About the Dish

1 1/2 cups Panko
2 tablespoons Nutritional Yeast
2 tablespoons Smoked Paprika
3/4 cup Vegan Mayonnaise
1 pound Summer Squash
4 sprigs Parsley
1 ounce Green Onion
1 Lemon
1 packet Honey
3 ounces Spicy Greens
6 ounces Peach
1 ounce Pecans
Per Serving
Calories 890
Total Fat 71 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1240 mg
Total Carbohydrates 47 g
Dietary Fiber 8 g
Sugar 17 g
Protein 11 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Hoppy IPA

Sometimes you look at a dish and say a hoppy IPA would be perfect. That is the feeling we had when we looked at this dish. Hops and tang go well together: in this case, the tang is green onion dip, and the hop is Louisiana's Abita Hop-On. As a plus, we know fries always go well with an IPA, even if they are made of squash.

Abita Hop-On, Abita, Louisiana

Sauvignon Blanc - Marlborough, New Zealand

New Zealand Sauvignon Blancs are made in a quaffable style that’s full of peaches, apricots, and melons. It will bridge nicely with the peachy-pecan salad, and add an herbaceous tang to the creamy green onion dip.

Craggy Range ‘Te Muna Road,’ Sauvignon Blanc, Marlborough, NZ

METHOD

1
MISE EN PLACE • Heat oven to 450° F. • Cut squash into fries. • Halve peaches, and discard pits. Chop flesh into bite-size chunks. • Zest and juice lemon. • Pick and chop parsley leaves. • Chop green onion, keeping white and green parts separate.
2
• Line a baking sheet. • On a plate, combine panko, nutritional yeast, smoked paprika, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • Transfer mayonnaise to a large bowl. • Add squash, and toss to coat.
3
• Working with a few at a time, roll fries in panko mixture. • Transfer to prepared baking sheet. Reserve remaining mayonnaise.
4
• Bake fries in oven 10 minutes. • Gently turn each fry. Bake in oven until browned and tender, 8-10 minutes.
5
While fries bake, combine remaining mayonnaise with parsley, onion greens, 1 tablespoon lemon juice, 1 teaspoon lemon zest and 1/4 teaspoon kosher salt.
6
• In a large bowl, whisk together 2 teaspoons olive oil, honey, onion whites, remaining lemon juice, remaining lemon zest and 1/4 teaspoon kosher salt. • Toss in greens, peaches and pecans.
7
• Divide fries and salad between 2 plates. • Serve with green onion dip, and enjoy!

NEVER MISS OUT AGAIN, OPT IN TO RECEIVE OUR NEWSLETTER