In a medium bowl, mix together the salt with the oregano and thyme. Brush both sides of the zucchini slices with olive oil, and sprinkle with a little of the herb salt mixture. Place on a hot outdoor grill or a grill pan over medium heat. Cook for 10 minutes, flipping halfway through. Remove from the heat, transfer to a serving platter, and sprinkle with the feta cheese.

trisha tip

Store the herb salt in an airtight container for up to a year.

Mama’s Cornbread

mama’s cornbread

One of the things I admired most in my mama was her never-ending interest in learning and trying new things. I am not overstating when I say she was a great cook, so in my mind, she didn’t need to try to improve upon anything she made. She knew how to make things taste better, and she always knew how to fix something if it went wrong—in the kitchen and in life! I shouldn’t have been surprised when she decided to take the cornbread recipe that she’d been making with her own mother since she was a little girl and revamp it into something a bit lighter. (Our original version includes bacon drippings and lots of corn oil!) Even into her seventies, she was hungry for knowledge in all things and knew there was always something new to discover. I think I’m more set in my ways than she was, but I aspire to be more like Gwen every day. MAKES 8 SLICES

1 teaspoon apple cider vinegar

1½ cups unsweetened almond milk

4 tablespoons canola oil

2 cups self-rising cornmeal mix

1 large egg white, lightly beaten

½ cup whole-kernel corn, drained (or kernels off one cob)

¼ cup seeded and chopped jalapeños (optional)

Preheat the oven to 450°F.

In a 2-cup measuring cup, add the vinegar to the milk and set aside to curdle.

Add 2 tablespoons of the oil to a 9-inch cast-iron skillet set over medium heat, and heat until shimmering, about 2 minutes.

In a large bowl, mix together the cornmeal mix, the remaining oil, and the vinegar-milk mixture. Stir in the egg white, corn, and jalapeños, if using. Pour the cornmeal mixture into the skillet, listening for a sizzle. Some of the oil will come up around the edges. Smooth it over the top of the mixture. Bake until lightly browned, 20 to 25 minutes.

trisha tip

To prevent sticking, cut a circle of aluminum foil to line the bottom of the pan before greasing it. When baked, turn the bread out on a cooling rack and peel off the foil.

Mama and Beth (1962).

Roasted Vegetables with Balsamic Glaze

roasted vegetables with balsamic glaze

When my friend Donna comes over, she always brings something, whether it’s an awesome salad or a great bottle of wine. She and I love these roasted vegetables, and she always makes the glaze. She doesn’t have a recipe for it, just makes it up as she goes along from whatever she can find in my kitchen. Her original concoction had balsamic vinegar, mustard, and leftover Italian dressing. Now we make our own! SERVES 6

VEGETABLES

½ pound carrots, peeled and cut on the diagonal into 1-inch slices

1 head of garlic, cloves removed

½ pound Brussels sprouts, ends trimmed and halved

2 sweet potatoes, peeled and cut into 1-inch pieces

½ pound fingerling potatoes, halved

1 medium butternut squash, peeled and diced

2 large sweet onions, peeled and cut into quarters

¼ cup olive oil

1 teaspoon salt

½ teaspoon freshly ground black pepper

GLAZE

¼ cup balsamic vinegar

2 tablespoons honey

2 teaspoons country Dijon mustard (see Trisha Tip)

⅓ cup vegetable stock

½ cup olive oil

1 teaspoon freshly squeezed lemon juice

Salt and freshly ground black pepper to taste

Preheat the oven to 400°F.

In a large bowl, toss the vegetables in extra-virgin olive oil and sprinkle with salt and pepper. Spread in an even layer onto a large jelly roll pan. Roast until tender, 35 to 40 minutes, stirring once.

Meanwhile, in a small saucepan, combine the balsamic vinegar, honey, Dijon, stock, oil, lemon juice, salt, and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Pour the glaze over the vegetables, or serve on the side as a dipping sauce.

Grits-and-Greens Casserole

grits-and-greens casserole

What could possibly be more southern than grits and collard greens? I love them both so much! Imagine my delight at finding a way to combine them in one creamy dish! Even confirmed “grits-haters” have given it a thumbs-up. And while longtime fans of the humble grit draw the line at leftovers, this casserole is just as good warmed up as it is right out of the oven. Grits—they’re not just for breakfast anymore! SERVES 8 TO 10

2 cups half and half

8 cups chicken stock

2 cups grits (I like Quaker Aunt Jemima Old Fashioned)

6 slices bacon

1 medium sweet onion, finely chopped (I like Vidalia)

1 (16-ounce) package fresh or frozen collard greens

½ cup (1 stick) salted butter

1¾ cups (6 ounces) grated Parmesan cheese

1 teaspoon salt

½ teaspoon freshly ground black pepper

8 ounces Monterey Jack cheese, shredded

Preheat the oven to 350°F. Spray a 9 × 13-inch baking dish with cooking spray and set aside.

