By Chef Virginia Willis. James Beard Award Nominee.
Warm Chicory Salad with Andouille Vinaigrette
By Chef Stephen Herman Haven.
Fall Super Power Green Topped with Greek Yogurt
Indian Ridge Sunchoke Soup with Candied Turnips, Crรจme Fresh, Seasonal Greens, Peppered Bacon Crouton
Recipe by Thomas McKeown of The Grand Hyatt Buckhead.
Pork Sausage & Greens
By Chef Scott Serpas, Serpas True Food.
Pilaf Stuffed Rainbow Chard over Carrot Puree with Lemon Butter Broccoli Raab
Market Mash Up: Kale and Radish Spread
Market Mash Up: Candied Guanciale with Suspended Fall Squash and Chive Clabber Cream
Market Mash Up: Sausage Cheddar Muffins with Sugar Plum Jam
Market Mash Up: Chopped Arugula Salad with Sautรฉed 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.
