Recipe by Nick Leahy of Saltyard
Butternut Squash & Chévre Dip with Spiced Pecans & Cranberries
Vanilla Village Parfaits
Market Mash Up: Old Fashioned Pork Cake with Apple Pepper Jelly and Cat Head Biscuits
KERALA VEGETABLE STEW
By Chef Asha Gomez of The Spice Table, formerly Cardamon Hill.
Beans with Pecans, Lemon, and Parsley
Alternative Sides For Thanksgiving
SPICED GRAPES
By Chef Martha McMillin of Preserving Place.
Heritage Farms chicken with Summer Squash, Polenta Cakes, Sunflower Sprouts, and Sweet Onion Jam
By Chef Jeb Aldrich, 4th & Swift.
African Squash Stew with Sweet Potato Greens & Pesto
By Chef Jenn Robbins, Avalon Catering.
Peach "Cider"
By Mixologist Kevin Ryan of Local Three.
Sweet Potato Puree with Toasted Meringue
By Chef Anne Quatrano, Bacchanalia, Little Bach, Star Provisions, Floataway Cafe. James Beard Award Winner.
Candied Beet Caramel & Almond Hakurei Turnips
By Chef David Larkworthy, 5 Seasons Brewery.
SWEET POTATO CAKE
By Chef Anne Quatrano, Bacchanalia, Little Bach, Star Provisions, Floataway Cafe. James Beard Award Winner.
Curried Sweet Potato & Mustard Greens Salad with Greek Yogurt-Date Chutney & Feta
By Chef Joey Ward of Gunshow.
Caramelized Sweet Potato Skillet Collards with Ginger
Recipe by Culinary Director Jason Paolini of Linton’s in the Garden