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 Executive chef, Edwin Molina of Double Zero
2 slices sourdough bread TGM BREAD
½ cup chèvre DECIMAL PLACE FARM
2 tbs. fresh herbs (i.e. basil, parsley, dill, fennel) HEIRLOOM GARDENS
1 radish (sliced thinly) RODGERS GREENS & ROOTS
4 mushrooms (cleaned and quartered) HEIRLOOM GARDENS
3 Carrots (cleaned and cut into 4 spears) MCMULLAN FAMILY FARM
Honey DANCES WITH BEES
Red wine vinegar
Lettuce greens (Arugula, kale, or bibb) RODGERS GREENS & ROOTS
Preheat a grill over high heat. Meanwhile, lightly brush the bread with olive oil and season with salt and pepper, and then set aside. Chop fresh herbs, about 2 tablespoons worth. Add the herb mixture to the cheese, and season with salt, pepper and olive oil. Once grill is hot, grill the bread on both sides to the desired darkness and then set aside to cool. Heat a pan over high heat and add a splash of olive oil to the pan. Add carrots to the pan to begin roasting, and do not move around. Once that side has developed color and caramelization, flip each carrot over onto another side and continue to do so until there is color on all sides. Add the mushrooms to the pan and roast until they caramelize. Season with salt and pepper and add a splash of red wine vinegar. In a bowl combine your lettuces and radish slices. Season the mixture with salt, pepper, olive oil, and vinegar. Mix well to combine and set aside.
To assemble, use the back of a spoon and apply a generous amount of the cheese mixture to the top of the sour dough toast. Spoon roasted veggies over the top of the cheese mixture and drizzle spoonful of honey on top. Finish with a pinch full of arugula and radishes and cut the toast in half.
Chef’s note: This recipe can be utilized in many ways using what you find at the market. If you happen to stumble upon some eggs, poach a few to place on top! Another great option is to line the toast with earthy nut butter (like cashew or almond) instead of the cheese. The veggies of course are interchangeable – I like to get a good hard roast on them to develop flavor but keeping some raw will not hurt the dish either. HAPPY COOKING!!
Recipe by Chef Woody Back of Table & Main.
Recipe by Chef Savannah Sasser of Hampton + Hudson
Recipe by Chef Zach Meloy of Better Half.
Recipe by Chef Zeb Stevenson of Watershed.
Recipe by Youth Chefs Danielle & Anthony D’Angelo of Garlic Clove Foods
By Chef Nick Melvin, Venkman’s.
1 lbground poultry/beef/pork/lamb*
1 package Basil Better than Breadcrumbs (garlic clove foods)
1 Tbsp olive oil
Salt and pepper to taste
*Today we are using turkey.
Rehydrate Basil Better than Breadcrumbs by adding ⅔ cup of water directly to package. Let sit 5 minutes.
In large mixing bowl add ground turkey.
Dice onion and add to turkey.
Add better than breadcrumbs and mix thoroughly.
Divide the turkey mixture into 4 roughly equal parts, then split each of those into 3 for 12 meatballs.
Heat a large sauté pan over medium heat. Add olive oil to pan and allow to warm through.
Add meatballs to hot sauté pan. Do not overcrowd the pan, cook in 2 batches if needed.
Turn the meatballs over as the outside begins to brown. Cook until the meatballs are brown on the edges and cooked all the way through (no pink in the center and the juices run clear).
3 cups diced watermelon
3 Tbsp white basalmic vinegar
1 Tbsp honey
In a small mixing bowl mix vinegar and honey together.
Place diced watermelon in a large mixing bowl. Add vinegar and honey mixture and toss together to coat.
By Chef Zach Meloy, Betterhalf.
Market Mash Up 2010
By Chef Sheri Davis of Sheri Davis Catering.
By Chef David Jeffries.
By Chef Jenn Robbins of Avalon Catering.
By Chef Justin Burdette, Local Provisions (Asheville).