by Ms. Natasha Haynes, MSU Extension Service For people who need something quick for breakfast, these Veggie Quiche Muffins are both healthy and convenient. You can use 3 cups of your favorite veggies if you prefer something different from what is in the original recipe. Chopped zucchini and mushrooms are great options! You can also use your favorite cheese, but note that changing from a low-fat cheddar will alter the calories. Note: You may have problems with the muffins sticking, so be sure to spray the muffin tin well or use a silicone pan. Allow the muffins to cool slightly so they are firmly set, and the steam will help loosen the muffins from the pan. You may also want to carefully run a plastic knife around the edges to loosen the muffins before attempting to remove them from the pan. Veggie Quiche Muffins Ingredients: - 3/4 cup low-fat cheddar cheese, shredded - 1 cup green onion or 1 medium onion, chopped - 1 cup broccoli, chopped - 1 cup tomatoes, diced - 2 cups nonfat or 1% milk - 4 eggs - 1 cup baking mix (for biscuits or pancakes) - 1 teaspoon Italian seasoning (or dried leaf basil and oregano) - 1/2 teaspoon salt - 1/2 teaspoon pepper Heat oven to 375 degrees F. Lightly spray or oil 12 muffin cups. Sprinkle cheese, onions, broccoli, and tomatoes in muffin cups. Place remaining ingredients in a bowl and beat until smooth. Pour egg mixture over other ingredients in muffin cups. Bake until golden brown or until knife inserted in center comes out clean, 35 to 40 minutes. Cool 5 minutes. Refrigerate leftovers within 2 hours. Thanks to our friends at Oregon State University Extension’s Food Hero program for this printable version of their recipe. For behind-the-scenes photos, crew reviews, 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!

CLEVELAND, Miss – With Crosstie looking a little different this year, Delta Meat Market and Cotton House Hotel brings unique offerings to locals. On Saturday, April 17, Mary Culpepper with MRWC Jewelry will host a pop-up in the lobby of Cotton House Hotel with spring/summer handmade earrings, bracelets and more! Musician Libby Switzer will also be performing in the lobby from 4 to 6 pm. Chef Cole Ellis will be offering to-go picnic baskets from April 16 through June 11. This package is for two people and will include two pimento cheese sandwiches, two bags of chips and a bottle of rosé or selection of craft beer for $45. About Delta Meat Market James Beard Award nominated Chef Cole Ellis brings Delta Meat Market to the Cotton House Hotel: both a premium grocer of specialty meat, cheese and artisan goods; and a casual, full-service restaurant serving up internationally influenced dishes deeply rooted in the Southern culinary traditions of the Mississippi Delta. Chef Ellis opened Delta Meat Market in the heart of Cleveland, Mississippi in 2013 as a butcher shop and boutique grocer of fine Southern foods. As Delta Meat Market gained both community fandom and national acclaim, the humble grocery grew into a lunch counter with a daily rotating menu of oyster poboys, muffalettas, smoked catfish, house made pimento cheese and beef jerky, cheese and charcuterie, and the signature DMM burger with Thousand Island - all served with a heaping side of hospitality. Building on its laddered success, Delta Meat Market marks its continued growth with a new home in Cotton House Hotel, serving counter-style breakfast and lunch, and full-service dinner seven days a week in addition to an on-site food stall offering grab-and-go soups, salads and sandwiches alongside a selection of grocery items such as house made charcuterie, jerky and pimento cheese. For more information please visit www.deltameatmarket.com and www.cottonhousecleveland.com.

by The Wine Guys, Tom Marquardt and Patrick Darr Mark and Jeff Pisoni grew up in an agricultural family. Their grandfather farmed fruit in the Salinas Valley in 1952, but their father was determined to grow vineyards and bought a ranch in the rugged Santa Lucia Highlands. Today, he has turned over much of the operation to Mark, the vineyard manger, and Jeff, the winemaker for Pisoni Family Vineyards. Although you would think that sibling rivalry would lead to disagreements between the grape grower and the winemaker, the brothers say the relationship is as harmonious as their wines. Mark is happiest walking the vineyards and eagerly hands off the winemaking to his brother. “If you look at my shoes, I’m a real farmer,” Mark (pictured right) said. “We’re very authentic – it is what you get with us.” Real indeed. In a business that is often driven by rich retirees from big tech or celebrities who lend only their name to a wine, it is refreshing to still see a multi-generational family making wine from vineyard to bottle. The Pisoni family has embraced sustainability, which has earned them the 2020 Green Medal award for Sustainable Winegrowing Leadership. A two-acre insectary of beneficial insects is located in the middle of the vineyard to enhance biodiversity. That’s pretty cool. Jeff said the wines showed a remarkable change after sustainability was introduced. “The wine has more energy, a vibrant natural acidity. The soils are more alive than they ever have been. That’s how I identify that I’m doing the right thing,” he said. The Pisonis are focused on pinot noir, chardonnay and syrah. The 2020 Lucy Rosé of Pinot Noir ($19) is an exceptional bottle of sunshine – watermelon and nectarine aromas followed by peach and strawberry flavors with good acidity. We liked the texture of this special wine, which Jeff attributes to the use of neutral oak barrels. Once a wine made as a lark, the rosé is now a serious endeavor for them. A dollar of every bottle sold is donated to breast cancer aid and research. We liked the 2019 Lucia Chardonnay ($45), another nicely textured wine with bright apple, pear and citrus notes with a kiss of oak flavors. Pinot noir is the bell-ringer in the family’s portfolio. The 2019 Lucia Pinot Noir ($45) out-delivers the cost, which, in today’s market, is very reasonable in this category. Black cherries and spice dominate this expressive wine. Bertrand Gerard Bertrand is eager to spread the word that Languedoc-Roussillon, despite being the largest wine producing region in the world, is often the most forgotten. He also is a fervent supporter of biodynamic farming, a practice he embodies in an extraordinary effort to create unusual blends that burst with flavor. Bertrand’s enthusiasm and experience are steeped in history. He started his education alongside his father in 1975 in the vineyards of the Villenmajou Estate in Corbieres. When his father died in an accident in 1987, he assumed management of the estate. His father emphasized an attention to detail, a lesson Gerard has adopted in practicing biodynamic farming. It was a farming practice he said changed his life. “Biodynamic farming is holistic medicine on a plant.” He said when he started to make wine he saw so much chemical being added. “I decided then it was important to change,” he said. He introduced biodynamic practices to two acres and kept expanding it to his entire estate of 2,000 acres. “I saw changes in two years,” he said. He cited more acidity, freshness, minerality and aging potential as the positive changes. Bertrand is using the same classic grape varieties, but each property gives the wine its own range of terroir-inspired flavors. His 2017 Clos D’Ora -- a blend of syrah, grenache, mourvedre and carignan – is a world-class wine with great complexity but at $250 a bottle, not everyone can afford it. On the other hand, there is an extensive selection of inexpensive wines that over deliver in quality. Bertrand’s 2020 Change Sauvignon Blanc ($15) demonstrates the freshness that comes from organic farming. Citrus and grapefruit notes abound in the nose and mouth. The 2020 Naturae Chardonnay ($18) tastes like a $50 chardonnay. Organic, sulfite free, certified vegan and packed with citrus and tropical fruit flavors. It has good acidity but is still lush in mouth-filling texture. The Naturae Cabernet Sauvignon ($18) also over delivers. Certified vegan, it has fresh and bright blackberry flavors. Bertrand makes a series of rosés that rival anything coming from Provence. The 2020 Source of Joy Rosé, new to the lineup, is a blend of grenache, syrah and cinsault. “Joy” indeed: expressive red fruit aromas with strawberry and cherry flavors, good acidity and a hint of licorice. Also new is Bertrand’s Orange Gold, a modern version of Georgia’s famous orange wines. It is an intriguing blend of chardonnay, muscat, viognier, chenin, grenache blanc, mauzac and roussanne. It has exquisite apricot and white peach flavors with a hint of nuts. Wine picks Thelema Cabernet Sauvignon Estate Thelema Mountain Vineyards Stellenbosch South Africa 2015 ($35). A beautifully crafted cabernet sauvignon that presents ripe cassis and blackberry fruit and a hint of elegant oak from 18 months in French barrels (45 percent new). Try now or age easily for at least 5 years. Rabble Red Blend Paso Robles 2019 ($16). Crafted from a blend of merlot, cabernet sauvignon and petite sirah, this well-priced blend offers agreeable ripe berry notes as well as a pleasant cranberry-like tartness that enlightens the palate. As Sortes Rafael Palacios Valdeorras Spain 2017 ($60). Okay, this wine is expensive but wait until you taste it. One of the best white wines we have tasted this year. It is a 100-percent godello from a frost damaged vintage that lowered yields. Bright peach and citrus notes proceed to a lovely creamy mouth feel and finish. Amazingly good.

