Romesco & Creamy Zhoug Sauces with Summer Vegetables

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.

Creamy Zhoug

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.

Okra & Potato Hash with Nut-free Arugula Pesto

Recipe by Southern Living and presented by Chef Tracy Stuckrath of Thrive!

Summer Bean, Tomato, & Bacon Bruschetta with Creamy Black Pepper Dressing

Recipe by Chef Jenn Robbins, Good Foods Kitchen.

Roasted Sweet Peppers & Okra with Heirloom Garlic Aioli, Slow Roasted Tomatoes & Garlicky Croutons


3-4 ea sweet peppers (variety of bell, frying, etc), sliced into ½” strips
¾ lb okra, halved
As needed olive oil
2 Tbl kosher salt
½ cup aioli (recipe below)
¾ cup roasted tomatoes (recipe below)
1 ½ cup garlicky croutons (recipe below)


  1. Pre-heat a large cast iron skillet over medium to medium-high heat. Working in batches if needed, add enough oil to the skillet to lightly coat it.   Immediately add the sweet peppers and season with salt.  Cook, stirring occasionally, until tender but not soft.  Remove the peppers from the skillet (into a bowl), and continue to cook okra, using the same process as the peppers.  Be careful to not overcook the okra - high/fast heat will help keep it from getting slimy!
  2. When the okra is done, toss it into the bowl with the peppers.  Add the roasted, chopped tomatoes and adjust seasoning as needed (salt, pepper, red wine vinegar).
  3. To serve (hot or room temperature), smear the aioli onto a platter, place pepper & okra mixture on top, then finish with croutons.  
  4. ENJOY!

Heirloom garlic aioli (w/lemon)

Makes ~ 2 cups


2 each egg yolks
1+ each garlic clove*
1 ½ Tbsp water
1 each lemon - zest & juice
¾ tsp kosher salt
1 cup EVOO
¾ cup veg/canola/other neutral oil

*(large - heirloom preferred), if subbing store-purchased, use 2 smaller cloves


  1. Paste the garlic clove until relatively smooth with a small pinch of salt. In a small non-reactive bowl, combine the first 5 ingredients and whisk until the yolks are light yellow in color and frothy.  You may also use an immersion blender or food processor for this recipe if desired. Slowly whisk in the oil, making sure to start the emulsification properly before adding all of the oil. Adjust seasoning as needed.  Keep chilled.

Slow roasted tomatoes

Makes ~1 ½ c

**This base recipe is one that I make every summer to keep on hand during the winter.  The only difference is that I do not chop or add any additional seasoning before canning.**


4 each sliced tomatoes, cored & halved (quartered if large)
As Needed EVOO
As Needed salt
As Needed pepper
12 each thyme sprigs                       
1 Tbsp red wine vinegar
½ tsp crushed red pepper


  1. Pre-heat your oven to 350.  Place a resting rack onto your roasting pan, and scatter the thyme sprigs on the rack.
  2. Toss tomatoes, oil, salt & pepper together in a bowl until the tomatoes are thoroughly coated.
  3. Place the tomato halves, cut-side down, on the roasting rack and bake until the skins are very wrinkled and the tomatoes are significantly dryer/smaller in size (~⅔ to ½ the size of the original tomatoes), but still juicy!  This will take at least 1 hour.
  4. Once roasted and cool enough to handle, peel off the skin and discard.
  5. Rough chop the tomatoes and mix with vinegar, crushed red pepper, and additional salt & pepper if needed.  At this time, also add another ~1T of EVOO back into the tomatoes.  Keep chilled

Garlicky croutons

**you will need the oven to produce these croutons, so make them at the same time you do the roasted tomatoes**


4 Tbsp butter
2 Tbsp EVOO
2 each garlic cloves, smashed
10 each thyme sprigs
4 cup bread - torn into small bite-size pieces


  1. In a small sauce pot, combine the first 4 ingredients and melt until the butter is just starting to brown & smell nutty and aromatic.
  2. Remove the garlic from the butter mixture (depending on its tenderness, you may be able to save it for a roasted garlic application).  Toss the oil/butter/thyme sprigs with the torn bread, seasoning with salt & pepper, then spread evenly (not stacked) onto a baking pan.  Cook in the oven until golden and crispy.  When cool, remove the thyme stems.
  3. To store, you may leave at room temp in an airtight container or freeze!

Sausage with Roasted Eggplant and Peanut Puree, Garnished with Tomato and Crispy Potatoes

By Chef Justin Burdette, Local Provisions (Asheville).

Candied Beet Caramel & Almond Hakurei Turnips

By Chef David Larkworthy, 5 Seasons Brewery.