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A Summer in Provence Ratatouille<\/b><\/font><\/a>
The first time I visited the South of France, I fell in love with this medley of eggplants, zucchini, tomatoes and bell peppers. It is best in the late summer, when the vegetables are fresh-picked and at the height of their flavor. I’ve created a grilled version which is even better the day after it is made. Serve with grilled fish, chicken or even tossed with hot pastaThe first time I visited the South of France, I fell in love with this medley of eggplants, zucchini, tomatoes and bell peppers. It is best in the late summer, when the vegetables are fresh-picked and at the height of their flavor. I’ve created a grilled version which is even better the day after it is made. Serve with grilled fish, chicken or even tossed with hot pasta. <\/font><\/a><\/font><\/td><\/tr>
Grilled Baby Vegetables with Tomatoes and Basil<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Psychedelic Coleslaw<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
grilled fruit kabobs<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Anson Mills Garlic Cheese Grits<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Portabella Mushrooms with Spinach and Goat Cheese<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Dancing Shrimp Cha Cha Cha<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Smashed Potatoes with Caramelized Garlic<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Fire-Roasted Corn with Smokey Paprika Butter<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Flatbread <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Savory Toppings for Grilled Flatbread<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Antipasto with Soprano Sauce <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Sparkling Roasted New Potatoes<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Truffle Scented Steakhouse Spinach<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Potato Salad<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Cranberry Sauce with Port Wine<\/b><\/font><\/a>
If you’re still opening a can for this ubiquitious side dish, give it up and try this ultra easy recipe for fresh cranberry sauce. The fresh cranberries almost cook themselves and the port and orange juice give them a depth of flavor that you’ll never get from the canned variety. To add a sweet-tart flavor to the sauce, try adding chopped Granny Smith apples at the beginning of the cooking time. <\/font><\/a><\/font><\/td><\/tr>
Whole Wheat Pumpkin Cornmeal Muffins with Dried Cherries & Walnuts<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Cider-Roasted Sweet Potatoes<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Southern Sausage Dressing<\/b><\/font><\/a>
This very simple dressing is loosely based on the one that Elizabeth’s mother makes. It is her family’s favorite Thanksgiving side dish, and the only recipe that absolutely can’t be omitted or changed. And it really is essential to use the Pepperidge Farm (blue bag) herb-seasoned stuffing mix! <\/font><\/a><\/font><\/td><\/tr>
Acorn Squash with Fresh Sage & Olive Oil<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Meme’s Homemade Baked Mac n Cheese<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Asparagus with Lemon Truffle Vinaigrette<\/b><\/font><\/a>
Grilled Asparagus with Lemon Truffle Vinaigrette
The flavors of fresh lemon juice and white truffle oil are the perfect compliment to grilled asparagus. I didn\'t think grilled asparagus could get any better until I created this "truffle lemonade" to dress up my favorite grilled veggie for a friend\'s birthday party. Try it, and use any leftover dressing on fresh salads and\/or grilled fish. The little bit of cream in the recipe keeps the vinaigrette from separating and rounds out the sharp flavors of the lemon juice and the truffle oil.<\/font><\/a><\/font><\/td><\/tr>
Marti’s at Midday Pimento Cheese<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Marti’s Blue Cheese Coleslaw<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Shout-Hallelujah Potato Salad<\/b><\/font><\/a>
This recipe won the Southern Foodways Alliance First (and most likely only) Coleslaw and Potato Salad Invitation and It was submitted by Blair Hobbs<\/font><\/a><\/font><\/td><\/tr>
“Secret Ingredient” Grilled Skillet Cornbread<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Mother’s Coleslaw<\/b><\/font><\/a>
This coleslaw is as good as it is easy. My mother’s “secret’ was to peel the leaves of a very fresh cabbage and crisp them in ice water before grating on a box grater. My mother served this creamy version of coleslaw with corn sticks and fried fish, but I make it more often to accompany simple grilled meat or as a picnic side dish. If you use a whole cabbage, you will need to double the dressing.<\/font><\/a><\/font><\/td><\/tr>
Straight-up Deviled Eggs<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Smoky Potato and Corn Salad with Chipotle Mayonnaise<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Grilled Zucchini Torte<\/b><\/font><\/a>
This torte is the perfect dish for the bounty of vegetables that come with the end of the summer. Substitute your favorite vegetables or even leftover grilled vegetables for the zucchini, add a handful of minced fresh herbs and\/or substitute a different cheese. No matter what veggies or cheese you decide to use, you’ve got a great dish for a picnic, lunch, dinner or garden party. And, the best thing is that it has to be made in advance, so it’s great for entertaining.<\/font><\/a><\/font><\/td><\/tr>
