lunch

One of my all-time favorite fall dishes is Butternut Squash Soup, but peeling and cutting a squash can be quite a chore. I pre-cook the squash for about 15 minutes which makes preparing this soup a snap!

Elegant, but healthy way to use summer’s ripe tomatoes. I use stone ground cornmeal from Logan Turnpike Mill in Blairsville, Georgia.

A southern spin on the traditional California Cobb, this salad makes a perfect summer meal. I serve it with fresh bread for last minute dinner parties.

You will find this burger on menus of local joints like Add Drug in Athens, Georgia, a drug store that still serves grilled cheese and burgers at the counter.

I love egg salad and generally use more egg whites than yolks to lighten it up, but of course that is optional. Depending on my mood, I will either add chopped green olives or fresh tarragon to my salad. This makes a delicious sandwich, especially when you add fresh tomato and bacon.

These sandwiches make a healthy, light lunch. If you are feeding a super hungry crowd then allow two pita halves per person. Feel free to use any herbs you have on hand, tarragon or basil also make a nice touch.