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Chef Carver is the Culinary Instructor at Johnston County Junior College, a respected and long standing CFCM board member and a killer griller.  Check out some of his recipes below.  Recipes will change seasonally along with availability of ingredients. 

Additionally, he will be sharing some of his culinary hints.  If you have any questions about food, preparation, planning or suggestions, he's here to help.  Send your questions to the box on the contact page.

Bon appétit!


Strawberry Season is Upon Us

Balsamic glaze

2 cups balsamic vinegar
1/2 cup dark brown sugar
Add vinegar and brown sugar to a sauce pot and heat until sugar dissolves. Once dissolved, let cool and it will be like syrup.
Dip strawberries in glaze and enjoy or drizzle over...
Prosciutto Arugula Pizza
1 pack of pizza yeast
1 cup 100 degree water
1 tablespoon honey
2 cups bread flour (King Arthur)
1 teaspoon salt
Dissolve honey in water.  Add yeast and stir until yeast dissolves.  Add flour and salt mix (with a KitchenAid dough hook, if available). Dough needs to be smooth. If sticky during mixing, keep adding small amounts of flour until ball forms and it becomes smooth to the touch.  Put dough in a large bowl lightly coated with olive oil.  Cover and let proof in a warm place until dough doubles in size.  Place pizza stone (f you have one) in the oven at 550 degrees during proofing stage.  Once dough doubles, punch down in the middle of the dough and place dough on a floured surface, pressing down from the middle to the edges to form a pizza round.  You can roll it out but be gentle.  If you have a pizza peel, sprinkle corn meal or semolina flour on the peel surface.  Place dough on peel then top with these ingredients.  (If a peel or stone is not available, use a pizza pan with holes.)
Pour 1/4 cup heavy cream on top of dough.  Spread 1/2 container of herb cream cheese (borsin).  Top with 4oz of shredded prosciutto,  2oz arugula (before or after cooked), sliced figs and shredded mozzarella cheese.  Bake 6-10 min, until the crust browns on top and bottom and drizzle with glaze.  Serves 3.

Healthy Strawberry Oat Bars (Gluten Free)

Easy, strawberry oatmeal bars with butter crumb topping. This recipe, requiring just one bowl, simple ingredients, yields 16 bars perfect for a snack or dessert.

Prep time: 20 Min; Cook time: 35 Min


1 cup old-fashioned rolled oats gluten free,if needed
3/4 cup white whole wheat flour - or substitute all-purpose flour or 1:1 baking flour to make gluten free
1/3 cup light brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
6 tablespoons unsalted butter — melted (or substitute melted coconut oil to make vegan/dairy free)
2 cups small-diced strawberries — about 10 ounces, divided
1 teaspoon cornstarch
1 tablespoon  freshly squeezed lemon juice — from about 1/2 small lemon
1 tablespoon granulated sugar — divided

Vanilla Glaze

1/2 cup powdered sugar — sifted
1/2 teaspoon pure vanilla extract
1 tablespoon milk — any kind you like


  1. Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
  2. In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
  3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  4. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
  5. While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.


  • The recipe can be doubled and baked in a 9x13-inch baking pan. The bars will be a bit thicker but will still be delicious. To make them gluten free, substitute the white whole wheat flour with a 1:1 baking mix.
  • Store leftovers in the refrigerator for up to 5 days.
  • To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator and top with glaze before serving. (Bars can be frozen already glazed if needed.)

Nutrition Information

Amount per serving (1 (of 16) without glaze) — Calories: 100, Fat: 5g, Saturated Fat: 3g, Cholesterol: 44mg, Sodium: 19mg, Carbohydrates: 13g, Fiber: 2g, Sugar: 3g, Protein: 2g