It’s May, so that means it’s time to put away the heavy roasting pans, pull out the dainty tart and springform pans, iron pretty pastel cloths, and get ready for this month’s important celebrations. Just around the corner are high school and college graduations, bridal showers in advance of June weddings, and perhaps most important, Mother’s Day. Most of us have good intentions when the need to honor the special people in our lives arises. However, the thought of preparing a seated, formal meal for a crowd or even our own families often causes us to pass entertaining duties to others. However, there is a solution to the never-ending list of excuses we can use to talk ourselves out of treating those we love to a memorable gathering and it’s very simple: Plan a menu filled with easy-to-prepare dishes that don’t require hours in the kitchen. And here’s a point to remember when deliberating over the menu for these women-centric celebrations. Most females prefer meals that are on the light, healthy side. So, save the grilled steaks and heavy desserts for Father’s Day or Fourth of July cookouts. Serving light, simple food doesn't mean its appearance or taste will be compromised. The best food comes from taking excellent-quality ingredients and cooking just enough to enhance them. And it’s even acceptable to supplement prepared dishes with some that are purchased from a local caterer or deli or even the supermarket. If you’re planning to cook everything from scratch, it’s important to prepare as much as possible in advance, leaving only last-minute heating or plating tasks for the day of your special gathering or meal. Many dishes can be assembled the night before, refrigerated, and then taken out just as the event begins. Marinated or pasta salad tossed with a light sun-dried tomato vinaigrette dressing and served with grilled chicken bites, sautéed shrimp or chopped salami can serve as a side dish, or, depending upon how many ingredients are added, the main entrée. Most females love bread, so consider creating a fragrant bread tray filled with an assortment of cheddar cheese scones, sliced bagels, small biscuits, and loaves of gourmet breads in a variety of flavors. Layer the different varieties on a large platter accompanied by small bowls or jars of flavorful jams, cream cheese and fruit or butter spread. Dessert should be the crowning touch to any special event. Cheesecake is a crowd-favorite, but after suffering a second-degree foot burn while removing an Easter cheesecake from a bubbling water bath, I searched for a safer version. A friend recommended one that’s easy to assemble, light and lemony, and, most important, can be baked sans water bath. Here are a few of my favorite springtime recipes (all can be doubled or tripled easily to fit your crowd), each of which is perfect for any springtime celebration. Marinated Tomato Salad 4 medium Roma tomatoes, peeled and chopped 3 tablespoons celery, diced 3 tablespoons red onion, diced 1/3 cup Italian dressing 1/2 teaspoon black pepper 2 tablespoons basil, fresh, Mix all ingredients together and chill prior to serving. Serve as a side salad, as a condiment to grilled meats or vegetables. Can be pureed and used as a sauce also. Sun-dried Tomato Vinaigrette 2 tablespoons sun-dried tomatoes packed in olive oil 1 tablespoon ketchup 1 cup Italian dressing 1/4 teaspoon dry basil Place torn tomatoes in food processor with ketchup, process until chopped. Add dressing and basil and process further to blend. * Can use for a salad dressing, marinade, or a sauce. Marinated Grilled Chicken Bites 1 recipe sun-dried tomato vinaigrette 4 (4-ounce) boneless skinless chicken breasts 1/2 teaspoon Creole seasoning 1/2 teaspoon season salt garlic Flavored vegetable spray as needed Using half of the recipe of marinade, spread over chicken breast and allow to marinate under refrigeration for at least 30 minutes. Preheat grill to moderate high heat. Season chicken with blend of spices and vegetable spray. Carefully season grill with vegetable spray. Place chicken on grill allowing marks to develop, turn chicken 90 degrees to create cross hatch marks, flip, baste with remaining marinade, and finish until done (165 degrees internal). Cut into bite-size pieces. Sweet Tomato and Penne Pasta Salad 1 recipe sun-dried tomato vinaigrette 4 Roma tomatoes, washed and cut into eighths 1/4 cup red onion, diced 1/2 teaspoon Season Salt 1/4 teaspoon black pepper 3 cups penne pasta, cooked Mix all ingredients together, chill and serve. Lemon-Berry Cheesecake Nonstick cooking spray 1 cup graham cracker crumbs (can substitute shortbread or other favorite hard cookies) 1 (8-ounce) package cream cheese 2 cups cottage cheese 3 large eggs 3/4 cup sugar, plus more for the berries 1 tablespoon grated lemon zest 1/4 cup fresh lemon juice 2 tablespoons all-purpose flour 1 teaspoon vanilla extract Sliced strawberries, blueberries, raspberries, and blackberries Preheat oven to 375 degrees F. Spray a 9-inch springform pan with cooking spray. Use the bottom of a glass or measuring cup to press the graham cracker or cookie crumbs into the bottom of the prepared pan. Spray the crust lightly with cooking spray. In a blender, combine cream cheese, cottage cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or, for best results, chill overnight. Toss the berries in a bowl with a little water and a sprinkle of sugar. When cheesecake is firm, lightly spread sugared berries over the top.

JACKSON, Miss. – Newk’s Eatery, recently named America’s Top Fast-Casual Chain by Restaurant Business Magazine, recently announced new culinary-driven menu additions, available for a limited time through the spring season. Newk’s spring offerings, available now, include: Chicken Bacon Club Sandwich – "Spring Spotlight Item" Sliced, flame-grilled chicken breast topped with bacon, Ammerlander Swiss cheese, romaine, tomato, mayo, olive oil, and scrach-made honey mustard served on Newk's famous Parisian bread. Bistro Steak Club Sandwich A quarter pound of tenderloin steak topped with bacon, Ammerlander Swiss cheese, romaine, tomato, mayo, and Dijon, served on toasted French Parisian bread. Dozen-Layer Coconut Cake Made from scratch each day in Newk's very own bakery, the coconut cake joins the dozen-layer flavor lineup alongside gust-favorite flavors such as strawberry, chocolate, and caramel. Raspberry Iced Tea The newest addition to the Newk's Iced Tea Bar is a Rainforest Alliance-certified fresh-brewed unsweetened raspberry tea. “Our seasonal menu additions are sourced from premium ingredients and hand-prepared to ensure the highest quality from kitchen to table,” said Chris Newcomb, Newk’s Eatery Co-Founder and CEO. “These flavorful offerings, combined with our classics and time-tested family recipes, feature an exciting variety of wholesome, craveable options for everyone.” At Newk’s, every meal is prepared to-order in an open-view kitchen. The robust menu offers grilled and toasted sandwiches, which include a quarter-pound of seared, seasoned and sliced in-house proteins, as well as more than a dozen entrée salads, kettle-batch soups, and hand-rolled pizzas for lunch and dinner. Prime ingredients are used for every dish, including petite tenderloin steak, Atlantic salmon, all-white meat chicken breast, and sushi-grade ahi tuna. All premium cuts are hand-sliced, flame-grilled and house-marinated. For those looking for lots of flavor but not a lot of calories, Newk’s 600 Calorie Menu features over 50 “Better for You” pairing combinations. The new menu offerings are available at Newk’s 120+ locations. For additional information, or to find a restaurant near you, please visit www.newks.com. Newk’s Eatery also features online ordering, mobile app/skip the line options, as well as catering for groups of all sizes with specialists on-site to assist in building the perfect spread.

