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Cathy Conway’s collards with smoked tomatoes

The Baltimore native’s love for vegetables began on summer vacations to her grandparents’ tiny farmhouse deep in North Carolina tobacco country. On the linen-covered dinner table, collards typically shared space with just-picked corn, tomatoes, and the beans and peas she and her siblings had shelled and snapped that morning. Meat, other than as seasoning, was often absent, and rarely missed.

Cathy Conway’s cornmeal dumplings

If you enjoyed the Avalon Catering chef's collards with smoked tomatoes, try adding these dumplings for extra flair.

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