Recipe by Carrie Hirsch

bean soup

Serves 6-8


2 tablespoons extra-virgin olive oil & more for drizzling
1 onion, chopped
2 carrots, peeled and finely diced
1 stalk celery, finely diced
3 cloves garlic, chopped
1 pound package white beans, cooked according to package directions*
*can be cooked and refrigerated up to 2 days before using
2 cups vegetable stock
½ teaspoon salt
½ teaspoon freshly ground black pepper
Large handful spinach leaves, stems trimmed, coarsely chopped
2 tablespoons fresh lemon juice
Grated Parmesan for topping

This Recipe Uses Butterscotch Pudding Mix And Doesn’t Require Molasses!


  • 1 (3.5 ounce) package cookand- serve butterscotch pudding mix
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/2 cups all-purpose flou
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger



• 1 cup kosher salt
• 1 cup brown sugar
• 1 gallon water
• 18-to 21-pound turkey, skin intact and boned except for drumsticks
• House seasoning, recipe follows
• Cornbread dressing, recipe follows
• 3- to 4-pound duck, boned
• 3- to 4-pound chicken, boned
• Paprika to taste

Bluffton is the fastest growing municipality in South Carolina. To help serve the rapidly expanding population, many restaurants have decided to set up shop on the mainland.

In search of oysters, pad Thai, spanakopita, sole meunière, jerk chicken, pimento cheese, crab cakes or churros? No need to cross the bridge. You can find all of those items on Bluffton menus. Gone are the days when it used to be hard to find a kitchen open past 9 p.m.