<p><strong>Carolina Pork BBQ Biscuits</strong><br />
Courtesy of Damaris Phillips of the Food Network</p>
<p><strong>Ingredients</strong><br />
All purpose flour &#8211; 3 cups, plus extra for dusting<br />
Baking Powder &#8211; 2 Tlb<br />
Sugar &#8211; 1 Tlb<br />
Salt &#8211; 1.5 tsp<br />
Butter (cold &#038; cut into cubs) &#8211; 6 Tlb<br />
Milk &#8211; 1/2 cup<br />
Carolina Pork BBQ &#8211; 8 large Tlbs<br />
Vegetable oil &#8211; 1 Tlb<br />
Taco seasoning &#8211; 1 Tlb</p>
<p><strong>Procedure</strong></p>
<p> Preheat oven at 400 degrees.<br />
 Combine flour, baking powder, sugar and salt in medium bowl using a whisk. Using a bowl scraper or fingers, mix in the butter until the mixture resembles a course meal. Make a well in center of mixture and add milk.<br />
 Turn dough onto flat surface and knead 5 or 6 times. Cut the disc in half, roll one part of the dough into 1/2-inch thick discs.<br />
 Dollop 1 tablespoon of pulled pork into the center of where you think your biscuit will cut, and roll out the other dough slightly larger and thinner than your first piece &#8211; about 1/3 of an inch thick.<br />
 Place a top over dough with the park as evenly as possible, but not too taunt, it needs to cover the mounds of pulled pork.<br />
 Using a 3-inch biscuit cutter, make sure you twist the center so that your sides seal. Knead the scraps of dough together, divide and re-roll, filling with pork and repeat.<br />
 Place the biscuits bottom side up on a baking sheet lined with parchment paper. Whisk together the vegetable oil with taco seasoning and brush the mixture on each biscuit.<br />
 Bake until golden brown for 18-20 minutes. </p>
<p><strong>Polenta Bread with Goat Cheese Cream and Strawberry-Asparagus Salad</strong><br />
Courtesy of Chef Alyssa </p>
<p><strong>Ingredients &#8211; Polenta Cake</strong><br />
Fine cornmeal polenta &#8211; 2 cups<br />
Salt &#8211; 2 tsp<br />
Baking soda &#8211; 1 tsp<br />
Egg &#8211; 2<br />
Buttermilk &#8211; 2 cups<br />
Parsley, freshly minced &#8211; 2 tsp<br />
Cream &#8211; 1/4 cup</p>
<p><strong>Procedure</strong></p>
<p> Preheat oven at 400 degrees.<br />
 Brush a bread loaf pan or half hotel pan oil and line with baking paper.<br />
 In a medium bowl, whisk eggs, buttermilk and parsley together. Pour buttermilk into polenta and stir only until combined. Spoon batter into tin, spreading it evenly. Pour cream evenly top and put pan into oven.<br />
 Bake until a toothpick comes out clean when testing, 15 to 20 minutes. Cool in pan for 5 minutes before turning out onto a wire rack. </p>
<p><strong>Ingredients &#8211; Goat Cheese Cream</strong><br />
Goat Cheese &#8211; 6 oz (softened)<br />
Cream &#8211; 1/2 cup<br />
Lemon juice &#8211; 1 tsp<br />
Salt and pepper to taste</p>
<p><strong>Procedure</strong></p>
<p> Place goat cheese in a bowl. Heat cream in a pan until it boils, then pour directly over the goat cheese. Allow it to soften for about a minute, then begin to whisk to smooth out sauce.<br />
 Season with lemon, salt and pepper. </p>
<p><strong>Ingredients &#8211; Strawberry Asparagus Salad</strong><br />
Lemon juice &#8211; 1 Tbl<br />
Honey &#8211; 2 Tbl<br />
Salt &#8211; 1 tsp<br />
Strawberries &#8211; 12<br />
Asparagus spears &#8211; 8<br />
Spinach &#8211; 2 cups torn or sliced<br />
Extra virgin olive oil &#8211; 1/4 cup<br />
Black pepper &#8211; 1/2 tsp</p>
<p><strong>Procedure</strong></p>
<p> In a bowl, whisk together the lemon juice, honey and salt. Toss in strawberries and allow them to macerate for about 20 minutes.<br />
 Mix strawberries with asparagus, spinach, olive oil and pepper.<br />
 Serve a piece of polenta cake with a large spoonful of goat cheese cream over the top and finish with strawberry salad.</p>
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