MEET SOUTH CAROLINA CHEF AMBASSADOR, HEIDI VUKOV

Heidi is the proud owner of Hook & Barrel and Croissants Bistro & Bakery in Myrtle Beach, SC. In 2017, she opened Hook & Barrel with a focus on sustainable seafood and local produce.

Inspired by the dishes from her grandmother’s kitchen in Germany, the Pennsylvania-born chef has enriched the coastal culinary scene with her love for European and Southern foods. Heidi’s contributions have earned her a place on the South Carolina Chef Ambassador roster.

The South Carolina Chef Ambassador Program is in place to elevate visitor awareness of the state’s diverse culinary talent, abundant produce and numerous tourism locales, found on and off the beaten path. The program is going into its fifth year and has a total of 21 Chef Ambassadors from all of the state’s 11 tourism regions.

For more information, visit SCChefAmbassadors.com and DiscoverSouthCarolina.com

CINNAMON APPLE PIE

INGREDIENTS

CRUST

• Refrigerated pie crust

• 1 tablespoon butter, melted

• 2 teaspoons ground cinnamon

FILLING

• 2 21-ounce cans LUCKY LEAF® Premium Apple Fruit Filling or Topping

• 8 tablespoons butter, at room temperature

• 1 cup flour

• 1 cup light brown sugar

ICING

• 1/2 cup powdered sugar

• 1/4 teaspoon vanilla

• 1/4 teaspoon cinnamon

• 2 teaspoons milk

DIRECTIONS

STEP 1

Preheat oven to 400° F. Unroll pie crust on lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls. Then press evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between the rolls.

STEP 2

Pour 2 cans of Lucky Leaf Premium Apple Fruit Filling on top of the crust. Combine butter, flour and brown sugar in a large bowl and form into crumbles using a pastry blender. Sprinkle crumbles over apple filling.

STEP 3

Bake until top and crust are golden brown and filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary). Remove from oven and cool.

STEP 4

Whisk together powdered sugar, vanilla, cinnamon and milk in small bowl to form icing (add more sugar or milk to reach desired consistency). Drizzle over cooled pie.

WARM PARMESAN ZUCCHINI NOODLES WITH CHICKEN, TOMATOES AND WALNUTS

INGREDIENTS

• 1 tablespoon olive oil

• 1/2 cup coarsely chopped California walnuts

• 1/2 cup chopped red onion

• 1/2 teaspoon garlic salt

• 1 cup small cherry tomatoes, halved

• 4 cups fresh zucchini spirals (about 2 medium-large zucchini)

• 3/4 cup diced or shredded cooked chicken

• 1/3 cup shredded Parmesan cheese

• 1/8 teaspoon freshly ground black pepper

DIRECTIONS

STEP 1

Heat oil in a large skillet over medium heat. Add walnuts, onion and salt and cook until walnuts are toasted, and onion is softened.

STEP 2

Stir in tomatoes and cook just until barely softened, stirring frequently. Add zucchini and cook until zucchini is tender. Stir in chicken and Parmesan. Season with pepper.

STEP 3

To store, let cool then pack in 2 airtight containers. Chill until ready to reheat.

STEP 4

To reheat, place in a microwave-safe bowl. Cover lightly and microwave on high for 1 minute or cook in a medium skillet set over medium heat until heated through.

For more recipes, visit walnuts.org