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

Roasted Sumac and Caraway Carrots

1/2 lb carrots
1 Tblsp sumac
1/2 Tblsp caraway
1/2 Tblsp salt
1/2 tsp pepper
2 Tblsp olive oil

Tahini sauce
1/4 cup Creme fraice
1/2 cup Tahini
1 tsp salt
1/2 tsp white pepper

3/4 tsp coriander seeds
3/4 tsp cumin seeds
2 garlic cloves
3/4 cup extra-virgin olive oil
1/4 tsp finely grated lemon zest
1/4 cup fresh lemon juice
1 tsp smoked paprika
3/4 tsp kosher salt
1/4–1/2 tsp crushed red pepper flakes
1 cup (packed) cilantro leaves with tender stems
1 cup (packed) carrot tops with tender stems
1/2 cup (packed) mint leaves

Preheat oven to 400. Cut tops from carrots leaving 1/2” of stems and reserve, peel carrots(save peelings for a stock) coat with oil and remaining ingredients and roast for 30-40 minutes or until carrots are fork tender.

Meanwhile: whisk all tahini ingredients together and set aside to mellow

Place all ingredients minus oil in blender and blend on medium, slowly add oil until texture resembles a chimichurri.

Place tahini sauce on bottom of a plate in a swiping motion, place roasted carrots in center of sauce and spoon chermoula over top of the carrots, will only take a little.