By Chef Ford Fry, 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
Zucchini with Garlic and Mint
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Fried Okra
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Eggplant & Heirloom Tomato Bruschetta with White Balsamic Vinaigrette
By Chef Keira Moritz, Steel Magnolias (Valdosta).
Sicilian-style Eggplant Caponata
Chopped Arugula Salad with Sautรฉed 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).
Okra Cornbread Fritters with Sweet & Sour Peppers
By Chef Zeb Stevenson of Watershed.
Melon Sorbet with Roasted Fig, Tupelo Honey and Sea Salt
By Chef Justin Burdette, Local Provisions (Asheville).
Late Summer Squash Salad
By Chef Todd Ginsberg, The General Muir, Fred's Meat and Bread, Yalla!.
KERALA VEGETABLE STEW
By Chef Asha Gomez of The Spice Table, formerly Cardamon Hill.
Indian-Spiced Delicata Squash
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
Farm stand heirloom tomato salad, spicy arugula, with Bacon, blue cheese vinaigrette
By Chef Ford Fry, 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
