The New Southern Harvest

Gluten-Free, Dairy-Free, Low-Glycemic

Welcome to The New Southern Harvest, a menu that reimagines the rich, traditional flavors of the South with a fresh, health-conscious approach. This menu is entirely gluten-free, dairy-free, and low-glycemic, celebrating the bounty of heirloom vegetables and the vibrant, diverse flavors they offer. Every dish is thoughtfully crafted to ensure that each bite not only satisfies the palate but also supports your well-being. Whether you’re enjoying a starter of grilled okra with a bright tomato-fennel relish or savoring the deep, smoky notes of wood-grilled eggplant with sorghum-glazed Brussels sprouts, you’ll find that every dish tells a story of Southern tradition, reinterpreted for today’s table.



Starters & Small Plates

1. Grilled Okra with Tomato-Fennel Relish

Charred heirloom okra served with a bright and tangy tomato-fennel relish, drizzled with lemon-infused olive oil and a sprinkle of sea salt.

  • Preparation:
    • Toss okra in olive oil, salt, and pepper. Grill on high heat until slightly charred and tender.
    • Dice tomatoes and fennel, then mix with lemon juice, olive oil, salt, and pepper to create the relish. Serve the okra with the relish on the side.

2. Roasted Heirloom Carrots with Pistachio Dukkah

Sweet and tender roasted heirloom carrots, topped with a crunchy pistachio dukkah, and served with a dollop of tahini for a nutty, creamy balance.

  • Preparation:
    • Toss heirloom carrots in olive oil, salt, and pepper. Roast at 400°F for 25-30 minutes until tender and caramelized.
    • To make the dukkah, chop pistachios and mix with sesame seeds, cumin, and coriander. Sprinkle over roasted carrots and serve with a spoonful of tahini.

3. Sweet Potato & Collard Green Fritters

Crispy fritters made from sweet potatoes and collard greens, spiced with cumin and coriander, served with a green garlic aioli.

  • Preparation:
    • Grate sweet potatoes and finely chop collard greens. Mix with cumin, coriander, salt, and pepper. Form into small patties and pan-fry in olive oil until golden and crispy on both sides.
    • For the green garlic aioli, blend garlic, lemon juice, and olive oil with an egg yolk until smooth and creamy. Serve alongside the fritters.

4. Chilled Cucumber & Watermelon Radish Soup

A refreshing, chilled soup made from crisp cucumbers and watermelon radishes, blended with coconut milk and a hint of lime, garnished with fresh herbs.

  • Preparation:
    • Blend peeled cucumbers with coconut milk, lime juice, salt, and pepper until smooth. Chill in the refrigerator for at least 1 hour.
    • Thinly slice watermelon radish and garnish the chilled soup with the radish slices and fresh herbs like mint or cilantro.

Main Courses

5. Wood-Grilled Eggplant with Sorghum-Glazed Brussels Sprouts

Smoky, wood-grilled heirloom eggplant served alongside caramelized Brussels sprouts glazed with sorghum, garnished with toasted sesame seeds.

  • Preparation:
    • Slice eggplant into thick rounds, brush with olive oil, salt, and pepper. Grill over medium-high heat until tender and charred.
    • Roast halved Brussels sprouts at 400°F until caramelized, about 20-25 minutes. Toss with sorghum syrup and toasted sesame seeds before serving.

6. Blackened Catfish with Okra & Tomato Stew

Wild-caught catfish, perfectly blackened and served over a hearty stew of okra, tomatoes, and field peas, with a side of crispy, sautéed greens.

  • Preparation:
    • Rub catfish fillets with a mix of blackening seasoning. Sear in a hot skillet with olive oil until the fish is cooked through and has a crispy, spicy crust.
    • Sauté diced okra, tomatoes, and onions with garlic until tender. Serve the catfish over this stew with a side of quickly sautéed greens.

7. Butternut Squash Noodles with Pecan Pesto

Spiralized butternut squash noodles tossed in a rich, dairy-free pecan pesto, garnished with roasted cherry tomatoes and fresh basil.

  • Preparation:
    • Use a spiralizer to create noodles from peeled butternut squash. Sauté the noodles in olive oil until just tender.
    • Blend pecans, basil, garlic, lemon juice, and olive oil into a pesto. Toss the noodles with the pesto and roasted cherry tomatoes, garnish with fresh basil.

8. Spiced Quinoa-Stuffed Bell Peppers

Roasted heirloom bell peppers filled with a spiced quinoa and vegetable medley, served with a side of avocado-lime crema.

  • Preparation:
    • Cook quinoa and mix with sautéed vegetables (like onions, tomatoes, and zucchini) and spices (like cumin and paprika). Cut tops off bell peppers, fill with quinoa mixture, and bake at 375°F until peppers are tender.
    • Make a quick avocado-lime crema by blending avocado, lime juice, and a pinch of salt until smooth. Serve alongside the stuffed peppers.

Vegetable Plates

9. Braised Turnips with Apple Cider Reduction

Tender braised heirloom turnips, finished with a sweet and tangy apple cider reduction, and garnished with fresh thyme.

  • Preparation:
    • Peel and quarter turnips. Braise in a mixture of apple cider, water, and a pinch of salt until the turnips are tender and infused with flavor.
    • Remove turnips and reduce the braising liquid until syrupy. Drizzle over the turnips and garnish with fresh thyme leaves.

10. Grilled Asparagus with Lemon-Garlic Vinaigrette

Charred asparagus spears drizzled with a bright lemon-garlic vinaigrette and sprinkled with toasted sunflower seeds.

  • Preparation:
    • Toss asparagus in olive oil, salt, and pepper. Grill on high heat until charred and tender.
    • Whisk together lemon juice, minced garlic, and olive oil to make a vinaigrette. Drizzle over the asparagus and top with toasted sunflower seeds.

11. Sautéed Collard Greens with Smoked Paprika

Fresh collard greens, sautéed with garlic and smoked paprika, served with a splash of apple cider vinegar for a touch of acidity.

  • Preparation:
    • Sauté chopped collard greens with minced garlic and smoked paprika in olive oil until the greens are wilted and tender.
    • Finish with a splash of apple cider vinegar to brighten the flavor and serve hot.

Desserts

12. Almond & Peach Tart with Coconut Cream

A gluten-free almond crust filled with sweet, juicy peaches, topped with a dollop of coconut cream and a drizzle of honey.

  • Preparation:
    • Mix almond flour with coconut oil and a touch of honey to form the crust. Press into a tart pan and bake until golden brown.
    • Fill the tart with sliced peaches and bake again until the peaches are soft and slightly caramelized. Serve with a dollop of whipped coconut cream and a drizzle of honey.

13. Avocado Chocolate Mousse with Sea Salt

A rich, velvety chocolate mousse made from ripe avocados and dark chocolate, garnished with a sprinkle of sea salt and a few crushed cocoa nibs.

  • Preparation:
    • Blend ripe avocados with cocoa powder, a sweetener of choice (like maple syrup), and a pinch of sea salt until smooth and creamy.
    • Chill in the refrigerator before serving. Garnish with a sprinkle of sea salt and crushed cocoa nibs.

14. Grilled Pineapple with Chili-Lime Syrup

Slices of caramelized grilled pineapple, drizzled with a spicy and tangy chili-lime syrup, served with fresh mint leaves.

  • Preparation:
    • Slice fresh pineapple into rounds and grill on high heat until caramelized with nice grill marks.
    • Mix honey with lime juice and chili powder to create the syrup. Drizzle over the grilled pineapple slices and garnish with fresh mint leaves.