NEW ORLEANS, March 24, 2021 /PRNewswire/ -- PJ's Coffee of New Orleans – a gourmet coffee company renowned for its fresh beans and superior-roasting techniques – announced the next phase of its franchise growth on Wednesday, which entails a reinforced presence in the ripe development states of Alabama, Florida, Georgia and Mississippi. Currently, the quick-service restaurant (QSR) brand with a comforting coffeehouse experience that's just as memorable as the beverages themselves has established locations in Mississippi, Alabama and Georgia. When assessing the active and future development pipeline, PJ's Coffee already has commitments from franchisees to introduce a total of 28 additional coffeehouses across the four states in the next two-to-three years. One of the more prominent factors driving interest in PJ's Coffee's franchise opportunity is the heightened attraction to the QSR industry, specifically the coffee category. Its strength, stability and resilience has been on full display over the past 12 months, and PJ's Coffee is in prime position to maintain its growth momentum as the economy and entrepreneurial interest picks up. "We are just scratching the surface regarding development within these states and therefore, there is a great opportunity to continue our expansion into this region," said Ryan Stansbury, vice president of franchise development for PJ's Coffee. "Expansion into these four states will not only improve market share and brand awareness but also contribute to the success of each franchised location through improved supply chain and cooperative marketing strategies." This announcement comes on the heels of the International Franchise Association's (IFA) annual franchising economic outlook, which takes a quantitative look at the health and sustainability of the franchise industry. The 2021 report echoes Stansbury's thoughts and aligns with PJ's Coffee's immediate expansion efforts. The IFA reports two of the top six states expected to sustain the highest franchise business growth this year are Florida and Georgia. Additionally, the report estimates franchise businesses will create nearly 800,000 jobs in 2021, bringing the industry total to 8.3 million employed. This includes the 12 to 15 news jobs each PJ's Coffee restaurant accounts for. Looking ahead over the next three years, PJ's Coffee estimates it will add 60-75 new jobs in Alabama, 108-135 in Florida, 48-60 in Georgia and 120-150 in Mississippi. A prospective franchisee can expect a total investment range between $190,775 to $391,000 for non-traditional franchise units and $200,775 to $582,000 for traditional units. The operating model and menu are adaptable to any environment with different options including kiosks and free-standing locations with a drive-thru, ranging from a few hundred square feet up to 1800 square feet. PJ's Coffee offers a proven franchise structure with strategic corporate support. For more information about PJ's Coffee franchise opportunities and to request your free franchise information booklet, please visit www.pjsfranchise.com. ABOUT PJ'S COFFEE PJ's Coffee of New Orleans was founded in 1978 by Phyllis Jordan, a pioneer in the coffee industry. The coffeehouse was acquired by Ballard Brands in 2008 which was spearheaded by brothers Paul, Scott and Steve Ballard. The New Orleans-based coffeehouse demonstrates that better beans, superior roasting techniques, and pure passion for the art of coffee-making matter. The brand serves a wide variety of hot, iced and frozen coffee beverages using only the top one percent of Arabica beans, as well as organic tea and fresh breakfast pastries, sandwiches and a New Orleans inspired beignet. With 42 years as an established brand, it continues to remain an authentic coffeehouse with a New Orleans spirit. PJ's Coffee has over 125 locations open and operating nationally and internationally.

by Kara Kimbrough Food-related misnomers abound, ranging from Brussels sprouts to gravy train. Others include the term white chocolate, which isn’t true chocolate due to a lack of cocoa butter found in dark and milk versions. Another misconception is the term Danish. It's a name for pastries thought to originate in Denmark, but that were actually created by Austrian bakers. And don’t get me started on French toast. This dish goes back to Medieval times, so it should probably be called Spanish toast. A modern-day misnomer is Keg and Barrel, with two Hattiesburg locations and a new one in Ocean Springs. Surprisingly, delicious food is the standout along with, but not superseded by, spirits as the name suggests. Like any college town, Hattiesburg has its fair share of watering holes that serve decent food. I’d heard about Keg and Barrel’s lively music and bar scene, but was unaware of the interesting food menu filled with creative dishes. That changed when I met Gulf Coast animal rescuers there a few years ago to adopt a dog – yes, the restaurant is pet friendly. I found out Keg and Barrel serves delicious food ranging from creative appetizers to burgers and pizzas to seafood and chicken dishes. After meeting at the original Hardy Street location (Keg and Barrel West opened in 2018), we ordered appetizers outside on the wraparound porch at the bustling Victorian style restaurant. Never one to overlook fries, I sampled crispy homemade ones topped with an assortment of melted cheeses and fried bacon ($9.50). My new rescue friends tried the debris fries ($12) smothered in slow cooked roast beef, cheeses and onions and served with horseradish sauce. To say we weren’t disappointed is an understatement. Other appetizers include the house nachos ($13.50) topped with almost everything imaginable and choice of chicken and beef, wings served in a variety of sauces ($10) and chips and queso ($7.50). One of Keg and Barrel’s most popular appetizers, Greek dip duo, was temporarily removed from the menu during the pandemic. Homemade hummus and feta dip served with warm pita, fresh vegetables and homemade chips was a favorite of the masses. I’m happy to report the dip duo will soon be back due to popular demand. Burgers made of beef locally sourced from a Perkinston cattle farm are plentiful on the menu. Favorites in the $14 range include the Keg stand topped with bacon, steak sauce and vegetables and served on a jalapeno cheddar bun; dirty Diana, a cheese and bacon-centric version on a brioche bun and black and bleu topped with bleu cheese and caramelized onions. For the vegans in the house, Woodstock is a homemade vegan patty topped with cheeses and garlic mayonnaise. The Hattiesburg locations serve a number of pizzas topped with delicacies like hickory-smoked bacon, Cajun sausage, grilled chicken and ground beef, accompanied by a plethora of grilled vegetables, specialty cheeses and tangy dressings. Thick and hearty sandwiches like the K&B Reuben, Creole or chicken club, sweet and smoky turkey and chicken tenders with dipping sauce ($11 to $14 range) are called “pub grub,” but are unlike regular bar food offerings. Salads topped with buffalo chicken, tuna, turkey and ham ($12 to $15) are also offered up as healthy options. Each one is an excellent choice, but overlooking the entrees section would mean missing out on creatively prepared dishes resembling those served on white tablecloths. Keg and Barrel is perhaps best known for its Hattiesburg hot chicken ($12.50, pictured). Fried chicken is tossed in the restaurant’s signature hot sauce and served over sourdough bread with pickles and bacon ranch potato salad. Another crowd favorite is chicken and waffles, which can be tricky to execute due to the propensity of the latter ingredient to become soggy from the weight of moist chicken and syrup. Keg and Barrel’s chefs avoid this error, presenting crispy fried chicken on an equally crispy waffle drizzled with maple syrup ($12.50). Other offerings include Thai lettuce wraps ($10.50), pan-grilled redfish ($14), fish tacos ($13.50-$16.50) and another specialty dish, shrimp and grits ($16). The classic dish ($16) is given a Bayou twist, courtesy of large shrimp and Cajun sausage in a garlic cream sauce. Served over delicious Grit Girl stone-ground grits, it’s a feast for the gods. One last notable fact about Keg and Barrel. After the success of the west Hattiesburg location, plans were made to introduce Keg and Barrel to the Gulf Coast. Despite the pandemic and hardships that caused many restaurants to close their doors, owner John Neal soldiered on and opened the new location a few months ago. With a few menu variances, it’s now offering Coast residents and tourists with the same amazing fare that has delighted Hattiesburg residents, college students and others for many years. Visit kegandbarrel.com for more information. Where: Hattiesburg (2 locations): 1315 Hardy Street and 6 Marketplace Drive West Ocean Springs: 2501 Bienville Boulevard When: Hattiesburg: Monday through Thursday, 3 p.m. to 12 a.m.; Friday through Saturday, 11 a.m. to 1 a.m. and until 12 a.m. on Sunday. Ocean Springs: Closed on Monday, open Tuesday through Thursday and Sunday, 11 a.m. to 10 p.m., until 11 p.m. Friday and Saturday. Contact: Hattiesburg (Hardy Street) 601-582-7147; (West) 601-402-7320 Ocean Springs: 228-215-3242.

