Chef Ashley McGee from Johnson and Wales University in Charlotte shows you how to make spicy pimento cheese. You can eat it with crackers as an hors d’oeuvre or note that this goes perfectly with a slice of garden-fresh tomato on a sandwich for a summertime treat.
Chef Dan Eaton makes a rustic Italian style vegetarian meal with creamy cornmeal and parmesan cheese polenta and then tops that with a simple asparagus, Portobello mushroom and Vidalia onion stew!
Chef Dan Eaton uses the oven to make a roasted potato salad with crispy bacon, Vidalia onions and asparagus. It's the perfect addition to your Memorial Day cook out.