Category Archives: Food
Diversify with English Peas
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
English or green peas have a distinct sweet flavor whether they are fresh or frozen. There are a number of different delicious ways to prepare peas, but it’s important to remember that the key to success is in the quality of the pea.
If you can get fresh peas, make sure you know how fresh they are. The longer they’ve been picked and the bigger they are, the less flavor they will have.
Canned peas are not recommended for these recipes. They are inferior to frozen or fresh peas, as they’re full of sodium, are usually large, with tough skins, and are an unappealing color.
The key to optimum flavor for this week’s featured recipes is to buy baby peas in the freezer section and to be very careful not to overcook them. The cooked peas should be a bright green and should be slightly firm.
Grilling up a homemade gift
Impress dad with your DIY skills this Father’s Day
As a child, you knew dad would be thrilled with whatever card or sculpture your creative mind could conjure. As an adult, you can still give him a homemade gift for Father’s Day, but with a grown-up twist he can appreciate just as much.
Almost nothing beats a savory steak sizzling hot off the grill, and ribeyes are one of the most popular and flavorful cuts you can choose. Remember, though, not all ribeyes are the same. Learn about the different cuts and styles from the experts at Omaha Steaks:
The classic ribeye is rich and well-marbled, a true steak-lover’s steak with flavor that multiplies as marbling melts during cooking, creating buttery richness and irresistible steak flavor. A classic ribeye is easy to cook on the grill, in a pan or seared and roasted in the oven, and it’s easy to season since the rich beef flavor doesn’t require much help.
Bone-in Ribeye Cowboy Steaks
A Private Reserve Bone-In Ribeye, often called the “Cowboy Steak,” features flavor and tenderness with plenty of marbling for a signature ribeye taste. The bone-in cut not only lends even more flavor and extra juiciness, it makes for a striking presentation on a
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Picnics call for Potato Salad
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
There are a lot of potato salad recipes floating around out there.
Everybody has a favorite — usually the one Mama made, learned at her
own mother’s knee.
The four recipes offered this week are all potato salad, just maybe not exactly what you usually eat.
It never hurts to try a new twist on an old favorite, so I heartily recommend these. You’re sure to like at least one of them.
Recipes for an easy, tasty brunch
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
You may be planning a special occasion brunch or just a lazy, sleep-in-late weekend brunch for the family.
These labor-saving recipes are a little different and a lot delicious.
One of my favorites is the banana walnut bread. We like it warm, sliced and spread with cream cheese.
I hope you’ll try all or some of these.
Souffles wait for no man
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
I love a good souffle. But you can’t let it sit around.
As it cools, it will collapse. So serve it right out of the oven.
If by any chance your family will not come when called to eat, don’t worry. Clearly, they don’t deserve a souffle, so you can eat it yourself.
No regrets.
As we all know, time and souffles wait for no man. Enjoy.
Nuts put crunch into pie crusts
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
If you would like to turn a good pie into a great pie, rethink the crust.
Using these nut-based pie crusts will really jazz up an old favorite. The pecan and almond crusts are delicious with a chocolate or banana cream filling. And pairing them with coconut cream is also a winner.
Lemon meringue pairs well with the pistachio crust, and pumpkin or apple go the extra mile with the walnut crust.
Actually, it’s hard to come up with anything that wouldn’t taste good with nuts. So go ahead and knock their socks off.
Come up with your own pairings. Don’t be afraid to experiment a little with these.
A fresh approach to spring greens
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Some folks automatically turn down fresh greens because they 
say they don’t like them. But the real reason I suspect is because they’ve never eaten them or once got a bad dish. So to all those out there with negative greens associations, please give them another chance.
I know everybody has a different set of taste buds. But it would be difficult to turn down any of these easy greens dishes once they’ve been sampled. They’re all different and can double as main dishes, appetizers or sides.
So give it a shot, and prepare to be pleasantly surprised.
Celebrate with sweet onions
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
These recipes all feature onions, plentiful this time of year, and 
there’s no reason to limit these dishes to the side category. The famous Vidalia is the perfect candidate for spring onion dishes. There isn’t an onion out there that can match its sweet mild flavor. With the exception of the onion sauce, a meal can be made from the onions alone.
Each season brings its own unique harvest to our attention. Let’s take advantage.
Turmeric, the wonder spice
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Turmeric is a spice that’s been around for probably 1,000 years 
and was used for centuries for medicinal purposes.
We cook with it, but may not be familiar with all the benefits of this colorful spice
Coconut dishes don’t have to be complicated
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
I can remember when making a coconut dessert required several people in the kitchen laboring with a hammer and spike to crack the thing while the grater was ready to be put into service. We’re freed from all that now, because shredded coconut is readily available.
It’s also nice to know that coconut is now on the “good for you” list. Coconut oil is reported to have many health benefits.
So try some recipes and enjoy the fruits of your labor. And, yes indeed, coconut is a fruit, not a nut.
