Category Archives: Food

A different spin on Green Beans

By Olivia Fowler
For the Courier

When local green beans start coming in, it can become too much of a good thing unless you find some different ways to cook them.

I like green beans as well as the next person, but I need to have different options when it comes to cooking and serving them.

This week there are four recipe options for this popular bean that are not the traditionally accepted way to cook them in our region.

Not that there’s anything wrong with that, but variety is the spice of life.


Fresh Tomatoes Reign Supreme


By Olivia Fowler
For the Courier

Every now and then I come across someone who says “I don’t like tomatoes.”

After careful research, it usually turns out that this poor soul has never eaten a fresh, home-grown tomato, a totally different animal than the so-called vine-ripened shipping tomatoes available in grocery stores, which have the texture of Styrofoam and the flavor of cardboard.

If the tomato-less person can be convinced to take just one bite from an authentic home-grown tomato, they will never go tomato-less again.

These recipes range from the very simple to the more complicated, but all are good. And if you don’t have time to prepare any of this, a simple tomato sandwich is very hard to beat.

Cool off with a simple summer smoothie


If you’re craving something with a taste of sweet and don’t want to bake, try a smoothie. They are easy to make with readily available ingredients. And best of all, everybody loves them. They are great for breakfast or an after-dinner snack.

The iced mocha smoothie is an adult front-porch star, and you can experiment with ingredients.

I hope this provides your summer with a bang.

Potato Salad recipes are summer favorites

By Olivia Fowler
For the Courier

We’re all familiar with traditional potato salad in the South, and it is delicious. But there are  many variations on this delicious dish.

The one thing all of these recipes have is common is the humble potato. There is probably an interpretation of this old friend that will be a welcome addition to your kitchen.

As for the potatoes, some are peeled, some are not. The dressings vary from creamy to light. Some are tangy and some are slightly sweet. And some are hot and others cold.

But they are all recognizable as our old favorite, potato salad. Enjoy.

Let the bees do the hard work

By Olivia Fowler
For the Courier

Honey is an ingredient so perfect in itself we don’t often take it any further. But these recipes make you think about honey as the super ingredient that makes all things better.

It combines well with meats, fruits, vegetables and baked goods. Most anything can be improved with a little honey.

Exploring artichokes

By Olivia Fowler
For the Courier

I wasn’t exposed to artichokes as a child and was in my twenties before ever tasting one. After that, there was no going back. They’re available in local grocery stores and also canned and jarred on the shelf. They add pizzazz to a salad and are delicious on their own.

The grilled artichoke recipe includes instructions on how to prepare a fresh version, and I hope you’ll try this out as well as some of the other recipes offered this week.


Fast-growing vegetables for the impatient gardener

Stepping outdoors and picking a freshly grown vegetable is a joy for many homeowners who like to garden.

Growing vegetables at home offers many benefits. In addition to providing a worthwhile hobby that can increase your physical activity, having control over your own produce can reduce exposure to a number of chemical pesticides and fertilizers. This translates

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Particularly delicious peach recipes

By Olivia Fowler
For the Courier

There’s nothing like a fresh ripe peach. And they only come our way once a year.

Probably the best way to eat a peach is from hand to mouth, with the juice running down your bare arm. Messy, yes. But oh so delicious.

If you want to serve something a little more formal, you can try some of the yummy peach deserts. I hope you like them.

One step further with peanut butter

By Olivia Fowler
For the Courier

Peanut butter is a universal favorite. It’s gone to school and work in sandwich form with the ever-popular grape jelly as its constant companion.

But this week, I thought it would be fun to take peanut butter to the next level. It is featured here in bar cookies, pie, a main dish and a salad.

And it’s hard to use peanut butter and come up with food that isn’t delicious. So incorporate this nutritious peanut product into the menu, and transform it from a sandwich ingredient to the star of the meal.

Make Popeye proud and eat your spinach

By Olivia Fowler
For the Courier

Some people don’t like spinach.

Or at least they think they don’t. I believe that’s because they’ve never eaten a good spinach dish.

Remember when you’re buying spinach to avoid leaves that are too big or brown on the edges. Stick with smaller green leaves.

I’m willing to bet you’ll like at least one of these recipes. Enjoy!