One tradition from our farming heritage is a large noon meal that is still called dinner. The farmers ate their main meal during the day when the calories and energy were needed most. At the end of a long day came the lighter meal. We still eat this way. Biscuits are covered in butter and cane syrup.
Vegetables are always fresh and never cooked plain.
They are always in a casserole or pone, or cooked with meat and spices for flavoring. Don't even think about serving them stir fried or crisp tender. None of my recipes are low fat, low carbohydrate, or low calorie. We just don't eat that way. You can try to substitute low fat ingredients and reduce the calories, but the food wont be as good.