Spring has sprung! As the weather gets warmer and the world gets brighter, the new Spring Menu at Bar Fontaine reflects the changes around us, highlighting seasonal preferences and vibrant ingredients. Featuring classic starters such as soups and salads, Bar Fontaine has incorporated some soon-to-be favorites with its “Chips + Dip” and “Sourdough Pretzels” accompanied by beer mustard. When it is finally time to order your main, choose from an array of options, including Steak Frites and Roasted Gulf Grouper. Pair your favorite items with a handcrafted cocktail like the Pink Panther, featuring Espolon Blanco Tequila, Lime, Raspberry, and Sparkling Wine or the Sugar Magnolia which features Wonderbird Magnolia Gin that’s uniquely distilled in Taylor, Miss. Bar Fontaine is home to the only rooftop bar in the Mississippi Delta, so grab some friends and try the new menu for yourself on the patio and soak up the beautiful spring weather.

MERIDIAN, Miss. – An expanded Sipp & Savor returns April 23 to downtown Meridian. The food and drink festival features award-winning chefs and mixologists from Mississippi, Louisiana, Alabama, and beyond preparing delicious foods and beverages made with locally sourced ingredients. The annual event raises money for The MAX (the Mississippi Arts + Entertainment Experience). Louisiana-born chef Jean-Paul Bourgeois, featured in the video series Duck Camp Dinners, will headline an impressive array of award-winning chefs, cocktail creators, brewers, and distillers. In his videos, Bourgeois invites viewers and friends into the duck blind and camp house kitchen. He uses what he calls the “swamp floor pantry” to make celebrated Cajun-inspired meals. Sipp & Savor will be held on Front Street in Downtown Meridian and in the courtyard of The MAX, 2155 Front Street, beginning at 5 p.m. on Saturday, April 23. Ticket holders will enjoy live music by Blackwater Brass of Ocean Springs, Mississippi, and sample food from and incredible lineup of chefs: Alex Eaton, Jackson (The Manship Wood Fired Kitchen, Aplós Simple Mediterranean, Smoke Show Specialty Foods), nominated for the James Beard Award, Best Chef South Nick Wallace, Jackson (Nissan Cafe, Bravo’s Top Chef contestant) Katie Dixon, Hattiesburg, Mississippi (Birdhouse Cafe, Food Network Star, MasterChef) Hunter Evans, Jackson (Elvie’s) Brandon Cain, Birmingham, Alabama (SAW’s Soul Kitchen) Roscoe Hall, Birmingham (Post Office Pies, Bravo’s Top Chef contestant) Alex Perry, Ocean Springs, Mississippi (Vestige), nominated for the James Beard Award: Best Chef South Loma Xayalinh, New Orleans, Louisiana (Chef/Owner, Lomakase) Jordan Yamas, Jackson (Chef/Owner, The Hungry Goat) Kenny Ray, Jackson (4th Avenue Lounge, Gordon Ramsey’s Next Level Chef Contestant) Michael Paoletti, Ocean Springs (Chef/Owner Food Booze Hiccups) Cory Bahr, Monroe, Louisiana (Chef/Owner Parish Restaurant, Standard Coffee, Food Network Star Finalist, Food & Wine named him “People’s Best New Chef”) Mitch Arens, Cincinnati, Ohio (Chef/Owner, Beards & Bellies BBQ, Southernly Events, Bayou Backyard Enrika Williams, Jackson (Chef/ Owner Fauna Foodworks) Jesse Houston, Jackson (Chef/ Overland), nominated for the James Beard Award: Best Chef South Mitch McCamey, Tupelo (Chef/Owner Kermit’s Outlaw Kitchen, Neon Pig, King City Chicken, Jabo’s) Premier drinks will be available from distilleries, brewers, and distributors such as James Beard Awardnominated Cathead Distillery, Queen’s Reward Meadery, MadVines & Spirits, Crittenden Distillery, Southern Glazer’s Wine & Spirits, Mitchell Distributing, Southern Prohibition Brewing Company, Krutz Family Cellars, ROSE ALLéE, Ghost Train Brewing Co., and Threefoot Brewing Company. “We are so excited to bring back these talented chefs for our second year of Sipp & Savor!” said Caroline Rush, MAX board member and chair of The MAX’s Benefit Committee. “Chef Jean-Paul Bourgeois is an exciting addition, and attendees will love the new layout for this year’s festival. Come watch the food and drink demonstrations and celebrate Southern cuisine with us!” Top tier sponsors of the event include Mitchell Distributing, Meridian Coca-Cola Bottling Company, Anderson Regional Health System, Specialty Roll Products, Yates Construction, John and Rainey Breaux, Meyer & Rosenbaum, Mississippi Asthma & Allergy Clinic, Nerves & Bones Inc., Structural Steel Services, Van Zyverden, Inc., Waters International, Wells Fargo Advisors, A&B Electric, Dr. Anna and Daniel Wile, Benefits Management Group, Cater’s Market, Construction Services Inc., Ergon, Fred and Sissie Wile, Dr. Lane and Caroline Rush, Dr. Ed and Lauren Smith, LPK Architects, Magnolia Steel, Mississippi Power, New South Ford, Rush Health Systems, Southern Pipe & Supply, Norman Roofing, and Rea, Shaw, Giffin & Stuart. Sipp & Savor is the annual fundraiser for The MAX, benefiting its educational efforts in and around the state. The MAX showcases Mississippi’s creative legacies in one immersive museum experience. Visitors of all ages can explore the global impact of Mississippians on music, literature, art, entertainment, and cuisine. To learn more about The MAX, visit msarts.org. To purchase tickets, visit sippandsavor.com.

By The Wine Guys, Tom Marquardt and Patrick Darr We know how much our readers love values – wines that surpass their price in quality – so, this week we focus on the red wines of the Cotes du Rhone. It is a region that produces easy-to-find wine ranging from $15 to a still moderate $40. One of the oldest wine regions in the world, the vast Cotes du Rhone Appellation d’Origine Controlee straddles the Rhone River. Here winemakers can choose from 21 different grape varieties to make red, white and rosé. Syrah, grenache and mourvedre dominate the red wines. Farther to the north, the region relies more on syrah to make much more concentrated and complex wine. The simple Cotes du Rhones are fruity, accessible and versatile food matches that are priced under $20. Next up the ladder in quality are the Cotes du Rhone Villages that represent 95 communes. Grenache must be at least 50 percent of the blend. This AOC is surpassed by a Cotes du Rhone Villages named after a village – Rasteau being our favorite. Finally, the best is reserved for the crus classification. Seventeen crus are able to add their village to the label – but not necessarily “Cotes du Rhone.” Good examples of these wines are Cornas, Chateauneuf d Pape, Cote Rotie, Crozes-Hermitage, Gigondas, Saint-Joseph and Vacqueyras. These wines can range from $30 to $300. We often point new wine enthusiasts to this region because the wines are so great for the money. You can sip them, serve them with pizza and burgers, bring them to a party and even age them for a few years although most of them are best drunk young. Here are several we recently enjoyed: Cotes du Rhone Stephen Ogier Le Temps est Venu Cotes du Rhone 2019 ($23). We loved this earthy blend of grenache, syrah and mourvedre for its intense red fruit character. From a highly respected producer, it shows off supple tannins and strawberry notes. One of our favorites in the tasting. Famille Perrin Nature Cotes du Rhone 2019 ($15). Composed of grenache and syrah, this lively blend is pretty simple and recognized for its bright red fruit character. E. Guigal Cotes du Rhone 2017 ($18). We’ve followed this wine for decades. Always a great buy, it bursts with fresh black fruit on the nose and adds spice notes to the flavors. Elegant, yet complex enough to pit against pasta, pizza, burgers and similar food. Syrah dominates the blend. Michel & Tina Gassier Cotes du Rhone 2019 ($16). Mourvedre and syrah augment this largely grenache-based blend of fresh fruit character. Aged in concrete containers, the fruit is pure and delicious with floral, blackberry and licorice aromas. In the mouth expect to find blackberry, black cherry and cassis notes with a dash of pepper and rosemary. Cellier des Dauphins Reserve Cotes du Rhone 2018 ($13). Lots of cherries and spice come from this blend of grenache and syrah. Chateau de Saint Cosme “Les Deux Albion” Cotes du Rhone 2018 ($17). Grenache, syrah and mourvedre usually go into this muscular wine with dark berry fruit, black pepper and herbs in the mix. Ferraton Pere & Fils Cotes-du-Rhone Samorens Rouge 2019 ($16). We loved this equal blend of grenache and syrah -- a nice soft approach to a hearty winter meal. It’s a great sipper but it is versatile enough to go with stews, chili, pasta and lamb. Ripe and juicy blackberry, raspberry notes with a hint of black licorice and dried rosemary. Domaine de la Janasse Reserve 2019. This is a cauldron of beautiful syrah, grenache, carignan, cinsault and mourvedre. Herbal aromas are reminiscent of Provence. Red and dark berry flavors, dried herbs and easy tannins. Crus Domaine Vincent Paris “Granit 30” Cornas 2019 ($48). Made from syrah and granite grapes, this well-structured gem has ripe black fruit and spicy aromas with sweet black cherry and blueberry flavors. Dusty tannins and a bit of garrigue and mineral make this a great wine for current drinking. Domaine Brusset Les Tavers Cairanne 2019 ($24). This concentrated wine from a producer who has been around since 1947 is a blend of grenache, syrah, cinsault and mourvedre. Aged mostly in tank, it maintains a fresh fruit style with soft tannins, cherry and cassis flavors with hints of black pepper. Great value. Maison Brotte La Marasque Gigondas 2018 ($22). This is a very reasonably priced blend of grenache and syrah from Gigondas. Spice notes are dominant with cherry and kirsch flavors and hints of vanilla and licorice. J.L. Chave Selection Offerus St. Joseph 2018 ($32). Made entirely from syrah, this boisterous wine from one of the most reputable producers in northern Rhone is deep in color with cherry and blackberry notes, soft tannins and good concentration. It’s one of our favorite regions of the Rhone for wines that exceed their price in quality. Domaine de Durban Beaumes-de-Venise 2018 ($18). Grenache, syrah and mourvedre make up this forward, ripe blend from the often-forgotten vineyards of Beaumes-de-Venise. Violet and herbal aromas give way to a bounty of raspberry and blackberry flavors. Domaine Santa Duc Les Aubes Vacqueyras 2019 ($30). Intense floral and herbal aromas followed by rich, slightly ripe raspberry and strawberry flavors. The composition is 80 percent grenache and 20 percent syrah. Great value. Rosés Famille Perrin Cotes du Rhone Reserve Rosé 2020 ($14). Cinsault, grenache, syrah and mourvedre work in tandem to create a flowery rosé with grapefruit, citrus and red berry fruit flavors. Great, delicious value. E. Guigal Cotes du Rhone Reserve Rosé 2018 ($18). Peach and strawberry flavors dominate this hearty rosé.

