$XX.XX U.S. Southern Lights EASIER, LIGHTER, AND BETTER-FOR-YOU RECIPES FROM THE SOUTH LAUREN McDUFFIE Sou th er n L ig ht s M cDU FFI E $30.00 U.S.38 FIRST LIGHTS 4 large eggs 2 tablespoons olive oil 5 large garlic cloves, sliced into thin “chips” (not minced) Chopped scallions, green and white parts separated 10 ounces fresh baby spinach 4 thin slices fresh lemon Salt Freshly ground black pepper 1 teaspoon red pepper flakes or 11⁄44 teaspoon cayenne (optional) 6 ounces marinated artichoke hearts, drained and roughly chopped 1 cup plain Greek yogurt 1 11⁄22 tablespoons tahini Put a large pot of water over high heat and bring to a boil. When boiling, add the eggs (very carefully) and boil for exactly 6 minutes. Transfer them to a bowl of ice water. When they’re cool enough to handle, carefully peel away the shells and cut them in half, exposing the soft, jammy yolks. Set aside. In a large, deep nonstick skillet set over medium heat, combine the oil and garlic slices. Allow the garlic to gently toast in the oil, stirring and tossing occasionally until golden brown, 3 to 4 minutes. Transfer the garlic to a small bowl and set aside, leaving the flavored oil in the pan. With the heat still on medium, add the scallion whites, spinach, lemon, salt and black pepper to taste, and the red pepper flakes to the garlicky oil and cook, stirring frequently, for 3 to 4 minutes, until the spinach is tender and wilted. Add the artichoke hearts and let them warm through. In a small bowl, combine the yogurt and tahini, seasoning with salt and pepper to taste. Spread this mixture on a large plate or serving platter. Top with the lemony greens and artichoke hearts mixture and the soft-boiled eggs. Garnish with the chopped scallion greens and reserved garlic chips. Created at Antoine’s in New Orleans’s French Quarter, this classic Cajun-Creole dish just has good bones. Traditionally speaking, poached eggs are served atop buttered artichoke hearts and creamed spinach, and it’s all covered in a warm blanket of rich hollandaise sauce. In my lighter, healthy spin on the original, we’ll make a big pan of lemony, slightly spicy spinach and artichoke hearts and a velvety tahini yogurt. Jammy soft-boiled egg yolks provide all the sauce you need for this nutritious flavor-packed breakfast that, admittedly, also resembles a spinach-artichoke dip—in the best way. Makes 4 servings Eggs S ardou, Sort Of38 FIRST LIGHTS 4 large eggs 2 tablespoons olive oil 5 large garlic cloves, sliced into thin “chips” (not minced) Chopped scallions, green and white parts separated 10 ounces fresh baby spinach 4 thin slices fresh lemon Salt Freshly ground black pepper 1 teaspoon red pepper flakes or 11⁄44 teaspoon cayenne (optional) 6 ounces marinated artichoke hearts, drained and roughly chopped 1 cup plain Greek yogurt 1 11⁄22 tablespoons tahini Put a large pot of water over high heat and bring to a boil. When boiling, add the eggs (very carefully) and boil for exactly 6 minutes. Transfer them to a bowl of ice water. When they’re cool enough to handle, carefully peel away the shells and cut them in half, exposing the soft, jammy yolks. Set aside. In a large, deep nonstick skillet set over medium heat, combine the oil and garlic slices. Allow the garlic to gently toast in the oil, stirring and tossing occasionally until golden brown, 3 to 4 minutes. Transfer the garlic to a small bowl and set aside, leaving the flavored oil in the pan. With the heat still on medium, add the scallion whites, spinach, lemon, salt and black pepper to taste, and the red pepper flakes to the garlicky oil and cook, stirring frequently, for 3 to 4 minutes, until the spinach is tender and wilted. Add the artichoke hearts and let them warm through. In a small bowl, combine the yogurt and tahini, seasoning with salt and pepper to taste. Spread this mixture on a large plate or serving platter. Top with the lemony greens and artichoke hearts mixture and the soft-boiled eggs. Garnish with the chopped scallion greens and reserved garlic chips. Created at Antoine’s in New Orleans’s French Quarter, this classic Cajun-Creole dish just has good bones. Traditionally speaking, poached eggs are served atop buttered artichoke hearts and creamed spinach, and it’s all covered in a warm blanket of rich hollandaise sauce. In my lighter, healthy spin on the original, we’ll make a big pan of lemony, slightly spicy spinach and artichoke hearts and a velvety tahini