Jackson Family Wines knew what it was doing when it purchased Zena Crown Vineyard in Oregon’s rich Willamette Valley. It was Jackson’s introduction to Oregon wine-making and one that would yield impressive results with a new line of pinot noirs. Zena Crown was not only their visa to very fertile vineyards in the Willamette, but it was also a visa to some of the best pinot noir. Jackson purchased the 115-acre vineyard in 2013 and with that vintage released its first Zena Crown Vineyard label. If the Jackson name isn’t enough to inspire a serious pinot-phile to try it, Zena Crown graces the labels of several more impressive labels, including Robert Parker’s Beaux Freres, Penner-Ash, Soter, and Solena. The vineyard is located in the Eola-Amity Hills AVA and was developed by Premier Pacific Vineyards in the early 2000s – not that long ago when you think of some of the historic properties of Napa Valley. But in the Willamette Valley, vineyard history doesn’t date much farther back than that. Elevations of this premier south-facing slope range from 300 to 650 feet. That variation, the variety of volcanic soils, 48 unique blocks, and the use of a diverse array of clones gives these many producers the opportunity to create a variety of expressions in their pinot noirs. And that makes a comparison of the wines exciting. Shane Moore was hand-picked to lead Jackson Family Wine’s Zena Crown Vineyard pinot noirs – 2013 was his first vintage. In an email he explained the vineyard’s uniqueness: “The short answer is terroir: it’s the combination of all things we know nothing about. It’s a complex topic that we can never fully understand, but we can attempt to simply by looking at mesoclimate and soil. “The Zena Crown Vineyard takes the brunt of the wind from the Van Duzer Corridor, which is in plain sight from the west side of the property and has a particularly profound influence during the summer. The west winds blowing off the Pacific pick up every evening during this time and help to create a cooler mesoclimate at the vineyard. This in turn slows down the phenological ripening of pinot noir at this site compared to other parts of the Willamette Valley, and often delays harvest well into October. “The soils are also unique on this site. They range from very Deep Jory, to Nekia, to very old marine sedimentary. This helps to give the vineyard more depth, complexity, and a greater palette of flavors to create unique and interesting wines that are not only authentic but have a compelling reason for existing.” Alas, like most Willamette Valley pinot noirs, these wines are made in small quantities and are expensive. The 2016 vintage was great in Oregon. As buyers sort through the countless producers of Oregon pinot noir, recognizing the Zena Crown name on a label helps to identify quality. Here is a sampling of producers who use Zena Crown grapes: Zena Crown Vineyard Slope Pinot Noir ($75). This is one of the more serious pinot noirs we tasted in this flight. Firm tannins with blueberry and cranberry flavors, earthy and well structured. Zena Crown Vineyard The Sum Pinot Noir ($75). Multiple blocks of grapes are used to create a black cherry, blackberry profile. Penner-Ash Zena Crown Vineyard Pinot Noir ($72). What makes this wine unique is the sweet fruit character that coats the palate with luxury. Violet and dried fruit aromas give way to raspberry pie flavors. Winemaker Lynn Penner-Ash started working with Zena Crown fruit in 2006. She uses fruit from one block and picks from multiple passes. Beaux Freres Zena Crown Vineyard Pinot Noir 2016 ($75). Great balance and round on the plate with raspberry and plum notes. Hints of anise and spice. Siduri Zena Crown Vineyard Pinot Noir 2016 ($65). Concentrated with fresh black cherry and raspberry fruit. Alexana Zena Crown Vineyard Pinot Noir 2015 ($70). The proverbial iron fist in a velvet glove, this big pinot noir has round and supple flavors with fine tannins and dark fruit character. RETSINA A Greek friend, Nick Capousis, recently suggested we retry retsina, a white, resinated wine from Greece. In the past retsina was the one wine that we unanimously agreed was pretty much undrinkable. Older versions of this Greek restaurant staple that we had tasted several times in our long wine tasting career were akin to drinking poorly made white wine infused with pine sap. This insipid wine made us question the quality of other Greek wines just becoming available in the U.S. in the past 20 years. Well, we are converts to appreciating contemporary Greek wine red, white and rosé and have commented often about the quality and in most cases the value of wines from this ancient country. The one outlier was a haunting memory of retsina, which clouded our otherwise fond feelings for modern Greek winemaking. Enter Tetramythos Retsina Greece ($12), a modern version of retsina, which is biodynamically farmed, and fermented in amphorae with wild yeasts. Estate-grown roditis grapes are employed and only 40 percent of the wine is infused with the pine resin. The resulting white wine is citrusy, herbal and refreshing with just the barest hint of resin, which adds an interesting complexity to this traditional Greek wine. It is a perfect foil for Greek meze or small plate appetizers and a fun summertime quaff. Thanks, Nick! WINE PICKS Effort Center of Effort Pinot Noir Edna Valley 2016 ($30). Edna Valley is part of the Central Coast appellation in California, and has California’s longest growing season. Increasingly known for high quality pinot noir this offering from Effort is no exception. Effort displays plum and berry notes, great texture and length. Talley Estate Pinot Noir Arroyo Grande Valley 2015 ($33). Non-filtered and aged in French oak (30 percent new). It is a bold pinot noir expressing strawberry and cranberry notes with some spicy elements. A joy to drink. Dry Creek Vineyards Cabernet Sauvignon Dry Creek Valley 2016 ($29). This fairly priced cabernet sauvignon is representative of the wines from Dry Creek Vineyards. Classic cherry and cassis nose and flavors in an unobtrusive oak frame. An added bonus is the extensive amount of information contained on the back label which lists types of grapes utilized with percentages as well vineyard sources, oak treatment, brix at harvest, and vineyard yields in tons per acre

Some mornings, it’s hard for me to make healthy breakfast choices. Whether I’m running out of time or tempted by a hot breakfast sandwich from the local fast food restaurant drive-through, preparing ahead of time helps me stay on track. I may even start experimenting by adding bananas in the pan first or swapping honey for the brown sugar. This recipe has it all: healthy fruit, whole-grain goodness, and a touch of protein. Bake a pan of this breakfast treat on the weekend, and enjoy it for 2 to 4 days. Thanks to our friends at The University of Maine Cooperative Extension for this tasty recipe! Blueberry Baked Oatmeal 2 cups dry oatmeal (old fashioned or quick) 1/4 cup brown sugar 1 cup frozen blueberries 1/2 cup chopped walnuts (optional) 1 teaspoon baking powder 1/2 teaspoon cinnamon 1-1/2 cups nonfat milk 1/2 cup unsweetened applesauce 1 egg 1 Tablespoon vegetable oil Preheat oven to 375 degrees F. In a large bowl, stir together the oatmeal, brown sugar, blueberries, baking powder, and cinnamon (and walnuts if you choose to add them). In a medium bowl, combine the milk, applesauce, egg, and oil. Mix well with a fork or whisk. Add the milk mixture to the dry ingredients and stir well. Pour into a greased, 8-inch, square baking dish. Bake at 375 degrees for 20 to 25 minutes. Serve warm.

If you’re located near or driving through the Hattiesburg area and haven’t visited this long-time fixture on Hardy Street, it’s time for a visit. Crescent City Grill is right up there with the “best eateries in Mississippi” in terms of food, ambiance, and southern hospitality. And yes, it easily made my personal “never had a bad meal here” list. As its name suggests, Crescent City Grill serves all your Louisiana favorites, including seafood prepared a myriad of ways as well as creative variations of shrimp and grits, poboys, etouffee, red beans and rice, and jambalaya. Make that “pasta jambalaya,” and, like me, you’ll discover a dish you tend to order again and again. Actually, I’ve never sampled anything on Crescent City’s eclectic menu that wasn’t fresh, authentic, and simply delicious. When you step into the cozy confines of the restaurant located a few feet from bustling Hardy Street, you can sense right away this is a popular place. Tables and booths are always filled with a mix of locals, tourists, and the occasional college student in search of a good meal. After being seated, you’ll want to start with an appetizer to delay ordering your entrée. That’s how confused you’ll be when you see the tempting array of choices on the menu. Appetizers, some as hearty as main entrees, include chargrilled oysters ($10.99/$17.99), shrimp and crab spring rolls ($7.99), barbecue shrimp and grits ($9.99), blackened shrimp pie ($7.99) pan seared yellow tuna ($9.99), crabmeat wontons ($8.49), and nachos au gratin ($8.99). When it’s time to order, start with one of Crescent City’s homemade soups, ranging from corn and crab bisque ($3.99/$5.99), gumbo ya-ya ($3.99/$4.99), seafood gumbo ($4.99/$6.99), or the soup of the day. Just as delicious and filling are the restaurant’s salads. There’s warm grilled chicken salad filled with a variety of chopped fruits, vegetables, nuts, and cheese ($12.99), Creole fried chicken salad ($12.99), Mojo (sweet and tangy sauce) chicken ($13.99), the restaurant’s signature sensation salad ($4.49), and, my favorite, Cajun seafood pasta salad ($13.99). This tasty salad features fried shrimp and jalapenos served over chilled mixed pastas tossed with chopped vegetables and comeback dressing. In the mood for a sandwich? Crescent City is famous for their Creole-inspired versions. The piece de resistance is the New Orleans sloppy roast poboy ($10.99) that include house-braised roast beef smothered with gravy and cheese and dressed to your liking. My mouth is watering just thinking about it! Other favorites are shrimp poboy ($10.49), prime rib poboy ($13.99), Big Easy Burger ($11.49), and the Back Bay Beast ($13.99), filled with a combination of fried shrimp and roast beef. More often than not, I choose The Swamp Thing ($11.99) when perusing the sandwich menu. It’s a massive poboy filled with fried shrimp, jalapenos, caramelized onions, and andouille sausage dressed with my favorite toppings, including seafood remoulade sauce. If you love genuine Creole/Cajun food, you’ll want to head straight to the Bayou Favorites section of the menu. There, you’ll find selections very similar to those served at any New Orleans restaurant, including shrimp and grits ($14.99), shrimp etouffee ($13.99), shrimp Creole ($13.99), surf and turf and grits ($17.99), catfish Plaquemine ($16.99), and red bean and rice ($9.99). Because I find it hard to choose between my favorite dishes, I usually order shrimp carnival ($20.99). That way, I get to sample generous portions of shrimp etouffee, shrimp Creole, and fried shrimp. A meal simply can’t get much better than that. Additional entrees are almost as tempting and include crab cakes ($20.99) jumbo fried shrimp ($17.99), eggplant Orleans ($17.99), 12-ounce ribeye ($23.99), and prime rib ($24.99). If you’re a pasta-lover, you’ve come to the right place. Large, creative dishes of homemade pasta can be yours when you choose Mardi Gras pasta ($14.99), blackened chicken fettuccini ($12.99), shrimp and lobster angel hair ($16.99), and, as mentioned, my favorite pasta jambalaya ($15.99). The menu also includes a variety of chicken dishes like Zydeco chicken ($11.99) and Basin Street ($11.99) along with a selection of fresh fish prepared with a variety of seasonings and toppings. If you haven’t visited Crescent City Grill, I can safely say it’s time to drop in or make the interstate detour when traveling near the Hub City to a restaurant that’ll make you wonder why you ever drove to New Orleans for a meal. Crescent City Grill is located at 3810 Hardy Street in Hattiesburg. Hours of operation are 11 a.m. to 10 p.m., seven days a week.

