The Community Impact Awards honor Lynchburg for-profit businesses that are making a tangible, measurable impact on their communities. That impact might be the result of any number of activities including job creation, workforce development programs, volunteer efforts, or innovative business models that promote a healthy work environment. The 2019 Community Impact Appreciation honors local businesses for their work in the community.
Lynchburg Living Magazine is pleased to present the 2019 Giving Back Awards, designed to honor Lynchburg’s outstanding nonprofit organizations and recognize the often unsung groups living among us who transform our communities and enrich the lives of others.
Meal planning with food sensitivities in mind
Photos by Ashlee Glen
Sometimes it feels like we live in a time of almost total food-confusion. Science keeps changing its mind about what is healthy—and what was good for you last year might very well kill you now. New “superfoods” with sensational health benefits make the news on a regular basis and suddenly show up in every magazine, restaurant or store shelf. (Yes, I’m looking at you, kale and goji berries!) Even good ol’ chicken eggs are confusing. A few years ago, the egg white ruled the shell from a health perspective…but I think the yolk is making a comeback.
So, what should you eat to be healthy… and, also, feel healthy? Personally, I think it is pretty simple: Healthy eating habits start with you taking control of your own food. Research where it comes from, what it contains and how it was grown or prepared. Also, taking control of your own food means your diet might look a little bit different from your friend’s, family member’s or co-worker’s due to our own unique sensitivities.
When taking control of our food, we need to start with the big picture then work on our own individual plan.
The Big Picture
Food writer and author Michael Pollan summarized the big picture very elegantly in his book In Defense of Food. He writes “Eat food, mostly plants, not too much.”
Simple, right?
“Eat food” means avoid the processed, artificial stuff such as vegetable oils and synthetic sweeteners. Buy whole foods and cook at home. “Mostly plants” means to enjoy meat, eggs and dairy in moderation and to fill your plate with a variety of seasonal, colorful plant-based foods. Not just broccoli and iceberg lettuce, but explore your farmers market and grocery produce section. “Not too much” means to keep the calories in mind and control your portion size.
The Individual
When it comes to food, we are all different and one size does not fit all. We vary in preferences, lifestyles, body types, and sensitivities. Sensitivities or intolerances may be an underexplored area for many people. It certainly was for me! Over the past few years, I have come to realize that my body really does not like gluten, corn and lactose—and it had been trying to tell me that for years.
A sensitivity is different from an allergy. It does not trigger the immune system by producing an aggressive, allergic response but may be more subtle. Food sensitivities may manifest themselves in different ways and often we are unaware that food is the root cause to a condition or an ailment that we experience. More often than not, we look for a prescription drug to take care of the problem, when our diet may be to blame.
Wheat (gluten), corn and dairy (lactose) are three of the most common foods people are sensitive to, but once you start researching the list gets much longer. The issue with these three is that they tend to show up as ingredients in almost all processed foods. Your yogurt may be thickened with cornstarch, your hot dog may contain gluten and your protein powder is likely made from dairy.
If you experience unexplained symptoms, such as GI issues or skin problems, you may want to take a closer look at what you are eating. A prescription from your doctor may be the solution—but it may also just reduce symptoms, not the root cause.
Here is an action plan that worked for me:
1. Again, take control of what you eat. Stop eating out for a period of time and cut out processed foods. Since you still need to eat, look up some recipes with a lot of room for flexibility (like the ones in this section!).
2. Start a basic elimination diet. You may have a general idea which foods cause you trouble so start with cutting them out of your diet for 7-10 days to see if anything improves. If not, try the next food group.
3. Keep track. Read labels and take notes of what you eat. Remember that some symptoms appear instantly while others take several days to appear (especially skin problems).
The following recipes are two of my top picks for those with food sensitivities. Here are a few of my top recipes for those with food sensitivities.
lynchburgliving.com/chicken-stir-fry
Earning a “Best Of Lynchburg” award should be celebrated. Earning this recognition year after year should be too!
To place in our “Best Of Lynchburg” Hall of Fame, a business, person or place needs to have won a gold level in a category the majority of years since VistaGraphics started conducting the contest in 2014.
Flip through to see who is the best of the best in the region!
(And be on the lookout for our Best Of Lynchburg 2020 winners—they will
be published in the January/February issue of Lynchburg Living!)
