Recipe by Chef Nicole Edwards of Revival.
Butternut Squash & Chévre Dip with Spiced Pecans & Cranberries
Charred Tomato Soup, Eggplant Chow Chow, and Fresh Chèvre
By Chef Woolery Back of Table and Main.
Avocado Squash, Heirloom Tomato & Sweet Onion Salad with Boiled Dressing
Recipe by Chef Andreas Müller of Revival.
Broccoli Salad with Radish Preserves
By Chef Savannah Haseler, Twain’s Brewpub & Billiards.
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 Peppers
By Chef Jay Swift, 4th and Swift, Noble Fin.
Pickled Okra
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Eggplant & Heirloom Tomato Bruschetta with White Balsamic Vinaigrette
By Chef Keira Moritz, Steel Magnolias (Valdosta).
Sicilian-style Eggplant Caponata
Strawberry Soup
By Chef Shaun Doty, Yeah! Burger, Chick-a-biddy, Bantam + Biddy.
Market Mash Up: Chopped Arugula Salad with Sautéed Pears and Honey Roasted Cashews
Chopped Arugula Salad with Sautéed Pears and Honey Roasted Cashews
Whole Wheat Pasta & Pasta Sauce with "Hidden Veggies"
Pepper Hot Sauce
By Chef Justin Burdette, Local Provisions (Asheville).
Gerry’s Quick Pickles
Baby Tomato and Cucumber Salad with Cucumber Vinaigrette
By Chef Drew Belline, St. Cecilia.
Linton Hopkins's Pickle It!
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
