Southern Chef Cooks Through The Seasons

As a Southern chef, I'm lucky to have access to an abundance of fresh, local ingredients year-round. From the sweet peaches of summer to the hearty greens of winter, each season offers its own unique bounty. I love to cook with the seasons, using the freshest ingredients to create dishes that are both delicious and seasonal.

Root to Leaf: A Southern Chef Cooks Through the Seasons

by Steven Satterfield

4.4 out of 5

Language	:	English
File size	:	459467 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	499 pages

FREE

In the spring, I start with the asparagus. Asparagus is one of my favorite vegetables, and it's at its best in the spring. I love to roast it with olive oil and lemon, or grill it and serve it with a hollandaise sauce.

As the summer heats up, I turn to tomatoes. Tomatoes are a staple of Southern cooking, and they're perfect for everything from salads to sauces. I love to make a fresh tomato salad with cucumbers, onions, and bell peppers. Or, I'll make a simple tomato sauce and serve it over pasta.

When fall arrives, I'm all about the squash. Squash is a versatile vegetable that can be used in a variety of dishes. I love to make squash soup, or roast it with herbs and spices. I also like to make squash pie, which is a Southern classic.

As the winter sets in, I turn to the greens. Greens are a traditional Southern dish, and they're perfect for a cold winter night. I love to make collard greens, turnip greens, or mustard greens. I usually cook them with bacon and onions, and serve them with cornbread.

Cooking with the seasons is a great way to enjoy the freshest ingredients and create delicious dishes. It's also a great way to learn about the different cultures and traditions of the South. If you're looking for a new way to cook, I encourage you to try cooking with the seasons. You won't be disappointed.

Recipes

Here are a few of my favorite recipes that use seasonal ingredients:

• Roasted Asparagus with Lemon and Olive Oil
• Grilled Asparagus with Hollandaise Sauce
• Fresh Tomato Salad
• Simple Tomato Sauce
• Squash Soup
• Roasted Squash with Herbs and Spices
• Squash Pie
• Collard Greens
• Turnip Greens
• Mustard Greens

I hope you enjoy these recipes as much as I do. Happy cooking!

Root to Leaf: A Southern Chef Cooks Through the Seasons

by Steven Satterfield

4.4 out of 5

Language	:	English
File size	:	459467 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	499 pages

FREE