Jen started the day with a protein rich snack- candied almonds
Start by putting 2 cups raw almonds on a cookie sheet in a cold oven. Set temperature for 350 and bake for 12-15 minutes, stir occasionally. While the nuts are roasting mix 1/4 cup sugar and 1/2 teaspoon salt in a bowl. In another pan, bring 3 tablespoons water, 3 tablespoons honey ( from Carlos & Marilyn) and 1 tablespoon of oil to a boil, add roasted nuts and stir until liquid is absorbed. Toss in the bowl with sugar and salt. Pour onto parchment paper in a
single layer to cool.
Quick Fried Shishito peppers were next on the menu. Heat a cast iron pan until hot. Add the peppers ( these were from Jah works) and stir so they blister evenly. Remove from heat and put in a glass or stainless bowl and squeeze with a fresh lime and sprinkle with salt.
Grits with country ham and red eye gravy were a crowd favorite. Jen prefers white hominy grits because they have been properly treated with an alkali in a process called nixtamalization that makes the nutrients more available. Use 4 to 5 cups of a mix of water and milk to 1 cup of grits. All water produces tasty grits too. Stir in the grits to simmering liquid, turn down the heat and stir until thickened. Add some butter and grated cheese and salt and 
pepper to taste. Heat a package of country ham to render the fat. Add 2 cups brewed coffee ( from Matt) 1/2 teaspoon of beef bouillon and 1/2 teaspoon of brown sugar. Serve grits with some ham and add the gravy.
Hash browns are great at breakfast or dinner. Coarsely grate the potatoes( Windyhill Farm) and then rinse very well to remove the starch. Squeeze dry. Add
chopped green onions, chopped red jalapenos, a pinch of salt and pepper, I egg and 1/4 cup of flour and mix well. Put about a 1/4 cup on a well oiled skillet at 400 and cook until crispy, flip and cook the other side. Add more oil as needed.
Porkchops with apple sauce were next up. Porkchop(CW Farm) were seasoned with Charles Montaque’s Monta-que Seasonings and browned in a frying pan with butter and sunflower oil. While the chops were cooking. Jen chopped apples( Paul’s Veggie-Pak), added 1/2 stick butter, cinnamon and a pinch of salt and baked them until tender.
Lamb burger with couscous and tzatziki sauce was another customer favorite. Ground lamb( Peaceful Heart Farm) was gently mixed with a cup of breadcrumbs, 1 egg, and about a tablespoon each chopped fresh mint and parsley. It was cooked on the griddle at 350 until done. Couscous was cooked by package
directions. Tzatziki sauce : grate 1/2 cup of peeled cucumber, mix with 1 cup plain yogurt, 1 tablespoon lemon juice, 3 grated cloves of garlic, zest of 1 lemon, 1 tablespoon oil olive and 1 tablespoon each of chopped fresh mint and parsley and salt to taste. To serve, place lamb burger on couscous and top with tzatziki sauce.
Grilled flank steak sandwich with peppers: Jen grilled the flank steak( Pure Farm Project) to an internal temperature of 145. She let it rest while she sautéed chopped onions and peppers and toasted ciabatta( Matt’s)
The last items were 2 open sandwiches of sautéed mushrooms on toast points. Pink oyster and chestnuts mushrooms( Hillcrest Farm) were sauteed in butter and served on buttered toast points( Peaceful Heart sourdough)