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Publix GreenWise Market Magazine
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Publix GreenWise Market Magazine - Summer 2012

Southern Cooking, Bloggers' Best

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Chances are, you don't snap a photo of your grits before you sit down to breakfast. Or fuss over which napkin will bring out the color of your mustard greens. But for a food blogger who loves sharing recipes with thousands on the web, it comes with the territory. We asked five of our favorite bloggers from the heart of Dixie to put a healthy twist on a dish that personifies their state. The results are downright scrumptious.

Josie Spain of Georgia
Josie Spain blogs from the suburbs of Atlanta where she lives with her husband Joey, daughter Caroline and son Smith. In June 2009, this stay-at-home mom combined her degree in chemistry with her love of seasonal Southern cooking to create Pink Parsley ( which shares delectable but approachable recipes from her home kitchen.

Josie shares: Fish Fries and Georgia Peaches
When I was growing up in Georgia, my family and I went to fish fries all summer long. While always delicious, fried catfish isn't exactly the healthiest seafood option around. So I've taken that nostalgic dish and turned it into my Pecan-Crusted Trout with Peach-Basil Salsa. Ripe with fresh Georgia peaches, it never fails to bring back memories of all those fish fries at my grandfather's church. It's light, flavorful and filling, and it's chock-full of three of the foods our great state is known for.

Josie's recipe: Pecan-Crusted Trout with Peach-Basil Salsa
Prep: 20 minutes | Bake: 10 to 12 minutes | Oven: 450 degrees F

Nonstick cooking spray
2 (6- to 8-ounce) trout fillets, with skin
1/2 cup chopped pecans
1/4 cup panko (Japanese-style bread crumbs)
2 tablespoons snipped fresh parsley
1/4 teaspoon dry mustard
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper*
18 teaspoon freshly ground black pepper*
2 teaspoons unsalted butter*, melted
1 teaspoon honey*
1/2 teaspoon Dijon-style mustard

Peach-Basil Salsa
1 medium peach*, peeled, pitted and chopped
1 medium roma tomato*, seeded and chopped
2 green onions*, chopped (1/4 cup)
1 tablespoon snipped fresh basil*
1 teaspoon lemon juice*
Salt and freshly ground black pepper*

*available organic

ONE Preheat the oven to 450 degrees F. Line a 15x10x1-inch baking pan with foil and coat with cooking spray. Lay the trout fillets, skin side down, on the foil and pat dry with paper towels.

TWO In the bowl of a food processor, combine the pecans, panko, parsley, dry mustard, kosher salt, cayenne pepper and black pepper. Cover and pulse several times until the mixture is well combined and resembles coarse crumbs.

THREE In a bowl, whisk together the melted butter, honey and mustard. Lightly brush the trout fillets with the butter mixture. Using your hands, gently press the pecan mixture on top of the trout fillets to adhere the coating to the fish.

FOUR Bake trout uncovered 4 to 6 minutes for each 1/2-inch thickness of fish or until the coating is lightly browned and the fish flakes when tested with a fork.

FIVE Prepare the Peach-Basil Salsa. As the trout cooks, in a medium bowl, combine the peach, tomato, green onions, basil and lemon juice. Season to taste with salt and pepper.

SIX To serve, transfer the trout to a platter and top with the Peach-Basil Salsa. Makes 2 servings 

Nutrition Facts per serving: 547 cal., 35 g total fat (7 g sat. fat), 111 mg chol., 683 mg sodium, 23 g carb., 5 g dietary fiber, 39 g protein. Exchanges: 1 starch, 5 medium fat meat, 2 fat, 1/2 fruit, 1/2 veg.
Nealey Dozier of Alabama
Born and raised in the college town of Auburn, Alabama, Nealey Dozier knows a thing or two about down-home cooking. Her love of soul food and Southern traditions inspired her to start a blog, Dixie Caviar (, where she shares recipes for everything from boiled peanuts to jambalaya.

Nealey shares: The Beauty of Butter Beans
Butter beans (aka lima beans) are on the menu at most every "meat and three" restaurant south of the Mason-Dixon Line, where they're traditionally cooked low and slow, always with bacon or ham, and finished off with—you guessed it—lots of butter. But growing up, I remember my mother regularly serving us butter beans straight from the can!

