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Tomato-Basil Seafood Stew - dinner in five minutes!

• One jar of Lowcountry Produce Tomato Basil Soup

• One half pound of bay or sea scallops

• One half pound of large (21-25 per lb) peeled & cleaned shrimp

• One pound of cleaned crabmeat

• One 8-ounce package of frozen spinach, thawed & drained

Bring soup to a simmer. Add the spinach & bring it back up to a simmer. Add the shrimp & sea scallops and cook for about two minutes. If using bay scallops cook the shrimp for one minute, then add the bays. Gently add the crabmeat so as not to break up the lumps. Cook for one minute more.

Serve with your choice of rice or linguine.

Tomato Basil Mozzarella “Bubble”

• One 32 oz jar of Lowcountry Produce Tomato Basil Soup

• A one pound ball of fresh mozzarella, quartered

• One half cup seasoned bread crumbs

• Two tablespoons of minced fresh parsley

• Small baking dish, about 8 by 2 inches or 4 small gratin dishes

Preheat oven to 350 degrees

Pour the soup in to the baking dish (or divide evenly between 4 gratin)

Roll the four quarters of mozzarella in to the breadcrumbs and then place them in the baking dish. Bake in the oven until the cheese just begins to bubble.

Sprinkle with the fresh parsley & serve with crusty bread

(Feel free to substitute goat cheese for the mozzarella)

The Ultimate Comfort Soup

• One 32 oz jar of Lowcountry Produce Tomato Basil Soup

• Four ounces of goat cheese

• One ounce of cream style sherry (such as Harvey’s)

• Fresh cracked pepper

Bring soup & sherry to a simmer. Add the goat cheese in small bits at a time until blended & smooth. Garnish with fresh cracked black pepper.

(Hope you have the grilled cheese sandwich ready!)

Lowcountry Produce is pleased to present our Corn Relish

Bold, sassy in your face flavor that can be enjoyed so many ways. While some corn relishes have had sweeteners and additives blended in, we feel confident that the natural sweetness of our produce doesn’t need anything that wasn’t there in the first place. That’s why our products are much lower in sugar and carbohydrates - a healthful alternative.

What do I do with my Lowcountry Produce Corn Relish?

Cocktail party food:

Put a small amount of pulled pork, chicken or tofu in a tortilla “scoop”.

Top with our corn relish


Add it to your favorite guacamole for color and flavor. Break out the chips!

Meal time:

Next time you’re making tacos or a quesadilla, substitute our corn relish instead of using that “same old salsa”.

Serve it with pork tenderloin or catfish - it will definitely kick it up a notch!

How about on a soft shell crab sandwich?

Combine our corn relish with your favorite Dijon mustard and enjoy with sausages such as Bratwursts or Weisswurst.

Combine with some diced Heirloom tomatoes, parsley or cilantro and create the perfect accompaniment for just about anything you care to make.

Add it to your black-eyed peas or black beans.

Tasting at The New York Botanical Garden

Tasting at The New York Botanical Garden, September 12th & 13th
What a weekend! This was the last weekend of the year that The New York Botanical Garden was celebrating one of their spectacular "Edible Garden" series. What could have been better than to feature two of our country's most notable culinary icons~ Emeril Lagasse on Saturday & Lydia Bastianich on Sunday?
Emeril's devoted fans weathered the cold & damp conditions we had on Saturday to first watch a live cooking demonstration (indoors) but then wait faithfully for hours in lines that were surrounding the gift shop to have the opportunity to have their cookbooks signed. Emeril's entourage was very strict about when he had to leave, but well after that deadline passed, there he sat, smiling, chatting & signing until the very last guest had left. He was charming, warm & generous with each guest- a true gentleman.
I had him sign my copy of "From Emeril's Kitchen". If you only have one of his cook book's, this is the one to consider. It's the creme de la creme of his favorite recipes from each of his restaurants. Having dined in just about all of them, this is the "must have" if you want to recreate the signature dishes featured on those menus. Lydia also brought out the crowds, and her amazing talent & Motherly warmth melted the New Yorker's hearts in droves. No matter what their true nationality, they all wanted to be Italian for a day!
Thanks to these two amazing icons, about 600 people discovered Lowcountry Produce for the first time. Nothing is more satisfying than watching people fall in love for the first time with our Sweet Potato Butter; watching their eyes grow wide with wonder at their first sight of an Artichoke Pickle; or realizing the full thrust of the power of our Red Tomato Chow Chow.

