By Olivia Fowler
For the Courier
ofowler@thepccourier.com

All over the world, people believe that serving certain dishes on New Year’s Eve or New Year’s Day will bring a prosperous New Year.

Greens of almost any kind are chosen to represent folding money, pork is considered a prosperous meat and peas and beans represent coins in many cultures.

In the South, especially the Carolinas, collard greens, black-eyed peas and rice are universally thought to be most important for New Year’s dishes.

This tradition can be traced to several other regions, primarily Africa, France and the Caribbean.

The pork roast and saurkraut tradition is favored in states with strong German and Dutch heritages, and the orange brandy cake is a Greek Island tradition.

They’re all good. And I hope prosperity will come to you immediately after eating at least one of these dishes.

By Olivia Fowler
For the Courier
ofowler@thepccourier.com

All four of these Christmas punches are non-alcoholic and can be enjoyed by children and adults.

They all taste good, are a little different and look beautiful in a punch bowl.

Freezing some of the punch with garnish in a Bundt cake pan adds a really festive touch to your holiday table.

Enjoy.

By Olivia Fowler
For the Courier
ofowler@thepccourier.com

These four candy recipes are fast, tasty and a little different from the usual Christmas presentation is important.

With the exception of the peppermint bark recipe, they are not just for Christmas, but can be enjoyed  at other times of the year.

They also make excellent gifts, as they are easily packed in tins and distributed to friends and family.

By Olivia Fowler
For the Courier
ofowler@thepccourier.com

When local green beans start coming in, it can become too much of a good thing unless you find some different ways to cook them.

I like green beans as well as the next person, but I need to have different options when it comes to cooking and serving them.

This week there are four recipe options for this popular bean that are not the traditionally accepted way to cook them in our region.

Not that there’s anything wrong with that, but variety is the spice of life.

By Olivia Fowler
For the Courier
ofowler@thepccourier.com

Every now and then I come across someone who says “I don’t like tomatoes.”

After careful research, it usually turns out that this poor soul has never eaten a fresh, home-grown tomato, a totally different animal than the so-called vine-ripened shipping tomatoes available in grocery stores, which have the texture of Styrofoam and the flavor of cardboard.

If the tomato-less person can be convinced to take just one bite from an authentic home-grown tomato, they will never go tomato-less again.

These recipes range from the very simple to the more complicated, but all are good. And if you don’t have time to prepare any of this, a simple tomato sandwich is very hard to beat.

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If you’re craving something with a taste of sweet and don’t want to bake, try a smoothie. They are easy to make with readily available ingredients. And best of all, everybody loves them. They are great for breakfast or an after-dinner snack.

The iced mocha smoothie is an adult front-porch star, and you can experiment with ingredients.

I hope this provides your summer with a bang.

By Olivia Fowler
For the Courier
ofowler@thepccourier.com

We’re all familiar with traditional potato salad in the South, and it is delicious. But there are  many variations on this delicious dish.

The one thing all of these recipes have is common is the humble potato. There is probably an interpretation of this old friend that will be a welcome addition to your kitchen.

As for the potatoes, some are peeled, some are not. The dressings vary from creamy to light. Some are tangy and some are slightly sweet. And some are hot and others cold.

But they are all recognizable as our old favorite, potato salad. Enjoy.