Order Delayed? Harvest is in full-swing and we are cleaning and shelling our Georgia pecans as fast as possible.

Journal

Schermer at Home: Libbie Summers

Libbie Summers, Libbie Summers Label, Savannah, Ga.
By Stephanie Burt, The Southern Fork

It’s hard to define Libbie Summers’ work. Depending on the day, she is content producer for corporate brands, cookbook author, food stylist, recipe developer, lifestyle and fashion maven, hawker of custom sugar sprinkles, and even private chef, event planner, and occasional motivational speaker.

“I’m a maker of a kind of modern nostalgic home,” Summers says. “I show how hostessing and cooking can be creative gifts.” She does that through example, by illustrating new ways to pair flavors, new ways to consider your role as host, and even new ways to look at something that you might have seen your whole life, such as a pecan.

“They are beautiful to look at, that striade of black on the shell,” she explains. “I like to honor the beauty of them start to finish, and in recipes, they not only add a really wonderful pungent flavor, but also a textural bite.”

Beyond the plate, though, she encourages people to consider the scene for the meal, the event, the evening. “Use what you have. We can forage through our own homes for inspiration, though our memories to come up with a theme. I call it foraging for a good time.”

Although there are few who can weave party and gathering magic like Summers, take a page from her book and imagine the setting in which you might gather friends to enjoy these two veggie-forward dishes. Maybe it’s an impromptu weeknight gathering on the screened-in back porch, a birthday dinner, or even weeknight around the table, enjoying everyone home and sharing their day's adventures. Now what do you have around that could make that scene just a little more fun, a little brighter, a little more special? That’s the beginning of living the Libbie Summers way -- building a creative life with a little dose of magic for the everyday.

Crispy Potatoes with Pecan Dressing
from Libbie Summers, Savannah, Ga.

Serves 4-6

Chef’s note: Trust me, this Pecan Dressing will be your go to side dish topper. Roast up any of your favorite vegetables and spoon a little of this nutty magic over.

2 pounds small waxy potatoes, such as Yukon Gold
½ cup kosher salt, plus more for seasoning
1 cup olive oil, divided
½ cup pecans, coarsely chopped
2 oil-packed anchovy fillets, drained
¼ cup golden raisins
1 garlic clove, minced
½ teaspoon red pepper flake, more if you like heat
1 cup whole-fat plain yogurt
1 lemon
½ cup chopped mixed herbs (I used parsley, dill, chives and basil but use whatever you have on hand), divided
Coarsely ground black pepper

Add potatoes to a large pot. Cover with water, add ½ cup salt and place over high heat. Bring to a boil. Reduce heat to medium-low and cook until potatoes are JUST cooked through and can be pierced with a fork (about 15 minutes, but this will vary depending on the size of your potatoes). Drain.

Place oven rack in center of your oven. Preheat oven to 450ºF. Line a baking sheet with foil and pour ¼ cup olive oil over the foil. Place cooked potatoes on baking sheet. Using another rimmed baking sheet, place over the top of the potatoes and push down firmly to smash the potatoes (they will be a little slippery because of the oil). You could also use any heavy object to smash each individual potato (a bread and butter plate or measuring cup work great). Drizzle ¼ cup oil over the tops of the potatoes and sprinkle each with salt and pepper. Roast potatoes until crispy and brown (about 35 minutes).

While potatoes are roasting, make dressing and sauce. In a small saucepan over medium low heat, add remaining ½ cup oil, pecans and anchovies. Cook until pecans are fragrant and golden and the anchovies have disintegrated. Remove from heat and transfer to a small bowl. Stir in raisins, garlic and red pepper flake. Season with salt and set aside.

Zest lemon and cut in half. In a small bowl, stir together yogurt, zest, juice from half the lemon, and ¼ cup herbs. Season with salt and pepper. Set aside.

To Serve: Smear yogurt sauce over a large plate or platter. Top with crispy potatoes. Spoon Pecan Dressing over and garnish with remaining herbs. Serve while potatoes are hot!

Smashed Crispy Potatoes

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Roasted Carrots with Spinach and Herb Pecan Pesto
from Libbie Summers, Savannah, Ga.

Serves 4

What you need:
1 pound carrots, cleaned and tops removed (no need to peel)
2 tablespoons olive oil
Flake sea salt
Coarsely ground black pepper
Spinach and Herb Pecan Pesto (recipe to follow)

Spinach and Herb Pecan Pesto
makes 1 ½ cups

2 cups spinach
1 tablespoon chopped chives
3 garlic cloves
2 cups packed mixed herbs (I used basil, parsley, oregano and thyme…just use whatever you have on hand)
½ cup pecans
1 cup olive oil
1 cup finely grated Parmesan cheese

Preheat oven to 425ºF. Line a baking sheet with foil and set aside. Slice carrots in half lengthwise (if exceptionally fat, slice lengthwise again). Place carrots on the baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat. Roast until JUST tender and charred a bit along the edges.

While carrots are roasting, make the pesto. In a food processor add the spinach, chives, garlic and mixed herbs. Pulse just until roughly chopped. Add in Pecans and pulse twice. While the food processor is running, add the olive oil. Salt and pepper to taste.

To Serve: Place the warm carrots on a serving platter and spoon pesto over. Serve remaining pesto on the side. Unused pesto can be stored, refrigerated for 7-10 days.

Roasted Carrots with Spinach and Pecan Pesto