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Recipes

  • GK_SC2_Cheese

    Herb Goat Cheese with Red Pepper Jelly

    Red pepper jelly is one of those ingredients I always keep in my frig. It pairs perfectly with goat cheese and turns an ordinary grilled cheese into something special. I love Laurie Joe’s jellies from South Georgia – her peach red pepper jelly is outstanding!

  • GK_SC2_Icecream

    Vanilla Ice Cream with Balsamic Strawberries

    This recipe is so easy, but so good! Use strawberries that are rip and in season – it makes all the difference.

  • GK_SC2_Cheese

    Marinated Olives

    Many of our major grocery stores have olive bars filled with beautiful choices. Marinating your own is super easy and they are always great to have on hand when unexpected guests arrive.

  • GK_SC2_Proseco

    Fresh Strawberry Bellinis

    When fresh strawberries are in season this cocktail is the perfect way to start your evening. Prosecco is the Italian’s version of Champagne and Cava’s is Spain’s. Either will work and they are both very affordable.

  • GK_SC2_Shrimp

    Spring Vegetable Couscous with Roasted Shrimp

    I love one-dish meals and this one is my new favorite. This recipe feeds an army, but it is also great to make at the beginning of the week and enjoy for lunches. If are serving this dish for dinner and making it ahead of time, I recommend bringing it to room temperature before serving versus reheating.

  • GK_AsparagusSoup_lores

    Asparagus Soup with Lemon Cream

    This simple soup incorporates all my favorite spring flavors: Vidalia onions, mint, and lemon.

  • GK_SupperClub1_Tart

    Lemon Tart with Fresh Raspberries

    A small sliver of this tart is the perfect ending to a meal without being too filling.

  • GK_SupperClub1_ChickenPlated

    Warm Potato and Spinach Salad With Mustard Vinaigrette

    Yukon Gold and fingerling potatoes have a dense, creamy texture and are perfect for roasting. This warm salad also pairs well with sliced flank steak and blue cheese for a one-dish meal.

  • GK_SupperClub1_ChickenPlated

    Artichoke and Goat Cheese Stuffed Chicken

    This dish is perfect for a dinner party, not too labor intensive, and will certainly impress everyone. You can easily stuff the chicken ahead of time and pop them in the fridge. Just let them sit at room temperature for about 15 minutes before cooking.

  • GK_SupperClub1_Crostini

    White Bean and Rosemary Crostini

    Serve this as a dip or spread on crostini for a more formal touch. I always enjoy leftovers on a sandwich loaded with vegetables.