The City of Jackson’s bicentennial celebration just got a bit more spirited with the release of two craft cocktails – and you can make them at home. Check them out on the Visit Jackson blog.

By Divian Conner It does not take much for me to throw a “just because” party or dinner. I am one of those people who will see something online, want to try it, and then boom: it’s party time. I have thrown murder mystery parties, gaming parties, Victorian dinners, all on a whim. Sometimes, I make full six to 10-course dinners, and other times, I go to the grocer and pick up anything that looks good and throw it on a platter. Seriously, throwing things on a platter is my favorite. I will put together a charcuterie board in 10.4 seconds flat–a slight exaggeration, but you get my drift. Lately, I have been on a murder mystery party kick. Everyone is assigned a character to play. You receive some props, a character name tag and a printout of questions to ask or things to say to other players. Costumes are encouraged. I have someone as a banker; who gives everyone their play money and a couple of blank checks. Not only do they have to interact and solve the mystery, but they can also bribe and trick people out of their money. My kids like the money part the most–teens love tricking you out of your cash. At the end of the party, we hand out awards for the best costume, the most money and who solved the crime. Good times are had by all. When it comes to party planning, platters and charcuteries are so time-saving, leaving you to spend more time on other things. I have done Greek platters, burger platters, even a French fry platter with waffle fries, tater tots, sweet potato fries, regular fries and a multitude of dipping sauces. It is seriously so quick to do–put out a bunch of plates and let your guests have at it. While platters are my go-to, creating eye-catching charcuterie boards are my jam. Who doesn’t love some great fresh fruit, cheeses they wouldn’t eat regularly and some little surprises here and there? I love the idea of bringing in a savory and hot element to my boards and have been obsessed with Aussie-style meat pies for quite some time. Mini pies make a surprisingly fun element to any board. I have never been to Australia, but that doesn’t stop me from salivating over their signature meat pies. For spring, I decided to go a bit lighter–using chicken and brie instead of the traditional beef pies. These pies are the perfect complement to any charcuterie board or as a standalone main dish. They can be cut and scooped onto plates just as you would with any baked brie or passed out as a single entrée. Mini Creamy Chicken and Brie with Lingonberry Pies Serves 3 Recipe Components: Sliced brie Lingonberry* or cranberry sauce Pie crust Shredded chicken Gravy For the shredded chicken: 2 boneless skinless chicken breasts 2 tablespoons salted butter 1 ½ teaspoons Creole seasoning 2 finely chopped cloves of garlic Salt and pepper to taste Cook chicken in butter with seasoning until completely done. Once done, allow to cool and shred your chicken. For the gravy: ¼ cup vegetable oil or shortening ¼ cup flour 1 cup milk 1 cup chicken broth Salt and pepper to taste In a saucepan, heat the oil on medium-high heat. Slowly add the flour, making sure to whisk it thoroughly while adding to get rid of lumps. Keep whisking until it starts to brown. Gradually add in your liquids, whisking. When the mixture starts to bubble, reduce the heat. If too thick, add more chicken broth. Turn off the heat once you reach gravy consistency and set aside. Constructing the pies: Using a large muffin tin, line with pie crust dough. Mix your shredded chicken with the gravy, and then scoop into each muffin cup, filling halfway. Add slices of brie and 1 to 2 teaspoons of lingonberry jam or cranberry sauce. Top with pie crust and seal. Complete with egg wash and bake for 20 minutes at 400 degrees or until browned. *Lingonberry jam is a tart jam that is similar to cranberry sauce. It can be purchased online or at a grocery store with international selections. If you are unable to find lingonberry jam, cranberry sauce or even a tart cherry jam would be a nice alternative.

By Susan M. Collins-Smith, MSU Extension Service RAYMOND, Miss. -- Eggs are a traditional part of Easter décor and celebrations, and it is risky to eat or use these hard-boiled eggs for recipes after the festivities are over. Fran Brock, a family and consumer science agent with the Mississippi State University Extension Service in Oktibbeha County, said the best practice is to discard hard-boiled eggs used for Easter decorations or hunts. “We don’t recommend eating eggs that have been used for hunting or display,” Brock said. “Hunts usually take place outside, and you don’t want to eat eggs that have been lying on the ground or in other areas that may be contaminated with bacteria or chemicals. Bacteria can easily contaminate the egg, especially if the shell is cracked.” Eggs used for display will likely exceed the two-hour limit for being out of refrigeration. However, if people insist on eating their Easter eggs, it is important to observe some safe handling guidelines. “Eggs must be hidden and hunted within two hours to reduce the risk of food poisoning,” she said. “Keeping eggs out of refrigeration for longer than two hours can allow bacteria to multiply. Hidden eggs should be protected from dirt, pets, birds, insects and other sources of bacteria.” Once the hunt is over, check the eggs for cracks before returning them to the refrigerator. Throw away any eggs that are cracked. Eat the remaining eggs within seven days. The U.S. Department of Agriculture Food Safety and Inspection Service also recommends washing the hunted eggs before returning them to the refrigerator. Even if a hunt takes place indoors, eggs can still pick up dangerous bacteria. Hard-boiled eggs are more susceptible than fresh eggs to bacterial contamination because boiling removes the naturally occurring protective outer layer on the shell. Eggs used for hunting are also handled a lot, which increases the risk of bacterial contamination even more. Always follow basic food safety guidelines when decorating eggs that will later be eaten. Wash hands, utensils and surfaces before, during and after cooking and decorating eggs. Also, use a food-safe dye for coloring the eggs. Plastic, wooden and paper eggs are three alternatives to hard-boiled eggs. “You can put money and candy inside plastic eggs, and those things will be protected from the elements and bacteria if you hide and hunt eggs outside,” Brock said. “Wooden and paper eggs can be used if you do this activity indoors. These eggs are more expensive, but you can also paint and decorate them easily.” If families end up with an abundance of eggs this Easter, the best way to store them long term is to freeze them, said Natalie Ray, an Extension family and consumer science agent in Clay County. Raw whole eggs, egg whites and egg yolks outside the shell can be frozen. Hard-boiled eggs do not freeze well because the white becomes tough and rubbery. For best quality, whisk them before freezing for improved texture when cooked. “I like to designate a clean ice cube tray to freeze the eggs in,” Ray said. “I put one egg per cube. Then, once frozen, I take them out of the ice tray and put them in an airtight container or bag.” These cubes make measuring easy when the time comes to use them, and eggs can be thawed one at a time or in multiples. Eggs can be frozen together in a larger container; just be sure to label how many eggs are in the container. Yolks and whole eggs may thicken when frozen. To improve texture when thawed, add either 1/8 teaspoon of salt or a teaspoon and a half of sugar or corn syrup for each four egg yolks or each two whole eggs before freezing them. “Just be sure to label if they are sweet or salty, so you won’t be in for a surprise when you use them in a recipe,” Ray said. If several eggs are frozen together in the same container, use a measuring spoon for proper portions when thawed. One whole, large egg equals approximately 3 tablespoons. Use 2 tablespoons of egg white to equal one egg white. One tablespoon of yolk is equivalent to one egg yolk. Egg dishes, such as quiche, French toast and casseroles, can also be frozen. “I love to freeze ahead,” Ray said. “It is perfect for busy moms and those who want a convenient meal when things are busy. I have frozen French toast and breakfast wraps with eggs in them. Just keep in mind whether you will bake or microwave French toast once it’s thawed.” Either way, prepare and precook the toast. If it will be pan fried or baked when thawed, cook the toast just enough to allow the egg mixture to set. If the toast will be microwaved, cook it until done. Then, lay toast out on a cookie sheet and freeze. Remove the toast and store individually in zip-top bags. For other egg dishes, cook to a soft scramble or just slightly softer than you prefer the final dish. Allow the eggs to cool in the fridge before putting them in an air-tight container to freeze. Be sure containers are air tight to ensure eggs and egg dishes taste fresh. Always thaw frozen eggs and egg dishes safely. The best method is to thaw them in the refrigerator overnight. They can also be placed in their container under cold, running water. Yolks should be used immediately after thawing.

