Author: Debbi Covington

“Bless us O Lord and make us more true and thankful for these and all our many blessings. We ask these prayers in Christ’s name. Amen.” This is the prayer that my husband Vince has said over our evening meal for the past twenty-one years of our marriage. This Thanksgiving season, while we break bread with our family and friends, let’s take the time to be truly thankful for all of our many blessings.

A few issues ago, I mentioned that I had been testing some new cauliflower dishes. I’m tickled pink with the number of people who have stopped me in the grocery store or at catering events to ask me when I was going to share some of those recipes. This is the week!

Nothing compares with the aroma of freshly baked bread! All of this week’s recipes are for easy-to-prepare breads and muffins that are best when served warm. Some of my favorite serving suggestions include:  Cheesy Spinach Muffins with tomato soup, Praline Muffins and Cranberry Butter with a green salad, Herbed Parmesan Biscuits with spaghetti or pasta, Sour Cream Muffins with chicken salad, Peach Poppy Seed Muffins with spinach quiche, Black-Eyed Pea Cornbread with pork chops, and Miniature Buttermilk Biscuits with baked salmon. Happy baking!

Eggplant is in season and it’s quite abundant at all of the farmers’ markets. This time of year they’re plump and firm and perfect! The eggplant (aka aubergine) is a member of the nightshade family. They’re very filling, supply few calories and contain virtually no fat. Their meaty texture makes eggplant a wonderful vegetarian main-dish choice. 

Okay, so I’m going through a “pea” phase. Last week I made cauliflower every which way but loose. This week it’s peas! Not just your everyday green peas mind you, all kinds of peas. Black-eyed peas, chickpeas (actually a legume), sugar snap peas, snow peas –the list goes on! Beans and peas are part of the same plant group.

A gentleman from California once asked a group of us Southerners gathered at a cocktail party why we were so much fun to be with. “There must be something in the water,” he figured. “Yes,” I said. “Bourbon.”

Whether you’re heading to your alma mater for a fall football game and tailgate meal, or to the river for a picnic, this menu of make-ahead dishes is sure to be hit! Sweet and Spicy nuts can be made early in the week and stored in air-tight containers for pre-game munching.

When the Lowcountry heat and humidity set in, I crave foods that are sweet and cold. And when it comes to frozen desserts only one thing comes to mind – ice cream! You may not know this, but ice cream has been around way longer than electricity.

Keep it fresh! Good salads are only made with good ingredients and freshness is all-important when it comes to purchasing salad greens. Let your eyes guide you. Fresh greens look fresh. They won’t have any leaves tinged with brown nor will they be wilted or slimy.

Summer entertaining should be both casual and simple. This week’s dinner party menu is just that! The meal starts with a cool and delicious Chilled Cumber Soup with Basil. The creamy soup is a summertime favorite that’s easy to prepare, is served cold, and highlights the local basil that’s in season.