yogurt. Jammy soft-boiled egg yolks provide all the sauce you need for this nutritious flavor-packed breakfast that, admittedly, also resembles a spinach-artichoke dip—in the best way. Makes 4 servings Eggs S ardou, Sort Of81 DAY LIGHTS 1 tablespoon olive oil 1 cup diced sweet onion 1 (12-ounce) jar roasted red peppers, drained and diced 1 (6-ounce) can tomato paste 2 garlic cloves, minced or grated 1 teaspoon unsweetened cocoa powder 1 tablespoon coconut sugar 2 teaspoons vegetable stock concentrate or chicken stock concentrate Salt Freshly ground black pepper 2 tablespoons balsamic vinegar 1 to 2 cups vegetable or chicken stock 11⁄22 cup buttermilk (or coconut milk, for vegan) 1 (28-ounce) can crushed tomatoes Pour the oil into a large pot set over medium heat. When it’s hot, add the onion and red peppers. Cook until the onion is tender, about 5 minutes. Add the tomato paste, garlic, cocoa, coconut sugar, stock concentrate, and a little salt and black pepper to taste. Cook for 30 seconds more. Add the vinegar, 1 cup of the stock, the buttermilk, and tomatoes and stir to combine. Season to taste with salt and pepper. Feel free to add more buttermilk to taste, too. Transfer to a blender, or use an immersion blender, and purée until totally smooth. Return to and reheat in the pot. If you think it needs a little more stock, feel free to add the extra cup now. Stir to combine. Let the soup cool to room temperature and store in the refrigerator, covered, for up to 4 days. It will freeze well for about 1 month. Note Serve with Crunchy Black-Eyed Peas (page 121) or a salad of watercress or arugula tossed in a little olive oil and fresh lemon juice to make a light meal. A bowl to warm your bones and bring a sense of calm to your days, this simple tomato and red pepper soup is as cozy and comforting as the feeling of a cool hand pressed against your forehead when you’re a bit under the weather. It also gets better the longer it sits—a very attractive quality in, well, anything? If you squint, you can see the edges of a red velvet cake in the ingredients here, and though that was unintentional when I wrote this recipe, it is how the soup got its cheeky name. A splash of tangy buttermilk, some cocoa and vinegar, and, of course, a bright, vermillion hue, draw a resemblance to the South’s beloved cake—though in a very different, savory way. Makes 2 to 4 servings Velvety Red Pepper and Tom ato Soup81 DAY LIGHTS 1 tablespoon olive oil 1 cup diced sweet onion 1 (12-ounce) jar roasted red peppers, drained and diced 1 (6-ounce) can tomato paste 2 garlic cloves, minced or grated 1 teaspoon unsweetened cocoa powder 1 tablespoon coconut sugar 2 teaspoons vegetable stock concentrate or chicken stock concentrate Salt Freshly ground black pepper 2 tablespoons balsamic vinegar 1 to 2 cups vegetable or chicken stock 11⁄22 cup buttermilk (or coconut milk, for vegan) 1 (28-ounce) can crushed tomatoes Pour the oil into a large pot set over medium heat. When it’s hot, add the onion and red peppers. Cook until the onion is tender, about 5 minutes. Add the tomato paste, garlic, cocoa, coconut sugar, stock concentrate, and a little salt and black pepper to taste. Cook for 30 seconds more. Add the vinegar, 1 cup of the stock, the buttermilk, and tomatoes and stir to combine. Season to taste with salt and pepper. Feel free to add more buttermilk to taste, too. Transfer to a blender, or use an immersion blender, and purée until totally smooth. Return to and reheat in the pot. If you think it needs a little more stock, feel free to add the extra cup now. Stir to combine. Let the soup cool to room temperature and store in the refrigerator, covered, for up to 4 days. It will freeze well for about 1 month. Note Serve with Crunchy Black-Eyed Peas (page 121) or a salad of watercress or arugula tossed in a little olive oil and fresh lemon juice to make a light meal. A bowl to warm your bones and bring a sense of calm to your days, this simple tomato and red pepper soup is as cozy and comforting as the feeling of a cool hand pressed against your forehead when you’re a bit under the weather. It also gets better the longer it sits—a very attractive quality in, well, anything? If you squint, you can see the edges of a red velvet cake in the ingredients here, and though that was unintentional when I wrote this recipe, it is how the soup got its cheeky name. A splash of tangy buttermilk, some cocoa and vinegar, and, of