Photo: Iain Bagwell
Who better to share a charming Charleston menu than Southern food experts Matt Lee and Ted Lee. Do try this casual fare from their new cookbook on your own porch, deck, or patio.
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Spring vegetables are here! So hit the market and use the season's bounty to cook five colorful weeknight meals short on prep time and full of garden-fresh flavor.
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Celebrate the first sweet days of spring with our sunny brunch menu.
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The Dogwood
The Hugo
Pineapple-Rum-Tea Punch
Nibbles
Green Pea
Hummus
Hot Chicken Dip
PIckled Shrimp with Fennel
Savory Benne Wafers
Smoked Egg Salad Toasts
Spinach-Artichoke Cups
Main Dishes
Country-Fried Steak
Grilled Chicken and New Potatoes
Lemon Pork Chops with Quinoa Salad
Pepper Jelly and Ginger Glazed Ham
Rack of Lamb with Carrot Salad
Rice and Ham Croquettes with Tomato Sauce
Roasted Carrots with Avocado and Feta Vinaigrette
Scalloped Potato and Herb Tart
Seared Steak with Potato-Artichoke Hash
Spring Salmon and Vegetable Salad
Sides
Cornmeal-Chive Biscuits
Roasted Cherry Tomatoes
Soups & Salads
Asparagus, Orange and Lentil Salad
Romaine with Toasted Pecans and Pickled Strawberries
Watercress-Buttermilk Soup
Sweets
Grapefruit Chess Tart
Jasmine-Buttermilk Panna Cotta with Berry Sauce
Pina Colada Icebox Pie
Extras
Berry Sauce
Buttery Flaky-Pastry
Champagne-Shallot Vinaigrette
Creamy Herb Dressing
Lemon-Garlic Vinaigrette
Orange-Pecan Vinaigrette
Orange Spice Sugar
Tomato Sauce
Printed from:
http://www.southernliving.com/food/kitchen-assistant/southern-living-march-2013-recipes-00417000081537/
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