Put it in a bowl
“It seems the trend nowadays is to make everything into a bowl,” says Darla Mehrkens, catering manager at Carilion Clinic in Roanoke, Va. “So as I was sitting at home eating a Southern dinner—you know, greens, potatoes, sausage, black-eyed peas and corn (yes, I was carbing out)—I thought, ‘I need to make this a bowl.’” The resulting dish: Taste of the South, which tops shaved Brussels sprouts and kale with chicken and apple sausage, sweet potatoes roasted with agave and cumin, black-eyed peas, pickled corn and a barbecue vinaigrette.