Red Cabbage and Apple Slaw<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Roasted Garlic<\/b><\/font><\/a>
Garlic is universally good in almost any savory recipe. Roasting the garlic removes the pungent sometime sharp or bitter flavor from garlic turning it into a luscious caramelized paste of culinary goodness. But make sure you buy really fresh garlic—the older the garlic, the stronger the taste. If your garlic has started to sprout green tendrils, it’s time to buy some fresh. Look for the heaviest garlic, as it ages, the natural juices evaporate and it becomes lighter in weight and sharper in flavor.<\/font><\/a><\/font><\/td><\/tr>
Grilled Tofu Fries with Barbecue Dipping Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
“Fried” Green Tomatoes with Grilled Shrimp Remoulade<\/b><\/font><\/a>
Uglesich’s is as ugly a place as the name suggests, but you know beauty is only skin deep! Once you got past the neighborhood and the façade, it was the most beautiful place—at least as far as the food was concerned. They offer many of the traditional raw oysters, po’boys, etc. that dozens of other restaurants offer, but no one made fried green tomatoes like they did! The Girls hear that the Uglesiches are getting ready to retire, and that will certainly end an era in New Orleans—so we hope it isn’t true! In the meantime, try this recipe that was inspired by many a meal spent at Uglesich’s. And true to our form, these green tomatoes aren’t really fried, but seasoned and grilled before being topped off with the grilled shrimp remoulade.<\/font><\/a><\/font><\/td><\/tr>
Sweet Potato Bourbon Mash<\/b><\/font><\/a>
If you aren’t fond of Bourbon or don’t like cooking with spirits, you can substitute fresh squeezed orange juice—it won’t taste exactly the same but it will still be delicious! If you can find Garnet sweet potatoes in your area, buy them. We think they are sweeter and have a more delicate texture, the garnet potatoes have a reddish skin (see photograph) instead of the standard brown-orange skin. This mash is great all year ‘round served with grilled chicken, pork, beef and of course stuffed cornish hens<\/font><\/a><\/font><\/td><\/tr>
Smokey Chipotle Sweet Potato Puree with Maple Syrup<\/b><\/font><\/a>
“Fantastic!!!” says the Girls friend Rose Levy Beranbaum. And we know she has good taste! Check out all her books including The Pie and Pastry Bible. <\/font><\/a><\/font><\/td><\/tr>
Grandma Odom’s Sitting Potato Salad<\/b><\/font><\/a>
One bite of this potato salad brings me back to my childhood where my Georgia-born grandmother would sit at the kitchen table peeling and dicing what seemed like a mountain of potatoes while they were still piping hot so they’d absorb more of the flavor of the dressing. As an adult cook I look back and realize that she “cooked” more sitting than standing. She would usually drizzle some of the juice from her (sweet) bread and butter pickles to season the dressing, but since I don’t make homemade pickles, I use only apple cider vinegar. If you do make your own pickles, follow her lead and use half pickle juice, half vinegar. This recipe is best made the day before.<\/font><\/a><\/font><\/td><\/tr>
German Potato Salad<\/b><\/font><\/a>
This German potato salad comes from Kirsten, The hot bacon-vinegar dressing is a refreshing change from the more common “American-style” salad that is often heavy with mayonnaise.<\/font><\/a><\/font><\/td><\/tr>
Smokey Chipotle Sweet Potato Puree with Maple Syrup<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Lineweaver’s Holiday Squash Soufflé <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Spinach and Artichoke Casserole<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Wilted Cole Slaw with a Hot Bacon Dressing<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Jalapeño-Jack Mac and Cheese<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Green Bean Casserole with Durkee Onions<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Spicy Candied Walnuts<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Homemade Hash Browns<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Beer-Braised Cowboy Beans <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle<\/b><\/font><\/a>
This First Place at the National Cornbread Festival recipe is a sure-fire winner dinner. The Southwestern-style recipe is from Jenny Flake who lives in Gilbert, Arizonia—it’s a contemporary version of a skillet supper. <\/font><\/a><\/font><\/td><\/tr>
Papaw’s Cornbread Pudding<\/b><\/font><\/a>
Elizabeth’s Favorite 4-H entry from the National Cornbread Festival local Tennessian finalist, Benjamin Bible. He came up with the idea by remembering his grandfather’s favorite snack—sweet cornbread with milk!<\/font><\/a><\/font><\/td><\/tr>
Texas Black-Eyed Caviar<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Ice-Box Coleslaw<\/b><\/font><\/a>
This coleslaw is as good as it is easy. Elizabeth\'s Grandmother\'s \'secret\' was to peel the leaves off a very fresh cabbage and crisp them in ice water before grating on a box grater.<\/font><\/a><\/font><\/td><\/tr>
Yorkshire Pudding<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Texas Barbecue and Monster Potatoes<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Texas-Style Monster Potato<\/b><\/font><\/a>
This stuffed potato is the most basic and similar to the one that Elizabeth had at Mo’s. Use this recipe as a point of departure and add all your favorite toppings. This recipe is for 1 potato, double it as many times as you need to feed your crowd. You can also use the baked potato as the base for killer nachos.<\/font><\/a><\/font><\/td><\/tr><\/table>');