Category Archives: Food
Cool off with a simple summer smoothie
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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.
Potato Salad recipes are summer favorites
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.
Let the bees do the hard work
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Honey is an ingredient so perfect in itself we don’t often take it any further. But these recipes make you think about honey as the super ingredient that makes all things better.
It combines well with meats, fruits, vegetables and baked goods. Most anything can be improved with a little honey.
Exploring artichokes
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
I wasn’t exposed to artichokes as a child and was in my twenties before ever tasting one. After that, there was no going back. They’re available in local grocery stores and also canned and jarred on the shelf. They add pizzazz to a salad and are delicious on their own.
The grilled artichoke recipe includes instructions on how to prepare a fresh version, and I hope you’ll try this out as well as some of the other recipes offered this week.
Fast-growing vegetables for the impatient gardener
Stepping outdoors and picking a freshly grown vegetable is a joy for many homeowners who like to garden.
Growing vegetables at home offers many benefits. In addition to providing a worthwhile hobby that can increase your
physical activity, having control over your own produce can reduce exposure to a number of chemical pesticides and fertilizers. This translates
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Particularly delicious peach recipes
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
There’s nothing like a fresh ripe peach. And they only come our way once a year.
Probably the best way to eat a peach is from hand to mouth, with the juice running down your bare arm. Messy, yes. But oh so delicious.
If you want to serve something a little more formal, you can try some of the yummy peach deserts. I hope you like them.
One step further with peanut butter
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Peanut butter is a universal favorite. It’s gone to school and work in sandwich form with the ever-popular grape
jelly as
its constant companion.
But this week, I thought it would be fun to take peanut butter to the next level. It is featured here in bar cookies, pie, a main dish and a salad.
And it’s hard to use peanut butter and come up with food that isn’t delicious. So incorporate this nutritious peanut product into the
menu, and transform it from a sandwich ingredient to the star of the meal.
Make Popeye proud and eat your spinach
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Some people don’t like spinach.
Or at least they think they don’t. I believe that’s because they’ve never eaten a good spinach dish.
Remember when you’re buying spinach to avoid leaves that are too big or brown on the edges. Stick with smaller green leaves.
I’m willing to bet you’ll like at least one of these recipes. Enjoy!
Fresh lemons brighten flavor
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Fresh lemons smell so good that manufacturers add their scent to furniture polish and dishwashing liquids. But lemons really shine in the kitchen.
They’re versatile and can enhance flavors of meat, fish, vegetables or fruits and, of course, star in lots of favorite desserts.
It’s hard to pick a favorite, but the selection of recipes offered this week rank high on the list.
Celery IS a key ingredient
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Celery is a vegetable that is overlooked and often taken for granted. We’re used to seeing it in salads and paired with carrots as a vegetable to dip in various and sundry substances, but it’s time to regroup.
Don’t neglect celery as more than just a tired old snack food.
It has the advantage of being nutritious and a real plus as far as diets go, and it’s considered a negative-rated source of calories.
String it before eating, a task easily done with a vegetable peeler. Whether you enjoy it as soup, salad, a side dish or part of your Thanksgiving dinner, there should be a least one recipe featured that you’ll enjoy. All you have to do is try it.
