Recipe by Southern Living and presented by Chef Tracy Stuckrath of Thrive!
Lambondigas with Green Garlic Cream Sauce
Recipe by Nick Leahy of Saltyard
Tandoori Okra
By Chef Joey Ward, Gunshow.
Skillet Roasted Okra with Eastern Spices and Lime
Beans with Pecans, Lemon, and Parsley
Couscous with Asian Greens
By Chef Peter Dale of The National (Athens).
Goats Milk Feta & Roasted Chile Spread
By Chef Jenn Robbins, Avalon Catering.
Spiced Okra & Potato Stir Fry
By Chef SCOTT BLACKERBY, Mackinac Island's Mission Point Resort.
Stuffed Eggplant
By Chef Asha Gomez of The Spice Table, formerly Cardamon Hill.
Kale and Green Tomato Tabbouleh
Heritage Farms chicken with Summer Squash, Polenta Cakes, Sunflower Sprouts, and Sweet Onion Jam
By Chef Jeb Aldrich, 4th & Swift.
Grilled Romaine & Kale Salad with Pickled Spring Onions & Yogurt Dressing
By Chef Craig Richards, St. Cecilia.
Modern Warm Broccoli Salad
By Chef Woody Back, Table and Main.
Creamed Butternut Squash w/ Sweet Peppers
By Chef Asha Gomez of The Spice Table, formerly Cardamon Hill.
Local Strawberry “Soup & Salad”
By Chef Chris Hall of Local Three.
Braised Heritage Pork with Grits and Kale Pesto
By Chef Zeb Stevenson of Watershed on Peachtree, formerly Parish.
Kale Fritters with Yogurt Chili Dipping Sauce
Curried Sweet Potato & Mustard Greens Salad with Greek Yogurt-Date Chutney & Feta
By Chef Joey Ward of Gunshow.