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,

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.

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This story was published on Jul 28, 2020

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.