Recipe by EJ Hodgkinson of King + Duke
1 # piquillo peppers (or red sweet pepper)
3 ea garlic cloves
5 oz almonds, toasted
1 1/4 oz sherry vinegar
1 1/2 tsp hot paprika
1 1/2 tsp smoked paprika
1 1/2 tsp espelette pepper
1/2 oz salt
1/2 ea lemon, juiced
3 oz olive oil
In food processor, combine almonds and garlic and pulse until chopped into small pebble sized pieces. Add peppers to food processor and continue to puree. Add all dry ingredients, then slowly drizzle in olive oil, and season with lemon juice and salt.
1 ea poblano peppers, seeds removed
3 ea serrano chiles
1 oz garlic
1 bunch cilantro
1 bunch parsley
1/2 Tbs. coriander, ground
3/4 tsp. cumin, ground
1 1/4 tsp. kosher salt
1/2 cup EVOO
1 oz sherry vinegar
2 cups Greek Yogurt or Labneh
Remove stems and seeds from poblano peppers, remove stems from serrano chilies, rough chop both peppers. Chop both parsley and cilantro from the tops of the bunches down to where they are tied, rough chop garlic and place all ingredients in food processor(note: will need to pulse and chop ingredients, slowly adding to get all volume into food processor), process until the zhoug is of pesto consistency. Whip with Greek yogurt or labneh.
Recipe by Stella Dillard of Atlanta Culinary Connection
1 ea Pain au Levain or other crusty bread
2 medium sweet potatoes
4 ea sweet peppers
4 ea hot peppers
1 ea onion
3 cloves garlic
2 ea tomatoes
1 tsp. smoked paprika
1/2 teaspoon, cumin
1 Tbs. honey
2 tsp. salt
For Sweet Potato Puree
Peel sweet potatoes, cut into 3/4" dice.
Cover sweet potatoes with water in a lidded pan. Add a generous pinch of salt, and simmer, covered until soft. Drain, reserving water, and puree.
For Shakshuka sauce:
Quarter sweet peppers and slice thinly. Thinly slice hot pepper, removing seeds if desired. Cut onion into 1/4" dice, and mince garlic. Cut tomatoes into 1/2" dice
Sweat onion, peppers, and garlic over medium heat with a pinch of salt until translucent. Add tomatoes, paprika and cumin and stew until tomatoes have broken down into a rich sauce.
Add honey, taste, and correct seasoning.
Cut bread into 3/4" slices and brush with oil or spread with soft butter. Toast both sides until To serve, spread sweet potato puree on toast and top with shakshuka and chives or scallions. Enjoy!
Recipe by Matthew Ridgway of Cooks & Soldiers
For the Labneh* THE WOODSMAN & WIFE
1 cup milk
1/2 cup heavy cream
1/2 cup cream fraiche
2 Tbsp. live yogurt
For the Chickpea Socca Cake
2 cups chickpea flour
2 quarts water
3 eggs HERITAGE FARM
3 Tbsp. olive oil
For the Torn Herb and Bitter Green Salad
2 Tbsp. lemon juice
1/4 cup olive oil
1 Tbsp. Sumac powder
1 Tbsp. basil leaves
1 Tbsp. mint leaves RODGERS GREENS & ROOTS/MCMULLAN FAMILY FARM
1 Tbsp. fennel tops
For the Sautéed Sweet Potato Greens & Garlic
1# Sweet potato greens INDIAN RIDGE ORGANIC FARM
Garlic, to taste RIVERVIEW FARM
1. Labneh*, bring milk and heavy cream to a boil then cool to 70 degrees. Add cream fraiche and live yogurt, combine and cover for 48 hours in a warm place.
2. Chickpea pancake, mix chickpea flour, water, eggs, olive oil and salt & pepper with a whisk. Let mix sit for 3 hours.
3. Once batter is ready, heat a cast iron skillet or nonstick pan with olive oil until it begins to smoke. Pour 3 oz. of batter into the pan like a crepe. Cook pancake on each side until crunchy and golden on each side.
4. Herb salad, combine basil, mint, fennel, lemon juice, olive oil, Sumac powder and salt & pepper to taste.
5. In a sauté pan, add garlic and olive oil until garlic is charred. Add sweet potato greens and cook until wilted.
6. Serve by plating greens, followed by herb salad, chickpea pancake and top with dollop of labneh.
* Also available pre-made from our vendor THE WOODSMAN & WIFE
Recipe by Adrian Villarreal
5 lbs mushrooms, mild and meaty (button, oyster or hen of the woods are ideal)
½ cup olive oil (or as needed)
¼ cup garlic sliced
1 cup onions diced
½ cup guajillo peppers, or other smoky non spicy dry chili pepper
1 bunch cilantro
2 ea lime, juiced
As needed tortillas
4 cups crookneck, zucchini or other summer squash, sliced
2 cups escabeche base
As needed salt
3 cups melon, sliced
3 cups tomato (heirloom or slicer), chunks of
3 cups cucumber, thick sliced
1 1/2 cups salty crumbly cheese
TT fresh herbs (mix of chives, parsley, basil or as available)
As needed salt & fresh cracked black pepper
Salt, squash, let rest. 10 minutes later pat dry and mix with as much escabeche as needed. Reserve. Blend some escabeche to a dressing consistency.
