by Libbie Summers Photography by Chia Chong for Savannah Magazine Hosted at Grove Point Plantation Assisted by David Dempsey, Candace Brower, Anthony Lunnsman I could just eat a bowl of the croutons with dressing, but adding greens makes me feel better about myself. My go to summer salad. Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Caramelized Lemon Serves 6 Read More »
Recipe by Brenda Anderson for Smith Brother’s Butcher Shop Photography by Chia Chong Styling by Libbie Summers Wine Pairing by Grapefriend The promise of spring on a plate. Lamb and Fennel Mint Salad serves 4 What you need: 2 tablespoons olive oil 1 fennel bulb, thinly sliced 1 teaspoon anise seed Juice of one lime Read More »
By Libbie Summers Assisted by David Dempsey Photography by Jess Brannen This salad is as healthy as it is beautiful and delicious. The three of us sat around after we shot these photos and quietly ate every bite of this salad. It was a good day. Raw Cauliflower and Beet Salad (cauliflower, beets, red onion, Read More »
By Libbie Summers Photography by Chia Chong Recipe by Brenda Anderson Fashion Stylist Brooke Atwood Flowers by Ashley Woodson Bailey Artwork by Katherine Sandoz Model April Johnston A stunningly adorned setting and a beautiful girl can make a meal…so can a delicious flower. Edible Flower Salad with Lemon Thyme Dressing and Crispy Prosciutto serves 6, (makes Read More »
By Libbie Summers (produced for Savannah Magazine) Assisted by Candace Brower Photography by Cedric Smith Spring greens never looked so deliciously beautiful and enchanting. Spring Salad (sweet peach vinaigrette) serves 6 Ingredients: 2 tablespoons Peach Preserves 2 tablespoons canola oil 2 tablespoons rice wine vinegar Kosher salt and freshly ground black pepper to taste 6 Read More »
