Tips Clean and cut collard greens; transfer to a 2-gallon resealable plastic bag. Chop pancetta, store in a airtight container. Chop garlic; transfer to a small resealable plastic bag. Store all in the refrigerator up to 3 days.

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2 tablespoon butter 1 ½ cup fine-ground cornmeal 1 teaspoon salt 1 teaspoon baking soda 2 cup buttermilk 2 eggs

Miniature or small sweet peppers Olive oil Cucumber Yogurt Sauce 2 6 ounce carton plain yogurt 1 large cucumber, shredded and well-drained 2 cloves garlic, minced ½ teaspoon salt ¼ teaspoon ground cumin 2 tablespoon fresh basil or mint, if desired Curry powder, if desired