Customized recipes and delicious food prepared in home, using fresh local ingredients. Step 2:
The Meal Plan will be created and reviewed with you.
How It Works - It's As Easy As 1, 2, 3, ...
Step 1:
Email us [email protected] or visit our website for an online food questionnaire
www.thymewellspentpersonalchef.com
Personalized Assessment with an in-home consultation and comprehensive food questionnaire to determine food preferences, dietary restrictions, food allergies or other specific needs. An evaluation of your food s
torage needs, preferred cook days/times and logistics such as access to your kitchen. Let us know your preference…. Whether you prefer heart healthy meals, low sodium, vegetarian, vegan or local Southern cuisine, or your family’s favorites! Each recipe will be tailored to you. Step 3:
Cook Day scheduled at your convenience. Selecting the finest and freshest local produce, fish, meats and poultry, all meals will be prepared using professional tools and equipment in your own kitchen. Meals will be packaged according to your preferences, in single, double or family sized containers and labeled with the date and reheating instructions. The only evidence left behind will be a sparkling kitchen and amazing aromas of home cooked meals!
Perfect timing! Having just been to NC State’s first game last week, this short story brings back so many memories. Enjoy the recipes! 🏈
For this chef, afternoons spent cheering for NC State University were followed by a special dinner in Raleigh — plus a homemade sweet treat.
Doing a short food production segment with WFMY this morning at the house. I’ll turn the thermostat down to 65°. When they leave, I’ll turn it back up to 68°. 😎
We can’t be sweating on camera! 😁
Sharing because SHARING IS CARING!! How clean are those meat slicers at the deli?
More illnesses and deaths in Listeria outbreak linked to deli meats is reminder to avoid recalled pr
I’ll let y’all in on a little secret. I have several pit master friends who make Macaroni & Cheese and SMOKE IT for their events and menus. 🔥
My recipe isn’t smoked; it’s just so dang good!!
Everything is better with Cheddar. And when it comes to mac ’n’ cheese, we like to add cream cheese and Monterey Jack for good measure.
Going to my first college football game of the season this week! What are you bringing or making for the tailgate? ♥️ 🐺 ♥️
Happy Monday! I think I’ll make a big bowl of Macaroni Salad today.
Make this recipe your go-to side dish for this summer’s cookouts.
I’m not sure why I’ve been craving tomato soup, but I dug out this recipe and going to add a grilled cheese sandwich. Enjoy!
Set aside the canned version: We’ve updated the original for grown-up tastes.
“Life itself is the proper binge”
- Julia Child
This might just be the most delicious recipe you’ve had all summer! It even sounds refreshing!
Celebrate peaches in all their summer glory with this refreshing gazpacho.
Whether it’s the drought or 8” of rain in 2 days, our farmers keep us fed.
🌥️Friday, 8/9: farm store open 9:00-4:00.
*Our farm received over 8 inches of rain in less than 24 hours, Wednesday evening through Thursday evening. We appreciate your patience as we navigate waterlogged fields the next few days and determine what can be harvested. We will keep the farm store as fully stocked as we can.*
Produce availability, all while supplies last:
🍑local peaches, 🌽Rudd Farm white & bi-color corn, 🫑peppers, okra, 🍈cantaloupes, 🍉watermelon, 🍅tomatoes, 🥔new potatoes, yellow squash, spaghetti squash, butternut squash, onions, & 🍆eggplant.
🍯Other items: 🥚eggs, honey, strawberry preserves, Rudd Farm hats & sweatshirts, Rudd Farm cookbooks, & gift certificates.
💳 Cash and card accepted
⏰Mon-Fri 9:00-4:00; Sat 9:00-1:00
📍4021 Hicone Rd., Greensboro NC
📞 336-621-1264
Succotash has won me over! Thanks to Rudd Farm 🌽
2 tablespoons bacon grease
4 ears of corn, cut off the cob
1 lb. fresh okra, sliced
1 large heirloom tomato, cored and chopped
1 sweet yellow bell pepper, chopped
1 1/2 cups chicken or vegetable stock
Salt and pepper to taste
Heat a skillet over medium heat and add bacon grease. Add corn and cook for 3 minutes, stirring occasionally. Stir in chopped tomatoes and stock; cook for an additional 3-5 minutes. Pour corn and tomato mixture in a large bowl and set aside.
To the skillet add okra and chopped pepper on medium high heat. Cook for 2 minutes then stir. Cook another 1-2 minutes; remove from heat.
Add okra and pepper to corn mixture. Salt and pepper to taste. Serve over seasoned rice or enjoy as a side dish.
My mom used to read cookbooks like novels. While working on a recipe project for 2025, I came across her handwritten notes inside one of her Junior League cookbooks. ♥️📚♥️
I grew up eating hot dogs. We usually had them on Saturday with steamed buns, mom’s chopped slaw, yellow mustard, and chili. I think they’re best cooked on the grill, then a cast iron skillet as runner up.
To me a good hot dog has a 💥SNAP 💥, like Sahlen’s, Hebrew National, Sabrett, and Boar’s Head. I will, on occasion, go to American Legion Hall in Greensboro, NC on Saturday for 2 ATW. 🌭 🌭 🥤
Mustard, onions, chili — and memories: North Carolina hot dog joints are reminiscent of simpler times.
I wanted a side dish recipe for a client today that celebrates the flavors of the season. This Warm Corn Chowder Salad is AMAZING!!
Rudd Farm has fresh shucked corn too!
In this riff on corn chowder, the Beekman boys toss corn, potatoes and bacon with cider vinegar. They grow at least five varieties of sweet corn each ...
