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We just made cream-cheese-frosted carrot cake twice as nice!

While the American South may be acclaimed masters of all things meat, there’s no excuse for passing on the produce. From picnic sides and pickles to fresh garden salads, soups and desserts, the fruit and vegetable bounty of the South is beautifully represented in The Southern Vegetable Book, a new collection from author, writer and TV personality Rebecca Lang.

Pineapple and freshly grated carrot sing of spring sweetness. Nothing is sacrificed in this lightened-up cream cheese frosting; it’s just as decadent as you always remembered.

Reprinted with permission from The Southern Vegetable Book