From sweet cornbread and honey butter to red beans and rice paired with spicy Andouille sausage, the classic flavors of the deep South await this week, blending beautifully with fresh, Pacific Northwest produce including radishes, beets and mixed baby lettuces. The boldly-assertive menu also features quick-pickled okra and a luscious red wine to serve alongside these Cajun favorites.
Here are a few recipe ideas for the week:
Classic Red Beans & Rice
This Southern staple is finished with Andouille sausage and our own spicy tomato-pepper base.
Beet Salad with Chive Blossom-Honey Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.
Pan-Braised Radishes & Greens
Pan roasting radish mellows its spice, lending a tender texture to this side dish.
Lemon & Butter-Braised Beet Greens
This side makes lovely use of often-overlooked, incredibly tender, beet greens.
This fizzy concoction will help cool the palate after this week’s spicy red beans and rice!