Yard sale season is approaching and on Saturday there was a yard sale at a local church and we bought a few things. I was extremely happy when I saw the Hungry For Home Cookbook by Amy Rogers so without hesitation, I bought it. Amy is a food essayist for public radio and a founding editor of Novello Festival Press. This book shares recipes from the Carolina mountains to the Lowcountry. Some of our state’s most prolific writers are contributors. I enjoy reading the stories that are written about the recipes of home cooks all over North Carolina.
Even though I wasn’t able to attend on Saturday, I was also super excited because the Hickory Farmer’s Market opened for the season. One of my favorite vendors at the market is a lady that has wonderful fresh salad greens. I have never been disappointed with any of the fresh lettuce I have purchased from her.
When I saw the recipe for Killed Lettuce and Onions by Sheri Moretz, I knew I wanted to share it with you. I remember my Mother and Grandmother making this in the Spring. As a young child, I just remember the smell and with the cooked onions I thought it smelled very unappetizing. Later on, I was brave enough to give it a try and instantly loved them. The combination of the onion, lettuce and bacon when it is blended perfectly together is a wonderful combination. Sheri gives specific instruction on killing the lettuce and I think that would be the key in having the best results. She recommends this as a side for pinto beans and cornbread and I think I would be a happy girl with the killed lettuce and onions and fried cornbread. YUM!!!
Sherri lives in Boone, N.C., the town where she was born and attended Appalachian State. She currently works at Mast General Store in Valle Crucis. The pictures are from one of our recent visits to the historic store in Valle Crucis. So does it mean I am Southern because I love Killed Lettuce and Onions? I certainly hope so.