Farm-Fresh Recipes from the Hermitage Hotel's Capitol Grilled

Photo: Howard Lee Puckett

Roasted Baby Beets

These beets are anything but boring. Roasted in a broth seasoned with honey, cider vinegar, thyme, and parsley, they have great flavor and make for a pretty presentation. Top with hazelnuts and crumbled ricotta salata cheese to complete the dish.

Recipe: Roasted Baby Beets

Photo: Howard Lee Puckett

Sorghum-Glazed Turnips

If you've never tried sorghum syrup, you should start with this recipe. Frequently eaten on hot buttered biscuits, sorghum syrup is used as a sweet glaze for turnips in this recipe.

Recipe: Sorghum-Glazed Turnips

Photo: Howard Lee Puckett

Orange-Cranberry Braised Cabbage

Add some zip to braised cabbage with a delicious mix of cranberries, orange juice, honey, and nutmeg.

Recipe: Orange-Cranberry Braised Cabbage

Photo: Howard Lee Puckett

Roasted Apples and Parsnips

Slightly sweet parsnips are paired with Fuji apples and roasted with fresh sage, nutmeg, and allspice for a great fall side dish.

Recipe: Roasted Apples and Parsnips

Photo: Howard Lee Puckett

Bacon-and-Bourbon Collards

Brown sugar, bourbon, and ale beer elevate a traditional collards recipe to a whole new level.

Recipe: Bacon-and-Bourbon Collards

Photo: Howard Lee Puckett

Buttermilk Cornbread

Cornbread cooked in a cast-iron skillet is a warm complement to any Southern meal.

Recipe: Buttermilk Cornbread