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Cinnamon Roasted Butternut Squash

Oct 22, 2021
1 large butternut squash, peeled/seeded and cut into 1 inch cubes 3 tbsp butter, melted 2 tbsp packed brown sugar 1 tsp ground cinnamon 1 tsp kosher salt 1 tsp...

Easy Fall Ratatouille

Oct 22, 2021
The French Fall Classic Made Easy!  4 tbsp olive oil 1 medium eggplant, cut into 1 inch chunks 1 green bell pepper, cut into 1 inch chunks 2 medium zucchini,...

Sausage & Eggplant One Pot Pasta

Oct 22, 2021
Make use of your fall eggplants with this quick pasta.  1 tbsp olive oil 2 links Italian sausage, casings removed ½ medium onion, diced 4 garlic cloves, minced 1 generous...

Southern Style Braised Greens

Oct 15, 2021
PREPERATION  Eaten on their own, bitter greens — like mustard greens, broccoli rabe, collards, turnip greens, and kale — can have a bite that’s strong and assertive. Not everyone loves...

Roasted Spicy Garlic Brussels Sprouts on the Stalk

Oct 15, 2021
These brussels sprouts are roasted directly on the stalk for an easy side dish that makes an impressive presentation! Don’t forget… the stalk itself is edible! 1 Brussels sprouts stalk...

Local greek salad

It's simple, it's fresh, it's delicious, it's LOCAL!

Cube one St. Anne's hot house cucumber into salad sized bites

Cube 2 St. Anne's hot house tomatoes into salad sized bites

Chop up 3/4 cup of Oak Island goat dairy's feta cheese

Chuck ingredients together into a big bowl, toss with one bag of organic spring mix, or organic baby spinach

Toss with 1/3 cup of my Easy Peasy Lemon Squeezy dressing.

Add freshly ground pepper to taste

Add olives to taste.

Serve with a slice of grilled ciabatta bread and you have a meal!