Seasonal Side Dishes

Welcome back to the Farmhouse Kitchen! This weather has been so gorgeous that if it weren’t for the fresh flavors of seasonal produce in the kitchen, I’d be tempted to stay outside all day every day. It just so happens that the sunniest time of year is also the most delicious time when it comes to fruits and vegetables in the South.

This month, I’m bringing you classic flavors in new ways. While you may not have had all these dishes before, I can all but guarantee they will earn a cherished place in your recipe files.

Like most Southerners, I was raised with the belief that it was my solemn duty to grow tomatoes in the summertime. This spring, we were finishing our house, so I’m doubly grateful for my local farmers market, where I can get the good stuff until my own garden is in place once more. Tomato Cobbler with Pimento Cheese Biscuits is a stellar way to use them. It’s my heart song; it’s just that good. With its drop biscuit topping, I could make a meal out of this recipe. It’s also a great side to any family meal.

Next up is Crispy Roasted Okra. I know, I know. We are used to having it fried, but give this a try and you’ll become a believer. Roasting vegetables brings out their flavor, and that slight caramelization with a bit of crispiness hits all the right notes. Some don’t care for okra because they feel it can be slimy. This natural thickening agent makes okra a great addition to gumbo and stews. Roasting the okra almost eliminates this characteristic. For the best flavor and texture, choose young okra pods that are no longer than a finger length. I like to serve mine with a creamy lemon dressing, but your favorite bottled ranch is also a great complement.

Finally, we have a family reunion favorite: Peach Delight. Donna Anders of Tuscaloosa County shared this classic recipe with Neighbors back in May 2009, but it’s so delicious, I knew we needed to share it again! It’s the perfect chilled and layered cream cheese dessert to enjoy under the shade trees while you catch up on adventures and remember days of old.

I hope your summer is off to a great start and you can enjoy the sunny side of life as often as possible. Don’t forget to stop and smell the tomatoes! Y’all enjoy.

By Donna Anders, Tuscaloosa County

Prep Time Cook Time Servings 30 mins 15 mins 8 to 10

Crust Ingredients

1 cup self-rising flour 1/2 cup unsalted butter, softened 1/2 cup finely chopped nuts

Layer 1 Ingredients

1 (8-ounce) package cream cheese, softened 2 1/2 cups powdered sugar 1 (8-ounce) container non-dairy whipped topping, thawed

Layer 2 Ingredients

3 to 5 fresh peaches, peeled, pitted and sliced

Layer 3 Ingredients

1 cup sugar 4 tablespoons all-purpose flour 4 tablespoons peach gelatin 1 cup water

Extra whipped topping (optional)

Instructions

Heat oven to 375 F. For the crust, mix flour, butter and nuts; press into a 9-inch-by-13-inch dish. Bake 15 minutes. Cool completely.

In a large bowl, mix cream cheese, powdered sugar and whipped topping; spread over cooled crust.

Layer sliced peaches over cream cheese mixture.

In a saucepan, mix sugar, flour, gelatin and water. Boil until thick and clear, about 5 minutes, stirring constantly. Cool and pour over peaches; refrigerate. Serve with extra whipped topping, if desired.

Stacey Little is a foodie, recipe developer and cookbook author whose Southern Bite blog helps families put simple, down-to-earth food on the table while preserving Southern cooking for future generations. See more recipes at southernbite.com.

Tomato Cobbler with Pimento Cheese Biscuits

Prep Time Cook Time Servings 15 mins 1 hr 8

Cobbler Ingredients

3 tablespoons unsalted butter 1 medium sweet onion, diced 3 cloves garlic, minced 2 1/2 pounds medium ripe tomatoes, cored and chopped (6 to 7 tomatoes) 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon white wine vinegar 1 tablespoon cornstarch

Drop Biscuit Ingredients

2 cups self-rising flour 1/2 cup unsalted butter, melted 3/4 cup buttermilk 1 cup shredded sharp cheddar cheese 1 (4-ounce) jar diced pimentos, well drained 1/2 teaspoon salt 1/2 teaspoon garlic powder

Crispy Roasted Okra with Creamy Lemon Dressing

Instructions

Prep Time Cook Time Servings 15 mins 20 mins 5

Dressing Ingredients

1/3 cup mayonnaise 2 tablespoons lemon juice 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1 teaspoon sugar

Pepper to taste

Okra Ingredients

1 pound fresh okra (all of similar size) 3 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper

Instructions

Heat oven to 350 F and lightly spray a 2-quart baking dish with nonstick cooking spray. Set aside. Choose okra that is similar in size so it cooks in the same amount of time. I typically pick okra that’s no longer than my ring finger to ensure it is tender. For the cobbler, in a large, deep skillet over medium-low heat, melt butter. Add onions and cook, stirring frequently, until they just start to caramelize — 8 to 10 minutes. Be careful not to burn them. Add garlic and cook about 1 minute or until fragrant. Add tomatoes and increase heat to medium-high. Bring to a simmer. Add salt and pepper. Cook, stirring occasionally, 5 minutes or until tomatoes are tender. ~Stacey In a small bowl, whisk vinegar and cornstarch. Stir into the tomato mixture and cook until thickened — 2 to 3 minutes. Pour tomato mixture evenly into the prepared baking dish. In a medium bowl, stir flour, melted butter, buttermilk, cheese, pimentos, salt and garlic powder until combined. Drop biscuit dough by heaping spoonfuls on top of the tomato mixture. Spritz top of the biscuits lightly with cooking spray. Place dish on a rimmed baking sheet and bake about 45 minutes or until bubbly and the biscuits are golden brown and cooked through. Allow to rest 10 to 15 minutes before serving.

In a medium bowl, whisk together mayonnaise, lemon juice, mustard, salt and sugar. Add pepper to taste, starting with about 1/8 teaspoon. Set in the fridge to allow flavors to meld while you cook the okra.

Heat oven to 450 F and line a large, rimmed baking sheet with aluminum foil. Set aside.

Rinse and dry okra well. Split each pod in half lengthwise and put in a gallon-size zip top bag. Add olive oil, salt and pepper and seal the bag. Shake well to coat each piece of okra completely. Scatter okra evenly out onto the prepared pan.

Roast 15 to 25 minutes, shaking the pan a couple times during the cooking process to move the okra around. Cook time will vary based on size of the okra. It should be golden to darker brown and slightly crispy but not burnt. Cool 2 to 3 minutes, then serve warm with dressing drizzled over the okra or as a dip alongside.