Ebook: Mastering the Art of Southern Vegetables

Acknowledgments; Foreword; Introduction; General Vegetable Information; Globe Artichokes; Basic Globe Artichokes; Stuffed Artichokes; Jerusalem "Sunchoke" Artichokes; Sautéed Jerusalem Artichokes; Asparagus; Basic Asparagus; Roasted and Grilled Asparagus; Variations:; Ribboned (Shaved) Asparagus; Beans and Peas; Butter Beans or Butter Peas; Green Beans; Pan-Charred Green Beans; Crisp Pole Beans; Traditional Pole Beans; Black-Eyed Peas with Hog Jowl; Southern Hummus; Hoppin' John; Mississippi Caviar; Fresh Crowder Peas with Snaps; Lady Pea Patties; Throw-Together Corn and Field Pea Dip.

English (Green) PeasCreamed English Peas and Potatoes; Beets; Hot or Cold Roasted Beet Salad; Roasted Beets; Broccoli; Broccoli Trees Slathered with Garlic; Quick Braised Broccoli; Chopped Broccoli and Tomatoes; Broccoli with Red Pepper, Olives, and Feta; Brussels Sprouts; Traditional Brussels Sprouts; Sautéed Brussels Sprouts Leaves; Cabbage; Simple Cabbage; Sautéed Cabbage; Wilted Coleslaw for a Crowd; Traditional Coleslaw; Carrots; Glazed Baby Carrots; Sautéed Grated Carrots; Ribboned Carrots and Zucchini; Cauliflower; Cauliflower Rice; Mashed Cauliflower; Cauliflower and Cheese Sauce.

CeleryCelery and Olive Salad; Almost-Steamed Vegetables; Corn; Easy Corn and Squash Pudding; Creamed or Fried Corn; Maque Choux; Summer Succotash; Corn and Butter Bean Salad; Corncob Stock; Cucumbers; Cucumber Salad; Eggplant; Chunky Eggplant Spread; Eggplant and Red Pepper Stew (Southern Ratatouille); No-Fail Eggplant Lasagna; Garlic; Greens; A Mess of Greens and "Pot Likker"; Sautéed Chiffonade of Turnip, Collard, Kale, or Baby Beet Greens with Beets; Fried Greens; Simple Sautéed Greens; Julia's Kale Chips; Layered Oven-Roasted Mixed Vegetables; Collard, Turnip Greens, or Kale Salad.

MushroomsSautéed Mushrooms; Indispensable Mushrooms with Greens; Grilled Portobello Mushroom Steaks; Okra; Stir-Fried Okra; Iron Skillet Okra; Roasted Okra Chips; Deep-Fried Okra; Okra and Tomatoes; Marinated Okra; Okra Pilau; Okra Griddle Cakes; Okra Salad; Onions, Leeks, and Shallots; Caramelized Onions; Onion Jam; Golden Vidalia Onion Tart with Olives and Rosemary; Peppers; Roasted or Charred Red Peppers; Potatoes; Whipped, Mashed, or Riced Potatoes; Roasted Potatoes, Onions, and Turnips; Ribboned Potatoes; Roasted Fingerling Potatoes; Garlic-Flavored Giant Potato Cake; Oven-Crisp Potatoes.

Snacking PotatoesSimple Baked Potatoes; Fingerling Potato Salad; Old-Fashioned Potato Salad; Robbinsville Fried Ramps and Potatoes; Summer Squash; Sautéed Zucchini or Squash Blossoms; Stuffed Zucchini or Squash Blossoms; Grated Zucchini; Broiled or Grilled Zucchini and Red Pepper; Layered Zucchini and Tomatoes; Stuffed Squash and Zucchini Boats; Squash Casserole; Winter Squash; Sorghum or Sweet Molasses Acorn Squash; Sweet Potatoes; Snacking Sweet Potatoes with Pecans; Skillet-Cooked Brown Sugar Sweet Potatoes; Sweet Potato and Turnip Gratin; Twice-Baked Stuffed Sweet Potatoes with Greens.