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Recipes
Sweet Potato Peanut Soup
Heat oil in a large pot over medium- high heat. Sauté onions and celery until translucent. Next, add garlic, cumin, coriander, cayenne, and sweet potatoes.

Recipes
Sorghum and Pecan Granola
Preheat oven to 300 degrees. Spread pecans evenly on a baking sheet and toast in oven for 10 minutes. Let cool.

Recipes
Guacamole with Pepitas and Queso Fresco
Gorgeously green and a side for everything, this guacamole recipe takes the avocado classic and elevates it even further.

Recipes
Sorghum Ice Cream
Not as sweet as honey, neither is sorghum exactly akin to molasses. “It has such depth of flavor—from charred smoky wood tones to nutty profiles—but not bitter like molasses can be,” says Chef Anthony Lamas, whose fall dishes show off his Southern love.

Recipes
Lamb with Butternut Squash Purée and Spiced Yogurt
Heat oil in a sauté pan set over medium-high heat until it simmers. Season loins with salt and pepper and sear for 2 minutes on each side. Reduce heat to medium and add garlic and thyme to the pan. Start the process of cooking and basting the loins, [...]