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Category results for "Certified SC"

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CERTIFIED SC RECIPE OF THE WEEK: CHOCOLATE CHIP PECAN COOKIES

Ingredients: 1 cup butter (2 sticks) 3/4 cup sugar 3/4 cup brown sugar, packed 1 teaspoon vanilla 2…

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CERTIFIED SC RECIPE OF THE WEEK: MUSHROOM BURGER

Ingredients: 6 ounces Certified SC ground beef Pinch of salt 1 pound Certified SC mushrooms 2 slices cheese…

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CERTIFIED SC RECIPE OF THE WEEK: SAUTÉED SWISS CHARD

Ingredients: 2 tablespoons olive oil 2 tablespoons butter ½ cup dry wine 1 tablespoon minced Certified SC garlic…

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CERTIFIED SC RECIPE OF THE WEEK: ARUGULA SALAD

Ingredients: 2 bunches Certified SC arugula, washed, dried, and torn 1/4 cup extra-virgin olive oil 1/2 lemon, juiced…

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CERTIFIED SC RECIPE OF THE WEEK: SWEET POTATO FRIES

Ingredients 1 pound sweet potatoes, peeled 2 tablespoons olive oil 2 tablespoons cornstarch 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/2 teaspoon freshly-cracked black…

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FRESH ON THE MENU RESTAURANT OF THE WEEK: SOUTHERN HOPS

Southern Hops Brewing Company in Florence, SC is the first and only brewpub in the city. Specializing in…

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CERTIFIED SC RECIPE OF THE WEEK: PECAN PIE

Ingredients Pie Crust: 3 cups all-purpose flour 1 teaspoon salt 3/4 cup vegetable shortening or lard 3/4 cup…

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CERTIFIED SC RECIPE OF THE WEEK: ROASTED BEETS

Ingredients 2 pounds Certified SC beets, medium sized, scrubbed clean, green tops removed 2 teaspoons extra virgin olive…

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FRESH ON THE MENU RESTAURANT OF THE WEEK: GERVAIS & VINE

Gervais & Vine is a modern Mediterranean restaurant located in Columbia’s bustling Vista. Inspired by season, Columbia’s history…

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FRESH ON THE MENU RESTAURANT OF THE WEEK: BRICKS ON BOUNDARY

With online orders and catering options, Bricks on Boundary is one of the best bar and cafés located…

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Recent Posts

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CERTIFIED SC RECIPE OF THE WEEK: CHOCOLATE CHIP PECAN COOKIES Read More »
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CERTIFIED SC RECIPE OF THE WEEK: MUSHROOM BURGER Read More »
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CERTIFIED SC RECIPE OF THE WEEK: SAUTÉED SWISS CHARD Read More »
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CERTIFIED SC RECIPE OF THE WEEK: ARUGULA SALAD Read More »
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