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Sneaking some healthy, green fats into morning muffin treats

For me, this has been the year of the avocado.In addition to using them in all the usual suspects — guacamole, cobb salads and club sandwiches — my family also has been smashing them up on toast (try topping them with tomato slices, prosciutto, a drizzle of olive and a sprinkle of sea salt), tucking slices in flatbread wraps and sushi rolls, tossing cubes with tomatoes and balsamic for a quick salad, or using them as a nutritious and tasty topping for egg white omelets.

  • icon Posted: April 27
Dennis Fraley
  • Dennis Fraley
  • Food Columnist
  • E-mail: dennis@winewired.com
  • Dennis Fraley is a local nurse anesthetist who moonlights as a wine educator and consultant. For more information about his services and upcoming classes, visit www.winewired.com or contact him at dennis@winewired.com.
Miz McKay
  • Miz McKay
  • Food Columnist
  • Phone: 843-657-7956
  • Miz McKay -- Thelma -- is married to George Dudley. They live in an old house outside of Darlington on Lamar Highway.
Kitty Finklea
  • Kitty Finklea
  • Food Columnist
  • Phone: (843) 777-3000
  • Kitty Finklea is a lifestyle coach, registered dietitian and personal trainer at McLeod Health & Fitness Center. For more information on adopting healthier lifestyles changes, contact Finklea at 843-777-3000.
Kimberly Brauss
  • Kimberly Brauss
  • Food Columnist
  • E-mail: kbrauss@florencenews.com
  • Kimberly Brauss is the digital editor at the Morning News. Email her at kbrauss@florencenews.com.

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Friday 04/24/2015
Dill and butter? Dull. Take carrots to a robust new level
Posted: April 24, 2015

Butter and dill are lovely on roasted carrots, but this spring I wanted something a little more... robust.

Because let's face it, spring and early summer have a tendency to smack you with cool, wet weather when you're least expecting it — and when you are most desiring sun and heat. Which is why the delicate flavors of dill and butter sometimes just don't fit.



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