Tomato and Pimento Cheese Pie
Organic carrot encased in our jalapeño and smoked cheddar cornbread, our cookbook’s cover star, and served with Creole mustard sauce
That kimchi we always make stuffed into wonton wrappers and served with peanuts and white soy sauce
One of our most-requested dishes made from local corn and mushrooms and topped with charred corn salsa. This one’ll likely surprise the most staunch tamale purist...
French bread with grilled, spiced Japanese eggplant “sausage” and house-made pickles from cucumbers from our family farm, Concord Farms; dressed with lettuce, tomatoes, mayo, and mustard (V if you ask for it minus the mayo)
Our vegetarian take on smoky bacon and onion jam: whole wheat with cheddar and mozzarella
Local cauliflower florets tossed in Crazy Good Hot Sauce and served with carrot sticks, celery, and black pepper and blue cheese dressing (V if you ask for it minus the dressing)
Tempura-fried squash blossom stuffed with roasted carrot puree and soft cheese served atop spicy squash and zucchini from our family farm, Concord Farms
Watermelon changes from sweet to savory on the grill; we highlight this amazing transformation with our spicy, salty take on this Southern favorite
A healthified ice cream sandwich with raisins, cranberries, walnuts, and coconut; vegan, free of refined sugar, and 101% amazing
Our beloved gluten-free almond biscuits served with the season’s best fruit and herbaceous whipped cream
Lemons and herbs from our garden sweetened with maple syrup and infused with the flavors of summer
I just can't even wait!
I want it all!!
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