course, a bright, vermillion hue, draw a resemblance to the South’s beloved cake—though in a very different, savory way. Makes 2 to 4 servings Velvety Red Pepper and Tom ato Soup124 GREEN LIGHTS 2 tablespoons Asian-style chili sauce, such as sambal olek or sriracha (you can use less, if you prefer less heat) 2 tablespoons honey 1 teaspoon apple cider vinegar 11⁄44 cup olive oil Flaky sea salt, for sprinkling Freshly ground black pepper 1 small seedless watermelon, sliced into wedges 8 ounces sliced fresh mozzarella (optional) 2 shallots, thinly sliced 11⁄22 cup chopped smoked almonds 1 cup baby arugula In a small saucepan set over medium heat, combine the chili sauce, honey, vinegar, oil, and sea salt and black pepper to taste. Let it come up to a simmer, then turn off the heat. Cool for a few minutes and then allow this “soak” to sit in the refrigerator for about 10 minutes. Meanwhile, arrange the watermelon and mozzarella slices (if using) on a large platter. Slowly pour the spicy honey soak over the watermelon and cheese, taking care to fully coat the pieces. Top with the shallots, chopped almonds, and arugula, using more of anything as you see fit. This is my lighter, more healthful take on one of the most popular recipes on my website, My Kitchen Little. I have a watermelon and mozzarella recipe that features a sinfully delicious hot candied bacon dressing. It’s pretty incredible, yes, but I’ve found this lighter version to be just as satisfying. The spicy “soak” seeps into the sweet fruit and transforms it into something that just sings with flavor—it marinates it, essentially. Smoked almonds, in my opinion, are great on everything, but in this case, they perfectly replace the fatty bacon and offer a great crunch. To lighten things up even more, simply omit the mozzarella. Makes 4 to 6 servings Chili-So aked W atermelon with Smoked Almonds 124 GREEN LIGHTS 2 tablespoons Asian-style chili sauce, such as sambal olek or sriracha (you can use less, if you prefer less heat) 2 tablespoons honey 1 teaspoon apple cider vinegar 11⁄44 cup olive oil Flaky sea salt, for sprinkling Freshly ground black pepper 1 small seedless watermelon, sliced into wedges 8 ounces sliced fresh mozzarella (optional) 2 shallots, thinly sliced 11⁄22 cup chopped smoked almonds 1 cup baby arugula In a small saucepan set over medium heat, combine the chili sauce, honey, vinegar, oil, and sea salt and black pepper to taste. Let it come up to a simmer, then turn off the heat. Cool for a few minutes and then allow this “soak” to sit in the refrigerator for about 10 minutes. Meanwhile, arrange the watermelon and mozzarella slices (if using) on a large platter. Slowly pour the spicy honey soak over the watermelon and cheese, taking care to fully coat the pieces. Top with the shallots, chopped almonds, and arugula, using more of anything as you see fit. This is my lighter, more healthful take on one of the most popular recipes on my website, My Kitchen Little. I have a watermelon and mozzarella recipe that features a sinfully delicious hot candied bacon dressing. It’s pretty incredible, yes, but I’ve found this lighter version to be just as satisfying. The spicy “soak” seeps into the sweet fruit and transforms it into something that just sings with flavor—it marinates it, essentially. Smoked almonds, in my opinion, are great on everything, but in this case, they perfectly replace the fatty bacon and offer a great crunch. To lighten things up even more, simply omit the mozzarella. Makes 4 to 6 servings Chili-So aked W atermelon with Smoked Almonds 156 FIRE LIGHTS Natural nonstick cooking spray 12 ounces cherry or grape tomatoes 6 tablespoons honey, divided 1 11⁄22 teaspoons salt, plus more as needed 1 cup yellow cornmeal 1 cup cake flour 1 11⁄22 teaspoons baking powder 1 teaspoon baking soda 22⁄33 cup olive oil or canola or vegetable oil 2 large eggs, beaten 1 11⁄44 cups buttermilk Preheat the oven to 350°F. Adjust the rack to the middle position. Spray an 8- or 9-inch round cake pan with cooking spray and line with parchment paper, allowing some overhang for easy removal (think of them as handles). Put the tomatoes, 3 tablespoons of the honey, and a good pinch of salt in a nonstick skillet set over medium heat and cook, stirring occasionally, until the tomatoes just burst and are tender, about 5 minutes. Transfer to the cake pan, juices included, and spread in an even layer. In a mixing bowl, whisk together the