Yield: 4 servings.
3 kiwis, peeled and sliced
1 quart fresh strawberries, topped and halved
4 large fresh basil leaves, chopped
4 fresh mint leaves, chopped
1 tablespoon fresh lime juice
Pinch of salt
4 ounces goat cheese
4 tablespoons balsamic glaze
Place kiwis, strawberries, basil, and mint in a large mixing bowl. Squeeze lime juice over fruit and sprinkle with salt. Toss gently. Crumble goat cheese over the fruit and refrigerate until ready to serve. Drizzle balsamic glaze over salad just before serving.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
