Maggie Green, author of The Kentucky Fresh Cookbook, will host a Kentucky Historical Society Food for Thought luncheon on Wednesday.
Green will talk about the ingredients and traditions that make up Kentucky's most well-known culinary dishes at noon at the Thomas D. Clark Center for Kentucky History, 100 West Broadway, Frankfort. A registered dietitian and owner of The Green Apron Co., Green also will sign copies of her book.
The luncheon menu features silver-dollar corn cakes with pumpkin butter, summer garden salad, grilled lemon-and-thyme chicken, caramelized Brussels sprouts, roasted potatoes and peanut butter pie.
Tickets are $25. Call Julia Curry at (502) 564-1792, Ext. 4414. The deadline for reservations is Friday.
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Fall visits to farms
September is Kentucky Agritourism Month and a great time to visit a farm.
Kentucky has more than 300 farm destinations that offer u-pick pumpkin patches, apple orchards, hay slides, corn mazes, live music, Kentucky Proud food and wine tastings. Festivals, concerts and other special events are scheduled throughout the fall.
A directory of agritourism destinations may be found at Kentuckyfarmsarefun.com. To find a list of Kentucky Proud wineries, go to Kentuckywine.com.
A beef with hunger
Kentucky's cattle ranchers and stockyards have joined the Kentucky Association of Food Banks to help fight hunger.
Beef Counts KY, a program established by the Kentucky Beef Council, will provide a consistent supply of nutrient-rich beef for people facing hunger in Kentucky.
Farmers have the option of donating money or proceeds from the sale of beef animals to the Beef Counts KY program, to be used by members of the food banks association to supply beef to struggling Kentuckians. Go to Kafb.org/beefcounts.Hunting up dinner ideas
The professionals at Hunt's are helping busy home cooks by introducing a line of dinner sauces exclusively to the Lexington market.
Three varieties of Hunt's Dinner Sauces combine the garden fresh taste of tomatoes with flavorful seasonings and ingredients such as chopped vegetables, herbs, spices and extra virgin olive oil.
The three varieties with recipe ideas are:
■ Tuscan, made with extra virgin olive oil, diced tomatoes, basil and garlic. Brown chicken breasts and top with Tuscan sauce. Sprinkle with Parmesan cheese and serve with steamed vegetables.
■ Greek, a blend of diced tomatoes, extra virgin olive oil, artichokes and oregano. Sauté 1 pound thinly sliced chicken breasts in oil over medium-high heat for 5 minutes. Add Greek sauce, cover and simmer 5 minutes. Sprinkle with sliced almonds and feta cheese. Stir in fresh spinach toward end of simmering.
■ Cacciatore combines flavors from Italy with sweet bell peppers and herbs. Heat 1 tablespoon oil in skillet over medium-high heat. Sauté 1 pound thinly sliced chicken breasts until golden brown. Add cacciatore sauce, cover and simmer 5 minutes. Top with sliced mushrooms and chopped olives.
Sauces come in 16-ounce jars and may be found in the aisle with the pasta sauce.