Easy

Here, watermelon gives up its usual place at the table as a fruit and goes to work in a role usually occupied by its cousin, the cucumber. The melon is a lovely foil for the salty feta, tangy onion, and tart vinegar. It makes a refreshing and unusual salad for any summer brunch, luncheon, or dinner.

This dressing is especially good on tossed greens with tomatoes, red onion, and crumbled blue cheese.

Pour this dressing over mixed greens such as Romaine, Boston, and one or two types of bitter greens.

This sauce is wonderful on pound cake, ice cream, and many other desserts.

To make a tasty cheese sauce for vegetables, add 1/2 cup shredded cheese.

No electric mixer needed here—just mix in a bowl by hand.

In the restaurant, we serve our guests hot cheese biscuits and hoecake cornbread at lunchtime, but at dinner we swap out the hoecakes for these wonderful melt-in-your-mouth corn muffins.

These biscuits take me back to my days at The Bag Lady, I would put a couple of these in each lunch container for an extra treat! They are wonderful.