Recipes from the Art of the Pallette

(Updated: Oct. 8, 2026, 11:04 a.m.)

If you missed “The Art of the Pallette” event at the Community Council for the Arts, you missed a great event filled with art showings from familiar and new artists, but you also missed many culinary delights. Lucky for you, I am sharing some of the recipes that were served at the event, and some of the art pieces are still hanging, but maybe not for long. Hurry, do not wait to catch them before they are sold!

A big thanks goes out to all who attended, but also to our partners, Community Council for the Arts, N.C. Cooperative Extension – Lenoir County Center Staff, and the very creative Extension Master Gardener℠ Volunteers of Lenoir County. We hope you were able to take home a new art piece and a new artful way to present your favorite recipes.

Some of the vegetable garden food arrangements were built by Extension Master Gardener Volunteers of Lenoir County.

The Tomato Balloon Arch was assembled by N.C. Cooperative Extension staff Crystal Howard and Paige Petticrew, along with freshly baked bread by Chef Seraphim Smith.

Hand-carved Watermelon Turtles, Bell Pepper Sea Urchins, and Fruit Cascade by N.C. Cooperative Extension staff Tammy Kelly, Joel Dixon, and Paige Petticrew.

The “Picnic” table featured meatballs and pineapple skewers, pigs in a blanket paired with a horseradish dip, a bouquet of ham, cheese, and pickle skewers, and little piggy deviled eggs.

Made by Kelly Tyndall, Tammy Kelly, Kaelyn Mohrfeld, Rachel Howell, and an Arts Council volunteer.

The Dog Days of Summer room featured a dog-themed charcuterie board assembled by Crystal Howard.

Clever Carrot Cheese Balls

Made by: Jeannie Holmes

Servings: Approximately 8 carrot-shaped cheese balls

Creamy, spreadable cheeses blended with spices and natural colors, and topped with fresh herbs. Your guests will love this whimsical, seasonal appetizer!

Ingredients

  • 8 ounces (1 block) regular cream cheese, softened at room temperature
  • 8 ounces (2 cups) extra-sharp cheddar cheese, finely shredded and chopped
  • ¼ teaspoon turmeric
  • ¼ teaspoon paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • 1 heaping tablespoon fried, finely minced onion
  • ⅛ teaspoon fine sea salt, or more to taste
  • Several sprigs fresh parsley, for stems

Directions

  1. In a mixing bowl, add all ingredients except the fresh parsley sprigs. Using a rubber spatula, combine until smooth.
  2. Lay out a sheet of plastic wrap and place the cheese mixture in the center. Lift one side of the wrap to cover the cheese and shape it into one large roll.
  3. Wrap the entire roll completely and refrigerate for about 1 hour, until the mixture is chilled and firm.
  4. Divide the cheese roll into sections. Eight sections will make eight carrots, all slightly different sizes. Adjust the number of sections depending on how large or small you want the carrots.
  5. Using your hands, roll each section into a carrot shape, making one end smaller than the other.
  6. Using a butter knife, create tiny indentations over the surface of each carrot.
  7. Gently place the finished carrots on a flat plate and refrigerate. The shapes do not need to be perfect.
  8. Cover the plate with plastic wrap and refrigerate for a few hours or up to two days until ready to serve.
  9. To serve, create a small hole in the wide end of each carrot using a toothpick or chopstick.
  10. Insert fresh parsley stems to resemble carrot greens.
  11. Arrange on a plate with a variety of breads, crackers, or fresh vegetables.
  12. For a darker orange color, add more turmeric or sumac to the cheese mixture.

Honey Lemon Shortbread Cookies

Made by: Jeannie Holmes

Yield: Approximately 5 dozen cookies

You'll enjoy the rich buttery goodness of honey lemon shortbread cookies. Honey and lemon are a match made in heaven.

Ingredients

For the Cookies

  • 3¾ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1½ cups unsalted butter, room temperature (3 sticks)
  • ¾ cup packed brown sugar
  • ¼ cup honey
  • 1 teaspoon lemon zest

For the Icing

  • 2 cups powdered sugar
  • 1½ tablespoons lemon juice, plus more as needed
  • 2 teaspoons honey