From the MSU Extension Service Photo from Wix Don’t believe everything you hear. That piece of advice can be applied to gardening as well. We’ve all done something because a friend said that it works. Or maybe you do something because that’s the way you’ve always been told to do it. While those techniques may not be completely wrong, they often don’t have the scientific evidence to back them up. Here at Extension, we believe in using research-based information to help us garden. We’ve compiled a few gardening myths you’ve probably heard, and we’ll sort out what the truth is. Add gravel to the bottom of containers to help with water drainage. We’ve all purchased beautiful containers and later realized there is not a drainage hole at the bottom. You’ve probably heard that all you have to do is place a layer of gravel at the bottom of the container to help with drainage. (I’m guilty of this one!) The truth is, the gravel will only hinder water movement within the container, so it’s not recommended to try this. Instead, drill several small holes in the bottom of the container and be sure to use good soil. Your plants will thank you! Newly planted trees need to be staked. It is usually not necessary to stake a new tree. Any tree that has a sturdy root ball does not need the extra support to help it stand up. However, staking may be helpful if the tree cannot stand up by itself or if it’s planted in a windy area. Information Sheet 0965, “Transplanting Trees & Shrubs in the Landscape,” is a helpful resource for learning how to properly stake a tree if needed. Epsom salt will help prevent blossom end rot on your tomatoes. Many people claim that Epsom salt is beneficial to your tomatoes and can keep them from developing blossom end rot. This is not true. Blossom end rot is caused by a calcium deficiency and inconsistent watering, and Epsom salt does not contain calcium. It may actually promote blossom end rot more than prevent it! Extension publication 2975, “Tomato Troubles: Common Problems with Tomatoes,” can help you identify other physiological problems that often occur in tomatoes. Apply pruning paint or wound dressing when pruning trees. There is no need to paint over cuts. Trees have the natural ability to heal (compartmentalize), so applying paint does not provide any added benefits. The best thing you can do is make clean cuts with properly sharpened tools. Our friends at Oregon State Extension and Penn State Extension have great resources that address other common gardening myths. Gardening myths are easily spread around the Internet and social media. If you have questions about any of the “hacks” you see, feel free to reach out to your local Extension agent to see if there is any reliable research behind it.

by The Wine Guys, Tom Marquardt and Patrick Darr Some of the best values in France are from the Cotes-du-Rhone, a vast wine region that accounts for nearly half of the wine production in the Rhone Valley. Anyone looking for a good bargain in red wine would be a fool to ignore this region. More than 20 grape varieties are allowed in Cotes-du-Rhone wines. Grenache, syrah and cinsault dominate the red blends but it’s not unusual to find viognier or carignane in the mix. Roussanne, marsanne, clairette are popular varieties in white blends. We enjoy the red blends with barbecue fare, such as ribs, hamburgers and sausages. There is good acidity, soft tannins and generous berry fruit to balance these dishes, especially if a red sauce is involved. Most of the simple Cotes-du-Rhones sell for under $20. If you step up to a cru, prices can escalate to $25 or more – still a bargain when compared to higher-priced Chateauneuf-du-Papes. Here are several we recently discovered: Louis Bernard Cotes-du-Rhone Villages 2017 ($16). This blend of grenache and syrah has good body for the price with generous plum and ripe dark berry flavors with a dose of anise. Stephane Ogier Le Temps est Venu Cotes-du-Rhone 2017 ($18). Mostly grenache with some syrah and mourvedre, this delightful wine has ripe and expansive red fruit character in a garrigue envelope. Domaine de la Janasse Reserve Cotes-du-Rhone 2019 ($15). Medium body with loads of plump red berry fruit and silky tannins. It is a blend of mourvedre, syrah, cinsault and carignane. Domaine de la Janasse Terres d’Argile Cotes-du-Rhone 2018 ($22). For a few bucks more, you get greater complexity in this blend of grenache, syrah and cinsault from Coudoulet. Black raspberry and earthy notes with hints of licorice. J.L. Chave Selection Mon Coeur Cotes-du-Rhone 2018 ($25). A blend of grapes from four distinct terroirs, this negociant wine is a near split of syrah and grenache. Violet aromas give way to beautiful dark berry fruit with supple tannins, a dash of black pepper and good texture. Chateau La Nerthe Les Cassagnes de la Nerthe Cotes-du-Rhone Village 2018 ($15). We have fond memories of this chateau after a visit with the wonderful family who makes these wines. One of the oldest producers known for its Chateauneuf du Pape, its simple Cotes du Rhone is often forgotten. Using grenache, syrah and mourvedre grapes from old vines, La Nerthe offers an intensely aromatic wine. Blackberry and cassis notes with a soft mouthfeel. Alma Rosa Given the struggles of the small businessman, it’s more important now than ever to buy wines locally. And we do. But on occasion there is a special wine made in small quantities that can be purchased only on line. These are often wine whose productions are less than 1,000 cases – too small to distribute nationally to stores and too small for many distributors to carry. Many are ultra-luxury wines that cost more than $200 a bottle, but once in a while we come across one that is reasonably priced. Such is the case with Alma Rosa Winery, a boutique producer located in the Sta. Rita Hills appellation of Santa Barbara County. Alma Rosa was founded in 2005 by Richard Sanford, the first to plant pinot noir in the Central Coast. The property was purchased by Bob and Barb Zorich in 2014. The current winemaker is Samra Morris who interned at the University of Sarajevo and spent time at St. Supery and Michael Mondavi Family Estate before joining the Alma Rosa team. These are the native Bosnian’s first wines. Two rosés were particularly noteworthy. The 2020 estate Vin Gris of Pinot Noir Rosé ($35) is loaded with fresh strawberry aromas and grapefruit, apricot flavors with a hint of spice and salt. The 2020 Alma Rosa Grenache Rosé ($30) has floral aromas and tropical fruit flavors with a dash of mineral. We were particularly impressed with the 2019 Alma Rosa La Encantada Pinot Blanc ($35), an expressive wine with fresh acidity and tropical fruit notes. Similarly, the Alma Rosa La Encantada Pinot Gris ($32) is surprisingly full bodied yet round in the mouth and long in the finish. Ripe white peach and melon notes. Tenuta Luce Twenty-five years ago, Robert Mondavi formed a partnership with Vittorio Frescobaldi to make a super-Tuscan wine in Montalcino that merged merlot with the region’s native sangiovese. You could say both the friendship and the blend were marriages made in heaven. Tenuta Luce has a lot to celebrate for its silver anniversary. The property is now managed by Lamberto Frescobaldi. Winemaker Alessandro Marini, who worked in Bordeaux before joining Luce in 2018, said, “I’m proud of what we have accomplished.” Indeed. The 2018 La Vite Lucente ($30), an even blend of merlot and sangiovese, is a great value and meant for current drinking. Fermented in stainless steel, it has fresh black fruit notes, soft tannins and a long finish. The pride of the portfolio is the 2017 Luce ($110), also a blend of merlot and sangiovese, that is fermented in cement containers and aged for 24 months in French oak barrels – 80 percent of which is new oak. The result is a richer and more full-bodied wine with big yet fine tannins. It’s an elegant but complex wine that will improve with a decade of cellaring. Both wines are special anniversary limited editions. Wine picks Kosta Brown Keefer Ranch Russian River Valley Pinot Noir 2018 ($165). There are few pinot noir producers who have been awarded the reverence of Kosta Brown. Its reputation was built over two decades of refinement in both the vineyards and at the winery. Today it uses only the best sources and a combination of fermentation vessels to achieve a complexity and luxurious elegance few others have been able to achieve in this cool portion of the Russian River Valley. Three types of fermentation vessels were used in the Keefer Ranch pinot noir made up of seven different clones. Red berry flavors, effusive aromas, layers of red berry and spice flavors with soft tannins and balanced acidity. Badia a Coltibuono “Cultus Boni” RS Chianti Classico DOCG 2018 ($25). Eight other varieties comprise 20 percent of this largely sangiovese blend. Bright red berry fruit with medium body and long finish.

by Kara Kimbrough Easter is this weekend, and while the thought of finally gathering with family and friends after a year in exile is exciting, cooking for days in preparation for a feast is less joyful. Thankfully, there are several shortcuts to cut cooking time in half. That way, like Mary in the Bible story of the two sisters entertaining Jesus at their home, you can enjoy time with those that matter instead of being a "Martha" in the kitchen. One dish that consumes more than its fair share of time is potato salad. While I love the old-fashioned version filled with mayonnaise, chopped homemade pickles (and pickle juice) and a boiled egg or two, who has time to peel, boil and chop all those huge potatoes? Instead, I usually turn to a shortcut version that's almost as good and to some, even better. Yes, a little boiling is required, but because you use small red or new potatoes, boiling time is cut in half. And here's the best part: the skin is left on, after a thorough scrubbing, of course. Last, I tried a recipe for two-step pound cake last week after finding it online. My curiosity got the best of me when I learned there's no combining or creaming of butter and sugar. And, making sure dry and wet ingredients are incorporated separately are not necessary. Basically, everything comes together in less than 10 minutes, not counting baking time. As luck would have it, stand mixer died just after ingredients were loaded, requiring me to beat several pounds of heavy ingredients with a hand mixer. However, the cake turned out "almost" perfect. I attribute a couple of soggy places to the fact that my small hand mixer didn't have enough power to adequately mix everything. Covered with whipped cream and the first Louisiana strawberries of the season, it was a more than adequate substitute to my regular and more time-consuming five-flavor pound cake. Almost as good as the cake is the fact that I was able to justify ordering a new stand mixer, this one with a larger mixing bowl and more bells and whistles than my old one. Happy Easter, everyone! Easiest Potato Salad Ever Ingredients: - 10 pounds new potatoes, cut into 1-inch pieces - 1 cup mayonnaise - 1 large bottle bacon ranch salad dressing - 1/4 cup red wine vinegar - Dill weed, to taste - Celery seed, to taste - Jar of Bacos - 1/2 cup thinly sliced green onions - Black cracked pepper Leave the peel on the red potatoes and cut them into 1-inch cubes. Put the potato cubes in a large pot and cover with about one inch of water. Bring to a boil over high heat and add salt. Once boiling, reduce the heat to medium low and cook uncovered for 8-15 minutes or until potatoes are tender. Drain the potatoes and run under cold water. Let stand to dry completely before adding dressing. Dressing: Combine everything except potatoes. Place the completely cooled potatoes in a large bowl. Pour the dressing over everything and gently toss to combined. Add cracked pepper to taste. Chill, covered, in the refrigerator for at least 30 minutes (preferably 1 hour) before serving. Ten Minute Pound Cake (you will need a stand mixer to adequately blend this heavy cake mix) Ingredients: - 3 cups granulated sugar - 2 cups butter, softened - 6 eggs - 2 teaspoons vanilla - 4 cups all-purpose flour - 3/4 cup whole milk - Powdered sugar for dusting Preheat oven to 325 degrees F. Liberally grease bottom, side and tube of 10-inch angel food cake pan with baking spray or shortening; lightly flour. In large bowl, beat sugar, butter, eggs and vanilla with electric stand mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed five minutes, scraping bowl occasionally. On low speed, gradually beat in flour alternately with milk. Pour batter into pan. Bake 90 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Sprinkle with powdered sugar.

