digital sm630 East Main Street
Canton, GA 30114
Phone: 770-213-7095
Fax: 770-213-7106

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  • Goin' Coastal: Striped Bass with Farro and Charred Baby Vidalia (click to Read More)

    (Serves 2-3)

    Striped Bass and Farro Ingredients:

    1 tablespoon extra-virgin olive oil
    1 tablespoon unsalted butter
    1 cup farro
    2 1/4 cup water or vegetable stock
    2 baby Vidalia onions, peeled, cleaned and cut into 1/2 inch slices
    2 oz. feta cheese crumbles
    1 cup arugula
    2 oz. Katamala olives, cut in half
    1 lb. striped bass, cut into 2, 8 oz. portions
    Salt and pepper to taste

    Striped Bass and Farro Procedure:


  • Taste of Life: Lemon Meringue Pie in a Glass (click to Read More)

    By Chef Paul Bodrogi

    *Lemon Filling Ingredients:

    7 oz. water
    3 ½ oz. sugar
    1/14 oz. cornstarch
    4 egg yolks
    1 oz. sugar  
    Pinch of salt
    ½ oz. butter
    1 raspberry
    2 oz. fresh lemon juice

    Lemon Filling Procedure:

    1. Whisk together the cornstarch, egg yolks and 1 oz. of sugar in a mixing bowl.
    2. Bring the water and 3 ½ oz. of sugar to a boil.
    3. Whisk the sugar-water mixture into the egg yolk

  • Taste of Life: Chocolate Bread Pudding (click to Read More)

    By Chef Paul Bodrogi


    1 loaf of challah bread,
       cut into ½” squares
    1 qt. half and half
    4 eggs
    8 yolks
    1 oz. sugar
    4 oz. chocolate, melted
    1 oz. chocolate chips
    ¼ oz. cocoa powder
    2 oz. butter, softened


    1.    Coat a 9x16” baking dish with the softened butter. Add the cut bread to the baking dish.
    2.    Combine the eggs, yolks, sugar

  • Taste of Life: Herb-Rubbed Pork Tenderloin (click to Read More)

    By Hillary Gallagher

    (serves 4-6)


    Pork Tenderloin
    1, 1 – 1.25 lbs. pork tenderloin
    3 garlic cloves
    1 teaspoon fresh rosemary
    1 teaspoon salt
    1 teaspoon ground black pepper
    2 tablespoons extra virgin olive oil

    Pickled Red Onion
    (yield 1 pint)
    6 oz. red wine vinegar
    3 oz. water
    1.5 oz. sugar
    1 teaspoon salt

  • Taste of Life: Chocolate Cranberry Nut Cakes (click to Read More)

    By Chef Paul Bodrogi

    Chocolate Cranberry Nut Cake

    • 2 egg whites, whisked only until foamy
    • 2 oz. sugar
    • 1 oz. sliced almonds, finely chopped
    • ¾ cup zap flour
    • 1 teaspoon honey
    • 1 oz. chocolate, melted
    • 1 ½ oz. butter, melted
    • 2 tablespoons of soaked dried cranberries*
    • Whipped cream**

    - Add all the dry ingredients to the egg whites, and mix

  • Taste of Life: Apple Puff Tart with Ice Cream and Caramel Sauce (click to Read More)

    By Chef Paul Bodrogi


    Almond Cream

    1 oz. butter
    1 oz. sugar
    1 oz. sliced almonds
    1 whole egg
    1 teaspoon cornstarch
    1 tablespoon milk

    Combine all of the ingredients, and mix until well combined.




    Caramel Sauce

    1 cup sugar
    ½ stick of butter
    6 oz.

  • Taste of Life: Gluten-Free Fish Tacos (click to Read More)

    Serves 4


    ¼ head red cabbage, cut thinly on the bias
    1 small red onion, thinly sliced
    1 small jar pickled okra, cut into rounds
    ½ bunch cilantro leaves, washed, picked and roughly chopped
    1 fresh lime, juiced
    1 tablespoon apple cider vinegar
    1 tablespoon extra-virgin olive oil
    1 teaspoon kosher salt
    ½ teaspoon freshly ground black

  • Taste of Life: Flank Steak with Watermelon, Red Onion and Blue Cheese Salsa (click to Read More)

    By Chef Hillary Gallagher

    Serves 4-6

    Flank Steak

    2 lbs. flank steak
    2 limes, juiced
    4 cloves garlic, chopped
    4 tablespoons extra virgin olive oil
    2 teaspoons freshly ground black pepper

    Taste of Life: Grilled Chicken and Papaya Salad (click to Read More)


    By Chef Hillary Gallagher


    Dressing Ingredients

    1 shallot
    1 tablespoon Dijon or other mustard
    ¾ teaspoon kosher salt
    ¼ teaspoon freshly ground pepper
    6 oranges, peeled and white pith removed
    3/8 cup white wine or apple cider vinegar
    ½ cup orange juice
    1 ¼ cup vegetable oil or light olive oil
    2 teaspoons fresh ginger root,

  • Grilled Salmon with Baby Heirloom Tomotoes, Asparagus, Corn and Basil (click to Read More)

    By Chef Hillary Gallagher



    4 salmon fillets

    1 bunch asparagus

    1 pt. baby heirloom tomatoes (if unavailable, substitute cherry or grape tomatoes)

