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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

Learn even more about feeding birds in your backyard. Test Garden Tip: Be wary of invasive non-natives, such as purple loosestrife, Japanese knotweed, crown vetch, and multiflora rose. Some adapt so well that they rampantly spread and bully native species into submission. It’s up to us to restore nature’s balance by removing aggressive interlopers from our gardens and replacing them with bona fide blooms. Buy wildflower seed mixes containing species known to grow well in your region....