Sunchoke and Potato Soup with a Truffle Vinaigrette by Chef Brent Banda of St. Cecila's

Sunchoke and Potato Soup with a Truffle Vinaigrette by Chef Brent Banda of St. Cecila's

Sunchoke and Potato Soup by Chef Brent Banda of St. Cecila's

 Sunchoke and Potato Soup

Ingredients:

Sunchokes (Rodgers Greens and Roots) 5 lbs, peeled
Potatoes (Rodgers Greens and Roots) 2 lbs, peeled
Yellow onion – 4.8 cups, julienne
Fennel – 3/4 cup overflowing, julienne
Garlic – 1/8 cup
Milk – 8 cups
Thyme – 3 stems
Bay leaf – 2 leaves
Tarragon – 3 stems

Directions:

1. Heat the olive oil in a medium soup pot over low heat.                                                                           
2. Add yellow onion, fennel, garlic. Sauté over low heat.                                                       
3. Sweat until onions are translucent, 10-15 minutes.                                                                                     
4. Add peeled sunchokes, milk and herbs. Simmer until sunchokes are fully cooked.                      
5. Discard thyme stems, bay leaf, and tarragon stems.
6. Pour into blender, puree soup until smooth.                                      

Truffle Vinaigrette

Ingredients:

Shallot, finely diced, 2.5 teaspoons         
Chives (Rodgers Greens, and Roots) – 0.5 teaspoon
Tarragon – 0.5 teaspoon
Oregano – 0.5 teaspoon              
Truffle – 0.5 teaspoon, microplane
Lemon Zest – 0.5 teaspoon, microplane
Lemon Juice – 3.5 teaspoons     
White Wine Vinaigrette – 2.5 teaspoons              
Extra Virgin Olive Oil – 5/8 cup   
Salt – 0/3 teaspoon

Directions:

1. Finely dice shallots, put into bowl.
2. Fine slice chive, tarragon, oregano, mix with shallots.
3. Microplane truffle into bowl.
4. Zest lemon and then juice it into bowl.
5. Add remaining ingredients (White Wine Vinaigrette, Extra Virgin Olive Oil, Salt), then mix well.
Pour over salad or veggies!

Roasted Sunchokes with Shishitos and a Pear Vinaigrette

Roasted Sunchokes with Shishitos and a Pear Vinaigrette by Chef Chad from Alma Cocina

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   Ingredients

From the Market 

• Pure Abundance Vegan Cashew Cheese from Cultured South Fermentation Company 

• 1 Package Dried Chihuacle Chilies from Green Ola Acres

• 1 lb Medium/Small Sunchokes from Rodgers, Greens and Roots

• 8 Medium Shishito Peppers from Rodgers, Greens and Roots

• Aged Raw Living Organic Pear Vinegar from Piedmont Provisions

• Everything Bagel Flavored Sourdough Chips from Georgia Sourdough Co.

From Your Pantry

• 6 cloves of garlic - diced

• Salt

• Dijon mustard

• Olive Oil

Directions

Lightly Roasted Sunchokes

1. Add 1 and 1/2 tablespoons of olive oil to large large saute pan

2. Add sunchokes and 2 cloves of diced garlic

3. Roast on medium/low until tender to the touch roughly 20 minutes

4. Salt and pepper to taste

5. Finish with browned butter

Blistered Shishitos

1. Char with torch or direct flame

2. Repeat on all sides

3. Chop and set aside

Pear Vinaigrette

• Combine - Spoonful mustard, 3 or 4 chihuacle chilis, two cloves chopped garlic, chef's pinch or two of salt and 4oz Pear Vinegar - in your food processor.

• Add 9 - 12 ounces of oil while processing.

For Plating

• Combine roasted sunchokes with a few chopped shishitos and a couple of tablespoons of the pear vinaigrette and toss

• Add salt to taste

• Transfer to plate

• Add crumbled vegan cheese

• Add sourdough crumbles

• Finish with a swirl of vinaigrette

• Enjoy!

