Anyone not adequately acquainted with the South's true culinary terrain might struggle with the idea of a Southern vegetarian. Because isn't the South one big feast of meaty indulgence? Don't vegetables play a supporting role to fried chicken and bacon on a Southern table? Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the headlining act on a plate. In a region distinguished by ideal growing conditions and generations of skilled farmers, Southern-style vegetarian cooking is not only possible, it's a pursuit brimming with vine-ripened possibility.
Grab a chair in Burks and Lawrence's kitchen and discover modern recipes that evoke the flavors of traditional Southern cooking, with techniques and ingredients loved so dearly throughout the region:
Grab a chair in Burks and Lawrence's kitchen and discover modern recipes that evoke the flavors of traditional Southern cooking, with techniques and ingredients loved so dearly throughout the region:
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Lemon Zest and Thyme Pimento Cheese
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Grilled Watermelon and Tomato Salad with Honey Lime Vinaigrette
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Okra Fritters with Creole Mustard Sauce
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Vegetarian Red Beans and Rice with Andouille Eggplant
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Roast Beet Salad with Sea Salt Granola and Honey Tarragon Dressing
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Grilled Peach Ice Cream