Refreshing Sides
Two crisp salads—one brimming with shaved Brussels sprouts, fennel, and dates (above) and the other with barley, rainbow chard, and apples (below)—make delicious additions to the harvest-inspired menu. Wrap flatware in pretty napkins and fasten with ribbon for an inviting touch.
Sugar and Spice
Serve luscious Caramel Pots de Crème sprinkled with flaky sea salt and molasses-laced cookies as sweet endnotes for this blissfully laid-back fall picnic.
See the full “Feast for the Senses” feature in our October 2020 issue.
Recipe Development by Laura Crandall and Taylor Franklin Wann
Food Styling by Kellie Gerber Kelley
Styling by Sidney Bragiel
Photography by Stephanie Welbourne Steele
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