Southern Style Collard Greens

• 1 bunch washed and chopped collard greens
• 3 quarts water
• 1 smoked ham hock
• 3 chicken bouillon cubes
• 2 tablespoons salt
• 1 garlic clove
• 1/2 a yellow onion coarsely chopped
• 1 tablespoon white vinegar

1. Combine water, ham hock, bullion cubes, salt, garlic, and onion in a large pot and bring to a boil.
2. Carefully add collards allowing them to cook down a minute or two to allow the rest to fit into the pot.
3. Cover and cook for 1.5 to 2 hours, stirring every now and then, or until the collards are tender. When ready to serve, stir in the vinegar. If you’d like, remove the ham hock and shred the meat. Return the meat to the greens and serve.

Tomato & Florida Mango Salad with Basil and Feta

• 1 pint grape tomatoes, halved
• 1 Florida mango, seeded, peeled and cut into 1/2-inch dice
• 1/2 small red onion, thinly sliced
• 1 tablespoon white balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 cup loosely packed, torn basil leaves
• 1/2 cup crumbled feta
• Kosher salt
• Freshly ground pepper

1. In a large bowl, mix together the tomatoes, mango, red onion, vinegar, olive oil and basil. Season with salt and pepper, sprinkle with the feta and serve.

Roasted Mexican Street Corn Salad with Cucumbers

• 3 ears sweet corn 
• 1 cup diced red onion
• 2 chopped cucumbers
• 1/3 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 2 tablespoons diced green chilies
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 3 – 4 ounces parmesan cheese

1. Heat oven to 400 degrees. Remove corn from husk drizzle with olive oil and season with salt and pepper. Roast in oven for 20 minutes. Let cool completely and then remove corn from the cob.
2. In a large bowl, stir together all the ingredients (except the cheese).
3. Add half the cheese and stir to combine. Allow salad to sit for about 30 minute too let flavors develop.
4. Garnish with remaining cheese before serving.