Southern cuisine is always reinventing itself—this time with an emphasis on seasonal vegetables and fresh ingredients. For this recipe, head to your neighborhood Publix for flavorful olive oil and goat cheese, which make the flavors shine. This Butter Bean and Goat Cheese Bruschetta is a fresh summer appetizer the pickiest eater will enjoy—even one who's been scared off by the canned butter beans of her youth!

Nealey's recipe: Butter Bean and Goat Cheese Bruschetta
Start to Finish: 45 minutes

3 cups fresh or frozen butter beans or baby lima beans
2 cloves garlic*, peeled and chopped
2 tablespoons extra virgin olive oil*
1 teaspoon kosher salt
Freshly ground black pepper*, to taste
Juice of 1/2 lemon* (2 tablespoons)
8 ounces goat cheese
32 small slices French bread, grilled
Additional olive oil* and kosher salt
Fresh basil leaves* (optional)

*available organic

ONE For the butter bean puree, bring a large pot of salted water to a boil. Add the butter beans and cook until tender, about 6 to 8 minutes. Drain the beans. Rinse the beans under very cold water and drain again.

TWO In the bowl of a food processor fitted with the blade attachment, add 2 cups of the butter beans, the garlic, 2 tablespoons olive oil, 1 teaspoon salt and a pinch of black pepper. Cover and process the mixture until smooth; transfer puree to a mixing bowl. Fold in the remaining 1 cup of butter beans and the lemon juice. Season with salt and pepper to taste.

THREE For the bruschetta, spread one heaping teaspoon of goat cheese onto a slice of the grilled bread. Top the cheese with a heaping tablespoon of butter bean puree. Finish the bruschetta with a drizzle of olive oil and a sprinkle of kosher salt before serving. If desired, top with fresh basil leaves. Makes 16 appetizer servings

Nutrition Facts per serving: 89 cal., 3 g total fat (1 g sat. fat), 3 mg chol., 206 mg sodium, 11 g carb., 1 g dietary fiber, 4 g protein. Exchanges: 1 starch, 1/2 fat.
Julie Fagan of Florida
Julie Fagan is a 27-year-old blogger and writer who lives in Ocala, Florida, with her husband Ryan and dog Sadie. She shares her passion for food, fitness and healthy living on Peanut Butter Fingers (, where she posts up to three times a day. It proved so much fun that in 2010 Julie left her marketing job to pursue a career as a full-time blogger and freelance writer.

Julie shares: A Bright Bite of the Sunshine State
The sweet and juicy oranges, grapefruits, clementines and tangerines Florida is famous for are some of the best in the world. There's nothing like a cool taste of citrus to beat the heat during our warm summer months. My favorite way to highlight Florida's citrus, as well as our succulent strawberries, is to pair them up in a produce-packed salad. In my Tropical Salad with Citrus Vinaigrette, I made tangerines and strawberries the stars and added a citrusy punch to the creamy homemade dressing.

Julie's recipe: Tropical Salad with Citrus Vinaigrette
Start to Finish: 20 minutes

3 cups fresh arugula*
2 cups fresh baby spinach*
2 clementines or tangerines, peeled and divided into segments
1 cup hulled and sliced strawberries*
1/2 cup fresh blueberries
1/2 cup praline pecans
2 ounces goat cheese
Juice of one clementine (2 tablespoons)
1 tablespoon honey*
1 tablespoon olive oil*
1/2 teaspoon apple cider vinegar

*available organic

ONE In a large bowl, toss together the first five ingredients. Transfer to a platter. Top with the pecans.

TWO In the bowl of a food processor, place the goat cheese, clementine juice, honey, olive oil and cider vinegar. Process until smooth and creamy. Spoon dressing over the salad. Makes 4 servings

Nutrition Facts per serving: 249 cal., 14 g total fat (4 g sat. fat), 11 mg chol., 104 mg sodium, 28 g carb., 3 g dietary fiber,6 g protein. Exchanges: 1 other carbohydrate, 1/2 medium fat meat, 2 1/2 fat, 1/2 fruit, 1 veg.

