Category Archives: Food
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.
The joy of cooking with Almonds
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Almonds are good for you. They enjoy a reputation as being a desirable nut to help keep hearts healthy.
And it must be said that almonds are delicious. They are good by themselves, but they can also be an excellent addition to several dishes. This week brings a main dish, a side dish and two desserts.
None of these recipes are difficult. All you need to do is make sure you have the ingredients and carve out some time to cook. Enjoy.
Four takes on Broccoli
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Fresh vegetables were in abundant supply on the farm. Everything 
was grown, eaten, frozen or canned, pickled or preserved. Sometimes, new ideas were needed to cook vegetables some thought appeared too frequently on the table. Broccoli is a favorite, but some don’t like it. Try one of these variations on this green vegetable and see what they think. Enjoy.
Scones for morning, noon or night
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Scones have been around forever in many parts of the world, but they 
just became popular in our region fairly recently.
Once encountered, they are never to be forgotten. There are many variations of this delicacy, from sweet to savory, but one of our most favorite is the cranberry orange scone.
Remember to keep a light hand. You do not want to overwork the dough. Make a batch, cool and pop into the freezer, then take out, thaw and reheat in the microwave for breakfast.
Keep the carrots coming
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
For some reason I associate carrots with spring. Their bright color 
adds a cheerful note to a dinner plate. This week’s recipes include a carrot salad, roasted carrots, a carrot vegetable medley and, of course, a yummy carrot cake.
I like this carrot cake because it includes pineapple, apple sauce and raisins in the batter. It’s very moist, a No. 1 requirement for cake. I don’t put coconut in my carrot cake, but that’s just a personal
preference.
I hope you’ll enjoy these recipes. Feel free to improve upon them any way you like.
Desserts are classics for a good reason
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
All this week’s featured desserts have a custard element. One of 
my all-time favorites is the creme brulee. When you get this dessert in a restaurant, the chef uses a small torch to create the burnt sugar crust on top. Our recipe relies on the oven broiler for the same effect.
The English trifle offers opportunities for variation. I use a homemade angel food or pound cake, but any of these options are delicious. Other fruits may also be used. It’s up to the cook.
Probably the simplest of the desserts and a real star at our
Meatballs any way you like
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Apparently, there are as many different ethnic meatball recipes out there as 
there are fish in the sea. They’re all variations on a theme. Although all contain meat that has been ground, there are
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