Gary is chef at Bistro Niko and demonstrated this recipe at the Morningside Farmers Market.
Gary Donlick’s Sweet Potato, Carrot and Orange Soup
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Seth Freedman’s Winter Squash Soup with Arugula Pesto
Seth used to do the weekly chef demos at the East Atlanta Village Farmers Market and is now the Culinary Director at PeachDish.
Deborah Geering’s Sweet Potatoes, Sweet Turnips and Greens
Deborah Geering is a freelance food writer based in Atlanta.
Linton Hopkins’ Slow-Cooked Collards with Mustard Potlikker
Clean, de-stem, and cut collard greens into wide strips. In a large, heavy pot, add sorghum and vinegar and bring to a low boil. Add fatback (or bacon) and onion and cook, stirring, for 2 to 3 minutes. Add greens, chicken stock, and cayenne pepper. Season to taste with salt and pepper. Toss thoroughly and Read More…
Eddie Hernandez’ Sweet Oven-Roasted Beets
From chef Eddie Hernandez of Taqueria del Sol.
Anne Quatrano’s Apple-Cranberry Dressing
Adapted from her new cookbook, “Summerland.”
Greens and Sausage Soup with Cornmeal Dumplings
This recipe is adapted from one by the New York Times’ Melissa Clark and published in Bon Appetit in January 2011.
Apple, Lemon and Gin Shandy
This recipe is from Southern Living September 2013 issue. I’m in the mood for apple cocktails!
Penne with Grilled Butternut Squash and Red Pepper
Did you see this recipe from “The Vegetarian Grill” by Andrea Chesman?
Braised and Glazed Butternut Squash
From Mark Bittman: “This is your go-to recipe for everyday winter squash; it will work with any variety, but I usually turn to butternut because it’s so much easier to deal with than all the others. Once you peel and cut the squash, you braise it in a small amount of liquid, then boil off the remaining moisture to glaze it. Other vegetables you can use: any winter squash (except spaghetti), though they will all be more difficult to cut and peel than butternut.” This recipe is from his “How to Cook Everything” (Completely Revised 10th Anniversary Edition).