BEST ACCOUNTING FIRM
Davidson, Doyle & Hilton, LLP
BEST APARTMENT LIVING
Legacy at Linden Park
BEST AUTO SERVICE
Harris Tire
BEST BED AND BREAKFAST
Acorn Hill Lodge
BEST BOOKSTORE
Givens Books-Little Dickens
BEST CAR DEALERSHIP
Billy Craft Honda
BEST CAR WASH
Express Jet Car Wash
BEST CATERER
Charley’s Restaurant and Catering
BEST CHILDCARE FACILITY
Liberty Christian Academy Early Learning Center
BEST CLOTHING BOUTIQUE
Gladiola Girls
BEST CHILDRENS CLOTHING BOUTIQUE
Once Upon a Child
BEST COMMUNITY BANK
Bank of the James
BEST CREDIT UNION
Central Virginia Federal Credit Union
BEST CONSIGNMENT/THRIFT SHOP
On Second Thought
BEST FINANCIAL PLANNING COMPANY
DePaul Wealth Management
BEST FLORIST
bloom by Doyle’s
BEST FUNERAL SERVICE COMPANY
Whitten Funeral Homes
BEST JEWELRY STORE
Bowen Jewelry Company
BEST LAW FIRM
Overbey Hawkins & Wright
BEST MUSIC STORE
Lynchburg Music Center
BEST TANNING SALON
Sun Tan City
BEST TATTOO STUDIO
Caspian Tattoo
BEST TOWING COMPANY
Cranford Towing
BEST TRAVEL AGENCY
Travel Lovers
BEST VETERINARIAN
Peaks View Animal Hospital Riverside Veterinary Hospital
BEST CHIROPRACTIC PRACTICE
Light Chiropractic
BEST COUNSELING SERVICE
Horizon Behavioral Health
BEST DENTAL PRACTICE
Forest Family Dentistry
BEST DERMATOLOGY PRACTICE
Dermatology Consultants
BEST EYE CARE
Piedmont Eye Center
BEST HOME HEALTH PROVIDER
Centra
BEST PEDIATRIC PRACTICE
F. Read Hopkins Pediatric Associates
BEST PHYSICAL THERAPY CENTER
Rehab Associates of Central Virginia
BEST RETIREMENT COMMUNITY
Westminster Canterbury
BEST WOMEN’S HEALTH CARE
Women’s Health Services of Central Virginia
BEST ELECTRICAL COMPANY
Drummond Electrical
BEST FLOORING COMPANY
Piedmont Floors
BEST HOME FUEL COMPANY
Foster Fuels
BEST HOME BUILDER
Custom Structures, Inc
BEST HOME FURNISHINGS
Grand Home Furnishings
BEST KITCHEN AND BATH COMPANY
MB Tile and General Contracting
BEST LAWN AND GARDEN SUPPLY
Rustic View Home and Gardens
BEST PEST CONTROL
Specialty Exterminating Company
BEST REAL ESTATE AGENT
Jeremiah Cochenour
BEST ART STUDIO
The Academy Center of the Arts
BEST CENTRAL VIRGINIA WINERY
Peaks of Otter Winery
BEST FAMILY FRIENDLY SPOT
Amazement Square
BEST FESTIVAL OR EVENT
The Virginia Wine & Garlic Festival
Get Downtown
BEST GOLF COURSE
London Downs Golf Club
BEST TOURIST ATTRACTION
Blue Ridge Parkway
BEST BIKING/HIKING/RUNNING TRAIL
Blackwater Creek Trail
BEST FISHING SPOT
Smith Mountain Lake
BEST PARK
Peaks View Park
BEST VIEW OF THE CITY
Candlers Mountain/Snowflex/LU Monogram
BEST CIVIC LEADER
Pastor Jonathan Falwell
BEST LOCAL BAND
Dragonfly
BEST LOCAL NEWS ANCHOR
Danner Evans
BEST ASIAN/ETHNIC FOOD
King’s Island Restaurant
BEST BAR
Bräuburgers Craft Burgers & Beer
BEST BARBECUE
Pok-E-Joes
BEST BREAKFAST
Market At Main
BEST BREWERY
Apocalypse Ale Works
BEST BURGER
Bräuburgers Craft Burgers & Beer
BEST COFFEE
Joe Bean’s
BEST DESSERTS
Mrs. Joy’s Absolutely Fabulous Treats (Closing in October 2019)
BEST FOOD TRUCK
Mama Crockett’s Cider Donuts
BEST FROZEN DESSERT
Mister Goodies
BEST ITALIAN
Isabella’s Italian Trattoria
BEST KID FRIENDLY RESTAURANT
Chick-fil-A
BEST LOCALLY OWNED RESTAURANT
Bräuburgers Craft Burgers & Beer
BEST MEXICAN
La Carreta Mexican Restaurant
BEST NIGHT SPOT FOR LIVE MUSIC
Benjamin’s
Jimmy’s on the James
BEST PIZZA
Waterstone Pizza
BEST PLACE FOR A BUSINESS LUNCH
The Neighbors Place
BEST RESTAURANT FOR VEGETARIAN/VEGANS
Zoë’s Kitchen
Crisp
BEST STEAK
New London Steakhouse
BEST TEA SHOP/TEA ROOM
Ploughcroft Tea Room
BEST WAIT STAFF
Chick-fil-A on Wards Rd.
If you’re hoping to get away for the day, look no further than Altavista, Virginia—located only a 30-minute drive from Lynchburg.
When incorporated in 1912, the town encompassed a little under two square miles. Since then, it has more than doubled in size—adding new shops, restaurants and attractions. But Altavista still has always retained that small town feel. “Most of our businesses are locally owned and have been here for over 50 years or longer,” notes Lori Johnson, president of Altavista on Track.
Explore the heritage and history in this antique-lover’s haven by visiting its shops, restaurants, and sites.
Main Street
Avoca Museum
One of the first things to catch your eye after taking the Altavista exit off Route 29 is a beautiful American Queen Anne–style home. Built in 1901, the Avoca Museum is open to the public for tours Thursday through Saturday—and be prepared to learn about a range of local history.
“The site doesn’t mark one specific event or personality. Instead, Avoca interprets 12,000 years of human history from the local Native American civilization to present day,” explains Executive Director Michael Hudson.
Also on the grounds are a Victorian garden, an arboretum and a covered pavilion.
The Shoppes of Altavista
Offering a wide variety of farmhouse and primitive decor, The Shoppes of Altavista beckons you with wide windows featuring seasonal displays. As you walk in the door, you are immediately greeted by the smell of warm candles and a friendly “hello” from the counter.