We’ve been on a quest of late to find more wines from the Languedoc-Roussillon. It hasn’t been easy. An ancient, but neglected, wine growing region of France, the Languedoc-Roussillon has been troubled by producing inferior wines for decades and, thus, discouraging merchants. But, that’s slowly changing, and wine enthusiasts would be wise to check out these wines before prices rise. Now the single biggest wine-producing region of France, Languedoc-Roussillon's more than 600,000 acres of vineyards yield mostly red grapes, such as grenache, syrah, cinsault, mourvedre, and carignan. The region has avoided regulation, which makes wine-making a free-for-all. However, in the last decade there has been more attempts to steer winemakers in a unified direction. The appellation d’origine controlee (AOC) was changed from the Coteaux du Languedoc to just Languedoc AOC and expanded to include Roussillon. These changes allowed winemakers to use grapes across the appellation and thus make wines more complex. There are also seven designated crus, such as Chinian and Corbieres, that range in quality from the general Languedoc AOC to Grand Vins. Most importantly, there has been a distinct improvement in the region’s table wines, called Vin de France. The lack of regulations, however influential a reduction in quality, has given wine producers a lot of freedom in selecting grape varieties. Similar to what happened in Tuscany, the winemakers are flaunting tradition to create blends that include non-indigenous grape varieties, such as merlot and cabernet sauvignon. Producers such as Mas de Daumas Gassac, Bertrand and Jean-Claude Mas are making some incredibly complex yet non-traditional blends. Even Michel Chapoutier of the Rhone Valley has launched new ventures in this emerging region. We like these wines for their rich, garrigue character and intensity. And, they are still decently priced. Here are a few we recently tasted: Domaine de Terrebrune Bandol Rouge 2014 ($40). In 1963 Georges DeLille left his job as a sommelier in Paris to save this domaine. He spent a decade restoring the property, recruited his son Reynald and began releasing some of the most extraordinary and age-worthy wines of the region. Grenache and cinsault join this mourvedre-dominated blend. More forward in style than many mourvedres from the region, it has the classic varietal flavors of wild blackberries and plum with a hint of licorice and mineral. The dusty tannins suggest 6-10 years of aging before the wine reaches its peak. Chateau La Negly La Brise Marine 2017 ($20). We bought several bottles of this tantalizing white blend of roussanne and bourboulenc. Enveloped by crisp acidity, it shows off exotic fruits -- mango and white peaches – with a dash of almonds. La Condamine Paulignan Minervois 2013 ($18). This gem uses syrah, grenache, carignan, and cinsault grapes to produce a lively, elegant blend. Nicely textured with bright dark berry fruit with hints of lavender and olives. There is no need to cellar this wine, but it will survive at least 5 years. La Bastside Blanche Bandol 2014 ($35). Bandol is known for its mourvedre, so this grape varietly plays a dominant role in this wine. Grenache rounds off the bright berry flavors but it’s the mourvedre that gives the wine its color and depth. This gem adds a garrigue touch to an otherwise juicy wine with gritty tannins. Chateau Bouisset “Cuvee Eugenie” La Clape Languedoc 2015 ($20). La Clape is the same AOC that includes Chateau Negly. It is a blend of syrah and grenache grapes grown in limestone and clay soils. Aged mostly in concrete tanks, it retains its fresh and pure fruit character. Gerard Bertrand Grand Terroir Les Aspres 2014 ($20). Bertrand is making some extraordinary, textured blends in southern France. This beautiful blend of syrah, mourvedre and grenache from the Languedoc-Roussillon region has layers of red berries, a floral nose and long finish. M. Chapoutier Les Vignes de Bila-Haut Cotes du Roussillon Rouge 2017 ($15). Half of this blend is grenache with the remainder made up of syrah and carignan from the slopes of the Agly Valley. Aged in concrete tanks and stainless steel, it is void of oak flavors. Lots of rich black raspberry and black berry flavors. M. Chapoutier Bila-Haut Occultum Lapidem 2016 ($30). Leave it to Chapoutier to use Latin to describe his “hidden gem” from the Languedoc. A well-integrated blend of grenache, syrah and carignan from 60-year-old vines, this wine carries the “Cotes du Roussillon Villages” label which means it’s a step above the generic label. It is a delicious wine with broad aromas of dried herbs, blackberries and violets. The palate is dense with plum and dark berry flavors with hints of licorice. TALAWIND Patrick Melley, co-founder and winemaker for Russian Hill Estate Winery, is applying his knowledge of making great pinot noir to a new project called Talawind Ranch, also in the Russian River Valley. A former horse ranch, the 9 acres of vineyards enjoy a combination of micro climates and soil variation. At $30 each, these wines represent a great value in the pinot noir category. We were impressed with three vintages of the Talawind Ranch pinot noir. The 2014 pinot noir was ripe in style with notes of plums and black cherries. We like the 2015 pinot noir for its generous spice aromas and red berry flavors. And the 2016 pinot noir was our favorite with a little complexity, more body and fresh strawberry and red cherry fruit. WINE PICKS MacRostie Sonoma Coast Pinot Noir 2016 ($34). This medium-body pinot noir has generous red berry aromas and strawberry, cranberry flavors. Jackson Estate Alexander Valley Cabernet Sauvignon 2014 ($40). The warmer temperatures in Alexander Valley produce riper and often more alcoholic cabernets. This version is blended wIth petit verdot, merlot, cabernet franc and malbec. Dark berry and currant flavors with a hint of mocha and vanilla. Pfendler Sonoma Coast Pinot NoiR 2015 ($45). This juicy and delicious pinot noir from Sonoma County has a floral nose and red cherry flavors.

I get it. You’re busy. It’s hard to squeeze a lot of fruits and vegetables into your daily diet. And, if you’re like me, when you hear a recommended number of daily servings, you just want to roll your eyes. Today, I want to offer you a bit of hope in the form of some tips on judging how much makes one serving. Because you might be eating more servings than you think you are! In fact, most adult women need 1.5 to 2 cups of fruit and 2 to 3 cups of veggies daily. (These amounts vary by sex, age, and level of activity.) And, did you know that all forms of fruits and vegetables count? Whether you’re snacking on fresh, frozen, dried, canned, or juice—these all count toward your daily servings. We’ll save the debate over the pros and cons of each for another day. So: Six baby carrots = 1/2 cup. A large banana = 1 cup. For a quick visual guide to how much fruit is in 1 cup and 1/2-cup of several popular types of produce, check out these comparisons at the Fruits & Veggies: More Matters website. The good news is that fruits and vegetables, especially in their fresh form, are low in calories but help you feel full, so you’re less likely to chow down on less healthy snacks. If you have tips for adding more fruits and vegetables to your daily diet, let me know on Facebook and Twitter!

OXFORD, Miss. – When restaurateur Steve Palmer overheard one of his servers say she'd like to buy a home if only she had the down payment, he started a company-wide home loan program. "We loan our employees their down payment interest-free," said Palmer, of Charleston, South Carolina, who has 890 people on his payroll. "We make zero money on it and we've had seven staff members buy homes in the last year." Palmer owns Indigo Road Hospitality Group, and within the restaurant industry, he's renowned as a visionary who supports transformative progress where he sees a need: among his staff, on behalf of his customers, and in his community – in that order. One of his most recent investments is a $100,000 gift to the John T. Edge Director of the Southern Foodways Alliance Endowment, which supports the future of the SFA, based at the University of Mississippi. "I grew up in the South and felt like I knew what it means to be from the South, but the SFA has taught me what it really means: It's about the history, heritage, and reconciliation," Palmer said. "I love the thought-provoking conversations the SFA inspires. "Sometimes they're uncomfortable; sometimes they're conversations that challenge me to revisit old ideas. That's what I really love." Palmer hopes his gift will enable the SFA to continue bringing people groups together over meals for generations to come. "We still feel like a gangly teenager," said Edge, the center's founding director. "With this gift, Steve is helping to ensure that one day when I depart my job, the SFA will have a smooth transition of leadership and that, as we hit our 20-year mark, we have our sight on our 40-year mark. He offers us stability and he offers us belief." Palmer's generosity is widespread. He's on the verge of offering a tuition match up to $20,000 per person for employees who want to go to culinary school or get a degree in hospitality management. Additionally, he covers the cost of counseling for those who want to keep their mental health in check. Every staff member has Palmer's personal cell phone number so they can call him directly; he regularly asks employees to review management to ensure they're being treated fairly, and he enforces a zero-tolerance no-harassment policy. "I just want to say how much we all respect Steve in this industry and thank him for his mentorship, generosity and his willingness to share his experiences," said Ashley Christensen, of Raleigh, North Carolina, a participant in the SFA's 2019 winter symposium. In his community, Palmer is passionately involved with charities that fight hunger. Additionally, his restaurant group hosts an annual dinner, the most recent of which raised $500,000 in one night – enough to underwrite the 2019 food budget for a Charleston soup kitchen. Palmer also founded an addiction recovery program in the Carolinas designed specifically for restaurant workers who struggle with substance abuse. He hopes to have Ben's Friends chapters in all 50 states. Why so much compassion? "Gratitude," he said. "I've been given more than I ever thought I would have, so why wouldn't I want to give back? Right? That's just natural to me. I feel sort of obligated, but not by anyone but myself. It's almost a responsibility. I want everybody to win." The need for a home. Hunger pangs. Substance abuse. Palmer has experienced all these in his 49 years. Homeless in Atlanta, then-13-year-old Palmer worked first as a dishwasher for Yen's Chinese on Chamblee Dunwoody Road, making $3 an hour, paid in cash, and later as a line cook for Steak 'n Shake. These were his initial introductions to the industry that would ruin his life and then save it. Seventeen years sober from an addiction to alcohol, cocaine, and other drugs, Palmer runs 20 restaurants that bring in tens of millions in revenue. He's about to marry the woman of his dreams. And he wants everyone to win. "I was a very broken person from a dysfunctional family," he said. "For me, the restaurant was my family. It was where I found acceptance, where I found everybody is equal. As long as you show up and work hard, then there's a place for you. "A restaurant always represented, for me, a safe place to go for work. It always felt like home to me." Every day at each of Palmer's restaurants, business stops for a half-hour to give the "family" time to gather. "Everyone is required to sit down and have conversations," he said. "What we found culturally is if you just get everybody to eat with each other every day, there's a mutual respect that gets formed." That same principle is at the heart of the SFA. "One of the things that's deeply important for a nonprofit and for an academic institution is to receive money from people who share your values, who believe in your mission, whom you're proud to sit at a table with," Edge said. "Steve is the ultimate embodiment of that in the way he comports himself, the way he runs his businesses, the care, thought and leadership he provides. "The notion that he sees value in what we do and in my career at the university means the world to me because I respect him so much. He, as a donor, helps us educate a new generation of donors. This is how you comport yourself; this is how you support a university and an institute. It's transformative." The John T. Edge Endowment is open to gifts from individuals and organizations. Checks may be mailed to the University of Mississippi Foundation, with the endowment noted in the memo line, to 406 University Ave., Oxford, MS 38655. Gifts can also be made online at https://give.olemiss.edu/https://give.olemiss.edu/. For more information, contact Nikki Neely Davis, executive director of development, at 662-915-6678 or nlneely@olemiss.edu.