By Brandi Perry Oxford, Mississippi, had a vision 25 years ago inspired by the famous double-decker bus imported to the city in 1994. What began as a small-town event has grown into one of the premier events in all the southeast. What started as a one-day event and an old truck bed serving as the music stage has grown tremendously. Now presented as a two-day event, there is more than enough food, art and music for the more than 60,000 people who soak up everything Oxford can give them. After the 2021 event was canceled due to the Coronavirus, this may be the biggest year ever for the event. The festival kicks off Friday, April 22, with a variety of art demonstrations around the square followed by an evening full of music while Thacker Radio hosts its live broadcast. Saturday will be an all-day event complete with about 100 art vendors and more than 20 local food vendors, all while a variety of touring musicians take the stage and delight the fans throughout the day. Friday night’s music will kick off at 6:15 pm when The Wilkins Sister of Memphis, Tennessee, takes the stage. Known best for their award-winning full-length record You Can’t Hurry God, the sisters will sing a mix of gospel, blues and R&B. At 7:45 pm, Virginia natives 49 Winchester will take the stage with their rock and roll music, blended with the traditions of Appalachia. Owners of three albums and hundreds of live performances, this group will have the Oxford crowd rocking on Friday night. Friday night’s headliner will take the stage at 9 pm, bringing with him a 2018 Country Songwriter Artist of the Year and ACM, Billboard, Teen Choice, CMT and CMA Awards. For country fans, Brett Young is a household name thanks to his songs “Lady,” “In Case You Didn’t Know,” “Mercy,” “Like I Loved You,” and many others. Saturday, April 23, is jam-packed with musical acts from all over the country. The festivities kick-off that morning at 11 am with local favorites, Happy Landing, an alternative folk band that got its start while the members were attending the University of Mississippi. Through various musical influences (alternative rock, bluegrass, pop-punk), the band is known for its harmonies and instrumental executions. Buffalo Nichols will take the stage at 12:30 pm with his worldwide influence of blues, jazz and folk music. His music is an outlet for self-expression, and attendees will be amazed at his musical emotions and inspired by the renditions of a long-gone era of music. At 2 pm, Maggie Rose, with her rock and roll, soul, folk, funk and R&B sounds will take the stage. 2019 was a big year for Maggie as she opened for Heart and Joan Jett and the Blackhearts, in addition to sharing the bill on the Cayamo Cruise with Emmylou Harris and Jason Isbell. With more than 80 Grand Ole Opry appearances, she is sure to rock Oxford. At 3:30 pm, Samantha Fish and her top-ranking status as a contemporary blues guitarist will take the stage and be followed at 5 pm by one of America’s defining voices of freedom and peace, Mavis Staples. In addition to marching with Dr. Martin Luther King, Jr., performing for John F. Kennedy’s inauguration and singing in the Obama White House, she will bring her Rock and Roll Hall of Fame and Blues Hall of Fame to the stage. Staples will take attendees on a soulful, emotional and rocking journey. At 6:30 pm, one of the great trombone and jazz musicians of our era will take the stage. Trombone Shorty and Orleans Avenue have rocked the city of New Orleans for years at the New Orleans Jazz and Heritage Festival, but the accolades do not stop there. In addition to playing with Aaron Neville, Lenny Kravitz, She & Him, Zac Brown, Dierks Bentley and Mark Ronson, he has also opened tours for Daryl Hall & John Oates and Red Hot Chili Peppers. Five White House performances will tell you that this is a show you do not want to miss. Closing out Saturday night and the festival is The Revivalists at 8:30 pm. In addition to being a mainstay in the Billboard Hot 100, they have performed on Austin City Limits, The Late Show with Stephen Colbert, Jimmy Kimmel Live, The Ellen Show, TODAY and have been nominated for numerous awards and were named the Billboard’s Top New Rock Artist of 2017. Even though there is a huge amount of marquee-named performers at the 2022 Double Decker Festival, there are just as many delicious foods as there are talented artists. Like any good southern festival, there will be a wide selection of sweets and savory foods: all made with love and charm! So, whether you are enjoying a thick slice of pizza, a snow cone with cream or even roast beef sandwiches, you can rest assured all the vendors are there to showcase their best product! There is nothing like a good art festival; that is one of the most exciting aspects of the Double Decker Festival. Visitors will be exposed to a variety of media that includes paintings, glass, jewelry, mixed media, painting, photography, printmaking and even sculptures. There will be so many incredible opportunities to visit with and purchase your favorite type of art. Since 2005, the Double Decker Arts Festival has brought home local, regional and national awards, including a nod from Mississippi Magazine on multiple occasions for Best Free Event in the state. Yes, the entire event is free to attend! In 2009, the Mississippi Tourism Association named the Double Decker the Best Large Festival in Mississippi. In 2010, the Association of Destination Management Executives International named the festival the Best Public Event. If you are planning to attend, the entire festival occurs around the square in Downtown Oxford, rain or shine. On Friday, there are also two historic Oxford bus tours with a tour guide that is available from Visit Oxford. The tours are at 3 and 4 pm, and tickets are $10 for adults and $8 for children. Please call (662) 232-2477 to reserve seats. The Double Decker Spring Run (5k, 10k and Fun Run) will commence on Saturday. Contact the Oxford Chamber of Commerce to sign up or for more information. Additionally, Double Decker Arts Festival merchandise is available at the Visit Oxford office (1013 Jackson Avenue East) ahead of the festival as well as the Merchandise and Information booth located at the corner of FNB bank on North Lamar. Posters and t-shirts with the 2019 artwork as well as t-shirts without the artwork will be available. Past years’ posters will also be available for purchase. For more information on the 2022 Double Decker Arts Festival, go to doubledeckerfestival.com or check out their Facebook, Instagram or Twitter. You can also give them a call at (662) 232-2477 or by email at tourism@visitoxfordms.com.

Here’s a question for our wine loving friends: what country or wine region is the most underrated and unappreciated in the wine growing world? Arguments can be made for a number of locations. Greece? Sicily? Portugal? All reasonably answers. But we would add Austria. Specifically, Austrian red wines deserve a much greater share of attention. The grape zweigelt -- a varietal introduced in 1922 as the result of a cross between indigenous Austrian grapes blaufrankish and St. Laurent -- creates consumer-friendly wines that resemble beefed-up merlot. They are usually reasonably priced from $15 to $20 and can complement a wide range of foods, especially red meat dishes and bolder stews. Try it during the summer with barbecue. The star of the Austrian red wine show, though, is pinot noir. Pinot noir is a cool climate loving grape that thrives in the continental climate of Austria. Austria’s primary pinot noir growing areas are in the same longitude as the Cote D’Or in French Burgundy, the gold standard for this noble grape. We recently conducted a tasting of zweigelt and pinot noir from Austria, courtesy of Klaus Wittauer of Austrian wine importer KW Selections and distributor Tom Cox of Siema Wines. We have tasted many Austrian wines over the years but found it instructive to taste a selection to compare and contrast their qualities and characteristics. Before diving into the red wines, it should be noted that Austria produces some outstanding still and sparkling rosés.The Mittelbach Zweigelt Rosé 2020 ($14) displayed a beautiful pink vibrant color and delicious refreshing notes of strawberry and floral notes in the nose and mouth. The Leo Hillinger Secco Rosé N/V ($18) is a delightful sparkling wine made predominantly from pinot noir grapes. This long time favorite of ours displays refreshing cherry and strawberry notes in a beautiful bargain-priced package. Our favorites of the zweigelts we tasted were the Leo Hillinger Zweigelt 2019 ($20) and the Paul D. (Winemaker Paul Direder) Zweigelt 2020 ($12). The Hillinger Zweigelt is made from organic grapes and is a pleasing table wine featuring notes of plums and cherries in a ready to drink format. A little chill will make this refreshing red wine a great accompaniment for outdoor summer quaffing. The Paul D. displayed a similar profile but with the addition of a intriguing distinctive element of black pepper. The Steininger Zweigelt Sekt 2015 ($30) is a red sparkling wine made entirely from zweigelt grapes. It wowed us with its ripe cherry fruit expression. The wine is food friendly and should be served chilled. Of the three Austrian pinot noirs we tasted, three performed at an outstanding level. At $21-22 for world-class pinot noir, these wines are table-pounding values. The two 2019 pinot noirs we tasted already had a slight maturity that equalled well-made Burgundy from France. The Anton Bauer Wagram Pinot Noir 2019 ($22) presented a mature, elegant ripe cherry expression that greatly impressed us. The Henrich Hartl Thermenregion Pinot Noir Classic 2019 ($21) was a dead ringer for a 5–10-year-old premier cru burgundy, It revealed mature dried ripe cherry notes in an elegant package. Although two years older, the Leo Hillinger Pinot Noir Eveline 2017 ($22) created the impression of a younger wine that leaned more to the style of California pinot noir with very ripe and clean fresh cherry fruit. Post and Beam Post and Beam is a new entry level of wines from Napa Valley icon Far Niente. Sold at a fraction of the tariff for the flagship brand, these wines deliver quality and relative value with the pedigree of Napa Valley and the Far Niente winemaking team as credentials. The Post and Beam Chardonnay Napa Valley 2020 ($40) is a good example of the current trend in California to tame over the top intense tropical fruit and the overt display of toasty oak that some find over-bearing. Well made with ripe apple notes, and a whiff of background oak and cinnamon. The Post and Beam Cabernet Sauvignon Napa Valley 2019 ($55) offers a classic cherry, berry and cassis exposition with soft tannin and balanced oak. A well-priced package for those seeking a premium Napa experience at a more modest price.

