Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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A Year-Round Guide to Franklin and Nantahala

½ cup red bell pepper, chopped ¼ cup scallions or sweet onion, chopped ¼ cup Dijon or stone-ground mustard ¼ cup mayonnaise 2 tablespoons fresh parsley, chopped 2 tablespoons honey

Food

Rosemary and Goat Cheese Strata

½ cup red bell pepper, chopped ¼ cup scallions or sweet onion, chopped ¼ cup Dijon or stone-ground mustard ¼ cup mayonnaise 2 tablespoons fresh parsley, chopped 2 tablespoons honey

Food

Rémoulade Sauce

This rémoulade sauce from the Bountiful cookbook is the perfect companion for crab cakes.

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½ cup red bell pepper, chopped
¼ cup scallions or sweet onion, chopped
¼ cup Dijon or stone-ground mustard
¼ cup mayonnaise
2 tablespoons fresh parsley, chopped
2 tablespoons honey
1 tablespoon lemon juice
Salt
Pepper

Blend all ingredients in a food processor until vegetables are finely chopped. Season with salt and pepper. Chill until ready to use.

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To purchase Bountiful, email Carol Mann at chezchigoe@yahoo.com, or visit the Inner Banks Artisans’ Center, located at 158 West Main Street in Washington.

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This story was published on May 01, 2013

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.