Premium Sides Recipe

Rinse fresh okra and slice into 1/2-inch pieces; pat dry thoroughly to help the coating adhere.

In a large bowl, whisk together buttermilk for dredging.

In a second bowl, combine cornmeal, flour, salt, pepper, paprika, and garlic powder if using.

Dip okra pieces in buttermilk, then dredge in the seasoned cornmeal mixture. Repeat for a light double-dredge coating.

Pour enough vegetable oil into a heavy skillet or Dutch oven to reach about 3 inches deep. Heat oil to 350–375°F (175–190°C).

Fry small batches of coated okra 3–4 minutes per side until golden brown and crisp. Remove with slotted spoon and drain on a rack or paper towels. Sprinkle with a pinch of salt after frying.

Wash and dice a selection of ripe fruits (strawberries, melon, pineapple, etc.). Place diced fruit in a large serving bowl.

Drizzle with lemon juice and honey; toss gently to combine and coat all pieces.

Chill the fruit cup for 10–15 minutes before serving for best flavor and freshness.

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 6–8 minutes. Drain well.

In a medium saucepan, melt butter over medium heat. Whisk in flour to form a light roux and cook 1–2 minutes to remove the raw flour taste.

Gradually whisk in milk until smooth. Cook, whisking often, until the sauce thickens and coats the back of a spoon.

Remove from heat and stir in shredded cheddar cheese, salt, pepper, and paprika until the cheese is fully melted and sauce is smooth.

Combine the cheese sauce with the cooked macaroni. If baking, transfer to a baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 15–20 minutes until the top is golden.

Let stand 5 minutes before serving to allow the cheese sauce to set slightly.

Rinse collard greens thoroughly. Remove tough stems and chop leaves into bite-sized pieces.

In a large pot, cook diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.

Add chopped onion and minced garlic to the pot and sauté in the bacon fat until translucent, about 5 minutes.

Add chopped collard greens to the pot and toss to coat with fat and aromatics. Pour in chicken stock or water.

Add apple cider vinegar, brown sugar, salt, and pepper. Cover and simmer on low heat for 45–60 minutes, until greens are tender and flavorful.

Taste and adjust seasonings. Return the cooked bacon to the greens just before serving, if desired.