Jill’s Favorite Southern Veggie Plate

In Season,Lunch,Recipes,Summer
July 1, 2009

Southern side dishes are so good—why bother with an entree?

Mark Boughton/Styling: Teresa Blackburn

The South is famous for what is commonly known as a “meat and three,” a meal consisting of a meat—barbecue, meatloaf, pork chops, chicken, ham and such—plus three sides.

But truth is, lots of folks skip the meat and just get the three. . . or four or five sides. A quick look at the farmers’ market in July shows why. Stalls are overflowing with ripe red tomatoes, juicy cantaloupe, fresh berries, okra, perfect peaches, field peas and corn, corn, corn, all waiting for a quick sauté or turn at the grill.

Southern cooks gussy them up with staples like country ham and pimiento cheese for a satisfying supper. It’s Southern comfort at its best. Eat up, y’all.

Pimiento Cheese Spoon Bread

Two Southern favorites—pimiento cheese and spoon bread—meet in one dish.


Garlicky Grilled Pattypan Squash

Grilling brings out the natural sweetness of this squash, along with a hint of summer smoke.

Lady Peas with Bacon and Corn

A delicious side dish featuring field peas or lima beans.


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