PB Cooks

Sourced right from the Marion Square Farmers Market, we use Sea Island red peas from for this dish. The peas are slowly cooked with bay leaf and whole garlic clove until just creamy inside. The freshest local shrimp from are gently warmed in the drained peas along with some lemon and fresh marjoram and new season Tuscan olive oil. The finished dish is a creamy, herby and deceptively simple starter for any meal. @ Charleston, South Carolina

Sautéed Lacinato kale with garlic, chili flake and benne seed. Cook your garlic and chili flake in the evoo to create a flavored oil for the kale to sautée in. The secret to not burning garlic...keep your eyes on the prize and your heat on medium. Too hot and you've got bitter, burnt garlic. Look away and you risk missing that magic moment when the edges of your garlic turn golden. That's when you know it's time to add the kale. Cook down until soft but the kale retains a bit of crunch. Finish with a squeeze of lemon and some toasted benne seeds. @ Charleston, South Carolina

1 pan. Dinner for 2. 30 minutes. Crispy cast iron chicken thighs with fennel, leeks and garlic. Render the thighs until you get that crispy skin, remove from the pan and sautée your diced leeks, sliced fennel and crushed garlic cloves in a bit of the remaining chicken fat. Reunite your chicken with the veggies for a 10 minute party in the oven. Finish with lemon juice, maybe some hot pepper vinegar, verjus or chili oil.