With mushrooms prepped. Add oil to a large, heavy sauté pan and place on high heat. Once oil is shimmering add mushroom without overcrowding pan. Season to taste. Keep on high heat and sauté until mushrooms lose their water and start to golden in color. Add onion and garlic, peppers. Cook until mushroom deepen in color and onions garlic start to caramelize, finish with cilantro and lime.
Dress salad with blended escabeche and fresh herbs.
Serve the mushrooms on a tortilla or tostada as desires with squash on top, and salad on the side.
2 cups EVOO
1 cup carrots, dice
1 cup bell peppers, diced
2 cups Onions, sliced quarter moons
10 ea garlic cloves, sliced
1 bunch parsley
5 ea star anise
5 ea cloves
1 TBS coriander seeds
1 TBS whole peppercorn
1 1/2 cups vinegar, white
1/2 cup lemon juice, fresh
1/2 cup lime juice, fresh
1/2 cup orange juice, fresh
2 TBS salt
Mix A & add B in preferably wrapped in cheese cloth with twine. Bring to a “boil” on stove while stirring, till veggies get tender. Pull off stove, add C. Reserve
Recipe by Lisa Rochon
2 cups - (about 2) Fairytale Eggplant, Asian Eggplant or Narrow Stripped Eggplant, Cut in half lengthwise and 1/2" sliced.
1 medium bell pepper, any color, 1/2" stripped or half of two colored peppers, 1/2" stripped
1 ear summer corn, kernels cut off cob
1 large or 2 medium or 1/2 pint of grape/cherry tomatoes, cut into 1” chunks or 1/2 sliced grape/cherry tomato
1 Tablespoon chopped garlic
8 oz. Goat Feta, crumbled
Oliver Farm Infused Sunflower Oil
Fairy wood Thicket Pepper Jelly
1 tablespoon white wine vinegar
Salt and Pepper to taste
1. Take cut eggplant and place in bowl and generously sprinkle with salt and cover with cold water. Mix making sure all eggplant is covered with water. You can put a saucer to weight down in the water. Let sit for about 15 – 20 minutes to draw out some of the strong eggplant taste.
2. While eggplant is soaking, cut remaining vegetables and place in a bowl.
3. Drain eggplant and rinse well twice. Place sliced eggplant on a clean towel or paper towels.
4. In a large sauté pan, coat the bottom with sunflower oil, turn heat on medium /high. Drizzle additional oil if needed to finish sautéing the eggplant.
5. Sauté eggplant in oil until wilted and lightly browned on both sides. About 2-3 minutes on each side.
6. Remove cooked eggplant with a slotted spoon and place in bowl with other vegetables.
7. Add 2 tablespoons pepper jelly, 1 tablespoon oil, 1 spoon white wine vinegar, salt and pepper to taste. Incorporate pepper jelly in the oil and vinegar. Mix well.
8. Add crumbled feta. Adjust seasoning to taste.
9. Serve warm, room temperature or cold.
Polenta with Glazed Spring and Summer Vegetables
Recipe by Stella Dillard of Atlanta Culinary Connection
Yield: 4 Servings
¾ cup Polenta
3 cups Water
4 ounces Goat cheese, fromage blanc, labneh or creme fraiche
as needed Butter or oil
1 each Spring onions, tropea onions or green garlic
1 bunch Hakurei turnips
4 ounces Sugar snap peas, English peas
1 bunch Broccolini
2 ounces Mushrooms
1 each Lemon
1.5 cups Water or vegetable stock
to taste Salt & Pepper
Dice onions or slice garlic.
Separate turnips from greens. Quarter roots and slice greens into 3/8" ribbons.
String peas, and shell if using English peas. Otherwise, quarter pods.
If using broccolini, separate florets from stems. Cut stems into 1/4" slices, and leaving florets intact.
Remove stems from mushrooms and halve or quarter depending on size.
Bring water to a boil over high heat, and salt for desired flavor. Whisk in polenta and lower heat. Cook for 20 minutes, stirring every few minutes, until tender.
Heat cooking oil over medium-high heat until shimmering. Add mushrooms and sear until brown, fragrant, and slightly crispy. Reserve, and return pan to low heat. Deglaze with a splash or water or stock.
Heat butter or oil in a pan over medium heat until foamy (butter) or just shimmering (oil).
Add onion or garlic and a pinch of salt. Stir until fragrant and translucent, adding water or stock if necessary.
Add turnip roots and broccolini slices, if using. Cover about halfway with liquid and bring to a simmer. Cook for about 5 minutes, and check for tenderness. If necessary, add more water.
When turnips and broccolini are almost tender, add peas, if using. Cook until peas are bright green and tender, 35 minutes.
Stir cheese or crème fraiche into polenta. Taste and correct seasoning with salt & pepper.
Zest lemon over vegetables and taste. Add any soft herbs you'd like, and correct seasoning with lemon juice and/or salt.