by Ms. Natasha Haynes, MSU Extension Service Whether you want a healthier dessert option for yourself or for the little ones who like to help you in the kitchen, these strawberry-banana cheesecake wraps are perfect! The fruit and whole-wheat tortillas are loaded with fiber and will keep everyone feeling satisfied far longer than a store-bought cookie. And the cream cheese mixture will make you feel like you’re indulging in cheesecake, without all the calories. Best of all, they are easy for kids to make themselves. You can try other fruit combinations, too, like blueberry-banana. You could also add some peanut butter to the cream cheese mixture and add apple slices for the fruit. I love versatile recipes! Strawberry-Banana Cheesecake Wraps Ingredients: - 4-ounce package reduced-fat cream cheese - 2 teaspoons sugar, optional - 1/4 teaspoon vanilla - 3 (8-inch) whole-wheat tortillas - 2 cups strawberries, washed, thinly sliced - 2 bananas, washed, thinly sliced Wash hands with soap and water. In a small bowl, mix together cream cheese, sugar (if desired), and vanilla extract. Spread cream cheese mixture all the way to the edges of each tortilla. Lay the strawberries in a single layer on top of the cream cheese. Top with banana slices. Roll up tortilla, being careful to keep the filling inside the wrap. Set seam-side down. Store in the refrigerator until ready to serve. Cut in half to serve. Thanks to the University of Nebraska-Lincoln Extension for this recipe! For behind-the-scenes photos, crew reviews, 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!

Check out what's new this spring at Cultivation Food Hall in this week's Sipp Jackson blog post!

From Family Features From tasty small bites to a filling feast and even dessert for breakfast, brunch options are nearly endless. Take your spring brunch to the next level with recipes that appease appetites of all kinds. First, start with portioned pastry cups perfect for appetizers. Bring out the protein-packed breakfast burritos for the main course then, for a final touch of sweet deliciousness, offer up lemony doughnuts to cap off the feast. Find more brunch recipes at Culinary.net. Bite-Sized Breakfast Appetizer-sized portions and small bites of all sorts are ideal for breakfast spreads, and these Pastry Brunch Cups are perfect for starting a morning meal with loved ones. Or, if a busy schedule looms, try baking a batch and separating into appropriate serving sizes for a simple way to meal prep heading into a new week. Find more breakfast recipes at Culinary.net. Pastry Brunch Cups Servings: 18 2 tablespoons butter 2 tablespoons flour 1 1/2 cups milk 1 cup shredded Swiss cheese 2 sheets puff pastry 18 eggs 2 cups diced ham chopped fresh green onions Heat oven to 375 Fahrenheit. In a small saucepan, melt butter. Whisk flour with butter. Gradually pour in milk, whisking each time. Bring to a simmer, whisking until mixture starts to thicken. Remove from heat; stir in Swiss cheese. Set aside. Use rolling pin to thin out puff pastries. Cut each into nine squares. Line pastry squares in muffin cups, pressing bottoms down firmly and moving pastries up sides for edges to come up just over muffin tins. Fill each cup with 1 teaspoon cheese sauce. Crack one egg into each cup and sprinkle each with diced ham. Bake 10-15 minutes until eggs are set. Sprinkle with chopped green onions and serve. Power Brunch with a Protein-Packed Burrito A well-rounded brunch calls for a multitude of dishes and beverages, but it wouldn't be complete without a protein-packed recipe to get the day started. This delicious Breakfast Burrito is loaded with colorful veggies and Silver Fern Farms 100% grass-fed strip steak. Hailing from New Zealand, home to some of the world's most natural tasting beef and lamb, this premium cut of beef is aged 21 days and minimally processed with no added growth hormones or antibiotics. The animals are grass-fed year-round and allowed to roam and graze freely, so the beef offers a lean, flavorful texture that tastes just as nature intended. Visit silverfernfarms.com to find more at-home brunch inspiration. Breakfast Burrito 1 Silver Fern Farms New Zealand 100% Grass-Fed New York Strip Steak (10 oz.) oil salt, to taste pepper, to taste 1/2 onion, finely chopped 1 red bell pepper, sliced lengthwise 4 large mushrooms, sliced 1 teaspoon cumin 1 teaspoon paprika 1/2-1 teaspoon chili powder 1 tomato, finely chopped 8 eggs 1/2 cup milk 4 large tortillas 1 cup spinach 1 1/2 ounces feta cheese, crumbled 1/4 cup cilantro 1 avocado lime wedges and hot sauce for garnish, both optional Remove steak from packaging and set aside 10 minutes. Once steak reaches room temperature, heat pan over medium-high heat. Rub steak with oil and season with salt and pepper, to taste. Cook until medium-rare, approximately 3-4 minutes each side. Remove from pan and cover loosely with tinfoil to rest 5 minutes. Reduce heat to medium and add splash of oil. Add onion; cook 1 minute. Add red bell pepper and mushrooms; cook 1 minute. Add cumin, paprika and chili powder; stir through. When veggies are tender (about 2 minutes), add tomato and cook until soft. Season with salt and pepper, to taste. In a large bowl, whisk eggs, milk and salt and pepper, to taste. Heat pan to medium heat and add splash of oil. Pour egg mixture into pan and cook, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly. Lay tortillas on flat surface or plate. In center of tortilla, add cooked veggies and top with thinly sliced beef. Add handfuls of spinach, eggs, feta, cilantro and avocado. Fold bottom of tortilla and roll. Serve with lime wedges and hot sauce, if desired. Dine on Deliciously Sweet Doughnuts Brunch is never complete without something sweet to cap off the morning feast, and doughnuts are often the perfect complement to an array of main courses. These Lemon Ricotta Doughnuts pair the bite-sized morsels with lemon curd (if that suits your style) for a sweet-tart combination. They're made using Domino Golden Sugar, which is made from pure cane sugar and is less processed than white granulated sugar, as one you can always trust in your favorite recipes. It works cup-for-cup just like white sugar but with a golden color and distinct hint of molasses flavor. Visit dominosugar.com to find recipes perfect for entertaining and celebrating through the year. Lemon Ricotta Doughnuts Prep time: 20 minutes Cook time: 7 minutes Doughnuts: Vegetable oil, for frying 2 cups all-purpose flour 1 3/4 cups Domino Golden Sugar, divided 2 tablespoons baking powder 1/4 teaspoon salt 2 tablespoons lemon zest 5 large eggs 1 3/4 cups ricotta cheese 1 tablespoon pure vanilla extract Lemon curd (optional): 1 stick unsalted butter, softened 1 1/2 cups Domino Golden Sugar 2 large eggs 2 egg yolks 4 lemons, zest and juice only 1/8 teaspoon salt To make doughnuts: In large saucepan, preheat oil to 350 F. Prepare cookie sheet with paper towel to drain doughnuts once out of hot oil. In bowl, mix flour, 3/4 cup sugar, baking powder and salt. Add lemon zest, eggs, ricotta cheese and vanilla extract; mix until well combined. Use ice cream scoop to scoop small amounts of dough into the hot oil, 4-5 pieces at a time. Fry each batch until golden brown, about 7 minutes. Keep oil at or near 350 F; if oil is too hot, doughnuts will turn golden brown but centers may still be raw. Remove from oil and drain on paper towel-covered cookie sheet. Repeat with remaining dough. While still hot, toss doughnuts with remaining sugar. To make lemon curd, if desired: In large bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs and egg yolks, one at a time. Add lemon zest, lemon juice and salt. Transfer mixture to saucepan and cook at low-medium heat until thick and creamy, stirring constantly. Remove from heat and let cool before serving with doughnuts.