Owner Barbara Gibson often finds herself directing visitors around the town and enjoys helping customers find what they need. “I love it when someone brings in a photo of a gallery wall in their home,” she says. “We look around the shop together to find something that would be the perfect fit.”
Main St. Cafe and Coffee & Main St. Shoppes
Conveniently located on the corner next to a free public parking lot, Main St. Cafe and Coffee smells of sweet treats. At the counter, you can order from a delicious menu full of sandwiches, wraps, soups, gluten-free options, and baked goods. Notable fare includes “The Italian Stallion” (a sandwich filled with Italian meats and spices), “The Fightin’ Colonel” (a Tex-Mex chicken dish), and “The Luigi” (a vegetarian panini).
Pass through the dining area after you eat and browse the Main St. Shoppes. Their eclectic selection includes Vera Bradley designs, luxury body products, and fine jewelry. The navy blue walls are contrasted with bright white displays and add a touch of elegance to your gift shopping experience.
The General Store and Inn
From the sidewalk, you can peek inside the windows of The General Store and Inn and see big barrels of old-fashioned candy. Candles, children’s toys, home decor, and locally-sourced groceries pack the floors. Talking to Manager Alison Patterson, you get a glimpse into the heart behind this unique store.
“The owner, Dale Moore, started the business because he grew up in a general store—his grandparents owned one,” explains Patterson. “His family wanted to bring some nostalgia back to Altavista. The General Store and Inn, along with their Main St. Shoppes and Main St. Cafe and Coffee, is one of the ways they celebrate local history.”
To feel truly transported back in time, you can enjoy ice cream at the counter or drink a glass bottle of soda at the gazebo out front. From that spot, you can see the beautiful winding staircase that leads to the boutique inn upstairs. It offers three private suites, each with a king-size bed, living area, work desk, treadmill and high-end bathroom with walk-in shower.
Pittsylvania Avenue
English Park
Already known as a great place for hiking, boating, and play, English Park is upgrading its amenities this summer. New additions include a splash pad, playground equipment, and additional shade structures.
Scoops Ice Cream Shop
Featuring 22 flavors of Hershey’s Hand-Dipped Ice Cream, Scoops Ice Cream Shop is one of the newer businesses to open in downtown Altavista. Choose a cake or waffle cone then fill it with your favorite flavor. They also sell Granny P’s cookies, cakes, and pies.
Elba Butcher Shoppe
As the main grocery store, Elba Butcher Shoppe is a locally-owned business offering fresh produce, meats and pantry items. In the back, you can view the “butcher” part of the name with a shining case of fresh pork, chicken, and beef.
Broad Street
Vital Edge Nutritional Center
As you enter Vital Edge Nutritional Center, you are welcomed by the smell of essential oils and pleasant greetings of the Rorer family, who decided to bring their knowledge about natural medicine, herbs, essential oils, and homeopathy to the local community. Rows of specialty items line the shelves—from delicious treats such as raw honey to natural air fresheners, this shop offers a variety of homeopathic solutions for your everyday life.
Vintage on Broad
As a shop that recently gained national attention through a feature on the History Channel’s “American Pickers” television show, Vintage 
on Broad doesn’t disappoint. From front to back, you can find primitive items, farmhouse-style decor, and classic antiques. As you walk along the long rows of interesting finds, you’ll quickly learn this shop is deceptively deep.
Pretty Please
With adjoining doors that make friendly business neighbors, Pretty Please sits right next to Vintage on Broad. Inside, the fashion finds take you on a whimsical, and often glittery, journey around the glamourous, light-filled space. You’ll find chic shelves overflowing with rhinestone costume jewelry, beaded masks, embroidered dresses, and sparkling platform heels.
Just Outside of Town
Bittersweet Antiques (1666 Wards Road)
With large, rustic furniture that you can see from the roadside, Bittersweet Antiques is already a head-turner on U.S. 29. Inside, their shelves overflow with primitives, vintage wall art, lighting, plants, and nostalgic decor.
Virginia Found Goods (710 Pocket Road)
Although Virginia Found Goods has an address in Hurt, the giant warehouse is just outside the town of Altavista. Drive along Pocket Road until you see the Instagram-friendly vintage trucks marking the entrance. After you grab a complimentary cup from their coffee bar, you can browse the large factory which is full of painted furniture, barn wood, and chippy, rusty goods.
One of the best perks of summer is the opportunity to enjoy a meal outdoors. Whether on the patio or by the water, we love packing a cooler, firing up the grill and pouring a few chilled sips as we converse with friends. What we don’t love, however, is spending hours in the kitchen, especially when there’s summer fun to be had. We’ve gathered a menu of recipes to keep in mind when hosting your next summer shindig. Simple to prepare, enjoyable to eat and popping with fresh summer bounty, these dishes are sure to delight in the great outdoors.
White Gazpacho with Green Grapes & a TwistRecipe provided by Betsy DiJulio, author at The Blooming Platter, TheBloomingPlatter.com
Soup, you say? On a summer day? Oh yes, you may! This white (although technically light green) gazpacho is naturally creamy, cool as a cucumber and looks quite fetching garnished with a grape and served in chilled tasting glasses.
