Archives: Recipes

Collard greens and black-eyed peas are cornerstones of Southern cooking, celebrated for their hearty, nutrient-dense qualities and their deep cultural roots. While we often think of collards long-simmered with smoked meats and peas stewed for hours, both ingredients can shine in fresher, lighter preparations too. Raw collard greens, thinly sliced, provide a sturdy, slightly sweet base that softens beautifully once tossed in dressing. Black-eyed peas add creaminess and protein, while carrots bring a touch of sweetness and crunch. Chili crisp — a bold Asian condiment made from crunchy aromatics in spicy oil — ties everything together with heat and texture. Don’t have chili crisp at home? Substitute by warming red pepper flakes in olive oil with sliced garlic. For an extra Southern-inspired flourish, toss in a handful of roasted peanuts. They add a nutty crunch, balance the heat, and make the salad even more satisfying.

Shrimp and corn chowder is a bowl of comfort that blends the sweetness of summer corn with the briny richness of fresh shrimp. Corn is at its peak in South Carolina from late spring through early fall, when markets overflow with golden ears bursting with flavor. Using fresh corn not only gives the chowder a natural sweetness but also allows you to simmer the stripped cobs in the broth to deepen the flavor. The shrimp, quick-cooking and tender, bring coastal flair to the dish while keeping it light enough for warm-weather eating. A splash of cream ties it together, making it hearty without being heavy. This chowder is perfect served with crusty bread or cornbread on the side. It’s a recipe that honors both the coastal waters and the fields, combining the best of land and sea in a bowl that feels both homey and elevated.

Beets are one of those vegetables that people either adore or overlook, but golden beets deserve a second glance. Unlike their red counterparts, golden beets are milder, a little sweeter, and won’t stain your hands or cutting boards. Roasting beets is one of the best ways to enjoy them—it draws out their natural sugars, giving you tender, caramelized bites that are both earthy and slightly sweet. In South Carolina, beets thrive in the cooler months of late fall through early spring, making them a great seasonal option from October into April. This recipe takes full advantage of the whole vegetable by using both the roots and the greens. Tossed together with optional crisp cucumbers, juicy tomatoes, or a sprinkle of cheese, the roasted beets pair beautifully with the peppery freshness of their greens. A quick homemade honey mustard dressing ties it all together with a tangy-sweet balance that complements the beets perfectly.

Shishito peppers are one of those little gems that make you feel like you’ve hit the jackpot when you spot them at the farmers market. They’re mild and smoky, but every now and then you get a surprise spicy one—which keeps things fun. In South Carolina, they pop up in late spring and summer, and I love tossing them into simple, rustic dishes like this roasted hash. The potatoes get crispy on the edges, the peppers blister and soften, and everything comes together under juicy roasted chicken thighs that cook right alongside. It’s a one-pan meal that feels comforting and hearty, but still bright thanks to the peppers. Serve this with a little squeeze of lemon or even a fried egg on top if you want to take it further. It’s perfect for a weeknight dinner or an easy dish to share family-style.

Brussels sprouts catch a lot of heat for being the vegetable people love to hate, but when they’re roasted until caramelized and crisp, they’re one of the best cool-weather sides you can put on the table. In South Carolina, sprouts come into season late fall through early spring, when the weather is cool enough for them to thrive. You’ll often find them stacked high at farmers markets, still on the stalk, which is honestly my favorite way to buy them. They’re fresh, sweet, and perfect for pairing with bold flavors that cut through their natural earthiness. Here, I toss them with spicy whole grain mustard and roast them hot, so you get that deep brown crisp on the outside while keeping the centers tender. A quick vinaigrette made with apple cider vinegar and the leftover mustard from the mixing bowl brings everything together without wasting a drop.