|2 servings||calories per servings 570||protein serving 27 g||carbs per serving 77 g||total fat per serving 18 g|
The vegetable plate is just as quintessential of a Southern dish as fried chicken and cornbread. Representing just 3 of many traditional favorites you’ll likely find on the supper table, this meal is well-rounded and so satisfying. Fresh field peas are prepared simply with a bit of onion and bouillon, while okra and tomatoes roast together in the oven until browned, tender and oh-so savory. Rich and creamy mac-n-cheese (yes, it counts as a vegetable around these parts!) is a favorite among all ages, but it doesn’t outshine the summertime veggies sides at all—instead, it balances them with each comforting bite.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||77 g|
|Dietary Fiber||11 g|
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!
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.Learn More...