St. Patrick’s Day has long been one of the most fun and festive food holidays. Although the type of “green” foods traditionally associated with St. Patrick’s Day aren’t known for being particularly healthy, (who hasn’t enjoyed a pint, or three, of green beer, or a McDonald’s signature Shamrock Shake?) you don’t have to pass on enjoying delicious foods and beverages in order to stick to a healthy lifestyle diet. Thanks to the fact that many favorite vegetables are naturally green, and by making a few simple substitutions in some traditional food and beverage favorites, it can be easy to “go green” and eat healthy this St. Patrick’s Day without sacrificing any of the festivity.

Pure, sweet, indulgence—Honey is like none other. Whether you are looking for a drizzle for a favorite recipe, a little something to punch up breakfast, or a spoonful to coat a sore throat, honey is always the perfect touch! In recent years, honey has upped its game. While the “golden bear” (you know what I mean) was a staple in the pantry growing up, the emergence of specialty honeys has taken the market by storm—it’s all the buzz!

I have six jars of various honeys in my pantry right now, each one with a unique flavor profile and color, depending on the plants the honeybees visited. Want to test your palate? Stop by a honey tasting bar! Distinguishing the subtle undercurrents of flavor in each will leave you in awe of nature.

February has traditionally been a month to celebrate Gullah Heritage, and there’s perhaps no better way to honor and celebrate this than through Gullah cuisine. Stemming from the Gullah-Geechee community, Gullah cuisine is a unique blend of African and American cooking methods, which has evolved into a taste unique to the Lowcountry and Coastal South. Gullah cuisine is embraced by locals and visitors, with many dishes considered classic Southern favorites having their roots in Gullah culture, including rice, a Southern staple. Our area has long been known for rice due to the environment and the Gullah community’s expert rice cultivation techniques. In fact, the mass production of rice and its availability helped one-dish meals become common meals in Gullah cuisine.

As the cool weather chases us inside to huddle by the fire and we break out our warm PJs and cozy socks, there’s one meal always on the menu: warm, hearty soup! From the very first spoonful, soup warms us up from the inside out. And, really there is no better way to start a soup that is integral to your savory self-care than the natural goodness of Swanson’s® stock. No pantry is complete without their iconic blue and white boxes in all varieties—chicken, beef, bone and vegetable.

With 2020 thankfully behind us, and the food frenzy of the holidays now just a memory, it’s time to look ahead to 2021 and happier, healthier times for all of us. Between any bad eating habits picked up while quarantining, to the (to be expected) overindulgence of traditional holiday goodies throughout December, it’s likely that even the healthiest eaters may have found themselves falling off the healthy eating wagon for the past few months. The good news though? January is the perfect time to get back on track. And, the even better news? With a few simple substitutions and easy recipes, the return to healthy eating is easier than you think!

Throughout the Lowcountry, the authentic charm of historical sites and allure of scenic sunsets and backroads continuously win the hearts of its visitors, but the real blue ribbon of the Lowcountry rests upon the cuisine. Southern cooking is what brings dancing to the kitchen, the licking of spoons and connection with the ones you love.

This year’s holiday may be a little different than in past years, but there’s one thing sure to stay the same: A focus on the festive foods of the season. From the aroma of freshly baked gingerbread wafting through the house, to the fruitcakes that will make their way onto countless holiday tables, some things just say—and taste—like the holidays. This year, perhaps more than any other, the traditional foods of the season can take on a whole new level of importance and meaning for many families.  And, with some simple substitutions and a focus on wholesome, nutritious ingredients, you can turn some of your favorite holiday recipes into healthier options—giving you and your family the best gift of all this year.

Every Christmas season there’s a light dusting at our house, causing family to come together, bells-a-ringing, smiles ear-to-ear and plenty of holiday cheer. Oh, did you think I was talking about snow—haha, not in the South... The forecast is for flour, lots and lots of flour! Baking and the holidays go hand-in-hand and whether it’s the boys sneaking into the kitchen for a taste, or the women all enjoying quality time together as we ice cakes, it never fails to bring a wonderful world of joy and memories.

Growing up in the country, I had the pleasure of walking out my back door to pecan trees laden with nuts waiting to be cracked. From an early age, Dad taught me how to crack them by hand, and whenever we were outside during the Fall, we were sure to be cracking and snacking. I distinctly remember sitting on our screened-in porch shelling pecans for hours on end with my sitter, Mama Ellen. and how the bowl of shelled ones never seemed to get full, as we ate most of the rewards. To this day, I always sneak a peek in mom’s freezer to see if she has a bag of them put away. Whether you’re a “PEE-CAN” or a “PAH-CON” person—and you know which you are—the crisp texture and rich, buttery flavor of pecans is the perfect addition to everything from salads to pie.

