Recipe by Southern Living and presented by Chef Tracy Stuckrath of Thrive!
Creamy Corn Grits, Bean Salad with Kombucha Vinaigrette, Roasted Veggies & Eggplant Chips
Recipe by Chef Woody Back of Table & Main.
Lambondigas with Green Garlic Cream Sauce
Recipe by Nick Leahy of Saltyard
Roasted Baby Fennel Salad with Wildflower Honey Vinaigrette and Chèvre
Skillet Roasted Okra with Eastern Spices and Lime
Beans with Pecans, Lemon, and Parsley
Couscous with Asian Greens
By Chef Peter Dale of The National (Athens).
Alsatian Style Warm Sunchoke Salad
By Chef EJ Hodgkinson of King + Duke.
Quick refrigerator PICKLES!
Spiced Okra & Potato Stir Fry
By Chef SCOTT BLACKERBY, Mackinac Island's Mission Point Resort.
Pickled Spring Onions
By Chef Justin Burdette, Local Provisions (Asheville).
Okra Salad with Corn, Tomato, Harissa Vinaigrette and Yogurt Sauce
By Chef Peter Dale of The National (Athens).
Peach "Cider"
By Mixologist Kevin Ryan of Local Three.
Modern Warm Broccoli Salad
By Chef Woody Back, Table and Main.
Spring Salad with Beer Mustard Vinaigrette
By Chef Terry Koval of Wrecking Bar.
Local Strawberry “Soup & Salad”
By Chef Chris Hall of Local Three.
Braised Heritage Pork with Grits and Kale Pesto
By Chef Zeb Stevenson of Watershed on Peachtree, formerly Parish.
Pickled Shrimp
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's.
