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Roasted Sweet Potatoes and Pears
recipe yields 6 servings Ingredients 2 pounds sweet potatoes, cubed 1½ tablespoons extra-virgin coconut oil* 2 teaspoons brown sugar ¾ teaspoon salt ¼ teaspoon nutmeg 2 pears 2 teaspoons lemon juice 3 tablespoons dried cranberries, rehydrated in hot water and drained ¼ cup pecan halves, roughly chopped [...]
Recipes
Roasted Baby Beets and Farro on Honeyed Ricotta with Walnuts
Mix cooled farro, orange juice, oil, white balsamic vinegar, and mint in a bowl. Set aside. Place honeyed ricotta in a round serving dish. Add seasoned farro to ricotta, then add roasted baby beets and toasted walnuts. Garnish with sliced candy-striped beets and mizuna.
Drinks
Scallops with Caramelized Fig, Benton’s Bacon, and Fava Beans
Preheat oven to 375 degrees. In a cast-iron skillet, cook bacon to desired crispiness and drain on paper towels. Reserve bacon grease. Once bacon is cool enough to handle, finely julienne. Season figs with salt and pepper and drizzle with oil and vinegar. Roast in oven for [...]
Recipes
Leoci’s Caprese Salad
For vinaigrette, combine blood orange juice and balsamic vinegar together in a saucepan set over medium heat. Reduce for 15 minutes. Slice each tomato into 3 1-inch slices.
Recipes
Sugaree’s Bakery Strawberry Shortcake
Mary Jennifer Russell of SUGAREE’S Bakery in New Albany, Mississippi - Sugaree’s Bakery Strawberry Shortcake
Recipes
Kentucky Bibb Salad with Pickled Vegetables, Crispy Chicken Skins, and Sherry Shallot Vinaigrette
Chef Kathy Cary, owner of Lilly's in Louisville, Kentucky - Kentucky Bibb Salad with Pickled Vegetables, Crispy Chicken Skins, and Sherry Shallot Vinaigrette