March 26 is National Spinach Day. While this may not sound too exciting, here are a few of our favorite spinach recipes that are sure to help you celebrate with friends this weekend. Grilled Shrimp Salad With Hot Bacon Dressing Roasted Tomatillo Tortellini Sauce Apricot Spinach Quinoa Crustless Quiche Recipe Spinach Artichoke Stuffed Mushrooms Spanakopita

by The Wine Guys, Tom Marquardt and Patrick Darr Chris Carpenter may have the best day job in the world. Through the windshield of his truck, he watches the fog roll over mountain vineyards that are synonymous with long-lived premium wines. The rugged-looking, former defensive lineman for the University of Illinois agrees his daily travels are a religious experience. “What often gets lost is the spiritual connection to wine,” he said. “You come off busy Route 29 on a holiday weekend and head into the mountains where there is nobody but you and a few hawks. You are in a beautiful place.” Carpenter’s beautiful place is on the slopes of Napa Valley’s most famous peaks -- Mt. Veeder, Spring Mountain, Diamond Mountain and Howell Mountain -- where he oversees vineyards for Jackson Family Wines’ portfolio of sublime, luxurious wines: Lokoya, Caladan, La Jota, Cardinale and Mt. Brave. It is at these heights that cabernet sauvignon soars, but now the mountain man has learned that merlot, malbec and cabernet franc do well too. “With mountain grapes, you’re growing grapes in an area with a diurnal shift. Air masses move in early in the night and cool down the grapes. As cold air drops, the effect kicks things off early in the morning. The combination with the sunlight really increases intensity and phenolics and stops the development of acid and tannin.” Vines struggled to dig through the rocky terrain in search of little water. While water is scarce, sun is not. While fog cools the valley below, mountain vineyards bask in the sun above the fog banks. Growing season often extends into November. While some mountain-wine producers hold on to all tannin to lengthen longevity, Carpenter concentrates on managing tannins so they don’t outlive a wine’s fruit. “A lot of my is thinking about tannin and how to present it so that the wine is enjoyable and still allows to age,” he recently said in a phone interview. Because much of his wine is available only in restaurants, Carpenter said he is conscious of not overpowering a chef’s creations. “Valley fruit has flash. But mountain-fruit wines age forever,” he said. “If you balance that wine correctly, you can carry that fruit for a very long time.” Is a mountain a mountain? Hardly. Carpenter said geology, geography, micro-climates and direction of the sun strike unique character to the red varietals grown on mountain slopes. “Diamond Mountain is like walking on moon dust. Spring Mountain is sedimentary rock. Hall Mountain is laden with iron and clay,” he said. Mountain-grown wines have intensity, depth and character that isn’t always found in wines made with valley-grown fruit. The challenge, as Carpenter said, is to tame the tannins to make them more approachable on release. The absolute killer wine of the bunch is the 2018 Mt. Brave Mt. Veeder Malbec ($85), perhaps the best domestic malbec we’ve tasted yet. Rich, boysenberry flavors, soft tannins and a luxurious mouthfeel with exotic spices, intense aromas and an inky color. Delicious yet powerful. The 2017 Mt. Brave Cabernet Franc is a wine with incredible concentration and fresh blueberry and plum notes with hints of lilacs and herbs de Provence on the nose. It isn’t your daddy’s cabernet franc with this structure. Equally concentrated are the 2017 Mt. Brave Cabernet Sauvignon and the firm but succulent 2017 La Jota Merlot, a wine that finally gives credit to an often-maligned grape variety. Jackson Family Wines has a “Spire Collection” that allows members to subscribe to a sampling of these special but pricey wines. Here are some other mountain wines: Blackbird Vineyards Contrarian 2016 ($135). Veteran winemaker Aaron Pott has been working with this producer since 2007 and his handiwork shows on this blend of cabernet sauvignon, cabernet franc and merlot. Using grapes from vineyards on Spring Mountain, Carneros and Vaca Mountain, the blend sows off Napa Valley’s classic character. Dark fruit and truffle aromas with ripe plum and blackberry flavors with a hint of mocha and anise. Louis M. Martini Cypress Ranch Vineyard Cabernet Sauvignon 2016 ($100). A first for this venerable producer, the Cypress Ranch Vineyard cabernet comes from the slopes of the Vaca Mountains in northeastern Napa Valley. Lush cherry and cassis noses with dusty tannins and a lot of complexity. Acumen Mountainside Cabernet Sauvignon 2018 ($65). Acumen makes some extraordinary cabernet sauvignons under its luxurious PEAK portfolio, but the Mountainside series of wines are intended to be more approachable for early consumption. The difference in pricing shows it too – the 2016 PEAK Edcora Vineyard is $165. From vineyards on Atlas Peak, this cabernet is tamed with cabernet franc and petit verdot. It is a very complex yet elegant wine with dark fruit notes and hints of chocolate, tobacco and spice. Ladera Howell Mountain Reserve Cabernet Sauvignon 2016 ($115). Opulent blackberry aromas with a hint of mint and ripe plum and blackberry flavors with a touch of oak. Wine picks Domaine Bousquet Gaia Cabernet Franc 2018 ($20). From the foothills of the Andes in Argentina, this lush and full-body cabernet franc is a treat. Deep violet color with a pleasant mix of blackberries, blueberries and raspberries with hints of black pepper and mineral. Veramonte Colchagua Valley Carmenere 2018 ($12). Bright plum and blackberry flavors make this a good match to pork and beef. Wine Society “Tempt” Canned Wine 500ml N/V ($12). Canned wines are definitely trending in many markets especially in areas where boaters live. Portable and convenient this red wine is also very pleasing. Crafted from a mélange of red grapes but it is primarily syrah and petite sirah. This wine exhibits elegant smooth cherry and plum flavors with a hint of herbs. A bit of a chill works well with this wine. Carmel Road Cabernet Sauvignon California 2018 ($15). A terrific value that doesn’t skimp on quality. Classic cherry, and berry notes with a hint of cedar and bit of oak make a great package. Photos from Jackson Family Wines

If you're looking for a delicious, homecooked meal that reminds you of home, City Limits Café in Jackson has you covered. The Sipp Jackson blog has the full scoop on what makes this humble restaurant so special.

By Kara Kimbrough Mississippi may be known for its consumption of fried foods, but judging from the response to Part I of my best salads recap, leafy, green meals are almost as popular. Sharing a few more of my favorite salads is no problem; the only obstacle is actually ordering them when so many tempting dishes are found on these restaurants' menus. But once you sample one or all of these salads, you may never go back to heavier fare. 1. Murky Waters I’ve often discussed my obsession with Murky Waters’ barbecue. As a result, it’s hard not to order smoky, delectable ribs, brisket, wings and especially the restaurant’s famous “burnt ends,” but every now and then, I do. Thankfully, the restaurant with locations in Hattiesburg, Gulfport and Ocean Springs offers salads topped with some of my favorite Murky Waters meats and seafood. Choose from among pulled pork or chicken, chopped steak or brisket and fried, grilled or blackened shrimp. 2. The Vault Traveling on U.S. 49 between Jackson and Hattiesburg around meal time? Stop in at The Vault, where a delicious, filling fried chicken salad awaits you. Filled with chopped lettuce, tomatoes, cheese and bacon and topped with crispy chicken (shrimp, steak, crawfish tails and salmon are other choices) it’s a meal that’ll make salads rise in your esteem. As a reminder, The Vault is closed Mondays and Tuesdays. 3. Stinky's I fell in love with wedge salads last summer when dining last summer at Stinky’s in Santa Rosa Beach, Fla. Memories of thick bacon pieces and green goddess dressing drizzled over a lettuce wedge linger in my mind. Finding a similar salad at Georgia Blue (Hattiesburg, Flowood, Madison, Brookhaven, Southaven and Starkville) helped satisfy my craving. Georgia Blue's towering iceberg wedge topped with chopped onions, tomatoes, Applewood smoked blue cheese and praline bacon pieces satisfied my Stinky’s craving. Ranch dressing is offered instead of green goddess, but praline bacon more than makes up for the substitution. 4. Crazy Cat Eat Up When seeking a simple summery salad, look no further than Crazy Cat Eat Up. This locally owned neighborhood Jackson eatery serves up tons of homemade delicacies, but Crazy Cat’s steak and berry summer salad fills the bill for a light, yet delicious meal. A healthy concoction of local green, fresh berries, goat cheese, pecans and brown butter vinaigrette, it’s a noble distraction from Crazy Cat’s heartier dishes. 5. Doe's Last, Doe’s is famous for its mammoth grilled steaks and like many others, I’m a huge fan. A memorable steak dinner at Doe’s in Biloxi’s Margaritaville Resort last summer was highlighted by the restaurant’s equally renowned salad. It’s simple enough – a basic lettuce, tomatoes and onions salad – but the tangy vinaigrette dressing of lemon juice, olive oil, garlic and salt and pepper takes things to another level. Don't just take my word for it; it’s a salad that has delighted Doe’s diners for decades.