In a large pot or dutch oven set over medium-high heat, bring the half and half and 6 cups of the chicken stock to a boil. Stir in the grits and return them to a boil. Then reduce the heat to low, cover, and simmer until the grits have thickened slightly, 10 to 15 minutes, stirring frequently. Use a whisk to break up any lumps.

Meanwhile, using kitchen shears, cut the bacon into small pieces and, in a large saucepan set over medium heat, cook until just crispy, about 7 minutes. Using a slotted spoon, remove the bacon and transfer to a paper towel–lined plate to drain. Add the onion to the bacon drippings in the pan and sauté until tender, 5 to 7 minutes. Add the collard greens and the 2 remaining cups of chicken stock and cook until tender, about 10 minutes. Drain the collards and onion.

When the grits are done, add the butter, Parmesan cheese, salt, pepper, and ½ cup of the shredded Monterey Jack cheese to the grits, and stir until combined and melted. Add the collard green mixture and stir. Transfer the mixture to the prepared baking dish and top with the crumbled bacon and the remaining ½ cup of Monterey Jack cheese. Bake until the cheese is melting and bubbly, about 15 minutes.

trisha tip

Don’t use instant or quick-cooking grits for this dish. Use old-fashioned raw grits. When cooked, they are lump-free and resemble oatmeal in thickness.

Uncle Wilson, Mama, and Beth in his collard patch (2008).

South Tex-Mex Rice

south tex-mex rice

Growing up, the only things I ever put on rice were butter and gravy. I never knew long-grain white rice could be bursting with this kind of flavor! My friend Lory has been making this rice her whole life. Her mama taught her how to make it, but she never used a recipe. I told her she had to write it down for me so I could share it with all of you! Serrano chiles are hotter than jalapenõs. Scoring them allows the spice to seep into the rice, but don’t forget to remove the peppers before serving. You really don’t want to bite into one! SERVES 6 TO 8

3 tablespoons vegetable oil

2 cups long-grain rice

4 cups vegetable stock

1 large onion, diced

1 large tomato, diced

½ bunch cilantro, whole leaves torn

1 large green bell pepper, seeded and deveined, diced

4 fresh serrano chiles, scored

1 tablespoon cumin

2 teaspoons minced garlic

2 teaspoons salt

1 teaspoon freshly ground black pepper

In a large skillet set over medium heat, heat the oil until shimmering, about 2 minutes. Add the rice and cook, continually stirring, until lightly browned, taking care not to burn it, 10 to 15 minutes.

Add the stock (it will make a loud sizzling noise, so stand back a bit), the onion, tomato, cilantro, bell pepper, chiles, cumin, garlic, salt, and pepper. Increase the heat to high and bring to a boil. Taste the juice with a spoon and season to your liking.

Reduce the heat to low, cover, and simmer for 15 minutes. (Do not uncover during cooking.) Remove the chiles and discard. Fluff and serve.

Zucchini Cakes with Herbed Sour Cream

zucchini cakes with herbed sour cream

Zucchini is one of those magic vegetables that can adapt to a lot of different dishes well. I like it simply sautéed, lightly cooked in pasta primavera, even finely shredded lengthwise and boiled to use in place of spaghetti noodles. Mixed with bread crumbs and spices and pan-fried into a crispy cake is my new zucchini specialty! Beth’s friend Kelli shared this awesome recipe. It’s great alongside any meal, but I especially like it for breakfast, maybe because these crispy cakes have the consistency of potato pancakes. The herbed sour cream is a nice cool complement. MAKES 8 TO 10 ZUCCHINI CAKES

3 cups shredded zucchini (about 2 large zucchini)

2 cups panko bread crumbs

¼ cup grated Parmesan cheese

1 teaspoon minced garlic

2 teaspoons fresh oregano, finely chopped

2 teaspoons fresh basil, finely chopped

1 teaspoon salt, plus more for sprinkling

½ teaspoon freshly ground black pepper

4 large eggs

½ cup buttermilk (see Trisha Tip)

¼ cup olive oil

Herbed Sour Cream

In a large bowl, mix together the zucchini, bread crumbs, Parmesan cheese, garlic, oregano, basil, the 1 teaspoon of salt, and pepper. In a separate medium bowl, whisk the eggs together with the buttermilk. Then stir the egg mixture into the zucchini mixture.

In a large skillet set over medium heat, heat the oil until shimmering, about 2 minutes. Using your hands, form the zucchini mixture into 8 to 10 patties (about ¼ cup for each patty) and add to the pan. Pan-fry the cakes, working in batches as needed, until golden brown, about 3 to 5 minutes per side. Transfer to a paper towel–lined plate to drain, sprinkle with salt, and serve hot and crisp with herbed sour cream.

trisha tip

Substitute 1 cup of Egg Beaters for the eggs. Same great taste, but no cholesterol.

HERBED SOUR CREAM

2 cups sour cream

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dill weed

In a medium bowl, whisk together the sour cream, chives, and dill.

Lemon Poppy Seed Cake