Okra & Potato Hash with Nut-free Arugula Pesto
Recipe by Southern Living and presented by Chef Tracy Stuckrath of Thrive!
Tandoori Okra
By Chef Joey Ward, Gunshow.
Fried Eggplant with Spicy Melon Sauce and Bright Herbs
By Chef Jarrett Stieber of Eat Me Speak Me.
Fresh Asian greens with lemongrass scented Broccoli, Carrots & Oyster mushrooms with a Honey Soy Ginger Vinaigrette
KERALA VEGETABLE STEW
By Chef Asha Gomez of The Spice Table, formerly Cardamon Hill.
Indian-Spiced Delicata Squash
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
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.
Beans with Pecans, Lemon, and Parsley
Thanksgiving Sausage Roulade
By Chef Ryan Smith, STAPLEHOUSE.
Alternative Sides For Thanksgiving
Muscadine Chutney
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
THAI CHICKEN SALAD
By Chef Zeb Stevenson of Watershed.
Spring Carrot & Ginger Soup
By Chef Chris Hall of Local Three.
Stuffed Eggplant
By Chef Asha Gomez of The Spice Table, formerly Cardamon Hill.
Braised Local Asian Greens
By Chef Drew Belline, St. Cecilia.
Creamy Baby Turnip Soup with Smoked Trout Butter
INFUSED SUMMER MELON WITH ALMOND BUTTER AND WHIPPED CREAM CHEESE
By James Beard Award-nominated Pastry Chef Aaron Russell of Poor Hendrix, formerly Restaurant Eugene.
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.