Located in the heart of the Fondren neighborhood, Babalu is perfect for any occasion, whether it's a birthday, company dinner, or happy hour. Check out this week's Sipp Jackson blog post spotlighting the Fondren hot spot.

It’s always fun to read online food stories and ensuring comments prior to major holidays, and Easter is no exception. It was no surprise to learn that a large picnic ham will be the main focus of most Americans’ Easter Sunday feast. The challenge is finding the appropriate side dishes to complement the star of the table. In my opinion, nothing beats some type of potato dish. In the past, I’ve made a stuffed hash brown casserole filled with a variety of meats and cheeses for my family’s dinner. This year, I’m in the mood for good, old-fashioned potato salad. The challenge lies in narrowing down one from my list of favorites. Because, contrary to popular belief, there are actually quite a few varieties of potato salad out there. As you’d expect, the differences are primarily found north and south of the Mason-Dixon Line and from East Coast to West. First up for consideration is genuine, tried-and-true Southern potato salad, the likes of which grace many a Southern cookout, potluck, church dinner, and Easter table. I’ve added a couple of modern touches that were probably not in my grandmother’s version. To make it, boil, peel, and cube two pounds of potatoes and set aside to cool. Boil two eggs, and when they’re cool, peel and chop. Set aside with the potatoes. In a large serving bowl, combine three tablespoons of apple cider vinegar, cup of chilled and chopped bread and butter pickle chips (reserve juice for later), 3/4 cup of chopped celery, half a cup of finely chopped white onions (optional), cup of mayonnaise, two tablespoons of mustard (yellow or Dijon), half cup of minced fresh chives, half teaspoon of ground black pepper, and a pinch of paprika. Stir in potatoes and eggs, mix thoroughly. To finish off this perennial salad that’ll feed 6 to 8 guests, add a drizzle of pickle juice. This is totally optional, but to me, it’s what really makes potato salad special, especially if the juice is coming from a jar of my homemade pickles. Sprinkle with a few more chopped chives and a little paprika, and your potato salad will shine almost as brightly as the ham. My northern friends shared a recipe for potato salad given to them from the owner of a New York deli. As you might imagine, it’s quite a bit different from our Southern version, but every bit as good. Boil three pounds of red potatoes until tender, then dice into quarters or cubes. Make a vinegar base by heating a fourth of a cup of apple cider vinegar in a small pan over medium high heat along with two tablespoons of sugar and half a teaspoon of salt. When sugar is dissolved, add a cup of water, stir and set aside. Chop a half pound of corned beef in a food processor until finely diced. Transfer the meat to a serving bowl and add a splash of olive oil and a pinch of ground black pepper. Add the potatoes, two tablespoons of yellow mustard, quarter cup of finely-chopped lettuce and last, stir in the vinegar base. Refrigerate for at least two hours before serving. They’re definitely worth the time and effort it takes to make them, but if time is running out on the night before Easter, make this shortcut version that’s a crowd-pleaser without the need to peel potatoes. Whichever version you choose, make sure to enjoy the rest of Holy Week and have a wonderful Easter! Easy No-Peel Loaded Potato Salad 2 pounds new red potatoes, cut into bite-size pieces 16 ounce container sour cream 1-ounce package ranch dressing mix 6-8 slices cooked bacon, crumbled, or cup of Bacon or other bacon bits; reserve 1/2 cup 1-1/2 cups shredded Cheddar cheese +2 bunches green onions, thinly sliced Thoroughly scrub 2-4 pounds of new potatoes and cut off any growths or rough spots. Boil until tender, and with skins on, half and quarter the cooled potatoes and place in a large serving bowl. Combine sour cream and ranch dressing mix in a small bowl until well-blended. Add sour cream mixture, bacon, Cheddar cheese, and green onions to the cooled potatoes and stir until well blended, being careful not to break up the potatoes. Cover and refrigerate for about 2 hours before serving. Sprinkle with more bacon bits.

How wine producers get into the business of making wine has always fascinated us. There are those born into a multi-generational winery and those who abandon a lucrative business career to start a new adventure. There are those who graduate from University of California at Davis to slave at a winery and eventually graduate to a senior winemaker. And there are those who fell into the business out of desperation. That was the case with John Balletto, whose transition from a vegetable farmer to a successful wine producer embodies the proverbial Horatio Alger story of perseverance and hard work. Balletto was raised on a vegetable farm in Sonoma County near Sebastopol. He worked alongside his father in high school and was planning to move away to pursue his love of football and track at a major university. Then, his life took its first turn for the worse when in 1977 his father was diagnosed with terminal cancer during his senior year of high school. After his father passed, he postponed college, sold his coveted Pontiac GTO, and bought 5 acres surrounding the family home for a small vegetable farm to operate with his mother. He continued to buy property, and in 10 years, he became one of the largest vegetable growers in northern California. Then came a second wave setbacks: a medfly infestation, the 1994 North America Free Trade Agreement, a worker strike, and three El Nino rainstorms. The bank called his loan, and instead of going further into debt, they sold the business – but not the land. Down, but not out, he took the advice of winemaking friends such as Warren Dutton and Cecile DeLoach and gradually turned vegetable fields into vineyards. His fortune took a turn for the better, as evidenced by his pinot noirs and chardonnays, made under the guidance of winemaker Anthony Beckman. Moving from vegetables to grapes wasn’t really out of character, he said. His family was from Genoa, and he was tasting wine since he was 8 years old. “The vegetable business was the catalyst to get me started in grapes. Hard work works,” he said. He never lost his appreciation for farming. “When we were in full production, we had 700 acres and getting three crops of vegetables a year. It got so intense because you can’t make a mistake,” he said. “All of that carried over to the grape business. We went from 16 vegetable varieties to a mono crop. Although that sounds easy, you have certain times of the year that are just as critical as vegetable farming.” The Russian River Valley rewards Balletto with cooling fogs in the morning and warm afternoons. His property – 800 planted acres – is 10 to 12 miles from the ocean. He said Sebastopol Hills is one of the top five areas in the world for pinot noir and chardonnay. Balletto is making nine pinot noir wines, seven of which are vineyard-designated, and five chardonnays. Everything comes from estate-grown grapes. He also makes small amounts of sauvignon blanc, syrah, zinfandel, pinot gris and a rosé of pinot noir. We liked the 2016 Balletto BCD Vineyard Pinot Noir ($46) for its luxurious texture and structure. It has lots of bright cherry notes and a dash of spice. Balletto’s rosé of pinot noir is also a delicious wine to ring in spring – lots of cherry and strawberry flavors enveloped by crisp acidity. The Balletto Russian River Valley chardonnay ($28) has good balance and pear, citrus notes. Sebastopol Hills, which actually is part of both Russian River Valley and Sonoma Coast AVAs, is more remote for tourists on the wine trial, but it is home to some of the top pinot noir and chardonnay producers. Balletto counts as its neighbors Merry Edwards, Martinelli and Patz & Hall. Other wineries from this region that are producing great pinot noirs and chardonnays include De Loach, Inman Family, Hartford Court, Kosta Brown, La Follette, Littorai, and Pali. It is one of the coolest regions in Russian River Valley – great for pinot noir – and has many rolling hills where Balletto’s vineyards are planted. Balletto said he is happy with the direction his fate took him. “I tell my two daughters what a great business this is to be in touch with the land, sharing friends, and traveling the world to meet great people. What other industry can you do that?” RED BLENDS The success of The Prisoner has inspired several winemakers to copy its style of a highly extracted, bold and rich blend of red grapes. This style isn’t everyone’s cup of tea, but we know it’s popular. The Prisoner, under new ownership and made in massive quantities, is expensive. Here are a couple of similar wines that mimic this wine: Ravage California Cabernet Sauvignon 2016 ($13). If you like your cabernets extracted and rich rather than complex and layered, this wine is for you. Inky dark and rich in flavors of dark fruit, it is blended with merlot, petite sirah, zinfandel, and other red grape varieties. Three Finger Jack 2016 ($22). This wine is named after an outlaw who once roamed the Sierra Foothills where this wine is made. The bottle shape is something you would find on the bar top of a saloon. Extracted with rich and dark flavors of blackberries and black cherries with a good dose of chocolate and vanilla. WINE PICKS Kendall-Jackson Vintner’s Reserve California Pinot Noir 2016 ($17). Typical of Kendall-Jackson, this is a well-made, balanced wine that is reasonably priced for pinot noir. Bright fruit character with red cherry and strawberry flavors and an underlying earthy note. Hint of vanilla. Gamble Family Vineyards Paramount Red Wine 2015 ($90). Tom Gamble’s flagship wine, this Bordeaux-like blend is dense and delicious with good complexity, black cherry and licorice aromas, dark fruit flavors and a hint of clove. Fine tannins and long finish. Cuvaison Methode Beton Sauvignon Blanc 2017 ($35). This may go down as the most unique sauvignon blanc we’ve tasted. Winemaker Steve Rogstad ferments and ages a special lot of estate-grown Carneros grapes in a concrete (Beton) egg. The egg allows the lees to stay suspended to develop a richer texture. Mango and pineapple notes with a dash of thyme. Famille Perrin La Gille Gigondas 2015 ($28). The producers of Chateau Beaucastel now has a gigondas. A blend of 80 percent grenache and 20 percent syrah, the 2015 is soft, approachable and luxurious with opulent raspberry and anise flavors, rosemary herb aromas and soft tannins. It may not be chateauneuf du pape, but it’s a lot less money and delicious to drink now.