Persimmon Toast with Herb Ash Ricotta

Persimmon Toast with Herb Ash Ricotta by Chef Mike Parhm from King + Duke

PERSIMMON TOAST WITH HERB ASH RICOTTA BY CHEF MIKE PARHM FROM KING + DUKE Recipe can be found here: https://peachtreeroadfarmersmarket.com/chef-demo-recipes/...

Herb Ash Ricotta

1 gallon Whole Milk (Country Gardens Family Farm)
2 qt Heavy Cream
3/4 cup Champagne Vinegar
1 tbsp & 1 tsp Kosher Salt
1/8 lbs Smoked Sage (Rodgers, Greens, and Roots)
1/8 Smoked Rosemary (Rodgers, Greens, and Roots)
1/8 Smoked Tarragon (Rodgers, Greens, and Roots)
1/8 Smoked Lemon Balm (Rodgers, Greens, and Roots)

In large rondeaux, combine heavy cream and milk, and herbs over medium high heat and bring to simmer.  Remove from heat and let steep for 10-15 minutes. 
Strain infused milk and cream mixture through a fine mesh colander.
Return mixture to rondeaux and bring to a boil stirring frequently to prevent scorching.
Remove from heat, drizzle in vinegar and let sit for 1 minute to allow the curds to separate from the whey.
Line perforated pan with a 2 layer of cheese cloth (previously soaked and drained-2 LAYERS THICK)
Pour contents of the pot through the cheesecloth lined pan and discard the liquid. Let drain for 25 minutes, half way through the process add salt and lightly stir and move the ricotta to evenly incorporate the salt throughout.
Once the ricotta has drained for 25 minutes, place in 2 qt container, cover and refrigerate, will keep in refrigeration up to 5 days.

Persimmon Toast with Herb Ash Ricotta

1 Fuyu Persimmon (Green Ola Acres Farm)
1 Tbsp Canola Oil
1 Tbsp Butter
3 Garlic Cloves (crushed)
1 sprig Thyme
Pain au Levain (aka sourdough) Sliced 1 inch thick (TGM Bread)
2 Tbsp extra virgin olive oil (EVOO)
2.5 Tbsp Herb Ash Ricotta
Wildflower Honey as needed (Castle Rock Honey)
Maldon Sea Salt as needed

Brush Sourdough with EVOO on both sides.
Toast sourdough on a grill or in a sauté pan over medium heat until golden brown on both sides.
Spread ricotta evenly on one side of the toasted sourdough.
Cut persimmon into six equal pieces.
Heat an 8 inch sauté pan over medium high heat and add canola oil followed by butter. 
Once butter is melted and foamy add persimmon and crushed garlic cloves and continue to cook.
Be sure to flip the pieces of persimmon once they have browned.
Add the thyme sprig for the last 15 seconds.
When the persimmon is browned evenly on all sides, the thyme is bloomed, and the garlic is roasted spoon persimmons and brown butter over ricotta toast.
Be sure not to waste any of the residual brown butter in the pan.
Drizzle persimmons and toast with wildflower honey and sprinkle with finishing salt.    

Crostini & Marinara Sauce

Crostini and Marinara sauce recipes by Chef Nonna from Nonna’s Family Kitchen

Crostini Recipe

1/2 lb fresh  grape tomatoes chopped (McMullan Family Farm)
2 cloves minced fresh garlic (Abundant Harvest Gardens)
3 tbs extra virgin olive oil (EVOO)
1 tsp salt
1/2 tsp pepper
1 tbs finely chopped fresh basil leaves (Heirloom Gardens)
1 tsp dried oregano
1 French baguette sliced on the diagonal (TGM Bread)