by Ms. Natasha Hayne, MSU Extension Service If you want to make homemade pizza crust but don’t have any yeast, this recipe is for you! You probably already have all of these ingredients in your pantry. Try using half whole-wheat flour for extra nutrition. You know I love recipes that allow me to control the ingredients, and this is the perfect example. With fresh crust as your blank canvas, you can create any pizza your taste buds desire. From something simple with olive oil, cheese, fresh tomatoes and basil to a gourmet delight, pizza night can be what you make it! No-Yeast Pizza Crust Ingredients: - 1-1/3 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup nonfat or 1% milk - 2 tablespoons oil Mix flour, baking powder and salt in a bowl. Stir in milk and oil until a soft dough forms. Place dough onto a clean, lightly floured surface and knead 6 to 8 times. Dough should feel soft but smooth, not sticky. Shape dough into a ball. Turn the bowl upside down over the dough. Let sit for 10 minutes. On a baking sheet, roll or press dough into a 12-inch circle. Bake crust at 400 degrees F for 8 minutes. Remove from oven and add your choice of sauce and toppings. Return to oven and bake until light golden brown, 12–20 minutes. Serve hot. Refrigerate leftovers within 2 hours. Thanks to Oregon State University Extension Service’s Food Hero program for this recipe. For behind-the-scenes photos, crew reviews, 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, so celebrate accordingly with these recipes that feature everyone's favorite way to eat peanuts: peanut butter! Chocolate Peanut Butter Banana Ice Cream Chocolate Peanut Butter Shortbread Bars Three Ingredient No Bake Peanut Butter Cookies Warm Peanut Butter Honey Sauce

by The Wine Guys, Tom Marquardt and Patrick Darr Phil Long had just returned from his grandmother’s funeral when he stopped by his winery on a Sunday to do a little work. Alone, he was moving a full stack of 125-pound empty barrels on a pallet jack when the one on top fell off onto his head. When his wife came across him, he was unconscious and temporarily paralyzed from a compressed spinal cord. Long was in an intensive care unit for a week and rehab for three more weeks, but recovered. One would think that such a life-threatening experience would give him pause, but as it turns out, Phil Long has a hard head. The winemaker, who got his start in 2006 making Longevity Wines syrah out of his California garage, has drawn on his stubbornness to head-butt his way through a bevy of challenges. First, he’s an African-American struggling for a foothold in a largely white business. Second, he tragically lost his wife and business partner to pancreatic cancer in 2019 just as they were building the brand. Third, he launched a partnership with Bronco Wine Company just as Covid closed down his tasting room and blunted a national expansion. All of this confronted a self-starter who plowed his way to ultimate success without following the normal career path of first getting a viticulture/enology degree or at least growing up in a family that liked wine. “When I was growing up, I didn’t know the industry was an option. I was literally in college and didn’t even know wine was made in this country. The only thing I knew about wine was a four-foot bottle of chianti in my dad’s corner of the dining room,” he said in a phone interview. “A disadvantage in this culture is not being exposed to (wine).” But Long has followed his palate and said he is a sponge for learning. He selects the grapes, works with the growers and is constantly evaluating his wine. He’s done so well under these trying circumstances that he was named Livermore Valley Winery of the Year in 2018. His production, under Bronco, has soared from 10,000 cases last year to hopefully 100,000 cases this year – not bad for a guy who made 3,000 cases of wine in his garage. This spring Longevity chardonnay and cabernet sauvignon will be sold at 270 Sam’s Clubs – an achievement in itself. Now president of the Association of African American Vintners, he is helping to make wine a career choice for new generations in the Black community. The association, founded in 2002, has more than 140 members, 30 to 40 of whom are winemakers. The affiliations include celebrities such as John Legend and Charles Woodson. Maryland, too, has a winery owned by African-Americans. Denise Matthews and Kimberly Johnson have partnered to make wine in Baltimore County. Started in 2018, Philosophy Winery released its first wine in September – a rosé made from Maryland grapes that is nearly sold out. They plan to release a viognier and cabernet franc in April. Besides making wine, they sponsor a mentorship program for young women interested in a career in wine. Long said African-Americans face the same challenges as anyone who starts a wine business, but he sensed an additional problem when he walked into tasting rooms and was often ignored. He said his worst experience was in a Santa Barbara tasting room where a woman was talking to a customer on the phone and didn’t even acknowledge him, the only customer. Neither did another woman who came into the room to listen to the phone conversation. He walked out. From that, he and his wife “got a leg up on how to treat people,” he said. Although sales dipped when Covid struck, they bounced back with vengeance when the Black Life Matters movement drew support for Black-owned businesses. Longevity Wines was included on a list of Black-owned wine brands that went viral. “When Black Life Matters happened, we saw an increase in online sales. We sold more wine in the first two weeks of June than the entire year of 2019,” he said. Some of Longevity’s wines are sold only online, but Bronco distributes the chardonnay and cabernet sauvignon under the Classic label with plans to soon distribute a rosé and sparkling wine before year’s end. He gets his grapes from Livermore vineyards for the 14 wines sold at the winery; those distributed nationally are made from vineyards owned by Bronco’s Franzia family and have a California appellation. The 2018 Longevity California Chardonnay ($16) shows a lot of tropical fruit aromas and flavors of honeydew and citrus. A bit of viognier gives a boost to the aromatics. The 2017 Longevity California Cabernet Sauvignon ($16) is another good value. Blended with a bit of arinarnoa – a cross between merlot and petit verdot bred in Bordeaux in 1956 – the wine has an earthy expression with dark cherry and cassis notes, soft tannins and oak-inspired hints of chocolate and vanilla. The heart-shaped logo on the labels of these bottles, designed by Long, is a tribute to his wife, Debra, whose collection of glass hearts was part of a rebranding effort before her death. He also has a heart-shaped tattoo on his arm so that “she will always be with me.” Wine picks St. Supery ELU Napa Valley Red Blend 2015 ($70). This is an incredible and complex blend of cabernet sauvignon (74 percent), merlot, malbec, cabernet franc and petit verdot. Sturdy in body and generous in concentrated blackberry and plum fruit with a hint of black licorice, vanilla and coffee. The additional bottle age makes this wine approachable now. Cameron Hughes Lot 673 Russian River Valley Pinot Noir 2018 ($15). This winery, no longer owned by its namesake, buys grapes from top producers who for whatever reason don’t need them. It does so with the promise that it will not reveal his source. The result is often great wines at low prices. We like this light and frisky pinot noir with classical cherry flavors and a hint of mushrooms. There’s nothing serious here, but there is indisputably a lot of pretty fruit character that surpasses the price point. Available on line only. Veramonte Casablanca Valley Pinot Noir 2018 ($13). Cherry and strawberry notes make this Chilean wine easy to drink.

Made right here in Mississippi, the story of CJ's Southern Seasonings started 18 years ago and has only grown since then. Cedric and Joan Anderson take pride in their seasonings, and they have been working at their business since 2003. CJ's Southern Seasonings got an unusual start, though, but they have since grown to more than Cedric and Joan could have imagined. In 2003, Cedric (Retired from the Air Force as a Master Sergeant) and Joan, formerly of Natchez, launched CJ’s Southern Fried Catfish LLC as a mobile concession in San Antonio, Texas. Being the first mobile concessionaire in San Antonio to offer fresh fried fish and seafood, their mission was to provide a restaurant quality product served from a Mobile Concession Unit. Although CJ’s was primarily located at the Wash Me By Hand Auto Detail/Car Wash on Culebra Drive, CJ’s catered to the town of San Antonio meeting the needs and requests from local churches, auto dealerships, parades in town, family reunions, and other events. CJ’s Southern Fried Catfish was also certified as a concessionaire for Lackland and Randolph Air Force Bases. Serving fried catfish, shrimp and whiting Filets, along with southern styled poboys, CJ’s quickly became a town favorite for lunch and dinner. Being mobile allowed CJ’s the versatility of going to their customers. The custom built mobile concession trailer wrapped in their CJ’s Southern Fried Catfish logo could be seen traveling daily from location to location. After Joan accepted an offer to join a major quick service restaurant group, Cedric and Joan closed CJ’s Southern Fried Catfish and relocated to Tennessee. For years, they would receive phone calls asking where they were located. With much regret, Cedric and Joan would inform the customers that CJ’s was closed, yet they would offer to package and sell a bag of their seasonings which on all accounts the customers accepted with great pleasure. In 2009, Cedric and Joan relocated to Mississippi, and requests for their seasonings continued to grow. To address this growth, they created a Facebook page in 2010 to hopefully garner even more business. After months of steady growth, Cedric and Joan launched their website to better streamline their business. Business was booming, and they soon would enter the world of retail. In 2011, Humphreys Mayders and Tayders (one of the largest specialty and produce stores in the Pine Belt of Mississippi) became the first retailer to sell CJ’s Southern Seasonings Fish Fry. Since then, CJ's seasonings have been added to 81 other retail markets to include Ramey’s Marketplace, Roberts Inc, The Natchez Markets, Butcher Brewer and BBQ and Rouse’s Markets. The story of CJ's Southern Seasonings is an "American Dream" story. Cedric and Joan originally packaged their seasonings in their home kitchen. Now, they're packaged at a distribution company in Hattiesburg to better serve customers and to meet the demand. CJ's Southern Seasonings Fish Fry is the first of their breadings and rubs. Now, along with the fish fry, consumers can find Simply Southern BBQ Rub and Simply Southern Chicken Seasonings. Their breading is an array of uniquely blended spices which lightly coats products and delivers a lasting southern taste to your palette. The secret really is in the bag at CJ's Southern Seasonings. For information on where to find CJ's Southern Seasonings near you, check out cjssouthernseasonings.com. You can also find recipes using their breading and rub, as well as purchase seasonings online.