Ingredients
2 cups bread torn into bite-sized pieces
2 cups whole or slivered blanched, skinless almonds
2 cups unsweetened almond milk
1 large European seedless cucumber, peeled or unpeeled and cut into 2-inch chunks
1/4 cup fennel fronds and tender stems
2 large cloves garlic, halved (use roasted garlic if you prefer less pungency)
1/4 cup dry sherry
1 tablespoon apple cider vinegar
Sea salt and freshly ground black pepper to taste
Garnish: finely chopped fennel fronds and green grapes
Method
Place bread and almonds in a large bowl.
Scald milk in a saucepan on top of the stove, or heat for 2 minutes in the microwave and pour immediately over bread and almonds. Let soak for an hour, pressing solids down into milk every so often.
At the end of the soaking time, place cucumber, fennel, garlic, sherry, vinegar and a large pinch of sea salt and pepper into the bowl of a food processor. Process for a couple minutes, scraping down sides of the bowl as necessary until smooth.
Add bread, almonds, milk and another pinch of salt and pepper and process for about 3 minutes, again scraping down sides of bowl as necessary, or until very creamy and smooth.
Taste and adjust seasoning. Add plenty of salt to amplify the flavors, although the soup shouldn’t taste salty.
Garnish with finely chopped fennel fronds, if desired, and a green grape, speared on a cocktail pick and rested across the rim of
the glass.
Yield 8 cups
Clambake PacketsRecipe provided by Laura Davis of Tide & Thyme, TideAndThyme.com
Nothing says summer quite like a steaming packet of Old Bay–seasoned seafood. Add in a few ears of corn, quartered red potatoes and sausage, and you’ve got yourself a proper clambake. What’s especially charming about these packets, though, is that you can prep them ahead of time, toss them on the grill and voila—each guest can enjoy their own individual clambake, the most glamourous grab-and-go imaginable.
Ingredients
1 1/2 pounds large shrimp, shell on25 littleneck clams, scrubbed and rinsed
12 ounces kielbasa or andouille sausage, sliced about 1 inch thick
3 ears corn, shucked and cut into 1-inch slices
1 1/2 pounds red potatoes, quartered fresh lemon, sliced
1/4 cup olive oil
1 tablespoon Old Bay
kosher salt
Method
Devein shrimp but leave the shell on as it helps retain moisture. Set aside in a medium bowl.
Prepare packets by tearing 6 sheets of aluminum foil, each about 12 inches long. Stack in a pile and assemble ingredients inside.
Divide potatoes, corn, sausage, clams, shrimp and lemon slices into equal portions in the center of each piece of foil.
Fold up the sides of the packets. Add olive oil, Old Bay and a sprinkle of salt. Gently toss to combine. Fold the sides of the foil over the ingredients, bunching and folding until completely sealed.
Heat grill to medium-high heat. Place packets on grill and cook for 20–25 minutes until the shrimp are pink and the clams have popped open.
Yield 6 clambake packs
Watermelon Salad with Thai Flavors, Cotija Cheese & Sea SaltRecipe provided by Jason Arbusto, Culinary Director for The Craddock Terry Hotel, Shoemakers Restaurant and Waterstone Pizza, Shoemakersdining.com
When summer is in full swing, an ice-cold slice of watermelon does the trick to cool us down. Elevate that idea by adding some fresh herbs, lime juice and Cotija cheese for a summer salad that’s a little sweet, a little salty and a whole lot invigorating.
Ingredients
4 pounds watermelon
4 tablespoons extra virgin olive oil
4 sprigs fresh basil, roughly chopped
4 sprigs fresh mint, roughly chopped
4 sprigs fresh cilantro, roughly chopped zest and juice of 3 limes
4 ounces Cotija cheese, crumbled sea salt sprinkled to season
Method
Cut ripe watermelon in bite-sized cubes. Toss with herbs and add lime zest and juice. Crumble the Cotija cheese over the top and season with sea salt and olive oil.
Yield approximately six servings
Mason Jar Lemon & Raspberry ParfaitsRecipe provided by Jason Arbusto, Culinary Director for The Craddock Terry Hotel, Shoemakers Restaurant and Waterstone Pizza, Shoemakersdining.com
When it comes to outdoor entertaining, simplicity is key, even when it comes to dessert. No slicing, scooping or baking required, these individual lemon and raspberry parfaits can be made ahead of time and placed in a cooler until you’re ready to pass out the spoons. The bright tartness of the lemon curd, combined with the airiness of the whipped cream and yogurt, plus a burst of fresh raspberry in each bite, makes this dessert an ideal way to cap off any event.
Ingredients
Easy Lemon Curd
2/3 cup sugar
2/3 cup lemon juice
4 teaspoons lemon zest
2 large eggs
1/2 cup butter, cut into cubes
All at room temperature
Whipped Cream
2 cups cold heavy cream
4 tablespoons powdered sugar
1 teaspoon vanilla bean
2 cups Greek yogurt
2 pints fresh raspberries
Method
For the Lemon Curd
In a small saucepan, add sugar, lemon juice, lemon zest and eggs. Heat on low heat and add the butter in small pieces as you whisk, cooking the curd for about 10 minutes until it thickens. Strain it though a fine sieve and reserve. *Editor’s Note: To thicken, we brought the temperature of the curd to 170F.
For the Whipped Cream
In a mixer, mix the cream and the sugar for about 3–5 minutes on high to form stiff peaks.
To Assemble
Mix the whipped cream with the Greek yogurt. Layer a mason jar with as many or as little layers as you would like with the lemon curd, raspberries, and whipped cream/yogurt mix. You can make all of this in advance and store in the fridge up to a few days or build your own at the table.
