Farmhouse Cornbread Tomato Salad

A delicious summer salad from Chef Derek Dollar, Milton’s Cuisine and Cocktails. 2 cups cornbread, diced iinto 1-inch cubes1/2 cup red cherry tomatoes, halved1/2 cup Sungold cherry tomatoes, halved1/2 cup cucumber, 1-inch dice1/4 cup chopped purple basil1/4 cup...

Tomato Pie

This is a recipe that has been handed down for generations and is wonderful with fresh, ripe tomatoes. Can be served as a main or side dish. 1 (9-inch) pie shell4 medium tomatoes, cored and cut into 1/4-inch thick slices1/4 cup crumbled crisp cooked bacon3 tablespoons...

Grilled Okra with Creamy Chipolte Sauce

A Paula Dean recipe. 10 (12-inch) wooden skewers1/2 cup sour cream2 tablespoons buttermilk1-1/2 tablespoons chopped fresh cilantro1 tablespoon lime juice1 teaspoon minced canned chipolte pepper in adobo sauce14 teaspoon ground cumin1/4 teaspoon ground coriander1-1/2...

Hawaiian Chicken Skewers

This recipe was prepared at the market by guest chef Paul Petersen of Wild Wing Cafe. Marinade:1 cup soy sauce1/4 cup pineapple juice1/2 cup fresh squeezed orange juice1/2 cup sugar1/2 teaspoon cayenne pepper1 teaspoon ground ginger1 teaspoon granulated garlic...

Zucchini and Sweet Corn Souffle

An impressive side dish or vegetarian entree. 2 medium zucchini (about 1-1/2 pounds), shredded2 teaspoons salt, divided6 eggs2 ears sweet corn, husks and silk removed6 tablespoons butter2 green oinions, chopped6 tablespoons all-purpose flour1/4 teaspoon...