Weekend Getaway Ideas: Mainly in North Carolina and Mainly Near Charlotte

Weekend Getaway Ideas:  Mainly in North Carolina and Mainly Near Charlotte

Hike in Uwharrie and eat at Lefler's Place in Mount Gilead

Booze Cruise Hendersonville with the Cheers Trail Passport

Visit one of North Carolina's 41 State Parks

Take one of these 16 Hikes Around Charlotte

Visit Wayah Bald Tower

Hike the Art Loeb Train to Butt Knob Trail to reach the 6,040-foot peak of Shining Rock to view Black Balsam Knob to the south.

Enjoy a health vegetarian meal at The Laughing Seed Cafe in Asheville (or Plant in Asheville or Kindly Kitchen in Boone or Vegan Flava Cafe in Chapel Hill, Bean Vegan or Fern or Veltree in Charlotte, Soul Good Vegan Cafe in Durham, Copeland Springs Farm & Kitchen in Pittsboro, The Fiction Kitchen or Irregardless Cafe in Raleigh, Sealevel City Vegan Diner in Wilmington, Mozzarella Fellas or Mike's Vegan Cookout in W-S).

Cocktail Collection

Cocktail Collection

Whiskey

Pomegranate Old Fashioned

Brown Derby

Blinker (and friends)

Bourbon Blackberry Collins

22 Best Whiskey Cocktails to Enjoy at Home

26 Bourbon Cocktail Recipes to Make Tonight

Mango Whiskey Smash

Mezcal

Killer Bee

Gin

Gin Daisy

Empress Gin Bees Knees

2OZ

EMPRESS 1908 GIN

3/4OZ

FRESH LEMON JUICE

1/2OZ

HONEY SYRUP

LEMON TWIST

Shake ingredients on ice, strain into a chilled cocktail glass. Garnish

Mango Collins

Brandy

Chambord Sidecar

Chambord

See Sidecar above (and in the list of three spring cocktails below)

Three Chambord Spring Cocktails

Chambord Bramble

Crockpot Quinoa, Beans and Corn

Crockpot Quinoa, Beans and Corn 

2 cups Quinoa

2 cans Black Beans, washed and drained.

2 4 oz. cans Green Chiles.

2 cans Corn, drained

2 cans of Diced Tomatoes

4 cups Vegetable Stock (or Chicken Stock)

4 Tablespoons of Taco Seasoning 

Cook in crockpot on high for 4 hours.

 Serve over Raw Spinach and top with Tortilla Chips

Lemon and Herb Marinated Grilled Chicken Thighs

Lemon and Herb Marinated Grilled Chicken Thighs

One Pot Recipes

One Pot Recipes

https://www.nytimes.com/interactive/2020/dining/one-pot-meals.html

Protein Bar Recipes

http://dailyburn.com/life/recipes/homemade-protein-bar-recipes/

White Bean and Avocado Salad With Garlic Oil

White Bean and Avocado Salad With Garlic Oil

TIPS:
Make sure to remove the sliced garlic from the oil just as it starts to turn golden, so it doesn’t burn.

When working with ripe avocados, bypass the standard way of scooping the flesh out of the skin. Instead, achieve immaculate edges by quartering the avocado lengthwise, then gently peeling back the skin to remove the flesh.

INGREDIENTS

• ¼ cup grapeseed oil
• 3 large garlic cloves, very thinly sliced
• 2 ripe Hass avocados
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 3 tablespoons cilantro or parsley leaves, roughly chopped
• 1 lemon, zested and juiced (about 1/4 cup)
• Kosher salt and black pepper
• Pinch of smoked paprika (optional)

PREPARATION

In a small saucepan, heat the oil over medium-high until it shimmers. 

Add the garlic and cook, stirring carefully, until it just starts to crisp and turn slightly golden, about 2 to 3 minutes. 

Transfer the garlic to a paper towel-lined plate using a slotted spoon and set aside the garlic oil.

Halve the avocados lengthwise, pit them, then slice each half lengthwise into two pieces. 

Peel the avocados, then cut into bite-size pieces. Transfer to a medium bowl. 

Add the beans, cilantro, lemon juice and reserved garlic oil. 

Gently toss to coat, then season with salt and pepper to taste.

Divide among 4 shallow bowls or plates. 


Garnish with lemon zest, fried garlic and a sprinkle of paprika, if desired.

https://cooking.nytimes.com/recipes/1020146-white-bean-and-avocado-salad-with-garlic-oil