Yield 12 servings if using miniature Mason jars
ne of the best parts about going out to a nice restaurant—aside from the fact that you just get to sit there and relax while your meal is prepared—is the way the dish looks when it slides in front of you.
Let’s be honest—we’ve all drooled a little bit.
“Whether you’re at a restaurant or a home dinner party, you want that ‘wow’ factor,” says Mena Hughes, Culinary Arts Program Director at Central Virginia Community College (CVCC). “What I tell my students is we all visualize our meal before we taste it, so plate presentation is very important.”
It’s so important that Hughes incorporates lessons about presentation into her curriculum. She wants to make sure students know how to make meals that taste good… and look good, too. (You can find out more about CVCC’s Culinary Arts Program in our This City department on page 35.)
For those of you who want to step up your game at your next dinner party, we asked Mena to share a few of her top tricks, along with three tasty recipes that will be sure to impress your friends and family.
Prepping
For those who dream about carrying out fancy, impressive dishes to their guests, organization is crucial. “There are a lot of extra details involved when plating special dinners. I would suggest you write down everything you want to do and when you should do it,” Mena says. Translation: You don’t want to have hungry guests standing around while you slice up sprigs of green onion for a garnish—it needs to be ready to go when the food is hot.
When planning your meal, consider foods with different colors and textures, Mena says. “If you decide to have grilled chicken, mashed potatoes and cabbage, that’s pretty blah,” she explains. Try carrots and something green to go along with your chicken instead.
To make the colors of your food really pop, Mena suggests staying neutral with your plate color. “White plates are a great canvas,” she says. But “go crazy” with the shape. To add some interest to the table, consider incorporating square or even rectangular plates into your cupboard.
Use a round plate for the main course and other shapes for salad and dessert.
There are also some tools you can have on hand to make adding those little “extras” much easier. Toothpicks help with larger garnishes. A piping bag can assist you when embellishing desserts. (If you don’t have one, a Ziploc bag with the tip cut off works just fine.) A plastic squeeze bottle can be used—and reused—for drizzling chocolate or fruit sauces. Mena also uses a pastry brush from time to time to brush sauces onto the plate. (Learn more under Accessorizing.)
Assembling
Unless you have a very picky eater, Mena says you want all of your main course ingredients to be very close to, if not touching, each other. “A lot of people make the mistake of spreading it all out,” Mena says. “But it’s much more pleasing to the eye have everything arranged on the plate closely together.”
For example, start by spreading out your sauce or puree, put your protein down on top, and then make sure your veggie or starch is close to or leaning up against your protein. Layering your food items also adds some height to the plate, which you want to do. “Visually interesting dishes are taller,” Mena says.
Choosing the right ingredients will help you add height to your meal. For example, Mena says a chopped salad presents well since it’s taller. She also likes a Mesclun mix because you can make it fluffier.
Accessorizing
Another way to add height to your dish is to use fresh herbs as a garnish. “If you have some parsley or any kind of greenery that complements your dish, place a sprig of that on top of your protein or even your vegetable,” she says. “Fresh herbs just make the plate look finished.”
For those dishes that taste amazing but just don’t look as appealing (think: boeuf bourguignon) herbs can add a pop of color that those plates need. With boeuf bourguignon, adding a dollop of sour cream on top can give the dish a focal point.
Then, sprinkle some herbs on top of the sour cream for an added pop of color.
CHEF’S TIPS: Accessorizing
Keep in mind that less is more. “You don’t want to overdo it. Because then the extras take away from the main event,” Mena says. “You want your guests to be able to see what you made!”
Here are a few more ideas:
Use a pastry brush to swipe sauce onto your plate so that it’s thick on one end and thinner on the other. Then lay your protein on top of the sauce. Mena says it’s subtle but adds visual interest to the plate.
If you are making pies and have a little leftover dough, use it to make shapes, such as leaves, and add them to the top of the pastry with egg wash.
After using a squeeze bottle to drizzle chocolate sauce on a dessert, take a toothpick and run it through the sauce that’s on the plate. Have some fun making shapes or designs.
When dressing up a salad, use your veggie peeler to peel cucumbers into long curly ques. This same technique can be used with carrots.
Consider pulling one of the main ingredients from a dish to use as a garnish. For example, use a toothpick to add a whole shrimp and some herbs on top of jambalaya.
French Onion Tart
By cutting onions into half moons and layering them with cheese and herbs, your guests will be impressed by the effort you put into this tasty tart.
Ingredients
Pastry
Puff pastry sheets, store bought
Onion Topping
1 cup gruyere cheese, shredded (4 oz.)
1 1/2 teaspoons fresh thyme, minced
2 teaspoons fresh chives, minced
1/4 lbs. sweet onions peeled, halved, and very thinly sliced into half moons (keep the moons intact, about 3 medium onions)
1 tablespoon heavy cream
3 tablespoons unsalted butter, diced
1 teaspoon kosher salt
Instructions
Preheat oven to 400 degrees and line a sheet pan with parchment paper.
Roll the dough between two sheets of lightly floured wax paper, slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the onions.
Sprinkle the rolled pastry with the cheese right to the edges.
Sprinkle with thyme and chives.
Place the onion half moons on the pastry in diagonal lines, just barely overlapping and brush lightly with cream.
Dot with butter and sprinkle with salt.
Bake for 40 minutes or until the tart is golden and browned. Cover the edges with foil if the tart is getting too brown during baking.
Let cool slightly and cut into squares to serve. Serve warm or at room temperature.
