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Creamy Pumpkin Soup
Marinated Green Bean and Tomato Salad
Caprese Sandwich, courtesy of Jeff Smith, of City Bakery in Waynesville
German-Style Potato and Beet Salad, courtesy of Josh Monroe, of The Chef's Table
North African Beet Salad, courtesy of Nancy Liddle, of City Lights Cafe
Basil Grilled Vegetable Wraps with Cucumber Yogurt Sauce, courtesy of Chef Charles Hudson, of Sunburst Trout Farms
Kale Salad with Grilled Chicken, courtesy of Private Chef Jackie Blevins, of Perfectly Seasoned
Spring Onion & Green Garlic Dip, courtesy of Jessica DeMarco, of Copper Pot & Wooden Spoon
Kale Provencale, courtesy of Chef Ambra Lowenstein from Kids At Work
Asian Sesame Salad, courtesy of Chef Ethan Whitener of Mission Hospital
Beet Slaw with Garlic-Dill Vinaigrette, courtesy of Emily Lancaster of Dutch Buffalo Farm
Frog Holler's Awesome Egg Custard, courtesy of Robyn Cammer of Frog Holler Organiks
Frog Holler's Awesome Salad Dressing, courtesy of Robyn Cammer of Frog Holler Organiks
Shrimp Provencale, from Ricardo Fernandez of Chef Ricardo's Kitchen
Baked Brie en Croute with Hudson’s Smoked Tomato Jam, from Charles Hudson of Sunburst Trout Farms
Asian Eggplant Salad
More Recipe Resources:
ASAP's Farm-to-School Program - Find recipes that highlight local food and are perfect for preparing both in the classroom and at home.
Recipes from Mother Earth Produce - Recipes featuring local produce, written by both local chefs and growers
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