by Kara Kimbrough It appears Mississippi is emerging from the worst of the pandemic that began a year ago. Almost no segment of the retail industry is more grateful for a return to normalcy than restaurants. After shutting down indoor dining and reducing other services, many Mississippi restaurants are ecstatic to be offering on-site dining again, along with takeout options. Jackson’s Saltine, located in the historic Fondren district, is an example of a restaurant that’s not only grateful, but flourishing as more Jacksonians and city visitors flock to the light and airy eatery located in the former Duling Elementary School. Health and safety precautions are still in place, but guests are enjoying dining inside or on the adjacent patio. The restaurant’s specialty may be oysters, but there’s more on the menu than the loaded oyster bar. Everything from skillet cornbread to Nashville hot chicken to soups, salads, sandwiches, burgers, seafood and other delicacies in between can be enjoyed at this sophisticated restaurant with a charming neighborhood vibe. An old classroom chalkboard reminiscent of school days gone by lists daily specials and grade school metal lockers have been repurposed as décor. Nostalgia aside, don’t let the quaint accoutrements create the illusion of stuffy, days-gone-by cuisine. Saltine’s chef puts a fresh, unique and creative touch to dishes like goat cheese grits, bacon-wrapped meatloaf and Cajun seafood pasta. Saltine is open for both lunch and dinner, as well as Sunday brunch, but I’ve only had occasion to dine at lunch. If you visit Saltine midday, you’ll be tempted to select one of the daily blue plate specials. For $10, entrees like red beans and rice, chicken fried chicken, pork chop, chopped steak and catfish and hushpuppies rotate throughout the week and are served with cornbread and choice of two side. Also on the menu are salads, sandwiches and poboys like the Saltine salad ($5 to $9), seared yellowfin tuna ($15), alligator and andouille gumbo ($5 to $9), lobster roll ($24), Saltine burger ($10 to $12), Comeback chicken sandwich ($11), fried oyster or shrimp po’boys ($14.50), fried or blackened catfish ($12) and roast beef debris and fried or grilled chicken sandwich ($12). Many Saltine regulars head straight to the oyster bar. For $14, a sample plate of your favorites brings a half dozen oysters to your table. There’s also oysters Lafitte ($14) citrus butter and Bama barbecue ($12) from which to choose. As expected, Saltine’s sides are creative, ranging from hushpuppies served with pickled red onions and tartar sauce ($6), goat cheese grits ($6), Brussels sprouts ($8) with sweet chili sauce and peanuts and roasted sweet potato $6) topped with coffee honey and white pepper crème fraiche. A fun way to enjoy a light lunch is to order Saltine’s small plates ($11-$12) filled with everything from shrimp and lobster spring rolls to seared pork belly, to crab and avocado toast or smoked tuna dip. If you have a little more time to linger, order one on Saltine’s delicious lunch entrees. Sadly, I can’t eat spicy foods, but my friends rave about Nashville hot chicken ($12). It’s a feast for the eyes and palate courtesy of perfectly coated (with hot sauce, no less) fried chicken tenders topped with chopped pickles and black pepper ranch dressing and served on a stack of white Bunny bread. I know, it sounds incredulous that it’s one of Saltine’s most popular and eye-appealing dishes, but it really is. My favorite lunch (or dinner) entrée is low country boil. A plate piled high with tangy Gulf shrimp, Andouille sausage and corn and lightly seasoned with Creole spice is the perfect antidote to the mid-week blues. At $13 for a half dozen shrimp or $19 for a dozen, it’s a satisfying and economical mealtime feast. There’s also wood-fired Biloxi snapper ($24), grilled pork chop and potatoes ($26), bacon-wrapped meatloaf with potatoes and cabbage ($10), Gulf shrimp and grits ($12) and Cajun seafood pasta ($16), among a list of others. A visit to Saltine requires saving room for dessert. A crowd favorite composed of the world’s best ingredients is cinnamon roll cheesecake. Picture maple cinnamon cheesecake topped with a warm cinnamon roll, cream cheese glaze, bourbon caramel and a graham cracker pecan crumble. It’s an irresistible combination that I’m hoping will travel well in a to-go box. I can’t imagine anyone passing this delicacy by, but if you do, other choices include s’more cake, banoffee pie and key lime tart. Saltine is located at 622 Duling Avenue in Jackson. Their hours are Monday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.; Sunday, 10:30 a.m. to 9 p.m. Contact (601) 982-2899 or visit jacksonsaltinerestaurant.com for more information. Full menus are located on the website. Call to place an order for pick-up.

by Qula Madkin, MSU Extension Service Yes, you can! But if you’re like me, you’ve probably heard that shopping the grocery store's perimeter is the best way to pack your cart with healthy foods, like fresh fruits and vegetables. This sends the subtle but inaccurate message that healthy foods are only in the outside aisles of the grocery store. The center aisles provide a wide variety of nutritious options that are versatile, shelf-stable and budget-friendly. Here are some of my grocery store center-aisle favorites: Canned and dry beans: Beans are great in soups, chili, tacos, omelets and as sides. - Why and how to add them to your diet: Beans are high in fiber, protein, vitamins and minerals. Watching your sodium intake? Choose no-salt-added or reduced-sodium items. Rinse canned beans to remove some of the sodium. For more information about beans, how to use them and bean recipes, check out Extension Publication 2599, “Nutrition and Wellness Bean Basics.” Frozen fruits and vegetables: Frozen produce doesn’t spoil nearly as quickly as fresh produce, and it is usually more affordable. - Why and how to add them to your diet: Because they are harvested at peak ripeness and quickly frozen, they are as nutritious as fresh produce. Add frozen fruits to smoothies, oatmeal or pancakes. Roast a pan of frozen vegetables to eat as a side or use in meal prepping. I add roasted vegetables to soups and salads and sometimes eat leftover veggies for breakfast. Canned salmon, tuna, and chicken: These items are high in lean protein and are shelf-stable. - Why and how to add them to your diet: Salmon and tuna provide heart-healthy omega 3 fatty acids and are great economical seafood choices. Excellent to add to a salad, avocado toast, or a grain bowl. Look for simple recipes with these ingredients in Extension Publication 3430, “14-day Shopping and Meal Plan.” Nuts and nut butters: Anytime I want to add crunch to my food, chopped nuts are my go-to. I keep peanut butter on hand year-round. Other available options: almond, mixed nut and hazelnut. Have a nut allergy? Try seed butter, like sunflower seed butter. - Why and how to add them to your diet: Most nuts and nut butters are high in protein, fiber and healthy fats. The American Heart Association recommends eating one handful of nuts daily. Try adding nuts to yogurt, salads, oatmeal and vegetables. Nut butters are great for sandwiches, smoothies, baked products or eating with fresh fruit, such as bananas and apples. Canned diced tomatoes: Canned tomatoes are an excellent option to boost flavor and nutrition in many foods, from soups to fish. - Why and how to add them to your diet: Canned tomatoes are low in calories and high in fiber, vitamin C and the antioxidant lycopene. Lycopene has been shown to help lower the risk of heart disease. Canned tomatoes come in various varieties, such as diced, crushed, fire-roasted and with seasonings, like garlic, basil and oregano. Low-sodium and no-salt-added items are also available. Try one of these recipes with canned tomatoes previously featured on the blog: Slow Cooker Stuffed Bell Peppers Zucchini and Tomatoes Bottom line: whether you shop online or at the grocery store, shopping in the center aisles is a great way to save money and have versatile foods at home for easier preparation. For more helpful tips like these and nutritious and easy recipes, visit extension.msstate.edu and join the MSU Extension Nutrition and Wellness Facebook Group.

