COOKING WITH STEVEN SATTERFIELD

Miller Union chef Steven Satterfield‘s cookbook is called Root to Leaf: A Southern Chef Cooks Through the Seasons—and that’s precisely what he’s doing for Atlanta Magazine’s HOME in a series of videos. Satterfield’s cookbook is divided by season, and he offers recipes that are based on the bounty of each season.

For each installment, we sent a video crew with the James Beard-nominated chef to the Grant Park Farmers Market, where he picked a selection of the season’s freshest vegetables, then took them back to his personal kitchen to cook up a delicious dish. We’ll do this throughout Georgia’s four seasons, to demonstrate how simple it can be not just to eat locally, but to eat seasonally.

Watch the videos to learn more about Satterfield, then click the links below for the videos and recipes for each season.

Steven Satterfield Oven-roasted parsnip “fries” with spring onions and fennel

Winter: Oven-roasted parsnip “fries,” braised Savoy cabbage with petit rouge peas, and a root and citrus salad

Winter, according to Miller Union’s Steven Satterfield, is a time to celebrate those often-underappreciated vegetables that people pass over in the market. Parsnips, kohlrabi, and even cabbage get the rockstar treatment in this final installment of Market to Table.
Steven Satterfield sweet potato pancakes

Fall: Sweet potato buckwheat pancakes, spaghetti squash with seed broth, and turnips with bacon

In this installment of Market to Table with Steven Satterfield, the head chef of Miller Union and author of Root to Leaf looks to fall’s bounty for hearty vegetables and greens perfect for any upcoming holiday fare.
Market to Table with Steven Satterfield

Summer: Roasted eggplant with lemon-garlic yogurt and roasted cherry tomatoes, plus 3 great salads

Miller Union chef Steven Satterfield takes us to Freedom Farmers Market, where he finds plump eggplants, vibrant tomatoes, and crisp beans.
Steven Satterfield

Spring: Roasted Asparagus with Green Garlic and Radishes

This vibrant side dish pairs asparagus with radishes quickly roasted together. In our video series, this spring dish is prepared with fresh produce from the Grant Park Farmers Market.
Steven Satterfield

Steven Satterfield: The evolution of a chef

Steven Satterfield’s journey to kitchen acclaim (and a passion for seasonally themed menus) is an unlikely one. In this introductory video to our series, he explains his path from studying classical music to enrolling Georgia Tech (where he studied architecture) to touring with a band to eventually working behind the stove.

ATLANTA MAGAZINE'S HOME

Atlanta Magazine's HOME is a quarterly home-and-garden publication dedicated to life in the South's capital city. We cover design, architecture, art, gardening, home furnishings, and real estate. We also tap our parent magazine's heritage of storytelling to provide a rich perspective on our region. AMH is not just about decorating a house, it's about being at home. Browse for free right now

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