By Rebecca Fending The South is no stranger to what makes barbecue, especially when it comes to techniques and philosophies that create great meats. This same sentiment goes for the Maluff brothers, David and Joe, of Full Moon BBQ. Taken over in 1996, this barbecue brand has made a name for itself throughout the South. David explains that growing up, Maluff family life revolved around food. “We come from a family of food. We’re Lebanese; everything revolves around food. And when it came to sharing and cooking food, Mediterranean cuisine is always popular.” From this love of cultural food came his mother’s catering business. Working out of the family home’s kitchen, Mama Maluff made food for anyone who came to Birmingham, Alabama and was looking for Lebanese or Mediterranean-style food. “We were born into the food business. We just had a sense of what would work, and that really adds up after working with food since I was 15,” says David. Full Moon BBQ’s story begins in 1986, when Pat “Coach” James, of University of Alabama, LSU, University of Oklahoma fame, and his wife, Eloise, bought and operated the first Full Moon BBQ location in southern Birmingham. In 1996, the Maluff brothers made Coach an offer he couldn’t refuse after falling in love with the brand’s mode of operation and beliefs. The brothers soon took over the barbecue brand. From then on, Full Moon BBQ has blossomed into a household name for many across the South. Full Moon BBQ specializes in traditional, old-fashioned Southern barbecue using a wood-burning hickory pit in each restaurant location. David says this is because these traditional pits make for the best barbecue pork and chicken, while Full Moon also uses a smoker for brisket and wings. Everything served at Full Moon BBQ is made from scratch using recipes and techniques David loves. “Our coleslaw is marinated in a vinaigrette, which I love,” he says. And other people love the slaw, too, as evidenced by the number of various copycat recipes floating around on Pinterest and other recipe-related sites. David’s favorite menu item is the BBQ pork sandwich, sliced outside (charred burnt meat “bar”) and paired with Full Moon BBQ’s chow chow, which is sold nationwide on their website. Turkey, brisket, pork and chicken also grace the menu, all made fresh daily. “There's something for everybody. With everything made from scratch,” David says. When it comes to Mississippi-influence on Full Moon, David explains that the state had a large impact on the brothers. “I love the family values of Mississippi. I’m in Madison, and that town, to me, is a diamond. It’s a great town. Between the schools and restaurants, everyone wants to be here,” David explains. “Madison is big on community; it gives us a great opportunity to find ourselves in our community.” Full Moon’s only Mississippi location is currently in Madison, where the menu boasts a dish exclusive to the state. The Soul Bowl, named for the Southern soul so unique to Mississippi, is a portion of stone-ground grits, topped with fresh collard greens and your protein of choice (pork, blackened shrimp, chicken, brisket, etc.). Crispy, thin onion rings dress the top to complete this bowl of southern comfort. David explains that the brand’s success is attributed to, “Our love of food, love of taking care of guests, it just makes us happy. If you serve a truly good product, which we do, it’s so satisfying to see repeat customers for generations to come.” Full Moon BBQ also offers a range of barbecue-related products. From their Southern Seasoning to their Alabama White Sauce that’s great for salads, fries and any white meat, you can enjoy a taste of Full Moon in your own kitchen. Today, there are 17 Full Moon BBQ locations, and the Maluff brothers are looking to expand. David says that the future is bright for Full Moon BBQ. “For as much as we love Mississippi, we’re really looking forward to moving throughout the state.” For more information, a full menu and to order products, visit fullmoonbbq.com.

By Lisa LaFontaine Bynum Is your mom always the one in the kitchen? You’ll usually find her cooking up a storm for family dinners, holiday gatherings and everything in between. This Mother’s Day, give mom a break by surprising her with a homemade brunch menu fit for a queen. Strawberry and Ginger Champagne Spritzers 1 pound fresh or thawed frozen strawberries, roughly chopped 1 cup granulated sugar 2-inch piece of peeled fresh ginger 1 cup water 1/4 cup fresh lemon juice 1 bottle (750ml) semi-dry champagne, sparkling wine, or 24 fluid ounces of ginger ale In a medium saucepan, combine the strawberries, sugar, ginger and water. Bring to a boil over medium-high heat. Lower the heat to medium-low and simmer, stirring occasionally, until the strawberries are broken down and softened, approximately 15 to 20 minutes. Remove and discard the ginger. Pour the mixture through a fine-mesh sieve or strainer, pressing on the solids to extract as much juice as you can. Add the lemon juice and allow the mixture to come to room temperature before placing it in the refrigerator to chill. Just before serving, add about 1 ounce each of the strawberry syrup to six champagne flutes. Slowly fill each glass partially with the champagne. Once the champagne has stopped fizzing, continue to fill each glass to the top. Tater Tot Ham and Cheese Breakfast Casserole 1 1/2 teaspoons oil 1 large red bell pepper, diced 3 green onions, chopped 1 pound (16 ounces) country ham, diced 8 large eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper 1 (8-ounce) package of shredded cheddar cheese, divided 1 (32-ounce) package of frozen tater tots Preheat the oven to 350 degrees F. Heat oil over medium heat. Add the bell peppers and green onions and sauté for 5 minutes or until tender. Add the diced ham and cook until the ham is light pink, about 2 minutes more. Remove the pan from the heat and set aside to cool slightly. In a large mixing bowl, whisk eggs, milk, salt and pepper together. Add 1 cup of shredded cheese and the entire ham mixture. Stir to combine. Arrange the tater tots in a single layer on the bottom of a greased 9 x 13 x 2-inch casserole dish. Pour the egg mixture over the top. Bake for 45 minutes until the eggs are set. Southern Tomato Pie For the buttermilk biscuit crust: 2 cups all-purpose flour 1 tablespoon sugar 1/4 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt 1/2 cup cold unsalted butter, grated 3/4 cup cold buttermilk, more if needed For the tomato pie: 2-3 small to medium ripe tomatoes sliced ¼-inch thick 2/3 cup shredded Swiss cheese 1/3 cup mayonnaise 1/3 cup finely chopped herbs such as basil, parsley, and oregano 1/8 teaspoon ground black pepper To make the crust: Preheat the oven to 450 degrees. Position the rack in the middle of the oven. In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Add the butter and stir until pieces of butter are mixed evenly throughout the flour mixture. Add ¾ cup of buttermilk and stir until dough comes together and begins to leave the side of the bowl, adding additional milk if necessary. Turn dough out onto a floured surface. Lightly knead 10 times. Form the dough into a 5-inch round. Then, using a flour rolling pin, roll the dough out into a round measuring at least 13-inches wide and about ½-inch thick. Fit the dough into a 9-inch pie plate or quiche pan. Using the tines of a fork, prick about a dozen holes into the bottom of the crust. This will prevent any bubbles from forming in the crust as it’s baking. Bake for about 8-10 minutes, until the crust is just starting to turn brown. For the tomato pie: Arrange the tomato slices on a layer of paper towels. Pat the tops dry with another paper towel to remove any excess moisture. Combine the cheese, mayonnaise, herbs and 1/8 teaspoon pepper in a small bowl. Spread the herb cheese mixture over the top of the biscuit crust. Arrange the tomato slices over the cheese. Return the pie to the oven and bake for an additional 10-15 minutes until the tomatoes are heated through and the cheese is melted. Allow the pie to cool for 15 minutes before serving. Cut into slices and serve warm.

Check out Chef Nick Wallace's favorite restaurants in Jackson on the most recent Visit Jackson blog post!

From Mississippi State Extension Service Have you ever looked at a bottle of honey that’s been sitting in your cabinets for a while and thought, “this can’t still be good?” We’ve all probably been there. The honey in the bottle is dark and has a crystallized texture to it. I know I have a bottle of honey in my pantry that’s been there for several years! The most common myth surrounding honey is that it eventually expires like most foods. People look at the change of color and crystallization and assume it has gone bad. However, honey is safe to eat indefinitely as long as it’s stored and handled properly. Proper storage of honey is crucial to its appearance and taste. Store honey in a cool, dry area in an air-tight container. Avoid storing it in direct sunlight or near heat-producing appliances, like the oven. Always use clean utensils when dipping into the container. This helps keep bacteria, yeasts, and molds from being introduced into the honey and growing. Honey can go bad under certain circumstances. If your honey foams or smells like alcohol, it’s best to throw it out. Over time, honey can eventually darken and crystallize. If your honey looks cloudy, that means it’s starting to crystallize. If you store honey in the refrigerator, you will likely see it crystallize faster. So, what do you do if your honey has crystallized? Simply place the bottle in warm water and stir until the crystals dissolve. If you notice a sell by date on honey, the manufacturer is saying the store must sell the product by this date. This date is used as a timeline for the store to sell the product. It is not an expiration date. If stored and handled properly, the honey can be used for decades to come! If you’re interested in beekeeping and having your own source of honey, check out this blog post on how to start beekeeping!

LAUREL, Miss., - Sanderson Farms' feed mill in Collins, Miss., has been recognized as the 2021 Integrator Feed Facility of the Year by the American Feed Industry Association in partnership with Feedstuffs and the U.S. Poultry & Egg Association. The award, which recognizes the highest achievement in feed manufacturing facilities, was presented during the U.S. Poultry & Egg Association's annual Feed Mill Management Seminar. "Sanderson Farms' Collins facility demonstrates excellence in all of the Feed Facility of the Year scoring areas — safety, quality control and food safety, government compliance, housekeeping and facility appearance, productivity and efficiency, sustainability, employee development, and community and customer relations," said Gary Huddleston, director of feed manufacturing and regulatory affairs for the American Feed Industry Association. "Their facility is also designed to incorporate future expansion and meet changing demands and needs." Whether it is the formula for an innovative poultry feed or the formula for successful operation, Sanderson Farms' Collins feed mill has identified a unique formula for success at their facility that consists of safety, quality, regulatory compliance and employee development. The national feed manufacturing recognition marks the second time the company's Collins feed facility has been recognized by the American Feed Industry Association as the facility was first awarded the association's Feed Facility of the Year award in 2017. "Achieving this type of national recognition for feed manufacturing not once, but twice is exceptional and demonstrates the employees' dedication to quality, efficiency, safety and regulatory compliance at this facility," said Mike Tamimi, director of production for Sanderson Farms. "I am extremely proud of the efforts of the team at our Collins feed mill and look forward to all that they are able to accomplish in the future." The American Feed Industry Association has been recognizing excellent feed manufacturing facilities through the Feed Facility of the Year program since 1985, with 2021 marking the first year that the association began issuing top industry awards to facilities in four categories: commercial dry, liquid feed, premix and ingredient, and integrator. According to feedback from program organizers, the award-winning Sanderson Farms feed facility prioritizes employee engagement and morale by including employees in daily conversations about safety while empowering supervisors to assist employees by providing personal attention through the company's training program. Each year, the Collins feed mill produces more than 400,000 tons of custom formulated poultry feed to help nourish and grow the over 660 million chickens the company raises annually. The award-winning feed facility is part of a network of eight other feed mills spread across the company's operations in Mississippi, Texas, Georgia and North Carolina that manufacture a total of more than 5 million tons of poultry feed annually. Metrics from Sanderson Farms' feed facilities are reviewed daily, weekly, quarterly and annually in an effort to maximize efficiency while maintaining and increasing performance. Those metrics include inbound ingredient specifications, ingredient moisture, mixer analysis on specified ingredients, weekly tons of feed produced, labor costs, feed conversion rates, utility usage and performance, as well as delivery cost. "I am proud of the work ethic and dedication to excellence that the employees at this facility exhibit each day they come to work," said Bill Bray, feed mill manager for Sanderson Farms' Collins feed facility. "Thank you to the American Feed Industry Association and its industry partners for recognizing the efforts of this deserving team." The Collins feed mill alone processes 2,275 acres worth of corn and over 3.6 million pounds of soybeans weekly. The facility also serves as the grain delivery point for the company's Laurel, Mississippi feed mill, which accounts for nearly a third of the total grain delivered to the nearby Collins feed facility. The nation's third largest poultry producer is committed to providing quality feed and nutrition for their birds. In fact, over 41 percent of Sanderson Farms' cost of sales is invested in purchasing and milling feed ingredients necessary to ensure a balanced diet for birds. The company's innovative feed formula consists of energy sources, proteins, fats, amino acids, vitamins and minerals necessary to grow healthy poultry. "By operating our own feed mills, Sanderson Farms ensures that everything that goes into our chicken products is approved by specially trained nutritionists like myself and our expert veterinary team," said Dr. Amy Batal, corporate nutritionist for Sanderson Farms. "Thanks to skilled feed manufacturing teams like our team in Collins, we are able to promote optimal bird health through proper diet and nutrition."