by The Wine Guys, Tom Marquardt and Patrick Darr Sometimes, we’ll assemble a group of like wines and taste them as a group. The benefit of this type of tasting is to get a reference point on a particular type of wine and to compare varietals or possibly even wines from a common appellation. In any case, tastings are fun and are an excuse to taste and talk about wines with friends. Recently, we assembled a group of currently available and similarly priced red Bordeaux wines from 2015 to 2019 to get a sense of how Bordeaux is performing in a competitive world market where prices are often a consideration. While Napa Valley red wines are soaring past $200 a bottle, much of Bordeaux is maintaining quality while keeping a lid on prices. First-growth Bordeaux still sells for prices that are unaffordable for most people, but there are values to be found in other classifications. We tasted six wines under $25 that merit special attention from value seekers. Of the six, we will recommend only four, finding one overly tannic and one other somewhat inscrutable and possibly flawed. All of our wines used only the five recognized red Bordeaux varietals, albeit in different combinations. Our first two wines sampled startled us with the quality, price and true to appellation qualities that you would expect from Bordeaux. The 2016 Chateau Bire Bordeaux Superior ($14) is a blend of 50 percent merlot, 40 percent cabernet sauvignon and a smidgen of cabernet franc and petite verdot. The nose displayed a bit of herbs, oak and tobacco followed by cassis and cherry flavors in a stylish medium bodied package. The 2017 Chateau Trois Moulins Cotes -De-Bourg ($17) is another merlot-driven wine with 50 percent merlot and the balance cabernet franc and cabernet sauvignon (20 percent), and 10 percent malbec. This wine offered bright, fresh cherry fruit, with some cassis notes. Very clean and drinkable. The 2019 L’Atypic De Pey Bonhomme Cotes De Bordeaux ($16) was crafted from an atypical blend of 60 percent malbec and 40 percent cabernet franc. The dominance of malbec presented a nice fruity cherry/raspberry experience in a medium bodied and softly tannic wine. Ratcheting up in price a bit, we tasted the Chateau Lyonnat Emotion Lussac St. Emilion 2015 ($25). Originating in one of the lower price St. Emilion appellations, this delightful merlot could have passed as a well-made California cab/merlot blend. Ripe plum and oak elements were accented with herb and eucalyptus notes, creating an accessible and delicious table wine that would match up well with higher priced California wine. Lastly, but certainly not least, we experienced the Chateau De Pez St. Estephe 2016 ($55), an exception to the under-$25 group. Elevated to Cru Bourgeois Exceptionnel in 2003 just a notch below the hallowed Bordeaux Grand Cru level, this wine -- which continues to perform at the highest levels in winedom -- does not disappoint. It is 53 percent merlot and 42 percent cabernet sauvignon with a dash of petite verdot and cabernet franc. This well-structured wine offered classic Bordeaux featured cherry and cassis elements with a hint of tobacco for spice. Absolutely worth the tariff, it is a great example of what Bordeaux is all about. In a separate tasting we also found Bordeaux values from Chateau Paloumey Haut Medoc ($25) and Chateau Fourcas Hosten Listrac ($23). Wine picks Rodney Strong Vineyards Pinot Noir Russian River Valley Sonoma County 2017 ($25). Wow, this is a lot of pinot noir for the price! A bit of what some critics call “sauvage” with bright cranberry, wild cherry cranberry and spice notes. A great package offering an amazing amount of interest and complexity for the price. VDR (Very Dark Red) Monterey 2018 ($25). Although Monterey is normally associated with cooler climate grapes, the Scheid family located their vineyards in the warmer, sheltered southern part of Monterey to produce grapes for this terrific, black-as-night, wine. Using the unlikely combination of petite sirah and petite verdot, the winemaker has created a full-throttle, dense wine that fits the need for winter wines. Blueberry and blackberry elements dominate in this smooth package. A higher alcohol of 15 percent doesn’t come off as hot -- it just blends in. Villa Patrizia Istrico Montecucco Sangiovese DOCG 2015 ($15). A delicious, organic red wine from the relatively new (1998) DOCG of Montecucco, this wine is made entirely sangiovese. Rich almost sweet fruit with dried cherry notes and hints of sandalwood. Very round and agreeable in the mouth. Geodesy Chehalem Mountain Vineyard Pinot Noir 2017 ($80). Judy Jordan, who sold J Vineyards & Winery in 2015, founded this new Oregon winery as a means to develop local young women pursuing agricultural careers. Profits go to support WG Edge’s mission. Winemaker Megan Baccitich and grower Scott Zapotoky come from Paul Hobbs Wines to craft an incredible lineup of wines. We love the ripe, textured pinot noir and a delicious, although pricey, Sage Ridge Vineyard red blend. Masciarelli Marina Cvetic Montepulciano d’Abruzzo 2015 ($32). This property was founded by Abruzzo native Gianni Masciarelli in 1981 and is now operated by his widow Marina Cvetic and daughter Miriam. This is an extraordinary, textured wine made entirely of montepulciano d’Abruzzo grapes from the estate’s top parcels. Fermented in stainless steel but aged in French oak for more than a year. Herbal aromas with red fruits and olive flavors with a hint of licorice.

St. Patrick's Day is just around the corner, so celebrate accordingly with these festive dishes that are either traditionally Irish or feature an Irish ingredient! They just might bring you a little luck - Lord knows we could all use it! Bourbon Glazed Corned Beef Brisket Irish Pub Style Potato Nachos Guinness BBQ Pork Ribs Irish Cheese Soda Bread

by Kara Kimbrough A handful of Mississippi restaurants are so memorable that I sometimes daydream about living nearby in order to dine there on a regular basis. A few that come to mind are Mary Mahoney’s and BR Prime in Biloxi, Taranto’s Seafood in Woolmarket (technically Biloxi) and 10 South in Vicksburg, to name a few. Paul’s Pastry Shop in Picayune is also on my favorites list. With thousands of world-famous king cakes emerging from its bakery and homemade delicacies served in the café, it’s a destination that has it all and then some. As mentioned last week, Paul’s is known far and wide for its spectacular Mardi Gras sugar-encrusted king cakes enhanced with a variety of fruity and creamy fillings. They’re sold in select supermarkets and can be shipped direct to your home. But, it’s even better when you drop by the sprawling shop in the heart of Picayune and pick up a hot king cake fresh from the oven. And here’s the real reason why a visit to Paul’s is never a bad idea. It’s not just your average king cake bakery. Paul’s is truly destination dining courtesy of the Mardi Gras Morning Café serving lunch; a full-service bakery; wedding cake shop and party room. Browsing through the building fragrant with the aroma of thousands of baked goods, viewing and sampling beautiful cakes, pastries and creative meals takes dining to a new level. For starters, each morning the bakery offers a lineup of homemade breakfast or brunch items guaranteed to get your day off to a great start. Paul’s delicacies to enjoy with coffee or for takeout range from apple fritters and turnovers to cinnamon rolls, plain and jelly filled doughnuts, scones, muffins and quiche Lorraine, which can be purchased by the slice or simply pick up an entire pie. Baked goods are reasonably priced ($1 to $3 range) and always fresh and delicious. Or, pick up a dozen of your favorite treats to savor all day long. When lunchtime rolls around, there’s something for every taste at the café. Daily specials are especially popular, offering a touch of nearby New Orleans on dishes like Paul’s Redfish Oscar. This delectable dish ($12.98) consists of Cajun grilled redfish topped with shrimp cream sauce over a bed of wild rice and grilled asparagus. Other specials include pulled pork served with cole slaw and fries ($10.95), grilled filet mignon wrapped in applewood smoked bacon with sides of potatoes or vegetables ($13.95); seafood cakes or soft shell crab Long Beach ($12.95) served with pasta, shrimp and crab and mushroom sauce and last, corn and crab bisque ($8.95) served in a bread bowl. Other signature favorites are Paul’s burger combo ($8.95); grilled muffaletta ($7.95), Paul’s signature BLT on wheat berry bread ($6.95); fried shrimp basket ($9.95) and Reuben sandwich ($6.95). Sandwich combos ($8.99) are also a popular choice, especially since a long lineup of meats, cheeses and toppings can be selected to build-your-own towering creation. Each sandwich comes with a drink and chips. Or, choose a garden salad ($7 range) and top it with your choice of chicken or shrimp. Other options are remoulade shrimp salad ($10.95) and tuna or chicken salads ($7.99). Wraps ($6.95) filled with shrimp or chicken and your choice of toppings are a great choice with one of Paul’s sides, ranging from potato salad to sweet potato fries to mozzarella sticks with marinara sauce. You can’t leave Paul’s without stopping by the bakery to select a few treats for the drive home. I’m not exaggerating when I say this bakery offers more varieties of petit fours, cupcakes, pies, cakes, cookies, cheesecakes and other specialty dessert items than almost any bakery I’ve ever seen. At last count, close to 50 varieties of pie were on the menu. The real dilemma is deciding which one to sample, making a return trip almost a necessity. If you visit: Where: 1 Sycamore Road, Sweet A, Picayune Phone: 601-798-7457; toll free: 800-669-5180 Hours: Closed Sunday and Monday; open 9 am to 6 pm, Tuesday through Saturday. Lunch is served 11 am to 2 pm; coffee and other beverages served all day. Visit http://www.paulspastry.com for more information.

by Natasha Haynes, MSU Extension Service I’m always looking for easy vegetable dishes with a lot of flavor, and this one hits the spot! This recipe serves four, so you may need to double it, depending on the size of your family. Did you know you can save some calories and fat by cooking your vegetables in water or broth instead of butter or oil? At about 100 calories per teaspoon, fat can add up quickly. This recipe calls for butter or margarine, but the dish is so flavorful, I’d encourage you to try water or broth and save the calories. Be sure to cover the pan with a lid to trap the steam and keep the veggies from sticking to the pan. What I love about this recipe is that you can use it year-round, with fresh tomatoes in the summer when they are in season, and canned tomatoes in the winter. Note: The original recipe said to cook the onions and garlic for 5-7 minutes, which was too long when we tested the recipe. We’ve modified the recipe here on the blog to 3-5 minutes. If you click the link to the printable version, be sure to change the time or watch your pan carefully. No one wants burned garlic! Zucchini and Tomatoes Ingredients: - 2 tablespoons butter or margarine - 1/4 cup onion, chopped - 1 garlic clove, chopped - 1 pound zucchini, sliced - 2 tomatoes, peeled and diced, or 1 (16-ounce) can of diced tomatoes, drained - 1/4 teaspoon salt - black pepper (to taste) - 1 teaspoon sugar Wash hands with soap and water. Gently rub zucchini and fresh tomatoes (if using) under cold running water. Melt butter in a saucepan over medium heat. Add onion and garlic. Cook until tender, about 3-5 minutes. Add zucchini, tomatoes and seasonings. Cover pan, reduce heat and cook until vegetables are tender, about 20 minutes. Thanks to the USDA MyPlate Kitchen program for this printable recipe. For behind-the-scenes photos, crew reviews, 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!