Whole Grain and Vegetable Stuffing
Creamy Goat Cheese Polenta with Caponata
Recipe by Chef Jennifer Yoo of Polaris.
Sweet Potato-Sausage Hash with Farm Scrambled Eggs
Recipe by Suzanne Vizethann of Buttermilk Kitchen.
Tostadas of Spaghetti Squash a la Veracruzana
By Chef Adrian Villarreal, Rreal Tacos.
Basil Turkey Meatballs + Watermelon Salad
Basil Meatballs
4 servings
1 lbground poultry/beef/pork/lamb*
1 package Basil Better than Breadcrumbs (garlic clove foods)
½ onion
1 Tbsp olive oil
Salt and pepper to taste
*Today we are using turkey.
Rehydrate Basil Better than Breadcrumbs by adding ⅔ cup of water directly to package. Let sit 5 minutes.
In large mixing bowl add ground turkey.
Dice onion and add to turkey.
Add better than breadcrumbs and mix thoroughly.
Divide the turkey mixture into 4 roughly equal parts, then split each of those into 3 for 12 meatballs.
Heat a large sauté pan over medium heat. Add olive oil to pan and allow to warm through.
Add meatballs to hot sauté pan. Do not overcrowd the pan, cook in 2 batches if needed.
Turn the meatballs over as the outside begins to brown. Cook until the meatballs are brown on the edges and cooked all the way through (no pink in the center and the juices run clear).
Watermelon Salad
3 cups diced watermelon
3 Tbsp white basalmic vinegar
1 Tbsp honey
In a small mixing bowl mix vinegar and honey together.
Place diced watermelon in a large mixing bowl. Add vinegar and honey mixture and toss together to coat.
Charred Tomato Soup, Eggplant Chow Chow, and Fresh Chèvre
By Chef Woolery Back of Table and Main.
Deviled Eggs
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Winter Vegetable Soup with Pepper Cilantro Cornmeal Cakes
Indian Ridge Sunchoke Soup with Candied Turnips, Crème Fresh, Seasonal Greens, Peppered Bacon Crouton
Recipe by Thomas McKeown of The Grand Hyatt Buckhead.
Pilaf Stuffed Rainbow Chard over Carrot Puree with Lemon Butter Broccoli Raab
Market Mash Up: Butternut Squash Soup with Sweet or Savory Toppings
Collard Greens with Peppers and Ham
By Chef Eddie Hernandez, Taqueria del Sol.
Braised Kale with Guanciale, Salami, Turnips and Peppers
By Chef Adam Evans, Brezza Cucina.
Indian-Spiced Delicata Squash
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
Shrimp & Grits toped with Spring Pea Shoots and Herbs
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
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
Radish, Arugula & Butter sandwiches
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.