Herbal Expertise
A guide to growing your favorite flavorful plants
Herbs have been part of our kitchens and medicine chests since medieval times, when herbal wisdom was abundant in every community and home. Today the appreciation for herbs is rising again.
Herbs are wonderful additions to a landscape—rubbing your hand across rosemary or lavender as you walk by gives a momentary lift to your spirits. Adding herbs to a meal stimulates your digestive system and your appetite preparing you to eat. Herbs also provide a nutritional boost with the vitamins they contain.
Best of all—growing them requires very little effort.
Choosing the Right Spot
The first order of business is deciding where to plant your herbs. They need about five hours of sunlight a day to be their best. If they don’t get enough sun, they get long stalks and few leaves. This makes for an unattractive, unproductive plant.
Also, don’t plant your herbs in a windy environment. Planting near a brick or stone wall can provide both protection and a warm environment for your kitchen herbs. A spot between your driveway and sidewalk could be used for a wonderful raised kitchen garden. Alternatively, you could lay stone paths through the area and let herbs grow over them.
Helping Your Herbs Thrive
The next step to having a successful herb garden is making sure you’re using the right soil. If you don’t know what type of soil you have, you can do a simple test in a mason jar with a twist-on lid. Fill the jar halfway with soil then add water until the jar is full. Shake the jar well. If the water is distributed through the soil or leaves about a third of the water undistributed, it is acceptable. (You can see photos of the Mason Jar Soil Test online.) If needed, you can amend your soil with compost and/or sand to improve the texture.
Basil, chervil, coriander, dill, lovage and sage prefer rich, balanced soils. Sandier soils are preferred by lavender, thyme, tarragon and rosemary. Cultivation information can be found on seed packages, plant tags or from the nurserymen where you are purchasing. It is assumed that most herbs thrive in hot sun with well-draining soil. But some, like lemon balm, parsley and chamomile, need conditions to be a little bit cooler so they don’t wilt in the afternoon sun. The more you know about your plants’ growing conditions and habits, the more successful you’ll be.
Some herbs, such as mint and oregano, spread and get messy over time. You can contain them by planting these herbs in a grid pattern with pavers. Separating them like this also gives you a way to walk through for harvesting.
Herbs like to dry out between watering—none of them want to have wet feet constantly. To be sure it’s time to water again you can stick your index finger in the soil about an inch deep. If it’s dry, water. If it’s damp, wait.
Growing in Pots
One idea for those with limited space is to grow herbs in pots. This will allow you to give your herbs exactly what they need.
When choosing a pot, it is best if it drains into a saucer and is at least 6 inches in diameter. If you want to grow parsley or basil, your pot should be around 20 inches deep because they have long taproots. If your pots don’t have drainage holes, add a layer of stones or clay shards at least two inches deep in the bottom of the pot before planting. If you are buying your herbs from a nursery, make sure you buy, or have on hand, a pot that is twice as big as the pot you purchased them in. Re-pot your herbs quickly in the appropriate soil and give their roots plenty of room. It is better to have your pot too large rather than too small.
You can always combine herbs that require the same conditions in larger pots to simplify. Window boxes are also great choices for growing herbs. Watch for dry soil—potted plants need more water than those planted in the ground.
Herbs in the Off Season
Thyme, rosemary and lavender plants all do fairly well for me overwintering outside. If it’s mild, I sometimes will find mint and oregano still growing near the warm stone wall in my raised bed. What a treat to have fresh mint in hot tea on a cold day!
Other herbs such as parsley and basil will hang on by a thread until spring after I move them inside for the winter. Herbs should be ignored when brought in—give them only the minimum amount of water. For the best chance of survival, move these herbs out to your covered porch when temperatures are mild.
To overwinter your larger pots of herbs, pull them up close to your house and cover with mulch or wrap.
Harvesting and Storing Your Herbs
You can enjoy your herbs even after the growing season by planning ahead. Begin storing your herbs at their peak. And don’t rush. If done incorrectly, your herbs will quickly spoil. Here are a few harvesting tips:
• Their flavor is best when harvested on a dry day after the dew has evaporated and before the sun is hot. Also, keep your herbs from producing flowers, which ruins the taste, by pinching them back.
• Most herbs can be dried by hanging small bunches in a dry room out of the sun. Once they are brittle, you can run your fingers down the stem and store the leaves in a jar with a tight lid.
• Basil, dill and fennel can be frozen on the stalk when they are picked young, small and in perfect shape. Wash them and let them dry. Lay them on a towel on a cookie sheet, flash freeze and store in a freezer container. Fresh dill can be stored in a fridge for two weeks or more in a little water.
• Flowers like borage and calendula can be clipped off the plant leaving no stem and dried on a cookie cooling rack until they feel like tissue paper to the touch. These are also best stored in jars.
Place your herb jars out of direct sunlight to prolong freshness. Your herbs will store well for a year.
All of my favorite herbs are easily started from seeds so don’t be afraid of trying different herbs that can take you on a culinary journey! When you have grown your herbs yourself, you know they are fresh, pesticide-free and have optimal flavor.
My Favorite Performers
Check out a few of the herbs
I love to use in my kitchen.
• Lovage is a striking, perennial herb that tastes like celery. It can grow up to 6 feet tall!
• Rosemary is beautiful and hardy here when planted in a warm spot. It’s a very aromatic herb and it makes a great addition to poultry. It’s a food source for bees when flowering.
You can start new plants easily from cuttings or layering branches.