By The Wine Guys, Tom Marquardt and Patrick Darr There is a passage in Rex Pickett’s fabulous book “Sideways” (St. Martin’s Press) when Jack is surprised that his drinking pal Miles likes chardonnay. We know he didn’t like merlot, but Miles is equally disgusted with most California chardonnays. Although the movie is fictional, it is intriguing how close to the truth Miles gets. Miles accurately says that California chardonnay, unlike French chardonnay, suffers from too much malolactic fermentation, which introduces unnatural flavors such as caramel, banana and spice. Compare a chardonnay that has 100 percent MLF, as the process is commonly known, with one that undergoes, say, 50 percent MLF and you’ll experience a difference in texture. Understanding the difference will help guide you in finding the right wine for dinner. What is malolactic fermentation? Simply, it is a process that converts malic acid (think apples) into lactic (think milk) by adding bacteria after or during fermentation. Consider most sauvignon blancs – tart, citrusy and acidic because there is usually no ML. Now, consider chardonnay – buttery and smooth if they have ample MLF. Burgundy and Bordeaux rarely exercise malolatic fermentation, preferring instead to show off the acidity and purity of fruit. California, on the other hand, uses MLF liberally – sometimes too liberally. If you like buttery, smooth chardonnays, look for those that have undergone ML fermentation entirely or in part. Sometimes this is stated on the label but most of the time a consumer has to look at the technical sheets found on a producer’s website. Alas, we don’t find these wines very good matches to most food unless there is a creamy component to the sauce. If you like your chardonnay with acidity to marry better with seafood, look for versions with no or little MLF. A Macon-Villages from Burgundy, which is very reasonably priced, is a good place to start. These wines see little – if any – oak as well. David Ramey of Ramey Wine Cellars, for instance focuses unabashedly on chardonnay with full ML fermentation. We love the wines for their richness, but we’re careful with the foods to pair them with. J. Lohr and Rombauer, one of the most popular chardonnays, are also buttery because of ML fermentation. If you prefer acidity over smoothness, look for unoaked wines that are usually labeled as such. Look for chardonnays from France’s Maconnais and Chablis regions, New Zealand and Chile. Kendall-Jackson also makes a great unoaked chardonnay called Avant. Here are some reasonably priced French chardonnays that avoid excessive malolatic fermentation. Chateau Fuisse Pouilly-Fuisse “Les Brules” 2019 ($45). Buttery with ripe apple and vanilla aromas, stone fruit flavors with hints of toasted oak and coconut. Good acidity and long in the finish. Arnaud Baillot Montagny Premier Cru 2019 ($35). Unfiltered and unfined, this bottle from the Chalonnaise exhibits a bit of cloudiness that for us portends good things to come. Loads of pure, vibrant tropical fruit and apple character. For the price, it’s hard to beat as long as you can handle some suspended particles. Henri Perrusset Macon-Villages 2019 ($18). Using native yeasts and vineyards grown in limestone, this gem has zest with crisp acidity and fresh fruit built on a mineral base. The wines from the Maconnais represent great values in French chardonnay. Louis Jadot Macon-Villages Chardonnay 2020 ($15). This historical producer, whose wines are ubiqutuous in this country, deviates from others by using “chardonnay” on the label for those who don’t know it’s the white grape of Burgundy. Simple and medium bodied, it has apple and citrus notes, nice minerality. Good value. Les Tourelles de la Cree Montagny 2018 ($25). This premier cru from the Cotes Chalonnaise far exceeds its price in quality. Chateau de la Cree was purchased in 2015 by Ken and Grace Evanstad, founders of Domaine Serene in Oregon. Although Ken recently died, Grace continues to lead a team of winemakers to produce only top-quality wine. This chardonnay exhibits apple and citrus notes with a dash of melon. Domaine Alain Chavy Bourgogne Chardonnay 2019 ($28). Drawing grapes from young vines planted in Puligny, Alain Chavy delivers a great value. Fresh apple and citrus flavors, distinct minerality and balanced oak. Jean-Jacques Girard Sauvigny-les-Beaune 2018 ($54). About 85 percent of the wine from this region is red, but once in a while we come across a white that represents the same value in quality French burgundy. Apple and spice aromas with rich apple flavors and good minerality. Wine picks Alma de Cattleya Chardonnay Sonoma County 2020 ($26). We like this chardonnay year-after-year because of its consistent palate appeal. Laser-sharp aromas of apple and spice with soft apple and pear flavors. Balanced acidity. Arano Ribera del Duero Moradillo de Roa 2018 ($27). We’re vowing to drink more Spanish tempranillo this year just to find gems like this reasonably priced monster from the Ribera del Duero region. An offspring of CVNE wines, this relatively new wine sources grapes from the estate’s Moradillo de Roa vineyards. Intense blackberry and floral aromas with black cherry flavors and hints of spice and oak notes. Silky tannins, full body.

By Brandi Perry Cleveland, Mississippi, uses the slogan “Small Town, Big Vibe” to describe their Delta town. Accolades from Southern Living and Smithsonian Magazine prove this as well as many other mentions from various magazines nationwide. There is no doubt that Cleveland is one of the hippest towns in the state, but much of that acclaim is thanks to a 50-year-old spring tradition. Named for the infamous rail lines that have run through small Mississippi towns throughout the state for more than 100 years, the rails can also symbolize the blues musicians who crisscrossed the state, laying the roots for the blues, country, gospel and jazz music around the world. With Delta State University having one of the best music programs in the country and surrounded by legendary locations like Dockery Farms and Po Monkeys, it is easy to see why the Crosstie Festival Arts and Jazz Festival is not only one of the longest-lived festivals in the state, but one of the most famous in the nation. A creative and motivated group of individuals came together more than 50 years ago and decided their vibrant and growing community needed a festival to celebrate its rich history in arts and culture. Keep in mind there were no marketing firms, internet or billboards to post all over the state to draw a crowd. Instead, the hardworking volunteers hit the ground running and focused on word of mouth and building a reputation for their festival. Now, every year more volunteers follow the footprints of those from the past with the spirit to make each year’s event better than the year before. This fun and determined spirit are the essence of the Crosstie Festival and are also a product of the volunteer spirit found in so many small towns around the state that work hard for the betterment of their entire community. This is Cleveland. Another fun fact about the festival concerns the nationally recognized Crosstie Festival logo. The golden yellow that adorns the center of the logo was not done on purpose to draw eyes to the logo. In the 1970s, this yellow just happened to be the cheapest and brightest material at the fabric store. As years have passed and the notoriety of the festival has spread, someone could have easily changed the color to something fresher than the lightning bolt of gold, but again, the work done to start this festival deserves to be remembered, and the logo remains a testament to the hard work and dedication that got the festival off the ground and still running today. Starting in 1970, the Crosstie Festival has been held under the oak trees of the Bolivar County Courthouse in downtown Cleveland, not too far from the railroad track that winds its way through Bolivar County and into the city center and where the first festival was held. The 2021 festival was abbreviated due to the spread of the coronavirus statewide, but planners and participants did everything they could to make it the most normal and enjoyable event ever. Now, the 2022 festival will be an all-day event again, and they are ready to make up for everything they missed out on last year. This year’s event will occur on April 23, 2022, in downtown Cleveland. The festival will host a juried fine art show that features hundreds of exhibitors from around the country. These exhibitors will display everything from paintings, sculptures, pottery, fabric and paper designs, hand-made furniture and jewelry. Additionally, handcrafts will be sold in a marketplace area, and food vendors and trucks will offer a variety of regional meals, desserts and drinks that make certain no one leaves hungry. All the fun for the day kicks off with a 5k road race that is safe and fun for all ages with both serious and fun competitors. If you are interested in displaying your work as an artist, please go to the Crosstie Festival website, fill out the artist application and email three photos or slides of your work. There is a $35 fee that reserves a 10x12 space and allows competition pieces in any combination of the categories listed on the site. Keep in mind reservations are on a first-come, first-serve basis, so sign up today. Being a member or sponsor of the Crosstie Festival has its benefits but none better than ensuring that this festival's longevity continues. Becoming a member allows you to get an in-depth look at all the workings and contests that go on before and during the festival. Being involved financially ensures that scholarships can be given to deserving students, assist with the Junior Auxiliary’s Children’s Art and Writing Contest and supports art education in local schools. Corporate sponsors and membership levels range from $2,500 to $50, and each donation is equally important to make sure the mission of the Crosstie Festival remains intact for many more years to come. Attending the Crosstie Festival may be a highlight of your spring. From arts and crafts to music and great food, there is no better way to spend time in the Delta. Visit the Crosstie Festival website at crosstiefestival.com and sign up with your email address to receive exclusive information on the festival news and updates. The committee in charge of the festival makes it very easy for you to get in touch with them. You can email them at crosstiefestival@gmail.com or follow them on Facebook or Instagram. Their social media pages may update more often with information about the festival than the website so make sure you subscribe and follow! The Crosstie Festival is ready to show visitors they are ready to bounce back from the near shutdown created by the coronavirus and are back and better than ever. If you are looking for a good time, you need to be in Cleveland on April 23, 2022.

