Yield: 8 servings.
6 yellow squash, sliced thin
3 stalks celery, sliced
1 cup sweet onion, sliced
1 cup apple cider vinegar
¾ cup sugar
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon turmeric
¾ cup vegetable oil
1 teaspoon celery seed
Place squash, celery, and sliced onion in large bowl. Set aside. In a blender or mixing bowl, mix vinegar and sugar until sugar is dissolved. Add salt, pepper, and turmeric. Slowly add oil and blend well. Add celery seed to dressing. Pour dressing over squash and toss. Refrigerate 3 hours. Serve cold.
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Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