Oven Poached Chilean Sea Bass with Red Tomato Chow Chow

Very easy...

First - preheat oven to 300 degrees
Second - foil line a pan
Third - spray the pan with a pan release spray
Fourth - place the fish in the pan and cover with foil
Fifth - cook for 20 minutes

Place the fish on plate and top with a generous dollop of Red Tomato Chow Chow.


Gourmet Quesadillas

• 8" flour tortilla
• Shredded cheese (mexican blend or monterey jack is great for this!)
• Lowcountry Produce Pepper Jelly or Garlic Pepper Jelly

First - heat skillet over medium heat
Second - spread pepper jelly on one side of tortilla and sprinkle cheese on top
Third - once skillet is hot, spray with pan release
Fourth - place tortilla flat into skillet
Fifth - heat for about 60 seconds
Sixth - remove from skillet and fold in half

Ready to eat!

Garnish with a little salsa and sour cream - delicious!

Grilled Pepper Jelly Shrimp Skewers

Appetizer in less than 5 minutes!

This is so quick!

• Lowcountry Produce Pepper Jelly or Garlic Pepper Jelly
• Shrimp - peeled and deveined
(21 to 25 count works best - 'tail-on' is okay)
• Lemon

First - place five shrimp on a skewer
Second - heat a grill pan over medium heat on the stovetop
(you can also do this outside directly on your grill)
Third - once heated, spray pan with cooking spray
Fourth - baste each side of the skewer with the pepper jelly of
your choice
Fifth - place shrimp skewers in pan and cook 60 seconds on each side (until they are a nice pink color)
Sixth - place directly on plate - baste lightly with pepper jelly
and squeeze lemon on top


Tip - if you want to do this as an entree - use a U16 shrimp.

Quick Tip: Instant Appetizer using our Gazpacho!

You will have everyone fooled! This is so quick and easy, but your guests will think you spent hours in the kitchen!

32 oz jar of the 'Lowcountry Produce Gazpacho' of your choice
Avocado - peeled and chopped (big chunks)
Fresh herb of your choice (parsley, cilantro, etc)
Lime - quartered

You will also need a large martini glass (around 12 oz)

First - Chill both your Gazpacho and martini glasses
Second - Simply open the jar, pour into your martini glasses, top with chunks of avocado and garnish with fresh herbs and lime.


Tuna Salad with Artichoke Chow Chow

This is a quick tuna salad recipe that is sure to please!

You can substitute our Artichoke Relish for our Artichoke Chow Chow.

Two cans of tuna - drained well (best to drain in a strainer for 10 to 15 minutes)
Two cold hardboiled eggs - chopped
Two celery stalks - chopped
Two tablespoons of mayonnaise
Two tablespoons of Artichoke Chow Chow
Two teaspoons of lemon zest
One teaspoon of freshly ground black pepper

Combine all ingredients in a bowl - mix and enjoy!

English Fruit Trifle

Substitutions are okay!...

If you’re a blueberry person, use fresh blueberries and our ‘Blueberry Preserves’,

raspberries and our ‘Raspberry Preserves’, etc

Baking the cake...

• We doubt you want to bake from scratch, so pick-up your favorite box mix for Angel Food Cake.

• Best cooked and cooled a day in advance.

The peaches...

• Mix one quart of fresh peaches (sliced) with one cup of sugar or splenda the morning of the day you plan to make your dessert. Place in the refrigerator and let it sit in for three to four hours. This

“macerates” the fruit to perfection.

The cream...

• Whip one quart of cream. When it is almost completely firm, add a half cup of confectioner’s sugar or splenda and half a jar of our ‘Peach Preserves’. Keep whipping until very firm (beyond “stiff peaks”).

