Category Archives: Food
Recipes for an easy, tasty brunch
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
You may be planning a special occasion brunch or just a lazy, sleep-in-late weekend brunch for the family.
These labor-saving recipes are a little different and a lot delicious.
One of my favorites is the banana walnut bread. We like it warm, sliced and spread with cream cheese.
I hope you’ll try all or some of these.
Souffles wait for no man
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
I love a good souffle. But you can’t let it sit around.
As it cools, it will collapse. So serve it right out of the oven.
If by any chance your family will not come when called to eat, don’t worry. Clearly, they don’t deserve a souffle, so you can eat it yourself.
No regrets.
As we all know, time and souffles wait for no man. Enjoy.
Nuts put crunch into pie crusts
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
If you would like to turn a good pie into a great pie, rethink the crust.
Using these nut-based pie crusts will really jazz up an old favorite. The pecan and almond crusts are delicious with a chocolate or banana cream filling. And pairing them with coconut cream is also a winner.
Lemon meringue pairs well with the pistachio crust, and pumpkin or apple go the extra mile with the walnut crust.
Actually, it’s hard to come up with anything that wouldn’t taste good with nuts. So go ahead and knock their socks off.
Come up with your own pairings. Don’t be afraid to experiment a little with these.
A fresh approach to spring greens
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Some folks automatically turn down fresh greens because they 
say they don’t like them. But the real reason I suspect is because they’ve never eaten them or once got a bad dish. So to all those out there with negative greens associations, please give them another chance.
I know everybody has a different set of taste buds. But it would be difficult to turn down any of these easy greens dishes once they’ve been sampled. They’re all different and can double as main dishes, appetizers or sides.
So give it a shot, and prepare to be pleasantly surprised.
Celebrate with sweet onions
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
These recipes all feature onions, plentiful this time of year, and 
there’s no reason to limit these dishes to the side category. The famous Vidalia is the perfect candidate for spring onion dishes. There isn’t an onion out there that can match its sweet mild flavor. With the exception of the onion sauce, a meal can be made from the onions alone.
Each season brings its own unique harvest to our attention. Let’s take advantage.
Turmeric, the wonder spice
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Turmeric is a spice that’s been around for probably 1,000 years 
and was used for centuries for medicinal purposes.
We cook with it, but may not be familiar with all the benefits of this colorful spice
Coconut dishes don’t have to be complicated
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
I can remember when making a coconut dessert required several people in the kitchen laboring with a hammer and spike to crack the thing while the grater was ready to be put into service. We’re freed from all that now, because shredded coconut is readily available.
It’s also nice to know that coconut is now on the “good for you” list. Coconut oil is reported to have many health benefits.
So try some recipes and enjoy the fruits of your labor. And, yes indeed, coconut is a fruit, not a nut.
The joy of cooking with Almonds
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Almonds are good for you. They enjoy a reputation as being a desirable nut to help keep hearts healthy.
And it must be said that almonds are delicious. They are good by themselves, but they can also be an excellent addition to several dishes. This week brings a main dish, a side dish and two desserts.
None of these recipes are difficult. All you need to do is make sure you have the ingredients and carve out some time to cook. Enjoy.
Four takes on Broccoli
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Fresh vegetables were in abundant supply on the farm. Everything 
was grown, eaten, frozen or canned, pickled or preserved. Sometimes, new ideas were needed to cook vegetables some thought appeared too frequently on the table. Broccoli is a favorite, but some don’t like it. Try one of these variations on this green vegetable and see what they think. Enjoy.
Scones for morning, noon or night
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Scones have been around forever in many parts of the world, but they 
just became popular in our region fairly recently.
Once encountered, they are never to be forgotten. There are many variations of this delicacy, from sweet to savory, but one of our most favorite is the cranberry orange scone.
Remember to keep a light hand. You do not want to overwork the dough. Make a batch, cool and pop into the freezer, then take out, thaw and reheat in the microwave for breakfast.
