Anyone not adequately acquainted with the South's true culinary terrain might struggle with the idea of a Southern vegetarian. Because isn't the South one big feast of meaty indulgence? Don't vegetables play a supporting role to fried chicken and bacon on a Southern table? Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the headlining act on a plate. In a region distinguished by ideal growing conditions and generations of skilled farmers, Southern-style vegetarian cooking is not only possible, it's a pursuit brimming with vine-ripened possibility. Grab a chair in Burks and Lawrence's kitchen and discover modern recipes that evoke the flavors of traditional Southern cooking, with techniques and ingredients loved so dearly throughout the region: - Lemon Zest and Thyme Pimento Cheese - Grilled Watermelon and Tomato Salad with Honey Lime Vinaigrette - Okra Fritters with Creole Mustard Sauce - Vegetarian Red Beans and Rice with Andouille Eggplant - Roast Beet Salad with Sea Salt Granola and Honey Tarragon Dressing - Grilled Peach Ice Cream. Whether you're a devoted plant-eater or a steadfast omnivore, The Southern Vegetarian Cookbook will help you shift vegetables from the outskirts of your plate into main course position. Eating your vegetables has never been more delicious

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