Loaded Cornbread

1/2 lbs bacon (chopped)

1 bunch swiss chard (chopped)

1 medium onion (chopped)

1 small bell pepper (chopped)

1 medium tomato (chopped)

2 cups cornbread mix

2 egg

1 cup milk

shredded cheese (optional)

pine nuts, pumpkin seeds, or sunflower seeds (optional)

Preheat oven to 400 degrees. Make cornbread batter by using 1 cup cornbread, egg and milk and set aside. Fry the bacon in a cast iron skillet until crisp. Remove from pan, keep the grease, and add the chard, onion, pepper, and tomato. Fry until onions are translucent. Add cornbread batter, mix well, and top with cheese and seeds. Bake in the oven for 20-30 minutes.

 

Joyce Rumple

Cucumber Tomato Salad

2 cups tomatoes, quartered

1 cup cucumbers, sliced

1/2  cup onion, diced

1/2 cup apple cider vinegar

2 tablespoons sugar

1 teaspoon salt

Chef Daniel Wheeler – Dot Dot Dot, Charlotte

Recipe of the Month

Root and Greens Roast

  • 1 bunch winterbor kale
  • 1 bunch dinosaur kale
  • 1 bunch turnips
  • 1 bunch carrots
  • ½ cup olive oil
  • Salt and pepper to taste

Preheat oven to 350⁰. Chop kale width-wise. Quarter the turnips. Cut carrots length-wise. Put them all in a bowl and toss in the olive oil, salt and pepper. Pour into 2, 9×13 baking dishes and bake for 10 minutes. Take out and toss again in the dish. Put back in the oven and bake another 10 minutes.