About Fanny

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Fanny Slater is a home-taught food enthusiast with a passion for storytelling and licking the plate. She won Rachael Ray’s Great American Cookbook Competition and her cookbook Orange, Lavender & Figs, published under Rachael Ray Books, is now available online and anywhere books are sold.

Fanny has appeared regularly on The Rachael Ray Show and has been featured several times in Every Day with Rachael Ray Magazine. Her Wilmington-based company Fanfare specializes in playful cooking videos, recipe development, food writing, and sassy social media eats. Fanny cooks “comfort foods in a tuxedo”—eclectic twists on familiar favorites.

Get your Fanny in the kitchen at www.fannyslater.com and @fannyslater

Recipes

Coconut Crusted Goat Cheese Salad with Peaches & Figs
Roasted Stuffed Acorn Squash with Bacon, Wild Mushrooms & Brussels
Mini Roasted Corn & Shrimp Cakes with Texas Pete® Cream
Cheesy Spiced Pumpkin Ale Dip
Beet Sliders with Tzatziki Spread & Pickled Red Onions
Sweet Potato Crostini with Prosciutto & Honey Roasted Figs
Roland’s Rub Pulled Pork Tacos with Bob’s Smokin’ BBQ Sauce & Cloister Honey Slaw
Thanksgiving Cheese Board with Orange & Lavender Cranberry Relish
Thanksgiving Leftover Turkey & Leek Hash with Chives & Runny Eggs
Red Coconut Curry & Lemongrass Oyster Shooters
Butternut Squash, Goat Cheese & Cranberry-Balsamic Crostini with Fried Sage
Gingerbread Tar Heel Toffee Cookies
Smoked Sausage & Kale Dip with Black Eyed Peas
Vanilla Bean & Chai Spiced Holiday Nuts
One-pot Chicken Thighs with Winter Veggies & Port

Grocery List

  • Produce: This is where the bulk of your shopping should be done. Produce is inexpensive, and you should take advantage of all of the local goodies you can find to keep your fridge stocked with fresh snacks at all times.
  • Bulk: Instead of buying a big bag of expensive pine nuts for pesto, hit the bulk section for a small handful of inexpensive pumpkin seeds. Your pesto will still have a nutty, earthy flavor and you won’t have dropped a week’s salary on pine nuts. I also use the bulk section for recipes that call for small amounts of lots of spices (like the Moroccan Meatballs in my cookbook).
  • Protein: Always, always look for what’s on sale and stock up when you see a good deal. Individually re-wrap your extras and stick them in the freezer. I’m a big fan of keeping chicken thighs on hand at all times because they can be stretched across every meal. Roast them for dinner with lemon and garlic, shred the leftovers the next day for lunchtime chicken salad, and save a small pile of plain chicken to toss with hot sauce for breakfast and top with runny eggs and avocados.
  • Dairy: I keep plain Greek yogurt on hand at all times. It’s great for dipping quesadillas into and swirling into salad dressings. You get the effect of sour cream, but with less fat, more protein, and an equal amount of creaminess. It’s also great for topping soups, adding to smoothies, and marinating chicken.
  • Dry: Keep certain pantry staples on hand so you can always throw together a meal. My go-to’s are canned black beans (for black bean cakes), tomato paste (which you can put in a plastic bag and freeze and always pop a piece off of for a quick pasta sauce), and Thai Red Curry paste which keeps forever and is the perfect base for a flavorful stir-fry.
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