It’s hard not to get excited about what is undoubtedly one of the biggest, most festive, food days of the year—Thanksgiving! But just because you’re cutting out carbs or sugar this year doesn’t mean you have to cut out flavor—or fun—from your bountiful harvest dinner.

The good news for those following a keto diet and/or watching their carbs and sugar intake or trying to generally eat healthy is the centerpiece to most Thanksgiving dinners is a perfectly prepared, right-from-the-oven, zero carb and keto-approved turkey—even the dark meat. Although the “main event” may be something you can dig into without guilt, what about all of those delicious side dishes that have undoubtably been a part of many happy harvests in the past? And, equally important for many of us who literally live for leftovers … is there a way to make leftovers from your holiday meal into even healthier harvest celebrations in the days following Thanksgiving—going beyond the typical turkey sandwich to create dishes that truly delight your health-conscious family long after that last piece of fat-free/sugar-free pie?

Nothing signals the flavors of fall more than that first sip of a pumpkin spice latte, or dreaming about holiday pumpkin pie. But there is far more to pumpkins than lattes and pies! Another star of autumn is squash, particularly the increasingly popular butternut variety. But did you know it’s a superfood, literally packed with vitamins, minerals, fiber and antioxidants? Titillating most of the senses, these fall favorites bursting with delicious flavors will satisfy family and friends with delightful sights, smells and tastes.

Private chef and Georgia native Rebekah Faulk Lingenfelser recently released her debut memoir with recipes, Some Kinda Good: Good Food and Good Company, That’s What It’s All About. Seasoned with southern sass, her book serves up heartfelt stories and easy-to-execute recipes from her Savannah kitchen.

Originally from Augusta, GA, Rebekah’s culinary journey is sprinkled with time-honored traditions like church homecomings and large family gatherings, prominently featuring tables laden with Southern classics and prized recipes handed down through generations. It’s no wonder Rebekah’s love for food began at an early age.

As September rolls in, nature turns her thermostat down ever so slightly, and steamy summer nights become bearable. In other words, it’s time to get grilling! Just imagine smoke-kissed meat and charred veggies, a flavor bomb only your grill can create. Can’t you just smell it, taste it?  Get outside and “Fuel Your Fire” this fall with Kingsford!

Often considered the “man’s domain,” the grill can be intimidating. Girls, I feel you! I’ve never grilled in my life. But, it’s time to stop dismissing succulent skewers and juicy steak recipes only because they involve learning a new trick or two. Just like tackling your newest kitchen gadget, or DIY, it’s all in the research. But alas, look no further... The King of Grills—Kingsford—has everything you need to become a grill master! Check out www.kingsford.com for a plethora of step-by-step guides for every type of grill and cooking style, hundreds of recipes, grilling tips and so much more. It’s only a click away.

No matter how you slice them, apples are one of fall’s favorite—and healthiest —fruits. Nothing signals the start of fall more than a visit to an apple orchard, the sweet taste of caramel apples and hot apple cider … or the smell of a freshly baked apple pie warming in the oven. As the old English proverb reminds us, nothing could be healthier than enjoying an apple a day! Whether eating them whole on-the-go, or as a key ingredient in a delicious, savory dish that is sure to make you the apple of someone’s eye.

So what is behind the apple’s appeal? In addition to being packed with a wide variety of different flavors and textures (tart, sweet, mild, crunchy and crisp just to name a few), apples are also bursting with distinctive and amazing health benefits. According to USApple (www.usapple.org), a nonprofit organization representing the nation’s 7,500 apple growers, as well as 1,000 individual firms in the apple business, “recent research link apple nutrients with promising results that suggest “a link between apples and weight loss, brain health, including Alzheimer’s disease, certain forms of cancer, lung and heart health and stroke.” In addition, apples are an excellent source of dietary fiber and a healthy source of antioxidants, which is linked to the prevention of many diseases. How ‘bout them apples?

Hot, steamy summer nights call for light and fresh when it’s time to sit down for dinner, and the bounty of seasonal vegetables are a delicious go-to. Whether you’re hitting the grill, or sautéing or roasting in the blissful air conditioning, Pero Family Farms is making sure you get the freshest quality vegetables to take your meal to the next level and with little to no prep. Little to no prep? Yes please, now we’re talking my kind of recipes.

Founded by Sicilian immigrant Peter Pero in 1908, Pero Family Farms began humbly as a small town farm in New York. Now the largest vegetable distributor in the Southeast USA, they are the epitome of an authentic American dream and farmer success story. After Peter’s passing, his wife Dea Pero and their sons followed in his footsteps and sustained the farming operation, continuing the solid foundation with arduous labor and dedication. Now in the family’s fifth generation and a move to the prime growing conditions in Florida, the company is a growing legacy with innovative techniques, a sophisticated delivery network and more than 30 premium products (including an organic line), Pero Family Farms still holds true to its deep roots and carries on the legacy of the finest quality vegetables grown on a family-owned and operated farm.