• Basils can add endless flavors to foods and vinegars because there are so many varieties to grow.
• Dill is beautiful, easy and like most herbs also draws beneficial insects. Keep the blooms “pinched back” to get the most production.
• Parsley adds a nice touch to salads. It will keep in a vase of water by your sink as you use it.
Caring for Cut Flowers
Before bringing those lovely blooms inside, learn the “dos and don’ts” of taking care of your bouquet
Surrounding ourselves with flowers can improve our physical and mental health. Flowers stimulate our dopamine, serotonin, and oxytocin levels—the happy chemicals in our brain. They also remind us to slow down and enjoy them before they are gone. Because as we all know, cut flowers don’t last forever. While that’s part of their charm, there are a few things you should do (and not do) to make them last as long as possible.
Do give your flowers a “spa treatment” before arranging. This is commonly called “conditioning.” I use a Chrysalis floral conditioner during this step. Fill a bucket about a third of the way up with water, making sure every stem reaches the water. Put the bucket with flowers in a cool, dark room for about three hours and allow them to rest. This will lengthen vase life by maybe four days. Follow the directions on your flower food exactly.
Don’t use a dirty container. You should never reuse a vase without washing it first. A good rule is to add a few drops of bleach mixed in water to your vases after each use and let them soak before you wash and then put them away. If your glass vase gets “cloudy” over time you can clean it with vinegar, a dishwasher rinse aid, or a toilet bowl cleaner.
Do pay attention to the water temperature. The water in your vase should be tepid—something you would like to have your feet in! And a caution here to those using a water softener: the added salts in your water will sometimes kill the flowers. If your flowers always die quickly, this may be why.
Don’t obsess over floral “foods.” Using these for cut flowers is fine but not necessary. There are all kinds of tricks people use—a penny in the vase, a shot of gin or vodka, an aspirin, or floral food packs. The best food for your plants is simply keeping the water clean.
Do remove all the leaves that will be below the water line in your vase. Not only do they look ugly, they rot, smell and make your vase water look disgusting.
Don’t use dull clippers when cutting your stems. Stems that look “stringy” when cut show it’s time to sharpen your clippers. After this step do not get distracted by your kids, the phone or your dog. Move them into your prepared water quickly so the stems don’t close.
Do have some fun arranging your flowers. There is no right or wrong—place your flowers in the vase in a way that pleases you!
Don’t spray or mist your arranged flowers. This can cause fungal issues.
Do be prepared to troubleshoot problems. If you notice a flower either not opening or wilting, remove it from your vase. Re-cut the stem and place it in hot water from your tap. Leave it in the hot water until the water temperature has cooled. Also, place flowers out of the direct sun and/or away from heat ducts.
Don’t forget to do some maintenance. Every two to three days, re-cut your stems and change the water so your flowers stay hydrated.
Pro Tips on Some of Lynchburg’s Favorite Blooms:
• Hellebores are the first to bloom and we are anxious for flowers. Resist the urge to cut them too soon. Wait until a seed pod is formed in the center of the flower before you cut it.
• Harvest your peonies when they are soft like a marshmallow and not after they’ve blown open.
• Hydrangeas should feel like paper when you cut them. Strip all the leaves off the stem. Condition them up to their necks in water with a flower food. Cover their heads with damp paper towels and leave them to sit in your basement for a couple hours. Use care when arranging them as they drink water out of a vase much faster than you think.
• If those lilies or roses you bought just won’t open, trim the stems by about an inch and stick them in HOT water. Force the issue!
• Soft necked flowers, like a zinnia, that just won’t stand tall can be made to behave by sticking a toothpick deeply through the center of the flower into the stem. Stick it far enough in that the “trick” is invisible to others.
SAGE ADVICE ON RECIPES THAT WERE MINT TO BE
If you enjoy food but have not yet fully explored the world of fresh herbs, you are in for a treat! Most of them are easy to grow in a patio pot or backyard garden. So, throw out those old jars of bland, dried herbs in your spice cabinet, plant your own, and get ready to infuse your cooking with supercharged flavors! (For easy, herb gardening how-to tips, flip to page 57.)
My favorite way to cook with herbs is to make them the star of the dish—from salmon with lots of freshly cut dill to an ice cold Mojito with bright green mint that you can smell as much as taste! On the next few pages, learn how to create some of my favorite herb-inspired recipes that will wow your family and friends.
Butternut Squash Ravioli with Sage Brown Butter
One flavorful, easy-to-grow herb is sage. Sage is a cousin of mint and has been grown and used since ancient times for medicinal purposes. My hands-down, favorite application is in a Sage Brown Butter, served over Butternut Squash Ravioli. The subtle sweetness of roasted squash and nutmeg spice combined with the rich aroma of sage butter makes for a very understated, yet unforgettable meal.
Make Some Easy Dough
To many, the idea of handmade pasta is too intimidating, but here’s a secret—it’s super easy! All you need is three common ingredients and some elbow grease.
Ingredients
2 cups all-purpose flour (I like the King Arthur brand)
3 eggs (farm fresh, please!)
1 teaspoon salt (Diamond Crystal Kosher Salt will change your life)
DIRECTIONS
Mix the flour and salt together. On a baking board or (very) clean countertop, make a mound of flour with a hole in the middle—sort of like a volcano. Crack the eggs into the “crater” without letting any spill over the walls. Using a regular fork, start whisking the eggs and gradually incorporate more and more flour until it becomes a thick batter-like consistency. With your (very) clean hands, keep mixing and eventually folding in the dough. Keep folding until the dough is very firm and you have incorporated most, if not all, of the flour. Shape into a disc, wrap in plastic wrap and let rest in the fridge for 30 minutes or more.