From Family Features From picnics and family reunions to al fresco meals on the patio, flavor and freshness can make springtime dishes truly mouthwatering. As you plan your spring menu for time with loved ones, think outside the box with recipes that can feed a crowd. One easy way to elevate your warm weather entertaining is with a lean, delicate protein like grass-fed lamb available at Whole Foods Market from Atkins Ranch, a leader in environmental stewardship and one of the first members of Land to Market, which advocates for regenerative agriculture - a type of outcomes-based land management that seeks to heal landscapes instead of degrading them. In fact, many of the lamb ranchers set aside areas for conservation purposes to focus on regenerating land and water to keep the environment as pristine as possible. The lambs are raised just as nature intended: 100% grass-fed and free to roam on pastures in fresh air and sunshine, culminating in a result that's better for you, the animals and the planet. As the first lamb producer in the world to achieve Non-GMO Project verification, Atkins Ranch is also the first to achieve Global Animal Partnership Step-4 certification for farm animal welfare. If you're unfamiliar with lamb, consider these cooking tips and pairing options for a deliciously divine spread at your next springtime soiree. How to Cook Lamb For cuts like legs, shanks, shoulder roasts and stew meat, slow cooking is the answer. This Herb Crusted Bone-In Leg of Lamb, for example, is roasted for about 3 hours to reach a juicy tenderness complemented by fresh herbs and a mint sauce. Turn to the grill or stovetop for a quicker cooking method with cuts such as chops, rack and ground lamb. Cooking over an open fire allows the smokiness to meld with lamb's naturally rich flavor. What to Pair with Lamb With its rich, meaty flavor, lamb is a perfect main course for spring meals. Try balancing it out with these sides: Salad - Like many proteins, lamb is complemented well by fresh greens. Toss baby spinach with a light vinaigrette and fresh fruit, like strawberries, for a true springtime salad. Sweet Potatoes - The subtlety of a sweet potato dish is nearly a must to pair with lamb. Sweeten the meal even further by mashing with orange juice and zest for a lightly tangy side. Asparagus - A classic side for many spring meals, roasted asparagus is easy to prepare whether in the oven or on the grill. Find more grass-fed lamb cooking tips and recipes at AtkinsRanch.com. Herb Crusted Bone-In Leg of Lamb Prep time: 3 hours Cook time: about 3 hours (depending on size and doneness) Servings: 15 1 Atkins Ranch bone-in leg of lamb (about 8 pounds) 1/4 cup olive oil 8 cloves garlic, finely minced 2 tablespoons Dijon mustard 2 tablespoons kosher salt 1/4 cup white wine Herb Crust: 2 large egg whites 2 tablespoons minced rosemary leaves 2 tablespoons minced thyme leaves 2 tablespoons ground peppercorns 1 tablespoon kosher salt fresh mint sauce, for serving About 2 hours before preparing, remove leg of lamb from fridge to ensure even cooking. Remove gland to prevent gaminess during cooking. Preheat oven to 325 F on convection setting. Score skin of both sides of leg of lamb. In bowl, whisk olive oil, garlic, Dijon mustard, salt and white wine. Brush onto both sides of lamb, pressing into scored crevices. Place leg in roasting pan on roasting rack. Insert cooking probe into thickest part of meat, not touching bone. Cook about 1 hour and 20 minutes, or until internal temperature reaches 95 F. Reduce oven temperature to 300 F and cook to desired doneness. For medium-rare doneness, remove lamb once probe reaches 125 F. To make herb curst: In bowl, whisk egg whites until evenly foamy with tiny bubbles. Brush onto both sides of lamb. In separate small bowl, mix rosemary, thyme, peppercorns and salt. Press herb crust mixture onto areas brushed with egg whites. Place back in pan and cook about 5-7 minutes until crust is formed and browned. Remove from oven and rest 30 minutes. Carve lamb, arrange on platter and serve with fresh mint sauce. SOURCE: Atkins Ranch

By Susan Marquez Inside a rustic barn, nestled in a field of flowers and overlooking a beautiful lake, the bustle of women chopping, mixing and setting oven timers is accented with laughter and a few squeals of delight. The instructor gets everyone’s attention as she explains the next step in the recipe. Tracy Morgan is the instructor of the dinner experience at The Farmstead on Woodson Ridge, located a short ten-minute drive from The Square in Oxford. The elegant-yet-rustic charm of the original working barn is the perfect location for a group to gather and cook. The barn has been completely renovated and features a state-of-the-art catering kitchen. Sandy and Anne Sharpe own the 128-acre property. Their daughter, Kathryn, farms the flowers on the property that are sold in various locations around Oxford, as well as used for floral arrangements and bouquets for the many weddings held on the property. The Sharpes acquired the property in 2005, and in 2011 they opened The Farmstead. There are 15 cottages on the property with the potential for 30 to 35. The innovative cottages offer lockout floorplans to accommodate almost any type of overnight stay. It is ideal for groups, families and corporate retreats. Susan Tullos is the hospitality director at The Farmstead. “I customize retreats for families, girls’ retreats or corporations. I can organize cooking classes, art retreats or anything your heart desires (within reason) for those gatherings,” Tullos says. Cooking experiences are the most popular events at The Farmstead, and Tracy enjoys working with groups to find the perfect dishes to teach. She recently had a group of women from Texas, and Tracy provided an Italian cooking experience for them. “It was a girl’s trip,” she says. “They go somewhere different every year. One of the women had a daughter at Ole Miss, so they came to Oxford.” The women made their own pasta by hand and learned how to make different sauces. “We made fettuccine, two different sauces, meatballs, salad and individual tiramisus for dessert.” Tracy has been teaching cooking classes to friends in her home “forever.” Her dad owned a restaurant in Laurel when she was growing up, and she learned her way around a kitchen by watching him. “I grew up chopping, stirring and cooking,” she says. She cooked professionally for many years for a friend who owned a local catering service. Cooking and teaching in the Farmstead kitchen is a dream for Tracy. “It is a true gourmet kitchen, with three cooking stations and a huge island. It is ideal for teaching. I try to do very interactive and fun classes. Making a meal together is a great bonding experience and so much fun. Folks come in all dressed up and not sure what they’re going to be doing. I put one of my grandmother’s vintage aprons on each person and let them know they are in for an enjoyable time!” The options for the cooking experiences Tracy can provide at the Farmstead are endless. “I do a grilling class, and there is a pizza oven, so I can teach people how to make their own wood-fired pizzas. I am Lebanese and grew up making Lebanese food. In May, I’ll be teaching a Lebanese cooking class for a wedding party. I’m really looking forward to that.” Tracy says she also loves teaching Spanish cooking, including paella and tapas, as well as baking classes. For more information on The Farmstead at Woodson Ridge and Tracy Morgan’s cooking classes, visit the Farmstead website at www.farmsteadwr.com.

Ms. Bonnie A. Coblentz, MSU Extension Service STARKVILLE, Miss. -- Dependable, good nutrition is key to children’s successful development, a fact that brings hundreds of organizations and individuals into action when a disruption threatens lifelong impacts. Such a disruption came in March 2020 when the pandemic lockdown made school virtual. Thousands of Mississippi children who relied on school cafeterias for breakfast and lunch were suddenly without a huge percentage of their daily nutrition. Many school districts leaped into action, using existing bus routes to deliver meals to students a few times a week. David Buys, Mississippi State University Extension Service state health specialist, said such services were vitally important, especially to parents who worked hourly jobs that were shut down. “People who are out of work are unable to buy the food they normally would to feed their family,” Buys said. “Many children rely on meals they get in public school to meet their nutritional needs. Public education is really in service to a healthy, well-equipped work force that can pour back into society.” Qula Madkin, Extension instructor and registered dietitian at the Central Mississippi Research and Extension Center in Raymond, said good nutrition is especially important to support the rapid development that takes place during the school years. “Children and teens need good nutrition for learning, developing and growing,” Madkin said. “It is especially important during major growth spurts that commonly occur during preteen and teen years. Consistent nutrition is important for their bodies and brains. Food is the fuel for them to reach their full physical potential.” School meals are designed to provide balanced nutrition without including too many empty calories. Meals at home are not always as carefully planned out. “Americans, including children, are not consuming the recommended vegetables and fruits, and most are consuming more sugar than is ideal,” Madkin said. “I encourage parents and guardians to keep their refrigerator, cabinets or freezer stocked with as many healthy options as they can and make these readily available to kids.” Some healthy snacks include hard boiled eggs; whole grain cereal and crackers; vegetables ready for dipping; fresh or canned fruit in 100% juice; canned tuna, sardines or chicken; nuts, seeds and nut butters; and yogurt, cheese, and low-fat milk or soy milk. “Make sure your family sees these items,” she said. “A beautiful bowl of fruit on the table or cut fruit and vegetables in the refrigerator is often hard to resist. If these healthy snacks are visible, family members are more likely to eat them. That’s the goal: encouraging children to eat more nourishing foods.” Lori Staton, an associate professor of human development and family science, said meals are among the first things disrupted when there are life changes. For children, the disruption itself can have developmental implications. “We all like to know what is going to come next, and this can be particularly important for children,” Staton said. “Through established, stable routines, children can gain a sense of control and safety.” Rocking that sense of order can lead to stress and anxiety, she said. These problems affect young people’s physical and mental health, as well as their academic success. “To have healthy, successful communities, we need healthy individuals and families,” Staton said. “It is important for adults to remember that the uncertainties caused by the pandemic are not just impacting us as adults, but also our children. “Children look to us for answers and to see how they should behave and respond to challenges. If we want a community that is healthy and successful, we must model behaviors that show children that there are trusting, loving adults who can help them or their families navigate difficult times,” she said. The MSU Television Center created a four-part video series that explores the issue of food insecurity in Mississippi. “The Hungriest State” can be found at https://films.msstate.edu. “Meals on the Bus” highlighted the example of the Starkville Oktibbeha School District.

