Today’s menu is a perfect thick cut pork chop nestled next to a high-fiber butter bean side dish that offers up strong fennel flavors complimented by a garlicky kick. Stir in a few sweet pea greens to add a bit of color.
Who wants a fresh, delicious, summer salad? I love this grilled pineapple salad made with tequila chicken, tossed with feta cheese, and served with a delicious and tangy grilled jalapeno pineapple dressing!
The first time I had hominy I was in 3rd grade. It was a part of our history lesson. I don’t remember the details, sorry Mrs. Starr, but we were discussing how foods were first introduced into our culture. Mrs. Starr loved to bring the classroom alive and she brought in several dishes that had been gifts from the Native American culture.
Tonight’s meal is one of my favorite garden-to-table summer dishes. Easy to prep, ready in 15 minutes, and filled with fresh goodness. Defrost some ribeye in the refrigerator. Around dinner time go to the garden and pick some corn, green beans, and potatoes. Bring in the house, wash, cut, and get ready to sear up some ribeye and grilled vegetables.
I love growing my own tomatoes. Ripe tomatoes are like eating sunshine right off the vine! I am always trying to find new ways to use them. I’m sure most of you have tried fried green tomatoes, but have you ever tried to fry a red tomato? I decided to try my hand at doing just that using an air frying crispier basket and curiosity. This is what I came up with: a tomato salad that looks stunning and tastes oh, so good!
Sweet-tea braised short-ribs seared in a cast iron pan until charred on the outside and juicy on the inside. Served with corn grits, haricot vert, charred sweet corn in a sweet garlic butter sauce. Hello!