Tennessee Style Mother’s Day Dinner
A southern-inflected menu that's just the thing for celebrating Mother's Day.
Late April and May in Tennessee brings the return of bushy fresh oregano, creeping thyme, aromatic mint and sprightly chives. A trip to the Franklin Farmer’s Market on a Saturday found Justyne Noble with a table of their fresh goat cheese products: whipped chevre, chevre rolled with “herbs de provence” and feta goat cheese. With these in hand, I whipped up this Sunday dinner perfect for Mom. The sorghum melts into the juices from the pork and spinach, forming a delicious “au jus.” Paired with late spring butternut squash, cooked with a sharp cheddar cheese makes a hearty dinner.
And cornbread in the south, is good in any season.
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