By Susan M. Collins-Smith, MSU Extension Service Are you thinking of selling food items from your home kitchen? This kind of business venture is popular because if you like cooking, it’s a fun way to earn some extra cash. Just be sure you know the rules for this kind of food business. Mississippi’s Cottage Food Law allows certain food items to be prepared and sold from home kitchens without getting a permit from the Mississippi Department of Health. Here’s what to know: What food products can be made and sold under this law? Foods that don’t require time and temperature controls, and foods the health department considers low-risk items when it comes to the potential for causing food-borne illness. Those items include baked goods without cream, custard, or meat fillings, such as breads, biscuits, cookies, pastries, and tortillas; candy; chocolate-covered nonperishable foods, such as pretzels, nuts, and fruit (except for melons); dried fruit (except for melons); dried pasta; dried spices; dry baking mixes; granola, cereal, and trail mixes; dry rubs; fruit pies; jams, jellies; and many other items. What food products cannot be made and sold under this law? These items include meat, fish, poultry, eggs, dairy products, cooked vegetables, cooked potatoes, garlic and other fresh herbs in oil, sliced fruit, rice, nut butters, low-acid canned foods, and other items. For questions about whether a food item is allowable, contact the Mississippi Department of Health. Where can cottage food items be sold? In Mississippi, cottage food items can be sold directly to the consumer from your home or at venues, such as farmers markets and roadside stands. You cannot sell these items over the internet, through the mail, or in a wholesale or retail establishment. You may sell items only in Mississippi. What permits, licenses, or food safety training do I need? As long as you are preparing and selling foods allowed under Mississippi’s Cottage Food Law, you don’t need a license, permit or any type of food safety training from the health department. However, you should check with your city or county to see if you need a business license or permit. You should also consider taxes, zoning, and insurance. Although not required, the health department does strongly encourage producers to participate in food safety training, especially when providing acidified and pickled food products. Among cottage foods, these products are most often linked to food-borne illness and can cause botulism when improperly prepared. Our upcoming webinar provides training on preparing acidified and pickled food products. Cottage Foods Webinar: April 5, 2022 The Acidified Canned Foods Training for Farmers’ Market Vendors and the Cottage Food Industries is a workshop designed to teach the basics of food safety and regulations for processing acidified foods in Mississippi. Get more information and a link to sign up on our website. How much product can I sell? Yearly sales cannot exceed $35,000. Do I have to label my products? Yes. In Mississippi, products must be labeled with several pieces of information, including the name and address of the cottage food operation, name of the product and ingredients in descending order by predominance of weight, net weight or volume of the product, allergen information, appropriate nutritional information if applicable, and a declaration that the product is made in a cottage food operation. For more detailed information about labeling requirements under Mississippi law, consult MSU Extension Publication 3327, “Cottage Food Laws in Mississippi: Key Guidelines and Policy Implications.” How do I store my products? These products must be stored in a domestic residence under the guidelines of the Retail Food Code to prevent contamination. Is there a regulatory agency? The Mississippi Department of Health oversees the cottage food industry and has the authority to investigate if a complaint is made about unsafe food or violation of Mississippi’s Cottage Food Law. For more information about Mississippi’s Cottage Food Law, consult the following Extension Publications: Extension Publication 3327, “Cottage Food Laws in Mississippi: Key Guidelines and Policy Implications.” Extension Publication 3545, “Labeling Mississippi Cottage Food Products” Extension Publication 3286, “Mississippi Cottage Food Operations: Regulations and Guidance” The Mississippi Health Department also offers a frequently asked questions section on their website.

By The Wine Guys, Tom Marquardt and Parick Darr Sicily has struggled to get attention in the wine market. Known mostly for its marsala – a wine often relegated to a chicken recipe – Sicily hasn’t been focused on making world-renown wines. But that has changed as new generations of winemakers are becoming involved in an effort to hold on to some traditions but introduce new methods to improve wine quality. French grape varieties, new vineyard management, sustainable farming, oak barrels and more have given young winemakers more opportunity to create balanced wines. We recognized this in a recent tasting of several Sicilian wines made from indigenous grape varieties. Sponsored by the Consortium of Sicilia DOC,the tasting included grillo, frappato and nero d’avola. These wines represent some of the best values on the market. Sicilians have been making wine on the island since 4000 BC and today it is the largest wine-growing region in Italy with 98,000 hectares under vine. It benefits from rising slopes, lots of sun, average rainfall and coastal breezes from the Mediterranean. Nearly 78 percent of the 504 wineries are managed by a family member. One of five has gone through or will go through a generational shift before 2023. The transition to new generations is apparent at Alessandro di Camporeale where Benedetto Alessandro works with his cousins as the winery’s fourth generation. As marketing manager, he said the new generations need to learn from their predecessors but build the product with better marketing and making wines with more personality. Celcilia Planeta of Planeta wines said that it’s easier to sell lesser -known wines than it is to change the minds of consumers who have dismissed more well-known wines because of a lack in quality. The red frappatos we tasted were simple and vibrant, much like beaujolais. The white grillo wines, among our favorite alternatives to pinot grigio and chardonnay, are delicious and a versatile complement to seafood dishes. Grillo has mineral, elderflower, peach and tropical fruit notes. Frapatos are savory with red fruit character and easy tannins. Another key component in these wines is their low alcohol. Here are some interesting wines for you to try: DiGiovanna Vurria Grillo 2020 ($22). The 30-year-old vineyards for this wine are up 1,600 feet. In the family for five generations, it has a lot of history. The wine has generous aromatics, a clean finish and citrus, tropical fruit and limestone notes. Stemmari Dalila Bianco Riserva 2020 ($13). The viognier blended in this wine gives it more expressive aromas and texture. Very floral nose with soft mouthfeel and pear notes. Caruso & Minini “Naturalmente Bio” Grillo 2020 ($18). Nectarine and lime aromas are chased by generous peach and tropical fruit flavors. Fermented in oak and acacia tonneaux, it has surprising complexity and body. The maritime influence on the vineyard gives the wine a distinct salt aroma. Alessandro di Camporeale Grillo Vigna di Mandranova 2018 ($22). Fresh and vibrant grapefruit and mango aromas hand off to bright peach and mineral flavors. Donnafugata Bell’Assai Frappato 2019 ($29). This is a very interesting red wine that you need to try just for something different. Very floral nose with hints of violet. Strawberry flavors, a dash of pepper and soft tannins. Valle Dell’Acate II Moro Nero d’Avola 2017 ($23). We loved this wine for its boldness. Made entirely from nero d’avola grapes, it has juicy blackberry and black cherry notes, a hint of anise and moderate tannins to make it a good match for meat. It’s a nice balance between power and elegance. Cantine Ermes Epicentro Nero D’Avola Riserva Sicily DOC 2019 ($15). Plenty of plum and cherry fruit with a hint of chocolate. Big and rich and an outstanding value. Italian Wines La Valentina “Spelt” Montepulciano d’Abruzzo Riserva DOC 2017 ($23). Staying true to traditional grape varieties from this region, the producer has made a rich and dense wine from entirely montepulciano grapes. We have tasted this wine over several vintages and remain impressed by the complexity in a wine at this price. Li Veli Askos Susumaniello Salento IGT 2019 ($21). For something unique in red wine, try this gem made entirely of the ancient grape susumaniello. From the Pulgia region, it has brawny tannins, intense aromas and rich dark fruit flavors with hints of spice and licorice. Tenuta Sant’Antonio “Monti Garbi” Valpolicella Ripasso Superiore DOC 2018 ($22). Another wine we’ve tasted over the years. This valpolicella made from corvina grapes is vinified in the traditional ripasso way: secondary fermentation with pressed dried grape skins that were initially used to make amarone. The result is more complexity and texture. Coffee, herbs and licorice on the nose with red and dark berry fruit flavors. Wine picks Les Cadrans de Lassegue Saint Emilion Grand Cru 2016 ($30). Second wines of highly ranked wines from Bordeaux can provide great value to discerning consumers. The 2016 Les Cadrans de Lassegue, second wine of the Saint Emilion Grand Cru Chateau Lassegue, is no exception. A skillful blend of 90 percent merlot and 10 percent cabernet franc this very complex complete wine is an amazing value. The Les Cadrans presents a perfumed nose of mushrooms and violets with plum and clove notes in the mouth, creating a very complex and pleasing package. We also tasted the 2017 Les Cadrans which tilted more to cherry and leather and was not as expressive and generous as the 2016, which is to be expected. Time will tell about the 2017s. In the meantime, try to secure the 2016 if you favor red Bordeaux. Dry Creek Heritage Vines Zinfandel Sonoma County 2019 ($26). This perennial offering from Dry Creek has become a favorite of ours. Classic very well-made California zinfandel featuring bright berry elements with raspberry leading the way. Give this a slight chill for summertime enjoyment.

