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As we near the end of 2019, we're looking ahead to 2020 with excitement and enthusiasm! Enjoy some of our favorite recipes to help welcome in the new year.

Collard Greens (serves 6-8)

2 1/2 tsp. vegetable oil

1/2 c. yellow onion, diced

1/2 c. ham steaks, diced

1/2 tsp. crushed red pepper flakes

1 1/2 tbs. sugar

4 1/2 tbs. white vinegar

8 c. chicken stock

8 c. water

1 3/4 tbs. kosher salt

2 lbs. collard greens, stems removed

1. Heat oil in a large stock pot over medium-high heat. Add onions and ham and cook 5-10 minutes until onions are translucent.

2. Add all remained items except the collard greens to the pot. Bring liquid to a boil, then add the collards.

3. Bring to a boil again, turn down the heat and simmer for 1 hour with the lid on, stirring every 20 minutes until collards are tender.

Pumpkin Cornbread Muffins (makes 24 muffins)

5 large eggs

1 1/2 c. sugar

2 c. buttermilk

2 c. all-purpose flour

2 c. cornmeal

1/2 tbs. kosher salt

1 tbs. baking powder

2 tbs. baking soda

1/4 tsp. ground cinnamon

1/8 tsp. ground nutmeg

2 1/2 sticks unsalted butter, melted

1 lb. pumpkin puree

1. Preheat oven to 350 degrees.

2. Grease muffin tins with non-stick spray or butter.

3. Beat the eggs in a large bowl, add sugar and buttermilk, whisking to combine.

4. In a separate bowl, sift together the flour, cornmeal, salt, baking powder, baking soda, cinnamon, and nutmeg.

5. Add the egg, sugar, and buttermilk mixture to the dry ingredients, stir together with a whisk or wooden spoon until just combined.

6. Add pumpkin puree and melted butter. Stir the mixture until smooth.

7. Scoop the batter into the prepared muffin tins, about 3 ounces each.

8. Bake for 15-20 minutes, until golden brown.