A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. 3 large red potatoes (about 2 pounds), peeled, cooked, and cubed 1 pound fresh butter beans, cooked and drained 2 stalks celery, sliced ½ medium sweet onion,

Madison County Championship Rodeo

Yield: 6 servings. 3 large red potatoes (about 2 pounds), peeled, cooked, and cubed 1 pound fresh butter beans, cooked and drained 2 stalks celery, sliced ½ medium sweet onion,

Rosemary and Goat Cheese Strata

Yield: 6 servings. 3 large red potatoes (about 2 pounds), peeled, cooked, and cubed 1 pound fresh butter beans, cooked and drained 2 stalks celery, sliced ½ medium sweet onion,

Yield: 6 servings.

3 large red potatoes (about 2 pounds), peeled, cooked, and cubed
1 pound fresh butter beans, cooked and drained
2 stalks celery, sliced
½ medium sweet onion, diced
1 teaspoon celery seed
Juice from one lemon
½ cup mayonnaise
1 tablespoon apple cider vinegar
½ teaspoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives or 1 green onion, sliced

Combine potatoes, beans, celery, and sweet onion, and toss. Set aside. Whisk together remaining ingredients except chives. Pour dressing over vegetables and toss well. Sprinkle with chives and mix. Refrigerate for 1 hour before serving.

Note: Frozen butter beans may be substituted if fresh aren’t available.

This story was published on Jul 28, 2020

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.