6 English muffins
6 slices bacon
6 large eggs
2 cups arugula
1 tbsp. water
Pimento cheese spread
Extra-virgin olive oil
Salt and pepper

Heat non-stick skillet over medium-high heat. Cook bacon until crisp, then drain on a paper towel.

Split English muffins in half and toast until golden. Spread both halves of toasted muffins with pimento cheese. Chef Tip: Try Pawley’s Island.

In a bowl, whisk eggs with water, salt, and pepper. Return cleaned pan to heat. Once hot, add 1 tbsp. olive oil, pour in the egg mixture, and immediately swirl to coat the entire bottom of pan. Cook for about 1 minute or until set. Loosen edges and flip cooked egg round onto cutting board. Allow to cool slightly, then cut into 6 wedges.

Place a folded egg slice on the muffin, top with crispy bacon and arugula, then close the sandwich. Slice in half and enjoy.

4 boneless, center-cut pork chops
1 bottle honey-Dijon vinaigrette
2 ears of corn
6 cups baby kale
1 cup grape tomatoes
2 ripe avocados
2 large hard-boiled eggs
2 slices bacon
½ cup crumbled feta cheese
Extra-virgin olive oil
Salt and pepper

Coat pork chops with 2 cups of vinaigrette and marinate for 2 hours.

Heat non-stick skillet over medium-high heat. Cook bacon until crisp, let it cool, and then crumble into small pieces.

Shuck and clean corn ears, cut grape tomatoes in half, and slice avocados and hard-boiled eggs.

Heat grill to medium-high. Drain pork from marinade and pat dry. Toss corn cobs with olive oil, salt, and pepper. Oil grill grates and grill pork chops 5-7 minutes per side, until juices run clear. At the same time, grill corn until slightly charred, about 5 minutes. Remove pork from grill and allow to rest at least 8 minutes. Cut kernels from corn cob and slice the pork.

To assemble the salad, arrange kale, tomatoes, avocados, eggs, bacon, feta, charred corn, and sliced pork on a large platter. Serve with remaining vinaigrette.

1 ½ lbs. raw, peeled & deveined shrimp
8 oz. Andouille sausage
2 cups heavy cream
2 cups chicken stock
1 cup coarse-ground corn grits
1 cup fresh corn kernels
1 cup halved grape tomatoes
¼ cup crumbled goat cheese
2 tbsp. chopped fresh chives
Extra-virgin olive oil
Salt and pepper

Bring cream and stock to a boil in a large saucepan over high heat. Add grits slowly, whisking vigorously. Cook, whisking frequently, about 10 minutes until grits are tender.

Heat 1 tsp. olive oil in large sauté pan over medium heat. Add sliced sausage and cook 3-5 minutes until warmed and slightly crispy. Remove sausage from pan with slotted spoon, then pour all but 1 tbsp. of the cooking oil in a bowl to reserve.

Return sauté pan to medium-high heat. Add shrimp, corn, and tomatoes. Sauté until shrimp are just barely opaque, then add cooked sausage. Whisk goat cheese and reserved sausage cooking oil into the warm grits. Season with salt and pepper to taste.

In each bowl, spoon shrimp mixture over grits, top with chopped chives, and enjoy