Layering the cake...

• First - slice the Angel Food Cake in thirds.

• Second - place the first third into a container large enough to hold the cake.

• Third - spread a third of the cream mixture on top of the cake, then spoon a third of the peach mixture on top of the cream.

• Fourth - place the second third of cake on top, then a third of the cream and a third of the peach mixture.

• Fifth - place the remaining layer of cake on top, then the remaining cream and peach mixture.

• Sixth - garnish with mint.

• This is best when you allow it to sit for about two hours.

Quick Tip: Your new favorite topping!


Your new favorite topping!

Try on top of grilled swordfish, pan seared Snapper or oven
roasted Chilean Sea Bass or grilled chicken breast!

Terrific Baked Pasta

Terrific Baked Pasta

One pound of your favorite pasta, cooked
(Believe it or not, noodles like linguine are just as good as penne)
One jar of Lowcountry Caponata
One 14.5 oz can of stewed tomatoes or 3 large beefstake tomatoes, rough chopped
One rotisseried chicken, meat hand shredded
8 ounces shredded mozzarella

In a mixing bowl combine all of the above ingredients.
Either foil line or spray a baking dish large enough to contain
all of the ingredients.
Bake for 30 minutes at 350 degrees.
Serve with a Caesar salad!

Options: Leave out the chicken & instead toss in fresh spinach.
Add in fresh basil leaves
Add crushed red pepper & really kick it up a notch!

Quick Tip: Instant Appetizer!

Instant Appetizer

One jar of Lowcountry Caponata
One crispy baguette

Slice the baguette in to 1/4 inch slices & lay out on a cookie sheet
Bake lightly- just to toast about 5 minutes at 350 degrees
Allow to cool & then top with two teaspoons of caponata

Optional- top with shredded parmesean or chopped basil

Vegetarian Stuffed Mushroom(s)

Vegetarian Stuffed Mushroom(s)

Options: use button mushrooms to create an appetizer
or a large portabello mushroom cap for an entree
This recipe with stuff 24 button mushrooms or 4 portabellos

One jar Lowcountry Caponata
Two tablespoons balsamic vinegar combined with
Two tablespoons of olive oil
One cup of seasoned bread crumbs
Three tablespoons of freshly chopped parsley
One half cup of shredded- not grated parmesean

Line a baking sheet with foil
Place either your button or large portabello mushroom caps
on the cookie sheet, stems in tact. Drizzle the mushrooms
with a small amount of balsamic vinegar & olive oil. Roast
until tender in a 350 degree oven- buttons for 15 minutes &
portablello for 30 minutes.
Allow to cool. Remove stems & finely chop.
In a small mixing bowl combine one jar of caponata, the chopped
mushroom stems, the breadcrumbs & parsley.
Stuff your mushrooms.
Top with shredded parmesean & bake until the cheese turns golden brown.

Option: Slice a large eggplant in half. Brush with the oil & vinegar &
roast for 30 minutes. Fill with the same mixture. Yummmm.

Ultimate Vegetarian Sandwich

Ultimate Vegetarian Sandwich

Crispy bread such as Ciabatta, about 6 inches long
Thinly sliced smoked or regular fresh mozzarella, about 3 ounces
Portabello mushroom cap, grilled & then thinly sliced
Arugula, enough to cover the bread
Caponata, about 4 tablespoons

Slice the Ciabatta in half lengthwise
Place the portabello mushroom on the bread, then
Place the Caponata on the bread, then
Place the mozzarella on the bread
Bake at 350 degrees or broil until the cheese melts
Follow with the arugula, close it up & enjoy!

Not a vegetarian? Add prosciutto or salami or pork loin.

Holiday leftovers!

Shred up some of that leftover turkey and add it to our Garden Vegetable Soup. Also, add it to our Green Tomato Soup and then top with shredded cheese & sour cream.

Top that turkey sandwich with your choice of our Artichoke Chow Chow, Red Tomato Chow Chow or our Green Tomato Pickles.

A twist on an old favorite...

