Fried chicken. Shrimp and grits. Collard greens. Mac ‘n’ cheese. All expected dishes at any gathering in the South. Although these classic dishes are steeped in tradition, we Southerners are proving that our tastes, and our local ingredients, are also formidable starting points for other types of cuisine. Mixing local, traditional Southern ingredients with flavors from abroad is always a fun challenge for me in the kitchen—one that results in new flavors, techniques, and of course interesting and delicious creations to serve to my hungry guests. Since my momma’s side of the family traces its roots back to Beirut, we often showcase storied Lebanese and Mediterranean dishes at family meals—right alongside the Southern staples. Such diversity, great food, and hospitality is what Southern culture is all about. Break out of the box this spring with these light and healthy Lebanese-inspired dishes, made even more approachable with local, Southern ingredients.
Collard Green and Quinoa Tabbouleh
Black-Eyed Pea Hummus
Lebneh
Za’atar Potato Salad
Venison Kafta
Peach and Blueberry Bake and Vanilla Mint Yogurt
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Hannah Lee Leidy
Hannah Lee Leidy is a food writer and editor based in the Carolinas. She is currently the digital content editor for Our State magazine, a position she came into following her time at The Local Palate. Her contributions have appeared in Condé Nast Traveler, Bon Appétit, Epicurious, Culture, and Eater. She’s spent time working in restaurants in both front and back of house positions, doing everything from burning gateaux to expediting to shaking a Manhattan (don’t worry, this only happened once). An avid curd nerd, her favorite beat is reporting on boutique cheese makers; she’ll sniff out every creamery near and far whenever traveling. When not parenting a Bernese mountain pup named Ava, you’ll find her running or working on her lamination technique.
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