Recipe by Southern Living and presented by Chef Tracy Stuckrath of Thrive!
Zucchini Pasta with Tomato, Basil & Mint Pistou
Recipe by Chef Cameron Thompson of Farm Burger.
Roasted Okra with Chow Chow
Recipe by Chef Nicole Edwards of Revival.
Fairytale Eggplant with Bitter Greens, Cherry Tomatoes and Savory Yogurt
Eggplant is often polarizing. It can be bitter, rubbery or bland, but when cooked properly it is heavenly. I love using the little fairytale eggplants because they are very manageable and easy to cook. I use a method of scoring and salting the eggplant to enhance the flavor and texture while reducing some of the moisture and bitterness. The result is sweet and tender flesh that plays nicely with the bitter greens, juicy tomatoes and creamy yogurt.
1 pound fairytale eggplant, halved lengthwise and scored
1 tablespoon kosher salt, plus more for seasoning greens and cherry tomatoes
½ cup extra virgin olive oil
1 pint cherry tomatoes
1 bunch dandelion greens or other bitter greens
1 clove garlic, thinly sliced
freshly milled black pepper
basil leaves for garnish
- Season the scored eggplant evenly with the measured kosher salt and allow to sit. Meanwhile wash and halve the cherry tomatoes and trim and wash the dandelion greens. Prepare the yogurt mixture (recipe below) by mixing all ingredients in a small bowl.
- In a wide skillet over medium heat, warm 6 tablespoons of the olive oil. Place the eggplant halves cut side down in a single layer. Cook until lightly browned about 7 minutes. Turn eggplant over and cook on skin side until the flesh is tender all the way through, about 5 minutes more. Remove from pan and set aside.
- In the same skillet, warm the remaining 2 tablespoons olive oil and wilt the dandelion greens. Season with salt and pepper and add the sliced garlic. Continue to cook for 2 minutes until the greens are tender and the garlic is no longer raw.
- Spread the yogurt mixture on a large platter with the back of a spoon. Layer the greens on top of the yogurt, then the cooked eggplant. Garnish with cherry tomatoes, black pepper and basil leaves.
Lemon-garlic yogurt
1 cup greek yogurt
1 clove garlic, grated on microplane
1 teaspoon lemon zest, grated on microplane
1 tablespoon lemon juice
½ teaspoon kosher salt
Blue Cheese Grits, Creamed Chard, Caramelized Hakurei Turnips, and Pickled Ramps
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Delicata Squash and Chile Panna Cotta with Pickled Butternut Squash and Herb Salad
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Veggie-Loaded Potlikker Soup with Buttermilk-Chive Biscuits
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Lara’s Famous Bloody Mary Mix with Pickled Okra
By Mixologist LARA CREASY‐, Beetlecat, Bar Margot, Marcel, State of Grace (Houston, Texas), Superica, The El Felix, St. Cecilia, King + Duke, The Optimist, No. 246, JCT Kitchen. James Beard Award Nominee
Arugula and Fennel Salad w/ Fig Preserve Vinaigrette
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.
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Market Mash Up: Hungarian Goulash (Gulyas)
Market Mash Up: Old Fashioned Pork Cake with Apple Pepper Jelly and Cat Head Biscuits
Fried Green Beans, Raw Pepper Salad, Fromage Blanc Fresh Cheese, Mustard Greens and Aioli
By Chef Hector Santiago, El Super Pan, El Burro Pollo.