By Chef Lisa Rochon.
Fall Super Power Green Topped with Greek Yogurt
African Squash Stew with Sweet Potato Greens & Pesto
By Chef Jenn Robbins, Avalon Catering.
Carrot Tartare, Carrot Top Pistou and Crisp Shallots
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Creamed Mushrooms and Polenta with Komatsuma
By Chef Nick Leahy of Saltyard
SPICY SAUSAGE AND KALE SOUP
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
Turnip and Hen of the Woods Mushroom Gratin
Recipe by Chef Chris Edwards of Holeman and Finch Public House and Restaurant Eugene