Add 8 to 9 ounces of our Red Tomato Chow Chow to one pound of your favorite pimento cheese recipe (or e~mail us for our recipe) and create a dip that Mom didn’t make!

Quick Tip: Bloody Mary Garnish

Garnish your Blood Mary with our Pickled Okra or Dilly Beans!

With your holiday ham or turkey...

With your holiday ham or turkey offer our Peach Chutney along side of the cranberry.

We bet you that the cranberry will be left behind!

Quick Tip: Oyster Creole or Gumbo

For a fabulous first course, heat our 'Lowcountry Gumbo' or 'Lowcountry Creole' to a simmer. Drop in some freshly shucked oysters and just turn off the heat. The sauce will gently cook the oysters to perfection.

Quick Tip: Mini Black Bean Tostadas

Fill those cute store bought tortilla “Scoops” with a teaspoon of our Black Bean Dip. Then top with a dot of sour cream and garnish with a thin slice of scallion.

Looks terrific on a platter!

Quick, Fun and Delicious!

A recipe and review from Peggy in Blythewood, SC...

From Peggy...

I just wanted to rave about your Artichoke relish! It is delish! We eat it along side veggies which is good but we really like it to make a delightful sandwich.
I take leftover chicken and chop, add 2 tbs. of the artichoke relish along with a tbs. of mayo and mix for a wonderful sandwich or just to eat with crackers.
I really enjoy your product. I look forward to trying others.
In joy,
Peggy H., Blythewood, SC
PS I purchased a jar from Carol at the Flickering Light in Blythewood.

A 'Sweet Potato Butter' lover...

From a recent tasting at 'A Southern Season' in Chapel Hill, N.C.

Quick Tip: 'Puttanesca' Sauce

Quick & easy...

32 oz jar of 'Lowcountry Produce Garden Tomato Sauce'
1/4 cup of chopped olives (mixed is best)
2 tablespoons of capers
1/2 cup of red onion

First- Pour jar of 'Lowcountry Produce Garden Tomato Sauce' into a saucepan and bring to a simmer.
Second - Add olives, capers and red onion.
Third - Simmer for another 15 to 20 minutes.

Great over pasta or use in between layers of lasagne noodles.

Very tasty!!!

Black Bean Soup

16 oz jar of 'Lowcountry Black Bean Dip'
1 pint of broth (chicken, mushroom, beef or vegetable - your choice)
1/4 cup of sherry
Sour cream to garnish
Sliced scallions to garnish

First - In a saucepan and on low temp, heat the 'Lowcountry Black Bean Dip'.
Second - Add broth in small amounts at a time followed by the sherry.
Third - When soup comes to a simmer, pour into bowls.
Fourth - Top with spoonfull of sour cream and small amount of scallions.

Serve with a few tortilla chips.


'Fra Diavlo' Sauce

32 oz jar of 'Lowcountry Produce Garden Tomato Sauce'
1 pound of sweet or hot Italian sausage (either ground or diced)
1 teaspoon of crushed red pepper
1/2 cup of white wine

First - Cook the ground or diced sausage until done.
Second - Pour jar of 'Lowcountry Produce Garden Tomato Sauce' into a saucepan and bring to a simmer.
Third - Add cooked sausage, pepper & wine to the 'Lowcountry Produce Garden Tomato Sauce' and simmer for 10 minutes.

Delicious over pasta!

Fiesta Dip

16 oz jar of 'Lowcountry Black Bean Dip'
1 pint of sour cream
1 pint of salsa
1 pint of guacamole

If possible, use a glass container that will show off each layer.

Bottom Layer: 'Lowcountry Black Bean Dip'
Second Layer: guacamole
Third Layer: sour cream
Top Layer: salsa

Serve with tortilla chips.


Quick Tip: Martini Garnish

Garnish your vodka martini with our 'Lowcountry Produce Pickled Okra'!

Quick Tip: Chilled Green Tomato Soup

A wonderful luncheon soup...

32 oz jar of 'Lowcountry Green Tomato Soup'
4 tablespoons of sour cream
Fresh dill

First - Chill soup.
Second - Pour into bowls.
Third - Top with sour cream and garnish with fresh dill.