Create My Favorite Filling
The filling for your ravioli can be as simple or as complicated as you like, but the foundation is a butternut squash puree. Here’s how you make it:
Find a nice looking, medium-sized butternut squash at your local grocer or farmer’s market, where they are typically available during late summer or early fall. Preheat your oven to 400 degrees. Using a regular potato peeler, peel the whole squash. Cut off the top and bottom and then cut into half-inch cubes and place on a baking sheet. Drizzle with 2-3 tablespoons of olive oil and sprinkle with a generous amount of salt and pepper. Roast in the middle of your oven for 25-30 minutes, or until soft. Puree in food mill or for a few seconds in a blender or food processor. Set aside 1 cup for the filling (recipe below) and freeze the rest.
Ingredients
1 cup butternut squash puree (see instructions above)
1 tablespoon butter
1/2 shallot or small yellow onion
1-2 tablespoons heavy cream or half and half
1/4 cup grated parmesan cheese
1/2 teaspoon nutmeg (freshly grated)
Salt and pepper to taste
Eggwash: 1 egg + 1 tablespoon water
DIRECTIONS
Over medium heat, melt butter in a saucepan. Chop the shallot very finely and sauté in the butter until translucent. Add the puree, parmesan, cream and nutmeg and cook for a minute. The goal is to have a mixture that is fairly dry so keep stirring over medium heat a couple minutes if necessary. Set aside.
Assemble The Ravioli
Making ravioli is fairly effortless if you own a basic pasta roller ($20 at Home Depot or Amazon), but a regular rolling pin will do just fine. I strongly advise against the over-priced electric varieties or the expensive stand-mixer attachments unless you plan to make pasta daily—or for large crowds.
DIRECTIONS
To make the pasta sheet, take a quarter of the pasta disc that’s resting in your fridge and roll out to a 6×18 rectangle. If you’re using a pasta roller, you should not go thinner than setting #2. If you’re using a rolling pin, roll it as thin as you can. Cut the pasta sheet into 3×6 rectangles and place about a heaping teaspoon of filling on one side of the rectangle. Using a pastry brush, paint eggwash along the edge of the rectangle, fold the side over, and crimp lightly with a fork, creating a sealed 3×3 ravioli “pillow.”
Whip Up The Sauce
Ingredients
1 stick salted butter (make sure it’s good quality, preferably grass-fed)
10-15 sage leaves, julienned or chopped (must be fresh)
DIRECTIONS
Melt the butter in a stainless saucepan or skillet. Add the sage leaves and cook over medium heat just until the butter starts turning golden brown.
Serve And Enjoy
Finish the ravioli right before serving by dropping carefully into boiling water for about two minutes. Serve 4-6 ravioli per plate and spoon over the sage butter. Top it off by sprinkling some chopped sage leaves on top, along with parmesan cheese and a dash of kosher salt and fresh ground pepper.
Tarragon Potato Salad
Tarragon is a mild yet distinct herb commonly used in
French cooking. I think it tastes like spring! Its flavor works
great in chicken salad, deviled eggs—or, like here,
paired with dill in this creamy potato salad:
Ingredients (serves 6)
2 pounds medium yellow potatoes, such as Yukon Gold
1 cup mayonnaise
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons scallions, chopped
2 tablespoons red onion, finely chopped
2 tablespoons fresh tarragon leaves, minced
2 tablespoons fresh dill, minced
Kosher salt and freshly ground black pepper to taste
DIRECTIONS
Scrub potatoes lightly to clean and place in a large saucepan. Add enough clean, cold water to cover. Bring to a boil, and simmer for 15 to 20 minutes until tender and still a bit firm. Drain in a colander. Cover with a towel and let potatoes rest for 10 minutes. Once cool enough to handle, peel the potatoes and cut into half-inch cubes.
In a mixing bowl, combine all remaining ingredients with potatoes and mix carefully. Sprinkle with salt, pepper and any leftover tarragon. Serve at room temperature.
Mojito with Fresh Mint
In my experience, mint is the easiest of all herbs to grow. In fact, it may be a bit too easy because it spreads quickly and, left unattended, may take over your garden! But if you like to mix your own drinks, that may not be such a bad thing.
The mixed drink Mojito is what the word “refreshing” tastes like—and mint has a lot to do with it. This traditional Cuban beverage is the perfect combination of sour, sweet and fresh… and is easy to make at home. A word of warning: The fresh flavors mask the taste of alcohol very well— so sip slowly!
Ingredients
2 cups of good, clean ice
6 ounces light rum
10-12 leaves of your
home-grown mint
6 tablespoons fresh lime juice
4 tablespoons regular, white sugar
Sparkling water or club soda
A few slices of lime and a sprig of mint for decoration
DIRECTIONS
Pour a half cup of ice into a highball (tall and skinny) glass and set aside. Place the mint leaves and the sugar in your favorite beverage shaker. Using a muddler, crush the mint into the sugar with a twisting motion. Once the mint and sugar reaches a paste-like consistency, add the lime juice, rum, a handful of ice—and shake that shaker! Add a splash of sparkling water to your shaker and strain into a highball (tall and skinny) glass filled 1/3 with ice. Decorate with lime slices and a sprig of mint. Enjoy responsibly!