Kale Tomato Soup with Chickpeas and Cumin If you're just coming around to liking kale, as I am, this is a wonderful recipe to try — the healthy, bitter green is well balanced against the salty pancetta and creamy risotto rice.
Rigatoni with Tuscan Kale, Black Trumpet Mushrooms, and Sausage I’m no nonna, but here are the things that I think really matter: Brown the sausage well, be nice to the mushrooms, don't overcook the pasta, and season as you go.
Risotto Verde Many doctors say that it's important to get your fix of dark, leafy greens as much as possible.
Harvest Kale Salad with Honey-Miso Dressing This recipe was inspired by the number of colorful vegetables you can find in the dead of winter (yes, color does exist in a deep freeze).
Luke Garvey’s Shrimp & Grits Benedict In 2008, Luke Garvey, who was just 12 years old, tied for 1st place in the amateur cooking competition at the annual Shrimp and Grits festival in Jekyll Island, Georgia.
Karen Bolin’s Shrimp & Grits Karen won the 2010 amateur cooking competition at the Annual Shrimp and Grits festival held in Jekyll Island, Georgia.
Harlan Hambright’s International Georgia Shrimp and Grits Harlan won the 2011 amateur cooking competition at the annual Shrimp and Grits Festival in Jekyll Island, Georgia.
Chef Whitney Otawka’s Georgia Shrimp and Grits Using fresh, quality shrimp still in the shell, like Georgia white shrimp adds sweetness to this dish.
Slow Cooker Chicken and Dumplings Perfect for a cold, rainy night, chicken and dumplings is a classic American comfort food dish that I originally found a recipe for in the Little Big Book of Comfort Food, but has evolved over time since I began making it in the easiest of all cooking appliances — the slow cooker.
Chef Michelle Weaver’s Shrimp and Grits Fresh shrimp and local hand milled grits are what make this version an authentic lowcountry favorite.
