recipes

Fresh Asian greens with lemongrass scented Broccoli, Carrots & Oyster mushrooms with a Honey Soy Ginger Vinaigrette

By Chef Sheri Davis of Sheri Davis Catering.

Sausage with Roasted Eggplant and Peanut Puree, Garnished with Tomato and Crispy Potatoes

By Chef Justin Burdette, Local Provisions (Asheville).