Recipe by Chef Terry Koval of Wrecking Bar Brewpub.
Whole Grain and Vegetable Stuffing
Braised Kale with Bacon Potlikker
Recipe by Chef Rusty Bowers of Pine Street Market.
Herbed Fromage Blanc
Recipe by Chef Brandon Dienger of Restaurant Eugene.
Okra & Potato Hash with Nut-free Arugula Pesto
Recipe by Southern Living and presented by Chef Tracy Stuckrath of Thrive!
Zucchini Pasta with Tomato, Basil & Mint Pistou
Recipe by Chef Cameron Thompson of Farm Burger.
Summer Bean, Tomato, & Bacon Bruschetta with Creamy Black Pepper Dressing
Creamy Corn Grits, Bean Salad with Kombucha Vinaigrette, Roasted Veggies & Eggplant Chips
Recipe by Chef Woody Back of Table & Main.
Macerated Peaches & Cream over Biscuits
Recipe by Chef Matthew Ridgway of Gypsy Kitchen
Fairytale Eggplant with Bitter Greens, Cherry Tomatoes and Savory Yogurt
Eggplant is often polarizing. It can be bitter, rubbery or bland, but when cooked properly it is heavenly. I love using the little fairytale eggplants because they are very manageable and easy to cook. I use a method of scoring and salting the eggplant to enhance the flavor and texture while reducing some of the moisture and bitterness. The result is sweet and tender flesh that plays nicely with the bitter greens, juicy tomatoes and creamy yogurt.
1 pound fairytale eggplant, halved lengthwise and scored
1 tablespoon kosher salt, plus more for seasoning greens and cherry tomatoes
½ cup extra virgin olive oil
1 pint cherry tomatoes
1 bunch dandelion greens or other bitter greens
1 clove garlic, thinly sliced
freshly milled black pepper
basil leaves for garnish
- Season the scored eggplant evenly with the measured kosher salt and allow to sit. Meanwhile wash and halve the cherry tomatoes and trim and wash the dandelion greens. Prepare the yogurt mixture (recipe below) by mixing all ingredients in a small bowl.
- In a wide skillet over medium heat, warm 6 tablespoons of the olive oil. Place the eggplant halves cut side down in a single layer. Cook until lightly browned about 7 minutes. Turn eggplant over and cook on skin side until the flesh is tender all the way through, about 5 minutes more. Remove from pan and set aside.
- In the same skillet, warm the remaining 2 tablespoons olive oil and wilt the dandelion greens. Season with salt and pepper and add the sliced garlic. Continue to cook for 2 minutes until the greens are tender and the garlic is no longer raw.
- Spread the yogurt mixture on a large platter with the back of a spoon. Layer the greens on top of the yogurt, then the cooked eggplant. Garnish with cherry tomatoes, black pepper and basil leaves.
Lemon-garlic yogurt
1 cup greek yogurt
1 clove garlic, grated on microplane
1 teaspoon lemon zest, grated on microplane
1 tablespoon lemon juice
½ teaspoon kosher salt
Blueberry-Fennel Ice Cream
Recipe by Chef Aaron Russell of Poor Hendrix
Marinated Broccoli Salad, Broccoli Puree, Feta Cheese, & Sourdough Cracker
Recipe by Chef Zach Meloy of Better Half.
Wilted Swiss Chard Salad with Feta and Radishes
Recipe by Chef Zeb Stevenson of Watershed.
Raw Kale & Swiss Chard Slaw with Golden Raisins, Strawberries, Toasted Almonds & Fresh Herb Dressing
Recipe byChef Jenny Levison of Souper Jenny.
Sweet Potato-Sausage Hash with Farm Scrambled Eggs
Recipe by Suzanne Vizethann of Buttermilk Kitchen.
Butternut Squash & Chévre Dip with Spiced Pecans & Cranberries
Charcuterie Plate
Vanilla Village Parfaits
Arugula with Lemon, Turnips, Cucumbers, Radishes & Rosemary Cheddar
By Chef Matt Marcus of Portofino.
Tostadas of Spaghetti Squash a la Veracruzana
By Chef Adrian Villarreal, Rreal Tacos.