Market Mash Up 2010
Market Mash Up: Chopped Arugula Salad with Sautéed Pears and Honey Roasted Cashews
Market Mash Up: Fall Harvest Savory Tart
Market Mash Up: Pumpkin Ravioli with Braised Greens
Market Mash Up: Butternut Squash Soup with Sweet or Savory Toppings
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.
Fall Harvest Savory Tart
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.
Fresh Asian greens with lemongrass scented Broccoli, Carrots & Oyster mushrooms with a Honey Soy Ginger Vinaigrette
Chopped Arugula Salad with Sautéed Pears and Honey Roasted Cashews
Whole Wheat Pasta & Pasta Sauce with "Hidden Veggies"
Watermelon Fresca Cocktail
Warm Potato Salad with Tasso Ham, Okra, Roasted Poblano Peppers & Onions
By Chef Jenn Robbins of Avalon Catering.
Summer Squash Salad Sliders
Summer Garden Pasta
By Chef Chris Hall of Local Three.
Sausage with Roasted Eggplant and Peanut Puree, Garnished with Tomato and Crispy Potatoes
By Chef Justin Burdette, Local Provisions (Asheville).
Pepper Hot Sauce
By Chef Justin Burdette, Local Provisions (Asheville).