Dates (when diced and cooked in oil) take on a cooked bacon/pancetta like texture. They are outrageously flavorful. Paired with green beans, garlic, Marcona almonds, and a touch of rosemary, this side dish is a perfect accompaniment to roasted pork or lamb. Or chicken. Or beef. It’s that good!
This super-simple, nutritious skillet is packed with veggies–and a little bacon–and a variety of textures which leave the all-too-familiar mushy collards behind.
Baked Tomatoes from an Old Virginia cookbook. This is more of a baked bread salad and screams for fresh herbs and a generous covering of cheese. Some Olives would work well in this, too.
Carrots+Peanut Butter=Weird Combination and something I had to try! Pretty much, you boil carrots for 20-30 minutes and and coat them with a “Medium White Sauce” mixed with a couple tablespoons of peanut butter. How bad could it be?
The original recipe is from the pages of The Settlement Cookbook Until the recent past, I associated scalloped potatoes with the boxed variety. You know the kind; the kind made up entirely of sodium, dehydrated potatoes, and, um, more sodium. I wish I could say I was off-put by those as a kid, but I wasn’t….