About the Dish

10 ounces Okra
6 ounces Salad Tomatoes
5 ounces Field Peas
1/4 Onion
1 Edward & Sons Not Chick'n Bouillon Cube
4 sprigs Thyme
4 ounces Macaroni
1/2 cup Whole Milk
2 ounces Cheddar Cheese
1/8 teaspoon Ground Nutmeg
1 packet Crystal Hot Sauce
Per Serving
Calories 570
Total Fat 18 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 850 mg
Total Carbohydrates 77 g
Dietary Fiber 11 g
Sugar 10 g
Protein 27 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Belgian Wit

What is a Southern veggie plate missing? Go ahead and think about it—sweet tea! However, we don't have a sweet tea beer (well we do, but it’s a sour, and this is a dish where sweetness is necessary). We suggest a Belgian Wit as the perfect beer to complement this dish.

Service Brewing Gun Bunny, Savannah, Georgia

Rose of Sangiovese - Tuscany, Italy

Summertime means rose wines, just like it means tomatoes and other wonderful seasonal vegetables. Roses have red wine characteristics in terms of structure to go with the creamy mac-n-cheese, but also have the ability to tread lightly over the vegetables.

Il Poggione, 'Brancato,' Rose, Toscana, Italy


MISE EN PLACE • Heat oven to 400° F. • Quarter onion.
• On a baking sheet, toss okra and tomatoes with 2 teaspoons olive oil. • Spread in a single layer. Roast in oven, stirring once, until okra is browned and tender, 20-25 minutes.
While okra roasts: • Place field peas, 1/4 onion (save remaining onion for another use), bouillon and thyme sprigs in a small saucepan. Cover by 2 inches with water. Place over high heat. • Boil 10 minutes, skimming off any foam that comes to the top. • Reduce heat to low. Simmer until peas are tender, about 15 minutes.
While peas cook: • In a small saucepan combine macaroni, 1 cup water, 1/2 cup milk and 1/4 teaspoon kosher salt. • Place over medium heat. Stir occasionally. When liquid comes to a simmer, reduce heat to low. • Simmer, stirring often, until pasta is fully cooked and most liquid has been absorbed, 10 minutes.
• Remove macaroni from heat. Stir in half of cheese and nutmeg. • Stir in remaining cheese. Adjust consistency as desired with remaining milk. • Taste and adjust seasoning as desired with kosher salt.
• Drain peas. Discard onion and thyme sprigs. • Season with 1 packet hot sauce and 1/4 teaspoon kosher salt.
• Divide okra, peas and macaroni between 2 plates. • Serve with remaining hot sauce, and enjoy!