Making Watermelon Gazpacho today! Refreshing, crisp, and cool.
1 round seedless watermelon (Rudd Farm), peeled and cut into small cubes
3 English cucumbers, cut lengthwise in fourths, chop
1 orange sweet bell pepper, cored, diced
1 yellow sweet bell pepper, cored, diced
1/2 purple onion, diced
2 jalapeño peppers, seeded and minced
3 stalks celery, thinly sliced
4 plums, pitted and chopped
1 cup cherry juice
Zest from 2 limes
Juice from 2 limes
1/2 rice vinegar
Salt to taste
4 sprigs fresh mint, leaves torn
Drizzle good EVOO over each serving for garnish.
Add all ingredients to a large mixing bowl. Toss ingredients to combine. Store in refrigerator until ready to serve.
YEARS ago I used to love a Filet-o-Fish sandwich. A time when the fish was hot and crispy, the bun warm, and the tartar sauce was tangy. Here’s my spin on a really good Fried Flounder Sandwich. Enjoy! 🎣
Summer on a sandwich.
Have a safe and Happy Fourth! And remember, grill responsibly. 😎
Remember rest period at the pool? I do; rest period meant SNACK TIME!
Join our recipe developer, Chef Lynn Wells, to get an early taste of our July 2024 issue. Tune in to WFMY on Friday, July 5, around 9 a.m. to hear her talk about the smashburger and cherry slushy recipes she developed, inspired by the foods she enjoyed after afternoons spent at the swimming pool. Click the link to learn how to make them: https://bit.ly/4d2tUgb.
I’ve had a Cherokee Purple tomato sandwich every day for the past 2 weeks. This is the first Cherokee Purple Tomato Pie of the season.
1 unbaked pie crust
3 large farm grown tomatoes, cored and sliced
1 cup mayonnaise
1/2 cup Parmesan, grated
1-1/2 cups sharp cheddar, grated
1/2 teaspoon sea salt
Freshly ground black pepper
Fresh basil leaves
Preheat oven to 350°F.
Press pie crust in pie pan.
Mix together mayo, Parmesan, and 1 cup cheddar in bowl.
Sprinkle 1/2 cup shredded sharp cheese over bottom of crust.
Place enough sliced tomatoes over cheddar to cover cheese. Spread mayo mixture over tomatoes. Place remaining sliced tomatoes over mayo mixture. You may need to cut tomatoes to make them all fit.
Sprinkle top layer of tomatoes with salt, pepper, and basil.
Bake for 1 hour. Remove from oven and let sit for 15 minutes before serving.
Tomatoes from Rudd Farm
This pie recipe by Chef Bill Smith, has been in NY Times, Food & Wine, Southern Living, Garden & Gun, just to name a few!! It’s soooo good!
Like a dreamy mash-up between a key lime and lemon meringue pie, this surprisingly fast and easy dessert is adapted from Bill Smith, who retired in 2019 after 25 years as the chef at Crook’s Corner, a Chapel Hill, N.C restaurant that closed in June 2021 He was inspired by the lemon pies he ate at ...
Blackberries will start to appear in the back yard, roadside, and at Farmer’s Markets. Give my cobbler recipe a try and don’t forget the ice cream. ♥️
Combine juicy blackberries and a tender crust for a perfect end to supper.
Thanks to Michael Hastings for reaching out to write this article. The show will appear Tuesday, June 25th at 9pm on Food Network.
Lynn Warlick Wells currently serves as a culinary consultant to Cone Health Cancer Center, where she conducts cooking classes. She also does food styling, writing and recipe development for Our
I’ve been cooking scrambled eggs since I was 6. I made my first omelet when I was 10. Practice makes perfect. 🤓
2 teaspoons Irish butter
3 large farm eggs
1 ounce of shredded cheese (I love Fontina)
Pinch of salt
The Perfect Fluffy Cheese Omelet
Melt butter in a 6” nonstick skillet over medium heat. Scramble eggs until light and fluffy. Pour eggs into the hot skillet. Add a pinch of salt. Place grated cheese across the middle of the eggs. Gently pull the sides away from the pan and rotate skillet so uncooked eggs move to edge of pan. Use a flexible spatula to roll the omelet like a burrito. Remove from heat and serve.
Y’all! As strawberry season slows down, blueberries are showing up at the farmer’s markets. Give my recipe a try for this delicious salsa. It’s sweet, tangy, and so refreshing!
If you feel like you’ve seen — and tasted — every blueberry recipe under the sun, allow us to present one more.
When traveling, I always ask the shop owners and or locals where they like to eat lunch. After spotting this tiny Italian Gelato shop and having the BEST Mandarin Orange Granita of my life, KoKo suggested SEA for lunch. Glad I took her suggestion.
I can’t count the number of times I watched my mom fry chicken in a cast iron skillet. She knew just when to turn the chicken and knew when it was done. I still use a brown paper bag to drain the grease. 🍗
Two Southern staples — sweet tea and fried chicken — come together for a twist on classic buttermilk fried chicken.
Wednesday’s chuckle: 🥓
Greensboro, NC
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A friend of mine sent me this video from a supermarket in Barcelona. This is just the ham section! 🇪🇸
3 quick and easy dinner ideas! KUDU The Open Fire Company
One of our most requested entrees, Fresh Scottish Salmon, from Gate City Butcher and Gourmet Market. Roast in a 400F preheated oven for 10 minutes. Remove from oven and allow to rest for 5 minutes. Sooooo good!
Even WE have a hard time with the first serving 😳🤓
