She is from the Dominican Republic.

Serves up to 8 This dish is served chilled.

2 pounds carrots, peeled
3 green bell peppers, cut into one inch squares
3 yellow onions, cut into one inch wedges
¾ cup cider vinegar
¾ cup sugar
1 cup tomato puree
1 tsb. Mustard powder
1 tsb. Worcestershire sauce
Kosher salt and black pepper

Boil the carrots until tender and cut into ½ inch rounds.
Steam the bell peppers and onions until tender.
Combine the vegetables into a large bowl.
Combine the vinegar and sugar in a saucepan over low heat and cook 5 minutes, stirring to dissolve the sugar.

Stir in the tomato puree, mustard, and Worcestershire., and then romove from heat.
Pour over the vegetables and taste and adjust seasoning with the salt and pepper.
Cover and chill for at least 2 hours before serving.


Mama Dip’s Family Cookbook by Mildred Council.
Mama Dip’s Kitchen in Chapel Hill, is an North Carolina institution and she is known for her straight up Southern style cooking using the best fresh ingredients.

Serves 4

This one also uses a lot of vegetables in your box of at our booth.

1 cucumber, finely chopped
1 medium onion, finely chopped
½ cup fresh basil, chopped
salt and black pepper
4 ripe tomatoes

Combine the cucumber and onion with the basil, salt, and pepper. Core the tomatoes and stuff them with the mixture. Refrigerate and serve topped with mayonnaise. Duke’s if you are a keeper of the region’s traditions.


From Frank Stitt’s Southern Table. Serves 4 to 6

This is nice on roasted meat, like steaks and hamburgers. Flank steak is good.

1 medium red onion, thickly sliced
1 cup cubed watermelon(1/2 inch cubes) chilled
2 tbs olive oil
1 tbs champagne vinegar, (white will work)
1 tbs chopped mint or chives
1 tbs chopped flat-leaf parsley
1 tsp of finely minced jalapeno
Kosher salt and ground black pepper

Grill or broil the onion slices for 3 or 4 minutes per side, or until evenly charr3d. Chop the onion slices in ¼ inch pieces.
In a large bowl, combine the watermelon, onion, olive oil, vinegar, herbs, jalapeno, and salt and pepper. Toss, taste, and adjust the seasoning as needed. Cover and refrigerate until chilled. Serve cold straight on the meat just off the grill.

Carlyn Berghoff’s Lemon-Dijon Vinaigrette

The Berghoff Family Cookbook – One cup

The Berghoff opened in 1900 and continues to this day, serving a wide variety of wonderful food, with a big tip of the hat to German dishes. It was a mico-brewry before the term was invented, and still makes a fine beer. They bottle their own soft drinks too. I first ate there in the 1950’s and remember I had walleyed pike. Ate there in 2013 and it was a grand as ever.

1/3 cup fresh lemon juice
2 tablespoons champagne or white wine vinegar – go for the champagne if you can
1 tablespoon Dijon mustard
½ cup minced shallots
1 tablespoons chopped fresh chives
2 teaspoons (packed) grated lemon peel
½ teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
¾ cup extra-virgin olive oil

In small bowl, blend together the lemon juice, venegar, and mustard. Whisk in all the remaining ingredients except the the oil; slowly whisk in the oil. Let stand for at least one hour. May be refrigerated, covered, for up to 1 week.

Scallion Oil

Grilling from the Culinary Institute of America
This easy and works well on salads especially if you’re adding grilled shrimp or a meaty fish.

½ cup vegetable oil
½ cup thinly sliced scallions or small or green onions

Combine oil and scallions is a small pay and heat over medium flame until the oil begins to sizzle. Remove from heat and let cool. Then store it in the refrigerator for up to 3 days