Directions

  1. In a medium bowl, combine the flour, salt, and baking powder. Set aside.
  2. In the bowl of a stand mixer, beat together the butter and brown sugar for 3 minutes, or until light in color and fluffy.
  3. Add the honey and lemon zest. Beat until just combined, scraping down the sides of the bowl as necessary.
  4. Gradually add the flour mixture and continue mixing until just combined.
  5. Divide the dough in half. Shape each portion into a log about 2 inches in diameter.
  6. Wrap the logs in parchment or wax paper and freeze overnight.
  7. When ready to bake, preheat the oven to 350°F.
  8. Remove the dough from the freezer and slice into ¼-inch-thick rounds.
  9. Place the slices on parchment- or silicone-lined baking sheets.
  10. Bake for 10–12 minutes, or until just golden brown.
  11. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
  12. Once the cookies are completely cool, prepare the icing by mixing the powdered sugar and lemon juice until smooth.
  13. Add the honey and stir well. Thin with additional lemon juice if necessary.
  14. Place a baking sheet or parchment paper beneath the cooling rack to catch drips.
  15. Using a spoon, lightly drizzle the icing over the cookies.
  16. Allow the icing to harden completely before storing the cookies in an airtight container.
  17. Bake as many cookies as desired. Unbaked dough can be stored in the freezer for up to 3 months. The baked cookies also freeze well.

Mediterranean Pesto Cream Cheese Spread

Made by: Tammy Kelly

For the Retro Room, we made this in a mold from the 1970s.

Ingredients

  • 4 ounces goat cheese or crumbled feta cheese
  • 8 ounces cream cheese
  • 6 ounces basil pesto, homemade or store-bought
  • 6 ounces sun-dried tomato spread
  • Pine nuts or fresh basil leaves, optional garnish

Directions

  1. Combine the cream cheese and goat cheese or feta cheese until smooth.
  2. Select a small bowl or mold pan for the cheese spread.
  3. Line the mold or bowl with plastic wrap, then spray with nonstick cooking spray.
  4. Spread one-third of the cream cheese mixture into the bottom of the mold.
  5. Add an even layer of basil pesto.
  6. Carefully spread a second layer of the cream cheese mixture over the pesto.
  7. Top with a layer of sun-dried tomato spread.
  8. Finish with a final thin layer of the cream cheese mixture.
  9. Cover the bowl or mold with plastic wrap and refrigerate for 1–2 hours or overnight.
  10. When ready to serve, remove the covering and turn the mold upside down onto a serving plate. Use the plastic wrap to help release the spread.
  11. Garnish with pine nuts or fresh basil leaves, if desired.
  12. Serve with crackers or fresh bread.

Pimento Cheese Spread

Made by: Tammy Kelly

This was served in a fish-shaped mold.

Ingredients

  • 1 (8-ounce) block sharp cheddar cheese, shredded
  • 1 (8-ounce) block Colby/cheddar cheese, shredded
  • 1 (8-ounce) block cream cheese, softened
  • 1–2 tablespoons chopped green chilies with juice
  • 1 (4-ounce) jar diced pimientos
  • 1 cup mayonnaise (light mayonnaise may be used)
  • 1 tablespoon Worcestershire sauce
  • 4–5 shakes red pepper
  • 4–5 shakes black pepper
  • 1 tablespoon chopped jalapeños, or more to taste

Directions

  1. In a large mixing bowl, combine the shredded sharp cheddar cheese, Colby/cheddar cheese, and softened cream cheese.
  2. Add the chopped green chilies with juice, diced pimientos, mayonnaise, Worcestershire sauce, red pepper, black pepper, and chopped jalapeños.
  3. Mix all ingredients until thoroughly combined.
  4. Adjust the amount of jalapeños according to taste.
  5. Refrigerate until chilled and ready to serve.

Crab Salad

Recipe courtesy of: Chef Julie Babbin

Servings: 4

Ingredients

  • 1 pound flake-style imitation crab meat
  • ½ cup celery, finely chopped
  • ½ cup red onion, finely chopped
  • ¾ teaspoon Old Bay seasoning
  • ¼ teaspoon Cajun seasoning
  • Juice from ½ lemon
  • ½ cup Duke's mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh dill, plus more for garnish
  • Salt and pepper, to taste

Directions

  1. Finely chop the celery and red onion. For an extra-fine texture, pulse them briefly in a food processor.
  2. In a large bowl, combine the imitation crab meat, celery, and red onion.
  3. Add the Old Bay seasoning, Cajun seasoning, lemon juice, mayonnaise, Dijon mustard, and fresh dill.
  4. Season with salt and pepper to taste.
  5. Mix until all ingredients are thoroughly combined.
  6. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to blend.
  7. Garnish with additional fresh dill before serving.
Share on Facebook Share on LinkedIn Email this article Print this article
Written By
Tammy Kelly profile picture
Tammy Kelly
More About