cornmeal, remaining 1 11⁄22 teaspoons salt, cake flour, baking powder, and baking soda. In the bowl of a stand mixer or in a mixing bowl with a handheld mixer, combine the oil, the remaining 3 tablespoons of honey, and the eggs. Add half of the dry mixture and mix until combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining halves of each and gently pour the batter into the prepared pan over the tomatoes (it shouldn’t be more than three-fourths full). Bake until lightly golden and set, 35 to 45 minutes (use a knife or toothpick to test the doneness—it should come out clean). Cool in the pan for at least 15 minutes before inverting the cornbread onto a serving plate, tomatoes facing up now. Peel off the parchment paper before serving (I’m sure you knew this already, but still). This will keep covered at room temperature for about 2 days and in the fridge for 3 or 4 days. If wrapped well, it will also freeze for up to 2 months. People get very territorial about their cornbread in the South, a fact that I have always found completely charming. Home cooks are devoted to their recipes and food traditions in a way that serves to sustain them, carrying them across generations. There is so much heart on the table, always. Cooks hold on tight to them, their family recipes, and it’s really the most beautiful thing. This recipe happens to be a favorite version of cornbread in my house. The jammy, juicy-sweet tomatoes suspended on top really do steal this show, and the olive oil makes it pretty special. Feel free to sub a different cooking oil, though, as olive oil ain’t cheap. I highly recommend serving this in thick slices, slathered with lots of Salty Butter–Whipped Honey (page 28). Makes 6 to 8 servings Honey-C aramelized Tom ato Upside-Down Cornbre ad 156 FIRE LIGHTS Natural nonstick cooking spray 12 ounces cherry or grape tomatoes 6 tablespoons honey, divided 1 11⁄22 teaspoons salt, plus more as needed 1 cup yellow cornmeal 1 cup cake flour 1 11⁄22 teaspoons baking powder 1 teaspoon baking soda 22⁄33 cup olive oil or canola or vegetable oil 2 large eggs, beaten 1 11⁄44 cups buttermilk Preheat the oven to 350°F. Adjust the rack to the middle position. Spray an 8- or 9-inch round cake pan with cooking spray and line with parchment paper, allowing some overhang for easy removal (think of them as handles). Put the tomatoes, 3 tablespoons of the honey, and a good pinch of salt in a nonstick skillet set over medium heat and cook, stirring occasionally, until the tomatoes just burst and are tender, about 5 minutes. Transfer to the cake pan, juices included, and spread in an even layer. In a mixing bowl, whisk together the cornmeal, remaining 1 11⁄22 teaspoons salt, cake flour, baking powder, and baking soda. In the bowl of a stand mixer or in a mixing bowl with a handheld mixer, combine the oil, the remaining 3 tablespoons of honey, and the eggs. Add half of the dry mixture and mix until combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining halves of each and gently pour the batter into the prepared pan over the tomatoes (it shouldn’t be more than three-fourths full). Bake until lightly golden and set, 35 to 45 minutes (use a knife or toothpick to test the doneness—it should come out clean). Cool in the pan for at least 15 minutes before inverting the cornbread onto a serving plate, tomatoes facing up now. Peel off the parchment paper before serving (I’m sure you knew this already, but still). This will keep covered at room temperature for about 2 days and in the fridge for 3 or 4 days. If wrapped well, it will also freeze for up to 2 months. People get very territorial about their cornbread in the South, a fact that I have always found completely charming. Home cooks are devoted to their recipes and food traditions in a way that serves to sustain them, carrying them across generations. There is so much heart on the table, always. Cooks hold on tight to them, their family recipes, and it’s really the most beautiful thing. This recipe happens to be a favorite version of cornbread in my house. The jammy, juicy-sweet tomatoes suspended on top really do steal this show, and the olive oil makes it pretty special. Feel free to sub a different cooking oil, though, as olive oil ain’t cheap. I highly recommend serving this in thick slices, slathered with lots of Salty Butter–Whipped Honey (page 28). Makes 6 to 8 servings Honey-C aramelized Tom ato Upside-Down Cornbre ad Next >