By Ms. Natasha Haynes, MSU Extension Service Foods like eggs, oatmeal, and sausage usually come to mind when I think about breakfast. But if you prefer a sweet breakfast instead of a savory one, you’ll love this Microwave Breakfast Cake. Mashed banana replaces the sugar and oil, so you have a nutritious, naturally sweetened treat that is packed with fiber. Plus, it takes less than 10 minutes to make, so you can get out the door in a hurry Microwave Breakfast Cake Ingredients: - 2 Tablespoons oat flour - 1 Tablespoon rolled oats - 1 egg - 1 egg white - 1 ripe banana, mashed with a fork - 1/2 teaspoon vanilla - 1/2 teaspoon cinnamon Place all ingredients in a bowl and mix ingredients well until combined. Place mixture in a microwavable safe mug or ramekin. Cook in microwave for 2 ½ to 3 minutes. (Cake will begin to rise in the microwave.) Allow the breakfast cake to cool and remove from dish. Top with your favorite nut butter, dried fruit, or Greek yogurt. Thanks to Texas A&M University Extension for this recipe! For more great recipes and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

March is National Peanut Month! Here are some great peanuty recipes to celebrate with. Peanut Butter Blondies Boiled Peanuts Thai Peanut Noodles Peanut Butter Saltine Brittle

Recipes to help boost iron levels, aid plasma donation recovery From Family Features Chef Nate Appleman knows how important it is to serve healthy meals to your family - ones they actually want to eat. Before having his first child, he transformed his eating and exercise habits and lost 85 pounds to get on a healthier path. Now, he's cooking meals for his family, including 14-year-old Oliver who was diagnosed with Kawasaki Disease as a toddler - an inflammation of the blood vessels that can cause damage to coronary arteries - as a healthy lifestyle is important to help manage the disease. Since Oliver's diagnosis, Appleman made it his personal mission to create awareness of Kawasaki Disease and for the critical need for plasma donations that many people with the disease rely on for treatment, which is why he partnered with Abbott to bring attention to the need for plasma donations. Plasma is a powerful part of your blood that supports essential bodily functions. It's a lifeline for thousands of people who are immune-compromised and live with a variety of chronic and complex diseases. In fact, more than 125,000 Americans rely on medication made from plasma every day, according to the Plasma Protein Therapeutics Association (PPTA). The COVID-19 pandemic led to a serious shortage of plasma donors - average donations per center in the United States were down approximately 11% during the first few months of 2021 compared to the previous year, further deepening the nearly 20% decline in donations in 2020 compared to 2019, according to the PPTA. Donating plasma is a safe and relatively easy process. Since plasma is replaced in the body within about 24 hours, it can be donated up to twice per week. With a donation that typically takes between 1-3 hours, you can make a lasting impact by providing lifesaving medicine for patients like Oliver. It's a good idea to fuel up with iron-rich foods before and after donating, so Appleman created these fresh, nutritious recipes he loves to serve his family: Marinated Skirt Steak, Lemon Chicken with Roasted Red Onions and Potatoes, and Cheesy Frittata with Veggies. Learn where you can donate at bethe1donor.abbott. Marinated Skirt Steak Recipe courtesy of chef Nate Appleman on behalf of Abbott Vinaigrette: 1/4 cup oil 1/4 cup fish sauce 1/4 cup rice wine vinegar 1/4 cup water 2 tablespoons raw sugar 1 cup chopped fresh cilantro 1 lime, juice only 1 clove garlic, minced 1 small Thai bird chili or serrano chili, chopped 1/4 head finely shaved green cabbage 1/4 head finely shaved purple cabbage 2 carrots, thinly julienned Skirt steak: 1 1/2 pounds trimmed skirt steak 1/2 cup coconut milk 3 cloves garlic, minced 2 tablespoons lime juice 1/4 cup chopped fresh cilantro 2 tablespoons sriracha salt, to taste 3 cups cooked brown rice 1/2 cup crushed peanuts 1 lime, quartered, for garnish To make vinaigrette: In large bowl, mix oil, fish sauce, rice wine vinegar, water, sugar, cilantro, lime juice, garlic and chili. Toss cabbage and carrots in vinaigrette; refrigerate until ready to serve. To make skirt steak: Marinate steak in coconut milk, garlic, lime juice, cilantro, sriracha and salt, to taste, at least 1 hour, or up to 24 hours. Heat grill to high. Grill 3-4 minutes each side until medium rare. Let rest 3 minutes. Thinly slice steaks against grain and serve with vinaigrette, rice and crushed peanuts; garnish with lime wedges. Lemon Chicken with Roasted Red Onions and Potatoes Recipe courtesy of chef Nate Appleman on behalf of Abbott Lemon chicken: 1 whole chicken, cut into eight pieces 1 ounce minced garlic 1/4 teaspoon granulated garlic 1/4 teaspoon paprika 1/4 teaspoon smoked paprika 1/4 teaspoon ground fennel seed 1/4 teaspoon dried oregano 1/4 teaspoon ground coriander 1 tablespoon kosher salt Potatoes: 2 1/2 pounds Yukon gold potatoes salted water oil Cauliflower: 1 head cauliflower salted water ice 2 tablespoons mayonnaise 1 teaspoon tamari or soy sauce 1 tablespoon chopped parsley Roasted onions: 1 red onion salt oil For serving: 3 ounces pitted Castelvetrano or green olives, cut into quarters 5 ounces wild arugula 1 lemon, quartered To make lemon chicken: Marinate chicken in mixture of minced garlic, granulated garlic, paprika, smoked paprika, fennel pollen, dried oregano, coriander and salt; let sit overnight. To make potatoes: Boil potatoes in heavily salted water until tender. Cool, peel and cut into 1 1/2-inch chunks. Toss with oil to coat; reserve. To make cauliflower: Cut cauliflower into florets and blanch in salted water 1 minute; shock in ice bath. Remove from ice and dry. Toss with mayonnaise, tamari and parsley; reserve. To make roasted onions: Preheat oven to 450 F. Peel onion and slice into 1-inch rings. Toss with salt and oil; roast until slightly caramelized with texture. Chill and reserve. Preheat oven to 450 F. Bake chicken on sheet pan approximately 15 minutes. Add potatoes and cauliflower. Bake approximately 15 minutes then switch oven to broil approximately 10 minutes. Squeeze lemon over reserved onion. When chicken is crispy and reaches internal temperature of 165 F, remove from oven and add onions and olives. Plate chicken, potatoes, onions, olives and cauliflower on top of arugula and garnish with lemon. Cheesy Frittata with Veggies Recipe courtesy of chef Nate Appleman on behalf of Abbott Roasted Garlic: 2 heads garlic olive oil salt Frittata: oil 2 medium leeks, sliced 8 ounces blanched, chopped broccoli salt, to taste 9 eggs 2 tablespoons chopped fresh parsley 2 ounces grated Parmigiano Reggiano 2 tablespoons heavy cream To make roasted garlic: Preheat oven to 400 F. Slice 1/4 inch off entire heads of garlic and place cut sides down in 1-liter casserole dish. Drizzle with olive oil and sprinkle with salt; cover with lid. Bake 35-45 minutes until heads of garlic are soft and light brown. Let cool then use back of knife to squeeze garlic from pods. To make frittata: Lower oven to 375 F. In sauté pan, heat oil over medium-high heat. Cook leeks until soft; add broccoli then season with salt, to taste, and remove from heat. In mixing bowl, mix roasted garlic, sautéed leeks and broccoli, eggs, parsley, Parmigiano Reggiano and cream; place in 9-inch pie dish and bake approximately 20 minutes until top of frittata is brown. Remove from oven and let cool slightly before cutting and serving. SOURCE: Abbot

By Mrs. Qula Madkin, MSU Extension Service Still looking for ways to improve your health in 2022? Well, adding more of the right kinds of food to your daily diet is one way to keep moving forward. If you prefer to follow a plan, there are a few eating plans experts agree can help us live longer, healthier lives by helping prevent and manage common chronic health conditions like diabetes and heart disease. For the fifth consecutive year, the Mediterranean diet ranked first for the best overall diet for health and longevity. This eating plan emphasizes fruits, vegetables, whole grains, beans, peas, nuts and seeds, fish and seafood, and olive oil. If diet is a four-letter word to you, hold on. This “diet” is not restrictive in the traditional sense. Think of it as a customizable eating plan that focus on adding nutrient-rich foods instead of subtracting foods. Rankings were selected by a panel of 25 experts who specialize in nutrition, obesity, diabetes, and heart disease. The panel was assembled by U.S. News & World Report, which releases a ranking of the best diets each year. Diets are ranked based on how safe and nutritionally sound the eating plan is, its ability to prevent and manage conditions like diabetes and heart disease, its effectiveness for weight management, and how easy the plan is to follow. The DASH diet and Flexitarian diet tied for second place. So, how can we enjoy the benefits of the Mediterranean eating plan while incorporating our southern food and flavor? Let’s start with some basics: Eat beans and peas. Red beans, black-eyed peas, and one of my favorites, field peas are always available in the South. While different than some of the beans traditionally eaten in the Mediterranean eating plan, these beans and peas provide just as many health benefits and are budget friendly. Eat more vegetables. Tomatoes, bell peppers, and leafy greens like collards and mustards are excellent options. And don’t forget about one of Mississippi’s most well-known vegetables, the sweet potato. Vegetables like these are bursting with flavor and nutrition. Use spices in new ways. Add spices to salads and drizzle flavorful oils, like avocado or pumpkin seed oil, onto food to boost the flavor instead of using salt. Remember, living healthier involves more than just your diet. It’s a lifestyle shift that includes proper sleep, plenty of movement, and much more. For more helpful tips about balanced eating plans and all things nutrition and wellness, visit extension.msstate.edu and join our MSU Nutrition and Wellness Facebook group. Did You Know? We tend to think of countries like Italy and France when we think of the Mediterranean diet, but other countries follow the Mediterranean diet principles also. Northern Africa has many countries along the Mediterranean Sea, including Algeria, Morocco, Tunisia, Egypt, and Libya. The same goes for the Middle Eastern countries of Turkey, Israel, Syria, and Lebanon. They all follow the Mediterranean-style diet plan, but specific foods vary based on several factors, including culture, economy, and agricultural production. For more nutrition and wellness tips, join our MSU Nutrition and Wellness Facebook Group and visit the MSU Extension website.

It's that time of year - patio dining is back! Here are some of our favorite places to grab a drink or a bit to eat outside in Jackson.