Easter Sunday is just around the corner, and like most people, you're probably trying to figure out what to serve for lunch so that you don't have to fight the crowds at local restaurants. Check out some of these fun and delicious dishes that everyone will love on Easter. Crab Deviled Eggs Spring Salad with Goat Cheese, Toasted Almonds, Avocado, and Roasted Garlic Honey Vinaigrette Baked Chicken with Okra and Tomatoes Carrot Cake Poke Cake with Salted Caramel Cinnamon Glaze

Mention the city of Vicksburg, and one attraction comes to mind: the Vicksburg National Military Park, one of the nation’s most distinguished Civil War battlefields. But, there’s actually a lot more to see and do in the River City which annually attracts over 150,000 visitors from around the world. Vicksburg is filled with historic museums, including my favorites, the Old Courthouse Museum and Biedenharn Coca-Cola Museum where the first Coke was bottled in 1894, art galleries, antique shops, bed and breakfasts, and antebellum homes dating back to the 1800s. These things, along with sweeping vistas of the Mighty Mississippi River, are reason enough to drive over for a day trip or weekend. However, there’s another good reason to visit Vicksburg – the city is filled with restaurants offering everything from hand-rolled tamales to fried catfish to everything in between. Rusty’s Riverfront Grill is in the latter category, serving up delicious seafood, steaks, pastas, and its famous key lime pie. Located on historic Washington Street near the Mississippi River, Rusty’s has quickly become one of locals’ and tourists’ favorite restaurants due to its friendly ambiance and wide selection of food and beverages. Diners can sit in the expansive dining room or move outside to a patio table to enjoy the view and breeze rolling in from the water. Atmosphere aside, Rusty’s consistently serves some of the best food in the area, and that’s saying a lot. Rusty’s appetizers are creative and delicious and include fried calamari ($8.88), fried crab claws ($18.99), broiled oysters ($16.99), and seafood gumbo ($$5.99-cup/$7.99-bowl). These and other appetizers are large and filling enough for a light meal or to simply get a larger dinner started. Salads are also large enough to qualify for the light, yet meal-worthy, category. There’s the chicken Caesar ($8.99), blackened chicken pasta salad ($8.99), blackened chicken (10.99), and the delicious crab cake salad ($12.99). Many come to Rusty’s for the fresh seafood prepared in a variety of innovative ways, and one look at the menu illustrates why. First, there’s Rusty’s house specialty, blackened red fish with crawfish cream sauce ($25.99). It’s flaky, perfectly seasoned, and covered with a rich sauce that utilizes the best of this season’s crawfish in an amazing way. Other standouts are stuffed grouper, a large Gulf grouper ($30.99), filled with crab cakes and topped with chopped vegetables and grilled tomatoes; Gulf shrimp ($17.99) served broiled, blackened, or fried; stuffed soft shell crab ($28.99); Captain’s platter ($30.99) filled with shrimp, scallops, oysters, crab cake, and grouper; crab cakes (3 for $21.99), and surf and turf ($29.99). Surf and turf is my go-to dish, and Rusty’s didn’t let me down. Their offering contains a 12-ounce grilled ribeye served with a choice of shrimp, scallops, or oysters. Rusty’s steaks are tender, juicy, and cooked to perfection. Combined with succulent grilled shrimp, my last dinner there was simply outstanding. If steak or chicken is your mind, you’ve come to the right place. Choose from among ribeye ($26.99/$29), filet mignon ($28.99/$35.99), or grilled, blackened, or Hawaiian chicken ($12.99). Rusty’s also serves a delicious seafood pasta ($19.99) and shrimp and grits ($21.99), along with sandwiches and poboys. Start with an all-American cheeseburger or work your way up to a shrimp or poboy, Hawaiian chicken, grilled or blackened chicken sandwich. All are in the $9 range. Save room for dessert, because you’ll want to sample the aforementioned key lime pie ($4.99). Also on the menu are chocolate peanut butter and coconut cream pies, along with bread pudding. Rusty’s is located at 901 Washington Street in Vicksburg. The restaurant is closed on Sunday and Monday. Hours of operation are Tuesday through Friday, 11 a.m. to 2 p.m. and 5 to 10 p.m. and from 11 a.m. to 10 p.m. on Saturday. Call 601-638-2030 for more information.

April is a transition month for many people If you’re in a northern state, you start to see robins and green grass. But for those of us in southern states, such as Florida and Texas, April is the last month for brisk mornings and low humidity. You can have your wines both ways – port to ward off the cooler nights and white wine to cool off the warmer days. This week, we explore both. PORT Port has a fascinating history. It was created in the 18th century when the Brits were warring with the French and turned to Portugal for wine. Alas, the Portuguese wine had a hard time surviving the voyage to Great Britain, so some brandy was added to fortify it. The brandy increased the alcohol content of the wine but it also halted its fermentation. The sugar that was left made the wine significantly sweeter. No one, particularly the Brits, seemed to mind a sweeter, alcoholic wine, so port found a permanent niche in a world wine market. Named after the coastal city of Porto, port uses indigenous grape varieties, such as touriga nacional, touriga franca, and tinta roriz. It comes in different styles that relate to the time the port spends in oak and how many vintages from which it draws. We have vintage ports in our cellar dating back to 1977, but the ones we enjoy drinking now are the tawny ports. These ports are blends from different vintages. For example, a 20-year-old tawny indicates that the average age of the wines used in the bottle is 20 years. Until the wine goes into the bottle, it rests in oak barrels – this extended aging gives the wine its tawny color. Because of this aging process, the port is ready to drink. You also can find some single-harvest tawny ports that will cost you a lot of money. Graham’s 1994 Single Harvest Tawny Port, for instance is $145, a “steal” compared to a 1940 version for $1,200. These wines have been set aside for long-term aging in oak casks. Because tawny ports are sweet, it is a challenge to match them to food. The best approach is to serve them after dinner with chocolate, sharp cheese, walnuts or apple pie. Usually a small glass is enough for most people. You’ll need a crowd to open a full bottle, although an opened bottle of port can last a week or more. Here are tawny ports we have recently tried: Dow’s 10-year Tawny Port ($37). Bright red cherry and walnut aromas with ripe red berry flavors and hints of vanilla and black pepper. Dow’s 20-year Tawny Port ($65). Showing some brown color on the rim, this exquisite port has good concentration with notes of red cherries and raspberries. Hint of tobacco and toffee. Dry finish. Graham’s 40-year Tawny Port ($180). At this age, the port shows a more amber color and greater richness. It is very intense and concentrated with raisin and fig notes, toffee, and a hint of orange marmalade. SPRING WHITES Just because it is still chilly doesn’t mean you have to avoid white wines. Although the likes of sauvignon blanc and pinot grigio are associated with spring, all white wine is still the ideal match to seafood. And you don’t avoid seafood in cool weather, do you? We’ve assembled 10 white wines that will perk up your attitude and make it seem like it’s spring. Panthera Russian River Valley Chardonnay 2016 ($45). From the Hess Collection, this lush and complex chardonnay begs for a second glass. Forward pear and peach fruit notes with toasty oak, butterscotch and crème brulee influences. Ramey Wine Cellars Woolsey Vineyard Chardonnay ($65). Using grapes from a vineyard owned by the Martinelli family and planted to Ramey’s specifications in 2007, this beautiful chardonnay has a luxurious mouthfeel but balanced with good acidity. Nicely textured and with rich tropical fruit and apple flavors. Brooks Willamette Valley Riesling 2016 ($20). Oregon’s rieslings are yet to be fully appreciated. This one is dry yet offers forward mango and grapefruit flavors. Refreshing acidity and broad aromas make it a great sipping wine or a paring with fish. Domaine Zinck Pinot Gris Alsace 2016 ($21). A very nice organic selection from Alsace. Pear, peaches, and mineral notes dominate this delicious white wine with a long satisfying finish. Pair with fish and poultry dishes. Tenuta Tascante Carricante “Buonora” Etna Bianco 2017 ($21). We were stunned by this refreshing white wine made near Sicily’s Mount Etna. Made from the ancient grape variety carricante, it has a perfumy, herbal nose with lime and tangerine flavors with a good dose of mineral. Kim Crawford Marlborough Sauvignon Blanc 2018 ($18). One of the more popular sauvignon blancs from New Zealand, this ubiquitous icon has a bit of residual sugar to round off the natural, citrus tartness. Juicy pineapple, grapefruit and lemon notes. Michael David Winery Sauvignon Blanc 2017 ($16). While most sauvignon blancs favor grapefruit flavors, this one is refreshing for its apple and citrus notes. From the Lodi region of California, it is crisp yet unctuous. Spottswoode Sauvignon Blanc 2017 ($42). Spottswoode is committed to making exceptional wine and that applies to sauvignon blanc just as well as it applies to cabernet sauvignon. This richly textured wine takes the grape variety to a new level. Several clones and the use of oak makes it more complex and layered. Expressive citrus aromas abound and is followed by peach flavors with a dash of vanilla. Terlato Friuli Pinot Grigio 2017 ($24). More complex than most pinot grigios, this premium gem from Terlato has a floral nose and ripe stone fruit, pear, and lime flavors. Stonestreet Estate Chardonnay 2016 ($45). This beautiful chardonnay has excellent structure, balance, soft texture and melon flavors.