Lindsay Champion Moore of South Carolina
South Carolinian Lindsay Champion Moore offers a generous helping of healthy living with a side of Southern comfort food on her blog, Just a Little Organic ( By day, she works at a Spartanburg nonprofit organization that promotes education. In her free time, this newly married 24-year-old hangs out with her husband and family and creates the mouthwatering recipes that show up on her blog.

Lindsay shares: A Carolina Classic
If you've ever spent any time in South Carolina, you've probably been treated to a dish that's near and dear to our hearts—Chicken Bog. This signature staple dates back to South Carolina's once-booming rice-trade days and is a one-course meal made with rice, chicken, sausage, onions, butter, black pepper and salt. A surefire crowd-pleaser, Chicken Bog even has its own annual weeklong celebration in Loris. In my healthier version, I cut back on the sodium and swapped the butter, sausage and white rice for olive oil, turkey sausage and brown rice. But one bite and you'll never know the difference.
Lindsay's recipe: Chicken Bog
Prep: 30 minutes | Cook: 1 hour 45 minutes
1 (3- to 5-pound) whole chicken, quartered
1 cup chopped onion*
2 teaspoons freshly ground black pepper*
1 teaspoon cayenne pepper*
1 teaspoon crushed red pepper
1 teaspoon granulated garlic
1/2 to 1 teaspoon seasoned salt
1 teaspoon reduced-sodium soy sauce
4 or 5 bay leaves*
8 cups water
1 1/2 pounds smoked turkey sausage
1 tablespoon olive oil*
3 cups uncooked brown rice* (21 ounces)
*available organic
ONE In a 6- to 8-quart Dutch oven, combine the first 9 ingredients. Add water; bring to a boil. Reduce heat. Cover and simmer until chicken is tender, about 35 to 40 minutes.

TWO Meanwhile, halve turkey sausage lengthwise and then slice into 1/2-inch pieces. Heat olive oil in a very large skillet over medium heat; add sausage and brown, turning occasionally. Remove chicken from Dutch oven; add undrained sausage and rice to Dutch oven.

THREE Bring to a boil, stirring occasionally. Reduce heat; simmer, covered, for 50 minutes, stirring occasionally. Meanwhile, chop chicken, discarding skin and bones. Remove bay leaves from rice mixture; stir chicken into rice mixture. Spoon into bowls to serve. Makes 10 servings

Nutrition Facts per serving: 457 cal., 14 g total fat (4 g sat. fat), 101 mg chol., 795 mg sodium, 47 g carb., 2 g dietary fiber, 33 g protein. Exchanges: 3 starch, 3 1/2 lean meat, 1 fat.
Shannalee Mallon of Tennessee
Shannalee Mallon is an adopted Southerner. Born and raised in Chicago, she and her husband Tim now call Nashville home. In honor of her grandmother, who taught her how to bake, in 2008 Shannalee started her blog, Food Loves Writing ( She now credits the site with changing her life -- opening her eyes to a world of eating that revolves around whole foods and natural ingredients.
Shannalee shares: Love and Lemonade 
This lemonade has special meaning to me because it was one of my first impressions of life in the South and the new life I was about to begin. I'd been living in Nashville two months when my boyfriend took me to a park, spread out a big blanket and pulled out a packed cooler that held, among other things, a white sapphire engagement ring and a version of this lemonade. If remembering the joy we felt that day wasn't enough to make me love Honey-Basil Lemonade, its sweet, crisp taste sure is. It's a refreshing match even for the South's hottest days of summer.
Shannalee's Recipe: Honey-Basil Lemonade
Prep: 10 minutes | Cook: 5 minutes | Cool: 1 hour

2 cups water, divided
1/4 cup honey*
2/3 cup freshly squeezed lemon juice*
4 large fresh basil leaves*, torn finely
Lemon slices (optional)
*available organic

ONE In a small saucepan, combine 2/3 cup of the water and the honey. Cook and stir mixture until honey is dissolved. Remove from heat and cool completely.
TWO In a large bowl or pitcher, combine lemon juice and basil leaves. With the back of a wooden spoon, press basil to bruise leaves. Stir in remaining 1 1/3 cups water and honey mixture. Serve over ice. If desired, garnish with lemon slices. Makes 4 servings
Nutrition Facts per serving: 73 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 1 mg sodium, 20 g carb., 0 g dietary fiber, 0 g protein. Exchanges: 1 other carbohydrate.
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