Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Fall Squash & Pepper Soup
Recipe by Chef Steven Satterfield of Miller Union. James Beard Award nominee.
Curried Sweet Potato & Mustard Greens Salad with Greek Yogurt-Date Chutney & Feta
By Chef Joey Ward of Gunshow.
Crispy Carolina Gold Skillet Rice, Butternut Squash, and Pickled Radish
By Chef Brian Jones, formerly of Restaurant Eugene.
Collard Sarma with Tahini Tartare
By Chef Salvador Speights, Heirloom Cafe.
Whipped Chèvre with Candied Sweet Peppers
Recipes by Chef Jenn Robbins of Avalon Catering.
Watermelon and Yogurt Gelées with Pickled Watermelon Rind
By Chef Lesley Cavendar of Avalon Catering.
Summer Market Vegetable Caponata, NaturAlmond Nut Butter & Yogurt on Toast
By Chef Brian Horn of Marcel (Westside)
Spicy Tomato & Squash “Confit”
By Chef Peter Dale of The National (Athens).
SPICY SAUSAGE AND KALE SOUP
By Chef Kevin Gillespie of Gunshow, Revival and Terminus City.
Roasted Chanterelle + Tomato Tartine
By Chef EJ Hodgkinson of King + Duke.
Quinoa Summer Veggie Salad
By Chef Josh Hopkins of Empire State South.
Pickled Black Eye-Pea Summer Succotash
By Jeremiah Weston of Wrecking Bar Brewpub.
Grilled Watermelon and Sunflower Sprout Salad
By Chef Chris Grossman of Atlas (St. Regis Hotel).
Cucumber Gazpacho with Pickled Charred Peaches and Sourdough Crouton
By Graham House of 4th & Swift.
Charred Okra & Peach Salad with Toasted Peanuts and Yogurt
By Chef Brian Jones of Restaurant Eugene.
Bacon Beer Potato Salad
By Chef Savannah Haseler of Twain’s Brewpub.
Broccoli and Brown Butter on Biscuits
By Chef Zeb Stevenson of Watershed.
3 Ways to Enjoy Lettuce beyond a Salad & 3 Great Dressings
By Chef Woody Back of Table & Main.
Vietnamese Style Marinated Bamboo Shoots Salad
by Chef Joey Ward of Gunshow.