If you’re like me, a full bottle of salad dressing often expires before I can use it all. Plus, ready- made salad dressings tend to be loaded with hidden sugar, salt, and fat. By making your own ranch dressing, you can control the fat, the flavors, and the portions. This recipe from Oregon State University Extension uses a fraction of the buttermilk and mayonnaise typically used when you mix up a batch of dressing using a packet of premixed spices. By choosing low-fat mayo and buttermilk, you can cut back on fat. Adjust the spices to suit your taste. Maybe you want to kick up the heat by adding a bit of cayenne. Other fun ideas to try are dill weed or a splash of lemon juice. Homemade Ranch Dressing 1 teaspoon dried parsley 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon each salt and pepper 1/4 cup low-fat mayonnaise 1/2 cup low-fat buttermilk Combine all ingredients in a small bowl and stir until smooth. Cover and chill until ready to serve. Refrigerate leftovers within 2 hours.

Starkville’s first-ever Taco Hop craft beer and taco tasting event is set for this Saturday in College Town! Purchase tickets in advance for craft beer tastings and enjoy your favorite Starkville culinary creations from local restaurants as they prepare specialty street tacos. Ticket holders will receive unlimited 4-ounce tastings during the event. Starkville's favorite restaurants will also prepare speciality street tacos for only $1 each. Get downtown and join the Taco Hop fun! Live music will be put on by Hood Baby & the Barnacles. This year, we’re excited to showcase craft beers from Clark Beverage & Mitchell Distributing. Advanced ticket holders will be guaranteed one of our limited edition mini craft beer mugs, so grab your friends and get your tickets now here! Tacos and participating restaurants include: Casa Bravo Mexican Restaurant Tacos de Alambre – Taco featuring steak, bacon, chorizo, peppers, and onion covered with melted Oaxaca queso Central Station Grill Poached Salmon Asian Taco – poached salmon with Asian slaw and ginger vinaigrette Harvey’s Starkville Hot Chicken Taco – Taco with hot chicken, quick pickles, and slaw Hobie’s Right Field Tiki Lounge Delta Hot Tamale Balls Taco - Mrs. Hobart's Delta tamale balls topped with pico de gallo and hot pepper jelly wrapped in shell Moe’s Original BBQ Cuban Pork Taco – roasted Cuban pork, homemade slaw, hot sauce, cheese, and cilantro The Pop Porium Blue Bell Bite Taco – taco cone with Blue Bell ice cream Restaurant Tyler Beef Tongue Taco – braised smoked beef tongue with MS Hot Sauce Rosey Baby Alligator Taco – Soft corn tortilla with Mexican street corn, Cajun aioli, and sautéed alligator Craft beers include: Abita Strawberry Blue Moon Belgian White Chandeleur Brewing Company Freemason Golden Ale Chandeleur Brewing Company Guava Jelly Chandeleur Brewing Company H90 Surfside Pineapple Wheat Crosstown Siren (Blonde Ale) Crosstown Traffic (IPA) Karbach Brewing Co. Hopadillo Karbach Brewing Co. Love Street Patagonia Provisions Long Root Ale Southern Prohibition Brewing Devil's Harvest Southern Prohibition Brewing Mississippi Fire Ant Wiseacre Ananda (IPA) Wiseacre Tiny Bomb (Pilsner) Yellowhammer Cheatin’ Heart (IPA) Yellowhammer Midnight Special

The Mississippi Food Network is seeking to raise a minimum of $6,000 so that they can qualify for a $100,000 grant from the “A Community Thrives” USA Today program, and they need the community's help! Funding received from this campaign will be used to purchase supplemental food for seniors in Choctaw and Simpson Counties. Help the MFN win A Community Thrives, part of the USA Today network and get $100,000 for the cause! What does the face of food insecurity look like? Do you see the concerned face of a single mother struggling to afford nutritious food for her family? Perhaps, you see the face of a senior citizen who must decide to either pay their electricity bill or buy food. From adults and children to senior citizens, food insecurity lies on the faces of our neighbors, friends, and families. The mission at Mississippi Food Network is to relieve poverty-related hunger in the MFN service area of 56 counties in central Mississippi. They bring hope to the communities of their service area by distributing food through services and programs, which are built on the backbone of communities. Each day, many senior citizens in Mississippi Food Network’s service area have to make tough decisions between food and necessities, such as medication or utility bills. MFN's “Senior Meals – Senior Hope” initiative aims to alleviate senior food insecurity by providing supplemental food boxes and nutrition education to seniors facing hunger. Mississippi Food Network is campaigning to raise a minimum of $6,000 so we can qualify for a $100,000 grant from the “A Community Thrives” USA Today program. Funding received from this campaign will be used to purchase supplemental food for seniors in Choctaw and Simpson Counties. If funded, Mississippi Food Network will provide food boxes to 1,176 senior citizens each month for six months. Learn more and donate here.

The longevity of some restaurants is measured in a few years or a decade or two at most. This Jackson landmark restaurant continues to create memories of delicious meals while passing through generations of families like a treasured keepsake. Opened in downtown Jackson in 1935 by George Kountouris and John Gouras, the Mayflower Café is one of, if not, the oldest restaurant in Jackson. It has reigned supreme at the corner of West Capitol and Roach Streets for over 80 years and is one of those “you have to experience it” Jackson eateries. Specialty dishes like broiled redfish with lump crab meat, veal cutlets with cream sauce, and succulent steaks attract after-dark attendees of arts and cultural events in downtown Jackson. Blue plate specials draw a steady lunch crowd composed of regulars as well as visitors to the old-school café complete with the same cozy interior highlighted with tile floors, glass mosaics, and a line of center tables surrounded by leather booths hugging the walls. Stop by at night, and the ambiance is further enhanced by the Mayflower’s iconic fluorescent sign atop a shimmering marque-like awning that has been lighting the way for diners to stop in and dine in a family-like atmosphere since the previous century. The Mayflower began as a hamburger stand started by a pair of Greek immigrants and friends from the Orthodox island of Patmos. A few years later, the Mayflower grew into a full-service restaurant. The original menu contained sandwiches, Greek items, and soul food. Over time, the menu was streamlined to spotlight the now-classic standards like broiled redfish, stuffed flounder, and the Mayflower Greek Salad with fresh lump crab meat. However, don’t get the mistaken opinion that these are the only items on the menu. To get your Mayflower meal started, there’s shrimp Mayflower served with the restaurant’s famous homemade remoulade sauce, eggplant Josephine, broiled oysters, fried crab claws, homemade onion rings, shrimp cocktail, crab cakes, shrimp and oysters, and fried calamari. Or, try seafood gumbo, Greek salad, seafood salad supreme, and crab bisque. When it’s time to order an entrée, I usually select the Mayflower’s famous veal cutlets with cream sauce. This dish has been satisfying guests for decades, and it shows no signs of wearing out its welcome. It’s perfectly breaded, lightly fried to a golden crisp, and topped with thick, rich gravy. In short, old-school comfort food at its finest. Other choices are grilled chicken breast, broiled pork chops, rib-eyes, sirloin steak, filet mignon, and shrimp, chicken, or seafood pasta. The Mayflower is known for its selection and preparation of fresh seafood. It’s hard to select one when there’s redfish filet and redfish Orleans with soft shell crab, stuffed shrimp, broiled whole flounder, jumbo soft shell crabs, sea scallops, catfish, oysters, and jumbo shrimp prepared a variety of ways on the menu. Or, sample the Akropolis Special filled with broiled redfish with crabmeat, shrimp, and oysters. However, the Mayflower is much more than seafood and steaks. Stop by for lunch and you’ll be hard-pressed to pick from among the burgers, sandwiches, and blue plate special offerings. Sample the Mayflower club, feta-burger, steak or oyster poboy, or a heartier lunch courtesy of hamburger steak with onions and gravy, broiled pork chop, chicken fried steak with brown gravy and fries, and, of course, my favorite, veal cutlet. No restaurant with Greek roots would be caught serving anything less than outstanding baklava, and neither would the Mayflower. A tried-and-true, authentic baklava has delighted generations of diners. The dessert menu also includes lemon ice box pie, cheesecake, homemade pies and bread pudding and brownies. The Mayflower Café is located at 123 W. Capitol St. in Jackson. Hours are Monday through Friday, 11 a.m. to 2:30 p.m. for lunch; 4:30 to 9:30 p.m. for dinner; open for dinner only on Saturday, 4:30 to 9:30 p.m. Closed on Sunday

