Recipe by Southern Living and presented by Chef Tracy Stuckrath of Thrive!
Fried Eggplant with Spicy Melon Sauce and Bright Herbs
By Chef Jarrett Stieber of Eat Me Speak Me.
Veggie-Loaded Potlikker Soup with Buttermilk-Chive Biscuits
Crispy Grit Cakes with Green Garlic Shrimp and Bacon
By Chef Nick Leahy of Saltyard.
Puree of Summer Squash Soup Recipe
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Skillet Roasted Okra with Eastern Spices and Lime
Roasted and Marinated Sweet Red Peppers
Pimiento Cheese and Spicy Pepper Jelly
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's.
Pickled Okra
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Sicilian-style Eggplant Caponata
Buttermilk Ricotta Cheese
Lara’s Famous Bloody Mary Mix with Pickled Okra
By Mixologist LARA CREASY‐, Beetlecat, Bar Margot, Marcel, State of Grace (Houston, Texas), Superica, The El Felix, St. Cecilia, King + Duke, The Optimist, No. 246, JCT Kitchen. James Beard Award Nominee
Fried Green Beans, Raw Pepper Salad, Fromage Blanc Fresh Cheese, Mustard Greens and Aioli
By Chef Hector Santiago, El Super Pan, El Burro Pollo.
Warm Potato Salad with Tasso Ham, Okra, Roasted Poblano Peppers & Onions
By Chef Jenn Robbins of Avalon Catering.
Sausage with Roasted Eggplant and Peanut Puree, Garnished with Tomato and Crispy Potatoes
By Chef Justin Burdette, Local Provisions (Asheville).
Pepper Hot Sauce
By Chef Justin Burdette, Local Provisions (Asheville).
Melon Sorbet with Roasted Fig, Tupelo Honey and Sea Salt
By Chef Justin Burdette, Local Provisions (Asheville).
Farm stand heirloom tomato salad, spicy arugula, with Bacon, blue cheese vinaigrette
By Chef Ford Fry, Beetlecat, Bar Margot, Marcel, State of Grace (Houston, Texas), Superica, The El Felix, St. Cecilia, King + Duke, The Optimist, No. 246, JCT Kitchen. James Beard Award Nominee
