At the Table

Fresh Recipes from South Carolina Chefs

By: The Local Palate

South Carolinian’s know that fresh is best. The Southeastern Wildlife Expo allows consumers and chefs from across the state to connect with fresh ingredients. South Carolina’s year-long growing season makes finding fresh, local ingredients easy–just look for the Certified SC logo wherever you purchase groceries. But what do you do with them to whip up the delicious plate that South Carolina’s restaurants are so well known for? Fresh on the Menu has a library of recipes to help you find out, and two of our favorite winter dishes are below for to help inspire your next trip to the supermarket, roadside stand, or farmer’s market.

Additionally, be sure to stop by the big red barn in Marion Square during the Southeastern Wildlife Expo for daily chef demos featuring Certified SC ingredients and chefs from Fresh on the Menu restaurants around the State of South Carolina!

Slow Cooker Beef and Sweet Potato Stew

Slow cooking the stew allows for the beef to tenderize and release with juicy flavors. The sweet potatoes are a welcomed match, as they absorb the broth and give an all new meaning to the root vegetable. TLP suggests serving over white rice or mashed potatoes.

Black-Eyed Pea Soup

This recipe has just the right amount of heat, spice, and flavorful vegetables with tender black-eyed peas. The collard greens and sausage takes the soup to the next level with the flavors they add to the broth.

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