Tag: Recipes: Sides
In Season: Smoke Ring’s no-hassle Brussels sprouts
Brussels sprouts have familial ties with collard greens, broccoli, kale, and kohlrabi, so it’s no wonder they’re in peak season at the same time. Chock full of vitamin C, fiber, and nutrients, even the syrup-dressed styles are good for you. Since the crispy, sweet globes are a stand-out side at Smoke Ring in Castleberry Hill, we asked chef Jordan Wakefield for the how-to.
Hoppin’ John Black-Eyed Pea Butter
As one of Memphis’s best known food photographers, Justin Fox Burks produces the popular Chubby Vegetarian blog with his wife, Amy Lawrence. They are also authors of “The Southern Vegetarian: 100 Down-Home Recipes for the...
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Budweiser Black Crown
The Hail Mary Pub’s Potato Heads
Brewed with toasted caramel malt and finished with beechwood, Budweiser Black Crown is an ideal pairing for the Hail Mary Pub’s Potato Heads.
Summer salad of grilled corn and tomatoes
Tender grilled corn, crisp cucumber, and sweet onion provide the perfect backdrop for juicy, colorful, heirloom tomatoes. Don’t worry too much about measurements—you can’t go wrong with these summer favorites in any proportion. —Deborah Geering
Eggplant with orzo, tomato and chickpeas
This medley of Mediterranean flavors comes off more as a warm salad than a pasta main. Salting and roasting the eggplant ensure that the texture will be tender, not rubbery. Serve it with grilled lamb chops or a steak.
Chai Pani’s Corn Bhel
Just in time for the local sweet corn season, Chai Pani in Decatur offers this recipe for a refreshing summer salad. Cumin Lime Dressing will store in the refrigerator for a few days, so use any extra to dress a salad of lettuce or arugula, grapefruit slices and avocado.
Cheese Pennies
These savory snacks comes from the beautiful new Mississippi Current Cookbook: A Culinary Journey Down America’s Greatest River (Lyons Press) by Regina Charboneau. The Paris-trained chef is the culinary director of the American Queen, the luxury paddlewheel boat that travels the Mississippi. She also hosts guests at Twin Oaks Bed and Breakfast, her antebellum home in her native Natchez, Miss. She likes to serve these during afternoon tea with cocktails. I recently made them for a shower and they were a hit. They also freeze well, and are great to have on hand for just about any friendly occasion. – Susan Puckett
Spring Greens Spanakopita
Greek-style “spinach pie” doesn’t have to be made with spinach. I like to use a combination of mild and more pungent greens, with a splash of color from chopped rainbow chard stems or from lambs quarters (also known as magenta spreen). Don’t be afraid of filo. Although you need to keep it covered to prevent it from drying out, it is, after all, a ready-made dough, and this dish comes together quite quickly. —Deborah Geering
Asparagus and Potato Salad
A tarragon vinaigrette, as opposed to mayonnaise, dresses up this simple spring salad. It also makes it more portable, as there are no eggs to stop you from serving it at room temperature. Take care not to overcook the asparagus, especially if it is just-picked from a local farm. Truly fresh asparagus needs only a quick dip in boiling water, immediately followed by a rest in an ice-cold bath, to bring out its brightest green color.
Cathy Conway’s collards with smoked tomatoes
The Baltimore native’s love for vegetables began on summer vacations to her grandparents’ tiny farmhouse deep in North Carolina tobacco country. On the linen-covered dinner table, collards typically shared space with just-picked corn, tomatoes, and the beans and peas she and her siblings had shelled and snapped that morning. Meat, other than as seasoning, was often absent, and rarely missed.