- Red onions
- 2 cloves of garlic
- 2 roma tomatoes – chopped
- ¼ cup of Maeday “Carolina Legacy”
- 2 TBSP Olive Oil
Heat oil in large nonstick pan and sauté garlic and onions until the onions are clear. Slowly add kale and continue to add as the kale cooks down and you have more room to add more until all kale has been added. Once kale is cooking down then add Maeday “Carolina Legacy” to kale (less or more according to taste). Continue to cook on low heat or approximately 20 minutes until greens are tender. Remove heat and add chopped tomatoes.
- 5 peeled white potatoes – Boiled until tender
- ½ red onion – chopped
- ½ cup sweet pickles
- 3 boiled eggs
- 1 cup of mayonnaise – adjust as needed
- ¼ cup of sweet pickle juice – adjust as needed
- ¼ cup of Maeday “Carolina Royale” gourmet sauce – adjust as needed
Salt, pepper and garlic powder to taste
Cut potatoes up in a bowl and add additional ingredients and mix well. Refrigerate at least 2 hours before serving.
- 1 Beef roast
- 1 bottle of Maeday vinegar “Carolina Legacy”
- 1 slow cooker
Place beef roast and Carolina Legacy in slow cooker
Place on low and cook for 8 – 10 hours (overnight)
Pull beef roast apart with fork and serve on a toasted bun or over rice.
- 1 Tuna Steak
- Romaine lettuce
- Roma tomatoes
- Red onions
- 2 tablespoons extra virgin olive oil
Rub meat rub on both sides of tuna and leave to marinate for 2 hours (refrigerate). Cut up romaine lettuce and slice romaine lettuce, roma tomatoes, red onions, avocado and mango and refrigerate until tuna steak is done.
Add oil to pan and heat over medium heat. Once oil is fully heated place tuna in pan and sear on each side for approximately 1 ½ minute.
Let tuna steak rest once for 5 minutes before slicing. Slice the tuna and place on top of salad and add your favorite salad dressing.