Charred Breakfast Salad with 5 Minute Egg
Recipe by Maricela Vega of 8ARM and Chicomecóatl
Buttermilk‐Marinated Fennel with Citrus, Peppers, and Olive Oil Fried Croutons
By Chef EJ Hodgkinson of King + Duke.
Heritage Farms chicken with Summer Squash, Polenta Cakes, Sunflower Sprouts, and Sweet Onion Jam
By Chef Jeb Aldrich, 4th & Swift.
Spicy Tomato & Squash “Confit”
By Chef Peter Dale of The National (Athens).
Quinoa Summer Veggie Salad
By Chef Josh Hopkins of Empire State South.