Maybe it’s time to stop the snickering when the topic of South African pinotage wine comes up. Sometimes associated with off-putting burnt tire aromas and flavors, pinotage can be a delicious wine when properly made. Simonsig red wines proved that maybe the burnt rubber boogeyman is on the run. Fashioned in 1925 as a cross between cinsault and pinot noir in an attempt to create a hardier grape variety, the red pinotage grape became synonymous with South Africa. Today, pinotage represents about 8 percent of South Africa’s total vineyard area, but is still the grape variety most associated with the country. The burnt rubber flaw is attributed to various smoking guns ranging from viruses plaguing vines in vineyards to unclean and unsanitary winemaking procedures. In any event, researchers point to sulphur compounds in some wines as the culprit, and the offensive smell is not limited exclusively to South Africa. Occasionally it also shows up in some German rieslings and Northern Rhone syrahs. We’ve tasted Simonsig wines in the past and offered positive comments on their efforts. A sampling of recent releases revealed four current releases as South African red wines worth our reader’s consideration. The Simonsig Pinotage Stellenbosch South Africa 2016 ($18) is a good start for those wanting to experience a South African wine at a reasonable price. Made entirely from pinotage with pleasant berry fruit and a hint of integrated oak, this entry-level pinotage a good value. A major step up is the Simonsig Redhill Pinotage Stellenbosch 2016 ($38). If you’ve tried an entry-level pinotage and yearn to experience what pinotage has under the hood, try this full throttle sports car of a wine. Somewhere in style between a well-made red wine from Napa Valley of a Grand Cru Bordeaux, this beauty is a sleek 100 percent pinotage that expresses plum, berry, and cedar notes in an elegant package. Definitely worth the financial outlay. We have previously commented on our impression of the potential of the syrah grape in South Africa and the Simonsig Merindol Syrah Stellenbosch 2014 ($44) once again reinforces or view. All syrah, this elegant red wine is velvety smooth in the mouth with cherry and plum notes and a hint of vanilla. Very complete and pleasing. The Simonsig version in the red blend category is the Simonsig Tiara Stellenbosch 2014 ($39) composed of 79 percent cabernet sauvignon, 22 percent merlot, 4 percent petite verdot, 4 percent malbec, and 2 percent cabernet franc. The result is a very complex and satisfying, perfectly balanced Bordeaux style wine that presents blueberry, cherry and cedar elements with a hint of chocolate. If you want to see the potential of South African red wines try this beauty. SHRUB COCKTAILS The phrase “everything old is new again” was never more appropriate than referring to contemporary interest in a cocktail that hasn’t been seen the light of day since the advent of refrigeration at the end of the 19th century. A shrub is a cocktail crafted from fruit or spice flavoring, sugar, and vinegar as well as the addition of an alcoholic spirit. They are making a comeback in the current cocktail scene. Most shrub bases were homemade in the 18th and 19th century when they were popular. Today, a goodly number of producers make flavored shrub bases that only need the addition of an alcoholic spirit and simple syrup or sugar to produce a fashionable and tasty cocktail. Shrubs originally were created to preserve fresh fruit by adding sugar and vinegar to extend their shelf life. The shrub could be drunk without alcohol but more famously they included a dose of distilled spirit. Today premixed bottled shrubs are gracing the shelves of liquor and wine specialty shops in a bewildering display of variations and flavors. Rosemary/basil, strawberry/rhubarb and cranberry/hibiscus are just a few of the rainbow of flavors available. We recently tasted a number of shrub iterations and for the most part enjoyed the tasty cocktails. Our experience, however, proved that some shrub mixes can over prescribe the amount of the vinegar base with a predictable face-scrunching outcome. The vinegar component in a cocktail should be treated as a spice not a main ingredient. When tasting a shrub, the vinegar element should fall somewhere in between what is an interesting flavor and a secondary, supporting flavor in the drink. A ratio of three- or four-to-one spirit mixed with the shrub base and simple syrup seemed about right. We came across one cocktail recipe that called for equal parts shrub base to alcoholic spirit and simple syrup and can attest it didn’t work, except maybe as salad dressing. Our limited sampling of shrubs left us with a favorite recipe, introduced to us by a neighbor Bob Billy. The following shrub, which is based on a Shrub and Company spicy ginger shrub mix, reinforced our inclination to use brown spirits when making a shrub cocktail. The bold pronounced flavor of brown whiskeys seems to stand up to and complement the vinegar-dominant shrub mixes better than clear spirits. The recipe: 3 parts Bourbon, 1 part Shrub and Co. spicy ginger shrub, 1 part simple syrup, lime juice, and a topping of ginger beer. WINE PICKS Ancient Peaks Zinfandel Paso Robles Santa Margarita Ranch 2016 ($20). This zinfandel from Ancient Peaks is a big rich full throttle fruit bomb (in a good way). 15.5 percent alcohol blends seamlessly with ripe cherry and black raspberry notes and a bit of mocha in the finish. Try with full flavored barbeque. Alpha Estate Axia Red PGI Fiorina 2015 ($21). A well-priced, even blend of xinomavro and syrah. Bright berry fruit notes with enticing spice elements lead to a long smooth finish. Cantine-Feudi di San Marzano Sessantanni Primitvo Di Manduria DOP Old Vines Puglia 2015 ($39). A bold muscular wine crafted from 60-year-old bush vines. Primitivo and zinfandel are very closely related clones of their parent crljenak kastelanski from Croatia. This primitivo is a monster (in a good way) and reminded us a full throttle California petite sirah. Blueberry and cedar notes dominate this bold mouth filling fruit driven red wine.

Time and money are both precious resources, but you don’t have to sacrifice them to eat healthier foods. Next time you find yourself standing in front of the vending machine at work or dashing into a convenience store for a snack, have a plan! Snacks can be mini-meals or single foods you eat between meals. Many fruits and vegetables make great snacks, especially those that come in their own wrappers, such as oranges and bananas. Unlike many processed foods, fruits and veggies provide important fiber, vitamins, and minerals without all the extra sugar, salt, and fat. You want a snack to fill you up and give you energy, not leave you feeling hungry and drained. Keeping a couple of pieces of fruit at home or at work can keep you on track with your goals for eating healthier. Another go-to, shelf-stable snack is homemade trail mix. Choose your favorite unsalted nuts, seeds, and dried fruits, mix them up, and pre-measure snack-size portions to keep in your purse, car, desk, or child’s backpack. I love zip-top snack bags for making my munchies convenient, while keeping my portions in control. For more ideas on healthy snacking, check out “Snacks for Healthy Kids” from Iowa State University Extension and Outreach!

JACKSON, Miss. —The Mississippi Museum of Art recently announced expanded hours for its annual Food Truck Festival, now in its sixth year. This year, the May 16th event will begin at 11 a.m. to include lunch service. The event is free and open to the public. "Since it began in 2014, the Food Truck Festival has been a popular part of our May Museum After Hours, a monthly event that that occurs every third Thursday of the month from 5:30 to 10 p.m. The Festival has grown tremendously in popularity over the last five years, and this year, we decided that expanding the hours to include lunch service was the next logical step in giving even more diners the opportunity to visit downtown Jackson for a fun and tasty outdoor event in our beautiful Art Garden," said Museum Director of Events Shelley Yates. The Museum is now taking applications for food truck vendors for this year's event. Vendors will be accepted on a first-come, first-served basis. Interested vendors should contact Shelley Yates at syates@msmuseumart.org or call 601-965-9928. Applications may also be downloaded from the event page. The 2019 Food Truck Festival is generously sponsored by Hinds Behavioral Health Services.

At a ceremony at Hugo's by JBF Award winner Hugo Ortega in Houston, the James Beard Foundation announced the 2019 James Beard Award nominees in Restaurant and Chef, Media, and Restaurant Design categories. The 2019 James Beard Awards Gala will take place on Monday, May 6th, at the Lyric Opera of Chicago. The 2019 Leadership Awards will be held on Sunday, May 5th, in Chicago, and the 2019 Media Awards will take place on Friday, April 26th, at Pier Sixty at Chelsea Piers in New York City. Several familiar names have landed on the final list of nominees for the James Beard Awards. Chef Vishwesh Bhatt of Snackbar in Oxford (pictured above) is up for Best Chef: South; author Julian Rankin is nominated under the JBF Book Awards for his book, Catfish Dream: Ed Scott’s Fight for His Family Farm and Racial Justice in the Mississippi Delta; author John T. Edge is nominated under the JBF Journalism Awards for his column, Local Fare: “The Question of Dinner”; “Dixie Vodka”; and “Folk Witness” in the Oxford American; and Boyce Upholt is also nominated under the Journalism Awards for his investigative reporting piece, "A Killing Season." Be on the lookout to see if any of our Mississippians take home the title at the James Beard Awards. More information and the full list of nominees can be found here.

