Valarie Russell on September 17th, 2019

Mom always told you to eat your greens. Braising greens are a mix of greens that include kale, chard, collards, mustard, bok choy, raddichio, and turnip greens. They’re really great because you get several varieties of dark, leafy, chock-full-of-vitamins greens that are so versatile. Plus, they’re delicious – each bite bursts with flavor and texture. […]

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Valarie Russell on September 10th, 2019

“Butternut squash is so good on its own, that barely any seasoning is needed. This recipe is so simple and easy.” 1 butternut squash – peeled, seeded, and cut into 1-inch cubes 2 tablespoons olive oil 2 cloves garlic, minced salt and ground black pepper to taste Preheat oven to 400 degrees. Toss butternut squash […]

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Valarie Russell on September 3rd, 2019

This is probably my favorite way to fix purple hull peas… not  the healthiest, but the most favorable. 2 large smoked ham hocks, rinsed 2 pounds purple hull peas, rinsed 1 “candy” onion, sliced 1 whole okra pod ½ teaspoon ground black pepper ¼ teaspoon seasoned salt ¼ teaspoon garlic powder In a large stockpot, […]

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Valarie Russell on August 27th, 2019

A delicious vegetarian pie full of antioxidants and sweet flavors. 2 red bell peppers, halved and sliced 2 yellow bell peppers, halved and sliced 1 onion, halved and thinly sliced Salt Pepper 1 Tbsp extra virgin olive oil ½ cup of fresh or canned mushrooms, sliced 1 fresh tomato, thinly sliced ½ cup feta cheese, […]

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Valarie Russell on August 13th, 2019

A refreshing soup on a hot day. The flavors of the fresh vegetables blend together nicely. This is a soup I make again and again.   2 cups tomato juice 4 medium tomatoes, peeled and finely chopped 1/2 cup chopped seeded peeled cucumber 1/3 cup finely chopped onion 1/3 cup finely chopped red bell pepper […]

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Valarie Russell on August 6th, 2019

Quick and easy to make, delicious served on a pickle tray or used in your weekend Blood Mary!   1-pound green beans, trimmed 2 cups white vinegar 1 tablespoon mustard seeds 1 tablespoon kosher salt 1 tablespoon sugar 1 teaspoon crushed red pepper 2 cloves garlic   Place the beans in a heatproof container. In […]

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Valarie Russell on July 23rd, 2019

Benedictine or Benedictine Spread is a condiment made with cucumbers, onions and cream cheese. It is used to make cucumber sandwiches and was invented around the turn of the 20th century by Jennie Carter Benedict, a caterer and restaurateur in Louisville, Kentucky. Benedict opened her restaurant in 1893. It was there that she invented and […]

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Valarie Russell on July 16th, 2019

Delicious Glazed Lemon Zucchini Bread Recipe that is soft, moist, filled with grated zucchini and lemon juice and topped with a lemony glaze. 2 cups cake flour 1/2 tsp salt 2 tsp baking powder 2 eggs 1/2 cup canola oil 1 1/3 cup sugar 2 tbsp lemon juice 1/2 cup buttermilk 1 lemon zest 1 […]

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Valarie Russell on July 9th, 2019

An easy way to preserve okra…pickle it! It taste delicious and is impressive on any relish tray. It’s great in Bloody Mary’s too. 1 1/2 pounds fresh okra 3 dried red chile peppers 3 teaspoons dried dill 3 teaspoons black peppercorns 3 garlic cloves 2 cups water 1 cup vinegar 2 tablespoons salt Divide the […]

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Valarie Russell on July 2nd, 2019

Great side dish with chicken, beef or pork. We sometimes just have this with fresh sliced tomatoes and a cucumber & onion salad. Easy to prepare and so delicious!   4 slices bacon, chopped 1 candy onion, chopped 1 medium bell peppers, chopped (any color) 6-8 ears fresh corn, cut off the cob salt and […]

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