Finely chop grape tomatoes remove any seeds and place in a medium bowl
Add minced garlic,  basil, oregano, salt, pepper and two tbs of EVOO
Set aside for at least one hour at room temperature 
Slice baguette diagonally into 1/2 inch slices
Arrange slices on a baking sheet 
Brush slices with EVOO 
Place on a hot grill pan or in a 400 oven for 4 to 5 minutes until slightly golden
Remove to a platter and spoon tomato mixture onto the grilled slices of bread

Marinara Sauce

1 can 28 oz San Mariano peeled tomatoes 
4 tbs EVOO
1 tbs minced garlic (Abundant Harvest Gardens)
1 tbs minced onion (Rodgers Greens and Roots)
2 tbs chopped fresh basil (Heirloom Gardens)
1 cup of water
1 tbs salt
1 tsp pepper
Angel hair pasta (Honest Harvest Pasta)

Heat extra virgin olive oil on medium heat
Quickly add minced onion and garlic and cook until translucent and light golden
Add crushed tomatoes and 1 cup of water
stir then add salt, pepper and chopped basil
Bring to a boil and quickly reduce heat to a low simmer
Cook covered for approximately 30-36 minutes

Cook the pasta as instructed on packaging

Ginger Syrup Glazed Summer Fruit Kebabs

Ginger Syrup Glazed Summer Fruit Kebabs by Ross Harding of Verdant Kitchen

Banjo Cheese - (Hobo Cheese)
Bok Choy - (Rodgers, Greens & Roots Farm)
Baguette - (TGM Bread)
Peaches - (Watsonia Farms)
Blackberries & Blueberries - (Green Ola Acres)
Strawberries - (Heirloom Gardens)
Verdant Kitchen - Bare Ginger & Ginger Syrup

Beverage options: Ginger & Turmeric Liquid Concentrate with water or Artillery Hot Spiced Ginger Ale (Verdant Kitchen)

Prep the berries, peaches and cheese into pieces about 1/2 inch square and add the Bare Ginger to the mix. Arrange the pieces on bamboo skewers so that each skewer has 6-8 alternating pieces.

Place a pan on medium heat or if grilling outside, prepare a grill and oil the grate.Drizzle the full length of the skewer with Verdant Kitchen Ginger Syrup and place the skewers on the pan or grill.

Cook for 3-5 minutes turning frequently until fruit is warm and fragrant and starting to caramelize.

Prepare a serving plate by lining with Bok Choy leaves and place the warm skewers on the leaves. 
Garnish with extra fruit and place slices of baguette with cheese around the skewers.

Fennel & Chard with Black Rice

Fennel & Chard with Black Rice by Healthy Eating 101 Chef Megan McCarthy

1 cup black japonica rice, uncooked
2 cups water
2 tablespoons extra virgin olive oil
1 bulb fennel, trimmed and sliced on the bias (Rodgers, Greens & Roots Farm)
½ sweet onion, sliced
2 cloves of garlic
1 cup shredded Swiss chard, stems removed and diced (Heirloom Gardens)
1 tablespoon extra-virgin olive oil
1 tablespoon white balsamic vinegar
Sea salt and fresh cracked pepper to taste
Crumbled feta (optional) (Hobo Cheese)
Edible flowers (optional) (Abundant Harvest Farms)

Bring 2 cups water and 1 cup black rice (may also use quinoa or farro) to a boil and cook until just tender, about 30 minutes.  Drain black rice into a colander and transfer to large mixing bowl.

In large sauté pan, heat 1 tablespoon olive oil on medium high heat.  Add sliced fennel and sliced onions and sauté for about 3 minutes or until softened. Add in sliced or minced garlic.  Add in shredded swiss chard and to wilt.  Add mixture to black rice and gently toss.

In separate mixing bowl, whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon white balsamic vinegar, sea salt and fresh cracked pepper to taste.  Drizzle vinaigrette over black rice and toss to serve. Garnish with edible flowers.

Tip: Add crumbled cheese and fresh herbs from the farmers market for added pizazz! 

Recipe by Healthy Eating 101 Chef Megan McCarthy

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