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

Some like it hot, but some like it cold.

The recipes this week are for a variety of coffee drinks. They’re all different, all good, and all easy. Why spend a fortune buying designer coffee drinks when you can make your own at home, save money and have as many refills as your system can stand?

Not everybody likes coffee. Or at least think they don’t like it. That usually means they started out tasting really bad coffee. I suggest you give it a second chance.

All these recipes are courtesy of Taste of Home.

By Olivia Fowler
For the Courier
ofowler@thepccourier.com

Even if you don’t grow fresh basil, it is an herb readily available in grocery stores.

And basil rocks. It’s easy to grow and has a wonderful smell. If you just wanted to use it in the garden as a glossy leafed ornamental, it would be fine.

But why do that if the plant can double as a garden beauty and a kitchen prize.

Please enjoy these fresh basil recipes.

By Olivia Fowler
For the Courier
ofowler@thepccourier.com

Asparagus is delicious and versatile. Packed with nutrients, it is also an antioxidant.

There are many different ways to prepare it, but the most important thing to remember in cooking asparagus is not to overcook it. You want it tender enough to chew, but not limp and soggy.

I hope you’ll try these recipes and that your family enjoys them as much as mine does.

By Olivia Fowler
For the Courier
ofowler@thepccourier.com

Pasta salads don’t have to be boring, predictable or bland.

There are many variations you can try. Don’t limit yourself as to dressings. If you don’t like Italian dressing, don’t use it. And remember to season the pasta well.

Another thing you need to remember is to rinse the pasta in cold water after it is cooked. This will keep it from getting sticky.

I hope you’ll get out of your comfort zone and experiment a little. Enjoy.

By Olivia Fowler
For the Courier
ofowler@thepccourier.com

If you’re looking for a meal that isn’t labor intensive and doesn’t take up an entire afternoon to prepare, try one of these dishes.

The barbecue chicken recipe may be the best I’ve ever found for this dish. And the marinated cole slaw is a really nice dish to have on hand because it keeps well for several days and complements almost any meal.

The oven roasted potatoes make a change from the go-to versions, and you may be surprised by how tasty the sauteed green beans are.

I hope you’ll give them a chance.

By Olivia Fowler
For the Courier
ofowler@thepccourier.com

July is National Blueberries Month, and fortunately for us, blueberries are now available locally, and they are in abundant supply.

They’re delicious by themselves in a bowl, mixed with chopped cantaloupe and sliced bananas as a fruit salad or dropped into a bowl of cereal. But if you want to take blueberries into the dessert arena, feel free to try any of these recipes.

When a blueberry pie or cobbler is taken from the oven, a scoop of vanilla ice cream on top only makes it better. So help yourself.