Owns and operates Lillie’s Q, a BBQ sauce and rubs company inspired by his Grandmother Lillie’s own southern cooking.2007 and 2016 Memphis in May award-winner for BBQ competition

¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon ground white pepper ¼ teaspoon paprika ¼ teaspoon black pepper ⅛ teaspoon cayenne pepper

1 cup lightly packed fresh basil leaves ¾ cup grated Parmesan cheese ¼ cup olive oil 1 small clove garlic, halved

Parmesan-Pesto Chicken Noodle Soup: Prepare as directed, except substitute 1 small zucchini, halved lengthwise and sliced, for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese....

1 cup matzo meal 1 teaspoon salt Dash ground black pepper 4 slightly beaten eggs ¼ cup chicken fat ¼ cup carbonated water

Tips Place unfilled cookies in layers separated by waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days. Or freeze for up to 3 months.; then thaw cookies, fill, and decorate.

**Sugar Substitutes: Choose Splenda Sugar Blend to substitute for the granulated sugar. Choose Splenda Brown Sugar Blend to substitute for the brown sugar. Follow package directions to use product amounts equivalent to 1/2 cup of each sugar.PER COOKIE WITH SUBSTITUTES: Same as basic recipe, except 93 cal., 12 g carb., 61 mg sodium. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month....

¼ cup butter 2 tablespoon peanut butter 2 cup powdered sugar 1 tablespoon milk ½ teaspoon vanilla To Bake Ahead: Bake as directed; do not cut bars. Cover and chill for up to 2 days.

¼ cup butter, softened 2 ½ cup powdered sugar ⅓ cup unsweetened cocoa powder 4 tablespoon milk 1 teaspoon vanilla ¼ teaspoon peppermint extract

more tips and tricks on edible gardening More Videos »

Pruning and Harvesting Harvest young leaves as soon as they are edible size. Cut individual leaves with a sharp knife, or pull up the whole plant when it reaches 3-4 inches tall. Remove plants if they send up a flower stalk during hot weather. Varieties of Corn Salad ‘Vit’ corn salad is a versatile variety with elongated oval leaves with a hint of mint flavor.

2 ¼ cup all-purpose flour ⅓ cup packed brown sugar 1 teaspoon apple pie spice ¾ teaspoon salt ½ cup butter 2 egg yolks 6 tablespoon cold water For pear filling:

1 ½ cup powdered sugar 1 ½ teaspoon finely shredded orange peel 2 tablespoon orange juice