How many times have you wondered about the origin of a restaurant’s unusual name? The opening of Georgia Blue in Madison in 2010 definitely piqued my interest. Not only did I want to know about the food, but I was curious about the name. I learned Georgia Blue (now with locations in Flowood and Brookhaven) was named for the owners' daughter. The combination of her name and favorite color was a natural choice when her father began searching for a special touch to his Madison restaurant. I was satisfied with the answer, and after sampling the food, more than happy with the food. Georgia Blue claims it is a “wildcard in the restaurant world." They even go so far as to say, "Just when you think you've got us figured out we'll surprise you again!" I can attest to this statement. Every time I’ve dined at Georgia Blue since its opening, I’ve witnessed changes to the menu. Once thing hasn’t changed, though - Georgia Blue’s daily blue plate specials. I enjoy dining at the Flowood restaurant, but since my love affair with Georgia Blue began in Madison, I’ll focus on this location’s menu. First, a little about those delicious blue plate specials. There's a daily rotation of fried chicken, fried catfish, country-fried and hamburger steak with gravy, pork chops, meatloaf, and roast with gravy. Sides include coleslaw, fried okra, mashed potatoes, sweet potatoes, squash and zucchini, grits, fried green tomatoes, and fries. In addition to the blue plate specials, there’s something for every taste on the extended menu. Appetizers like fried green tomatoes, tamale bites, crab claws, loaded cheese fries, fried crawfish tails, barbecue nachos, and a cup of red beans and rice are favorite choices. I was happy to see several long-time entrees are still available along with new dishes. My all-time favorite is Georgia Blue Shrimp and Grits. It’s literally one of the best renditions of this New Orleans-inspired dish I’ve ever tasted. I’m including NOLA and Gulf Coast restaurants in that assessment. Georgia Blue’s signature dish is filled with savory jumbo shrimp sautéed with Applewood smoked bacon, caramelized onions, tomatoes, and sweet garlic corn cream sauce on top of roasted corn and cheese grits. If the description alone doesn’t cause you to head right to Georgia Blue and order this divine dish, you’ll soon be a convert once you sample it. It’s literally worth the drive from wherever you are. Other entrees worth their place on the menu are bourbon glazed pork chop, Georgia Blue grilled chicken, red beans and rice, smothered chicken, hamburger steak with brown gravy, and, another favorite, Chef Robert’s bayou catfish. Similar to shrimp and grits, it’s composed of crispy fried catfish served over corn and cheese grits and topped with a tasty bayou crawfish cream sauce. If you’re in the mood for a steak, you’ve come to the right place. Choices include a 6-ounce Angus filet, 12-ounce ribeye, and 10-ounce prime sirloin, each served with grilled mashed potatoes and choice of another vegetable. Georgia Blue’s sandwich line is equally impressive with Chef Trey’s crab cake poboy reigning supreme as a standout in my book. It consists of golden brown crab cakes, fried green tomatoes, lettuce, and house remoulade sauce encased in Gambino’s French bread. Other listings on the sandwich menu are the Blue’s and rodeo burgers, fried green tomatoes and praline bacon BLT, roast beef, and “hodge podge,” or a seafood combination poboy. There’s also a variety of beef, pulled pork, and chicken sliders for those looking for smaller burgers. Georgia Blue is also known for its innovative pasta dishes. I can easily recommend each of them, ranging from seafood linguine to chicken Parmesan to shrimp and fried chicken ziti. Desserts include white chocolate bread pudding, cobbler, chocolate chip brownie dessert, and other delicacies. Georgia Blue’s Madison restaurant is located at 111 Colony Crossing, Suite 130. The restaurant is open Monday through Wednesday, 11 a.m. to  10 p.m.; Thursday through Saturday until 11 p.m. and Sunday from 11 a.m. to 9 p.m. Other locations are 223 Ridge Way in Flowood (facing Lakeland Drive) and 107 S. Railroad Ave. in Brookhaven.

If you are like most people, you’ll be having pizza sometime this weekend as you watch your favorite team compete in the NCAA basketball tournament. There is something about America’s most favorite comfort food that manages to find itself in the hands of weekend warriors looking for a carefree dinner. Maybe it’s the combination of cheese and tomatoes spread over bread that makes this dish so enticing – or maybe it’s just something that requires no plate or fork and can eaten in front of the television. Historians believe that pizza started in Italy as focaccia. Various items were added to the bread, but it was American tomatoes brought to Italy that created the pizza we know today. Italian immigrants brought it to our shores in the late 19th century. Whatever the history, pizza is hardly a waning fad. Look around and you can find more pizzerias than ever with geographical specialties from every corner of the earth: New York, Chicago, Hawaii, Sicily – and styles – margherita, Neapolitan, pissaladiere. While soda or beer are most often associated with pizza, there are a number of wines that marry well with it, too. When we have pizza at our house, we turn to our most simplistic wines. We’re not dealing with steak here, so opening a complex cabernet sauvignon is a waste of money. Instead, we like to pair fruity red wines – zinfandel, syrah, and barbaras -- with tomato-based pizzas. These inexpensive wines marry well with the tomatoes, meat, and crust. If you have a cheese-only pizza, you can serve fruity white wine, such as pinot grigio. These are 10 great wines to share with a slice of pizza this weekend: Cusumano Nero d’Avola 2017 ($12). Here’s a delicious, fruity wine that goes well with white, margherita or tomato-based pizza. Made entirely from nero d’Avola grapes grown in Sicily, this easy wine has forward and bright red berry fruit. Cecchi Chianti Classico Riserve di Famiglia 2014 ($36). Generous black cherry and dried herb aromas with red berry fruit and bright acidity. It is a blend of sangiovese, canaiolo and colorino grapes. Masseria Li Veli Passamante Salice Salentino 2016 ($14). This is an incredible deal from the Salento region of southern Italy. Juicy red fruit flavors stem from the negroamaro grape variety. Soft tannins, delicious. Masseria Li Veli Orion Primitivo 2016 ($14). A relative of the American zinfandel grape, this primitivo has ripe cherry flavors with a dose of spice and a soft texture. Masseria Li Veli ASKOS Susumaniello Salento IGT 2016 ($21). The name of this wine is hardly easy to pronounce or remember, but you won’t forget the fresh and juicy red berry flavors of this quaffable wine. Raspberries and rhubarb notes abound. It’s a great match to pasta, pizza, burgers, and other light fare. Rutherford Ranch Two Range Red Wine 2016 ($20). We like this juicy blend of merlot, petite sirah, cabernet sauvignon, and cabernet franc. Full body with raspberry notes and hints of chocolate. OZV Old Vine Zinfandel 2016 ($13). This reasonably priced zinfandel from Oak Ridge Winery has generous raspberry and blackberry flavors with oak-infused vanilla notes. Tasca Tascante Estate Ghiaia Nera2016. Made exclusively from nero mascalese grapes grown on the northeast slope of Mount Etna, this Sicilian wine is pure fun. Young, vibrant red fruit flavors and soft tannins makes it a drinkable wine to share with burgers, pizza, or pasta. Ventisquero Grey Glacier Garnacha Carinena Mataro Colchagua Valley 2017 ($20). A fruit-forward blend of 62 percent grenache, 20 percent carignan and 19 percent mourvedre. Strawberries and raspberry notes dominate this very well-crafted red wine. Delicious! Bodegas LAN Reserva Rioja 2011 ($20). This beauty should be on every Rioja lovers list. Delicious cherry and plum elements display an elegant oak frame. The rear label gives a visual display of this wines expected evolution. CAB FRANCS Cabernet franc is known mostly as a blending grape in Bordeaux, but lately, we’ve seen several wines that use this variety as its foundation. Traced to southwest France in the 17th century, it is a grape that is used exclusively in Loire’s red wines from Chinon. Poorly made, it can be vegetal and one-dimensional. But in good hands, cabernet franc can be as complex as cabernet sauvignon. Unfortunately, wines of this caliber are not cheap. Here are several we recently tasted from California: Robert Mondavi Cabernet Franc 2015 ($65). Blended with 20 percent cabernet sauvignon, this cabernet franc has generous violet and floral aromas followed by extracted dark berry flavors and firm tannins. Good complexity. Merryvale Napa Valley Cabernet Franc 2015. ($90). Sourcing grapes from two excellent but different vineyards, this round and lavishly textured wine is made entirely of cabernet franc grapes. Ripe blueberry and plum flavors with moderate tannins and long finish. It has cellar potential. Ehlers Estate Cabernet Franc 2015 ($65). Made entirely of cabernet franc, this full-throttle wine has black cherry and blackberry flavors with dried herbs and a long, concentrated finish. Good complexity. Ripe, but with good acidity. WINE PICKS Failla Pinot Noir Russian River Valley Keefer Ranch 2016 ($64). The premium price tag is justified by the quality of this very good wine. Abundant ripe cherry cola nose and flavors with spicy cinnamon notes and a very long mouth filling finish. Fossil Point Pinot Noir Edna Valley 2016 ($16-19). This is an amazing value. Good pinot noir is not cheap but this outstanding example defies this truism. Spicy wild cherry notes with elements of cola and menthol. Tolosa 1772 Pinot Noir Edna Ranch Edna Valley 2016 ($65). A very classy bold style of pinot noir with cherry cola notes in the nose and mouth. Rich and complete with mocha notes in the long

Chicken nuggets for grown-ups is one of our most popular recipes from the original television series. They are a fun, fast, and easy weeknight meal that cuts calories since they’re baked instead of fried. Panko breadcrumbs are light and flaky, which keeps these chicken nuggets crispy. Toasting them before coating the chicken is an extra step you won’t regret! With all this flavor, you won’t even need a dipping sauce! Chicken Nuggets 2 thawed chicken breasts 1 cup plain Panko breadcrumbs 2 tablespoons olive oil Salt and pepper Paprika 2 tablespoons grated Parmesan 2 teaspoons minced garlic 1-2 teaspoons parsley Preheat the oven to 400 degrees F. Line a baking sheet with foil. Cut two thawed chicken breasts into bite-sized pieces. Season with salt, pepper, and paprika, then toss in olive oil. Mix until coated. In a nonstick skillet, toast plain panko breadcrumbs until they are golden brown. In a medium-size bowl, mix toasted breadcrumbs, grated Parmesan cheese, minced garlic, and fresh parsley. Coat the chicken pieces with the breadcrumb mixture. Place on a foil-lined baking sheet and bake at 400 degrees F for about 15 minutes or until the chicken is cooked to an internal temperature of 165 degrees F.