    2 ears corn, kernels removed

    ½ package of basil leaves, torn

    ½ lemon, juiced and zested

    1 cup uncooked Carolina Gold Rice

    2 tablespoons extra virgin olive oil

    Salt and pepper to

  • Taste of Life: Sauteed Chicken Breast with Zucchini, New Potatoes and Garlic (click to Read More)


    By Chef Hillary Gallagher


    Serves 4


    4 boneless chicken breasts
    3 small zucchini, cut into half moons
    8-10 potatoes, boiled in salted water until tender
    2 garlic cloves, thinly sliced
    6-8 tarragon leaves, chopped
    ½ cup chicken broth
    Juice of ½ of a lemon
    4 tablespoons extra virgin olive oil
    1 tablespoon unsalted butter
    Salt and pepper to

  • Taste of Life: Smoked Salmon and Dill Quiche (click to Read More)

    By Chef Hillary Gallagher


    Serves 6-8


    4 oz. smoked salmon, diced
    6 oz. heavy cream
    6 oz. milk
    4 eggs
    1 tsp. salt
    ¼ tsp. ground black pepper
    4 oz. cream cheese
    2 tbsp. dill, chopped
    1 tbsp. chives, minced
    1 pinch ground nutmeg
    1 deep dish pie crust, pre-baked




    Preheat oven to 350 degrees.
    Whisk together the

  • Taste of Life: Chocolate Passion Bowl (click to Read More)


    1 baked, 9-inch square brownie layer, cooled and cut into 1-inch cubes (about 5 ½ c.)
    3 cups of cold milk
    2 pkgs. (4 serving size each) chocolate flavored instant pudding and pie filling
    1 (8 oz.) tub whipped topping, thawed and divided
    1 pint (2 cups) raspberries


    Pour the milk into a large bowl.
    Add the dry pudding mixes.
    Beat with wire whisk for 2 minutes until well blended.
    Gently stir in 1 cup of

  • Taste of Life: Fresh Pear Salad with Asian Dressing (click to Read More)

    By Beth Major


    Pear Salad

    2 cups of red cabbage, shredded
    2 cups of romaine lettuce, torn
    ½ cup carrots, chopped
    3 pears, sliced
    1 green onion, chopped
    Sesame seeds, toasted

    Combine all salad ingredients in a large bowl or platter.





  • Taste of Life: Vidalia Onion & Vegetable Pinwheels (click to Read More)

    Makes 36 pinwheels


    16 oz. cream cheese, softened
    1 envelope dry ranch dressing mix
    ½ cup coarsely chopped Vidalia onion
    ¼ cup coarsely chopped green pepper
    ¼ cup coarsely chopped red pepper
    4 12-inch tortillas, any flavor


    Combine all ingredients except tortillas in a large bowl, and spread evenly on tortillas. Roll up to enclose filling, wrap in plastic wrap and chill at least 2 hours.  When

  • Taste of Life: Georgia Vegetable Succotash (click to Read More)


    4 ears fresh corn
    1 cup chopped Vidalia onion
    1 ½ cups fresh or frozen lima beans
    ½ cup each chopped red and orange peppers
    ¼-½ cup olive oil
    1 tablespoon each minced garlic and basil
    Salt and Pepper to taste



    Remove corn from cob and combine with remaining vegetables. Combine oil, garlic, basil and salt and pepper; coat vegetables. Place mixture in a shallow pan, and bake for 20-30 minutes at

  • Taste of Life: Georgia Apple Ham Sandwiches (click to Read More)


    package soft dinner rolls, 12 roll equivalent*
    4  ounces softened cream cheese
    ½  teaspoon garlic powder
    1 cup chopped Georgia apples with peels on
    ¼  pound sliced deli ham


    Split roll in half lengthwise, spread cream cheese on both sides. Sprinkle with garlic powder. Evenly arrange apples on bottom half of rolls and top with ham. Place top half of bread on apple, ham mixture.

    Wrap with aluminum

  • Taste of Life: Chili Cheese Pinwheels (click to Read More)


    8 oz. cream cheese
    2 cups shredded cheddar cheese
    1 (4 oz.) can diced green chilies
    6 green onions, diced
    1 cup chopped red bell pepper
    1 can black olives, chopped
    6 to 8 large flour tortillas


    Combine cream cheese, cheddar cheese, chilies, green onions, bell peppers and olives in medium bowl. Spread ½ cup cheese mixture over each tortilla or until desired thickness; then roll them up. Wrap each roll in plastic

  • Taste of Life: Chocolate Paleo Muffins (click to Read More)

    By Lori Davis, honorary member



    1 cup almond flour
    ½ cup coconut flour
    1 tbsp. cocoa powder
    ½ tsp. salt
    Pinch of cinnamon
    2 pouches of instant coffee granuales
    2 cups Enjoy Life chocolate chips, melted
    ¼ cup almond milk or coconut milk
    ½ cup honey or agave nectar
    ½ cup safflower oil or coconut oil

  • Taste of Life: Key Lime Pie (click to Read More)

    By Jodi Sears


    1 1/4 cups graham cracker crumbs
    1/4 cup sugar
    1/3 cup melted butter
    2 cans sweetened condensed milk
    1/2 cup Egg Beaters
    1/2 cup bottled Key lime juice
    Whipped topping


    Mix graham cracker crumbs, sugar and melted butter in pie pan. Press mixture firmly onto the bottom and sides of the pan. Combine sweetened condensed milk, Egg Beaters and lime juice in bowl. Whisk together until