2 tablespoons unsalted butter
3 small shallots, sliced
One 14-oz bag frozen peas, thawed
1/2 teaspoon kosher salt
2 tablespoons freshly squeezed lemon juice
1/4 cup grated Parmesan cheese
Freshly ground black pepper

Sounds so simple but don't think for a Lowcountry minute that there is anything simple about preparing this much-loved classic Southern dish - fresh shrimp, grits and half a dozen other ingredients come together to be the wingmen.

The first time I tasted authentic shrimp and grits was at the Ol’ Fashioned Gullah Breakfast served annually by Dr. Louise Cohen and her volunteers at the Cherry Hill School House at the intersection of Dillon and Beach City Roads - this ranks highly in my “firsts” of memorable meals. The grits had been cooking in huge pots on the small stovetop burners since sunrise. Unlike rice, which can simmer for twenty lonely minutes, grits command attention, and like young children, must be tended to with love.

’Tis the season for gathering around the table with family and friends. But sometimes fixing that festive feast can be a little overwhelming. To make things easier for cooks who aren’t master chefs, we at Monthly have put together this simple but elegant meal that’s perfect for holiday entertaining.

“Easy” can be misleading. Yes, these festive recipes have fewer ingredients and steps than, say, a holiday meal of ham, turkey, duck or roasts with two or three side dishes and elaborate desserts, but that does not in any way mean that they are any less delicious or fall short of a pleasing presentation.


Nov. 1 is World Vegan Day. It also kicks off World Vegan Month, which came to fruition in 1994 thanks to the efforts of Louise Wallace, then-president of The Vegan Society. The initial movement took root in 1944, when the Vegan Society was formed as an offshoot of The Vegetarian Society to highlight the differences between the two. Vegetarians don’t eat meat, while vegans take it a step further and do not consume — or often use or wear — food and products derived from animal products, such as milk, eggs and leather. Thanks to a rise in “ethical veganism,” it is no longer unusual to see vegan dishes offered on most restaurant menus or vegan products stocked on grocery store shelves.

By Carrie Hirsch

Serves 4 as a side dish

4 small Asian eggplants or 1 large globe eggplant
6 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
3 green onions, thinly sliced
1 tablespoon ground ginger
1 tablespoon red pepper flakes
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 tablespoons honey