Sides from A to Z that should suit every palate.
Sides from A to Z that should suit every palate.
Molly Martin's Cauliflower Slaw with Sherry Citrus Vinaigrette
A delicious seasonal salad from Molly Martin, chef and owner of Junper Green, that makes perfect use of the winter bounty. Juniper Green is now located at Old School Farm in Bells Bend.
Bacon Parmesan Brussels Sprouts
Quickly sautéed for a toasty brown on the outside, crunchy on the inside sprout, this is one of Union Common's most popular dishes.
Garlic Mashed Cauliflower
This easy dish makes delicious use of cauliflower's delicate, nutty taste. With just a handful of ingredients and a touch of elbow grease, you'll have a fragrant side dish that's a perfect companion...
Samantha's Roasted Sweet Potatoes
Samantha Baize Creamer's spiced roasted sweet potatoes even her kids adore.
Pomegranate Arugula Salad
A perfect winter salad, great with a simple roast chicken or a fancy party roast. This recipe from the Whole Foods Creative team was featured at our second Farm Dinner on Katharos Farm. You can...
Farmhand Mac and Cheese
Grilled Cheeserie owner and Chef Crystal De Luna-Bogan made this rich dish with local cheeses and fresh pasta. The key is using fresh pasta, not dried. It makes enough for a gang, but you can cut it...
Beet Grapefruit Salad
Perk up your winter blues with this cheery cold plate. This combination strikes just the right notes—earthy to neutral to floral—firm to creamy to juicy—vegetable, fruits, greens. And color!...
Sweet Potato Biscuits with Sorghum Butter
Sweet Potato Puree
To make the sweet potato puree: pierce one 12-ounce sweet potato and roast at 350° for about 1 hour, until tender. Let the sweet potato cool slightly, then peel and puree in a...
Maple Mustard Brussels Sprouts Hash with Eggs
We debuted this recipe at The Gospel Bruch at the Music City Food and Wine Festival in 2019. It was the hit and so good we featured it in the Nov/Dec 2019 issue. Make it as a side for dinner or with...
Fall Salad with Maple Mustard Vinaigrette
This recipe by Chef Devin Malcolm of Saffire was the highlight of our last Edible Kitchen at the Sunday Market.
