In the Kitchen: Our Favorite Recipes

by | Appetizers, Desserts, In the Kitchen, Meals, Recipes

Stuffed Artichoke Bottoms

Many of us are using this “Stay-at-Home” time to rediscover our kitchens. I’ve been baking bread (and brownies!) and looking for new ways to cook the items I’ve found in the back of my cupboards. It’s also a great time to pull out and make our favorite recipes — some of which have been handed down for generations. Those of us at LKNConnect are sharing our favorites. We hope that you will also share some of yours. Please email your recipe with a description of where you first tried it, or who gave it to you, or what is your best memory about eating that delicious recipe to me at — EH Stafford, Managing Editor




Photo courtesy of Deborah Young Studio




“My mother’s recipe.”  —Margi Kyle, Director of Non-Profits, LKNConnect





Cornelius Mayor Woody Washam enjoying Margi’s homemade gazpacho

Gazpacho – Serves 6


4 cups diced tomatoes
1 ½ cups chopped green pepper
¾ cup chopped onion
1 garlic clove, minced
2 cups beef bouillon
½ cup lemon juice
½ cup sliced cucumber
¼ cup olive oil
1 tbsp. salt
1 tbsp. paprika


Combine all ingredients except cucumber. Let stand at room temperature for 1 hour, stirring frequently. Chill for at least 2 hours. Add cucumber and freshly ground pepper just before serving.






“We went to my grandmother’s every Sunday. She made this pie every time because she knew that I loved it. In fact, she made two — one to take home. It was so good!”  —Jodi Fitzgerald, Health & Legal Consultant, LKNConnect






Spinach Pie


For dough:

2½ pounds of flour

2 packages of powdered yeast


Mix flour and yeast. Add warm water a little at a time, as needed to be able to knead dough. Knead until almost smooth. Cover with cloth. Let rise until double.


For filling:

½ cup of olive oil

½ teaspoon salt

2 cloves of crushed garlic

5 pounds of spinach.


Clean the spinach and shake out the water. Squeeze until there is no liquid left. Add oil, salt and pepper and garlic.


After the dough has risen:

Knead dough and roll to ⅛ inch thick. Add spinach. Fold dough over spinach. Shape dough into a half moon. Crimp with water on your fingers. Lightly grease a baking sheet. Bake in 350°F oven until browned. (Check it often, it will be between 15 and 30 minutes.) Can be served warm or cold. Store in the refrigerator.





Click here to explore LKNConnect’s Cookbook. See all of our published recipes.



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