving these treats before dinner.  It is how I imagined all dinners at fancy restaurants started.  Ahh, the joys of being a child.

Seeing this recipe from the Big Mill Bed and Breakfast in Williamston, North Carolina, I couldn't help
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Fresh Corn Cakes- Local Produce in a Delightful Package

by TT August 25th, 2014| Appetizers, Recipes, Side Dishes, Tapas Monday
corn fritter cakeLast Tapas Monday, I made a menu that placed a spin on southern flair.  I started with pulled pork, which I let simmer in a mini crock pot for the afternoon.  It was incredibly tender by the time our 8 o'clock dinner rolled around.  Rather than serving it on white bread, I went with the healthier option of lettuce wraps.  Of course, using lettuce as the vehicle leaves more room in the stomach for a second (or third or fourth) serving, so maybe it isn't that much healthier!

I wanted another dish that had hints of southern style.  I automatically
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Blueberry Ginger Salad — Sweet and Sour

by Jane Wangersky August 21st, 2014| Recipes, Simple Solutions
OLYMPUS DIGITAL CAMERAI had five pounds of blueberries in my refrigerator, down from ten pounds a couple of nights before, and I was ready to do something new with them. Some were destined for freezer jam, many would be eaten on cereal or out of hand as snacks, and there were always pie and muffins, at least if the weather cooled off enough. But everyone already knows about all these.

Somewhere online I saw a recipe that called for blueberries combined with fresh ginger in a relish for pork teriyaki. Though I wasn’t sure about serving them at dinner with meat, the
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Crab Bisque from Whitestone Country Inn

by BnB Finder August 19th, 2014| Best BnB Bites, Recipes
Crab BisqueSo, a bisque may not be a recipe that you are expecting in August.  However, shellfish tend to be a summer ingredient, at least in my mind.  And if you throw a bunch of locally grown vegetables, it begins to make one think. Why shouldn't bisque be a summer recipe?  Obviously it's not a dish you're making on a hundred degree day without air conditioning, but if you have a cool, rainy day or a kitchen that's cooled by AC, this is the recipe to try. Brought to you by Whitestone Country Inn, located in Kingston, Tennessee,
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Mexican Zucchini- A Zippy & Simple Recipe

by TT August 18th, 2014| Recipes, Side Dishes
Mexican zucchiniWe don't have a garden at our house, at least not a vegetable garden.  We have a small herb garden, and we have a decent amount of blackberry bushes. But that's it.  We have had gardens in the past, but over the past few years we've taken to traveling more in the summer. What we learned is that traveling (even for short three or four day trips) can be detrimental to the garden.  So, rather than worrying about hiring a caretaker for the garden, we've decided to buy our produce.

About the time that we stopped gardening, a road-side vegetable
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Chili Roasted Corn on the Cob

by Jane Wangersky August 14th, 2014| Recipes, Simple Solutions
grilled cornIt’s not summer for me unless I’ve had corn on the cob. Not that it’s my favorite food or anything -- I don’t eat a lot of it -- it’s just one of those tastes of summer and has been pretty much forever. It also gives me a chance to eat lots of butter and salt. And it’s in season now all over North America.

Garrison Keillor famously said the best way to cook corn was to wait until the water was boiling before you ran out to pick it. You can’t get much more local than that. It’s true
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Raw Kale Salad from Rabbit Hill Inn

by BnB Finder August 12th, 2014| Best BnB Bites, Recipes, Salads
Raw Kale SaladKale has been a fad ingredient for the past couple years.  Although it is on many restaurant menus, there's a decent chance that it isn't making many home dinner menus successfully.  Kale can be a tricky ingredient to incorporate.  Cooked or prepared incorrectly, and you will turn your family into enemies of this delicious green.  However, with a little bit of help, kale can become a family favorite. This recipe from Rabbit Hill Inn just might do the trick!

Raw Kale Salad


Ingredients & preparation of the walnut brittle

  • 1 cup granulated sugar

  • ¼ cup water & ¼ tsp distilled vinegar
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Peach Cherry Chilled Soup

by TT August 11th, 2014| Recipes, Soups & Stews
peach cherry soupI have always loved fresh fruit.  There's a picture of me at my six year old birthday dinner, which includes chicken, corn on the cob, and strawberries.  In fact, I have liked fruit for so long that I don't understand when people tell me that they don't like fruit.  I get not liking a particular fruit, but not liking any fruit makes my brain feel muddled.  What's not to like?  Full of flavor and good for you, yes, fruit is lovely.

So, with this adoration of fruit, I always have something on hand. Cherries are in-season now, making them readily
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Mix-in-the-Pan Cherry Crunch

by Jane Wangersky August 7th, 2014| Recipes, Simple Solutions
cherry crunchIt’s cherry season around here right now, and I got a good deal on them the other day at the produce store, since I was willing to overlook a few bruised ones. I ate a couple of the unbruised cherries, then stopped, because the inside of my mouth was beginning to feel itchy. It happens every time, so though I like cherries, I can’t really eat them raw. They have to be cooked to destroy whatever it is that causes the reaction in me.

We needed a dessert anyway, so I got to work. First, really wanting to avoid heating
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Chocolate Peanut Butter Pie

by BnB Finder August 5th, 2014| Best BnB Bites, Recipes
Chocolate Peanut Butter Pie

Here's a cool pie for those hot days. This time the crust's made of pretzels! You crush them and blend with butter and sugar for an easy press-in pastry that's both sweet and salty, and only takes a few minutes to bake. Next comes a layer of ganache -- if you're not familiar with that, it's a simple filling made with two parts chocolate to one part cream. Just heat the cream, pour it over the chocolate, and stir till smooth.  Finally there's a rich peanut butter-based filling, which you can even garnish with peanut

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