Our new website allows us to collect and share seasonal recipes from all of our generous chefs and cooking friends.


We hope to grow this area of the website over the years by adding great recipes, including yours. To do that, we’re asking for recipes from all chefs, caterers, cooks, and culinary enthusiasts. Please email them to (Since these folks are kind enough to give away their culinary secrets, it’d be great if you’d patronize their restaurants or buy their cookbooks.)


When we get enough recipes, we’ll group them by seasonality. For now, this is a catch all list. Enjoy!


You can also find recipes for specific vegetables and fruits, along with planting and growing information, in the DIY section here.




Wild Georgia Trout with Pole Bean Salad

Courtesy of Chef Julia Leroy


  • 4 fillets of fresh Georgia trout
  • 2lb pole beans
  • 1/2 red onion
  • 1/2lb cherry tomatoes
  • 3 oz bacon (thick-slab)
  • 1c red wine vinegar
  • 1tsp mustard
  • 1 local, organic egg
  • 1 lemon
  • salt and pepper
  • grapeseed oil, if necessary

Preheat oven to 375* and set a large pot of salted water on to boil.


While you wait for the water to boil, clean the ends off the pole bean, making sure to peel the inedible fibrous string off of bothsides.  Place bacon on a sheet tray and put in the oven for about 10-15 minutes, or until crispy. RESERVE THE FAT! Cut pole beans in to pieces about 2 inches long, and drop in boiling water. Cook until tender, but still green. In general I always cook these a little bit further than I would cook an haricot vert, which I like pretty crunchy.


Drain and shock in a bowl of ice and water. When they are cold, put them in a colander to drain out the excess water. Slice your red onion as thinly as possible and toss with some red wine vinegar and salt. Let it sit for about 20 minutes. This is the simplest and best recipe for pickled onions. Wash the cherry tomatoes and cut in half. Then chop the bacon. Mix the pole beans, tomatoes, onions and bacon together in a bowl and set aside.


Now it’s time to make the dressing. Seperate the egg yolk and put in a bowl. Stir in the mustard and a 1/3c of vinegar. Now find a pot that your bowl will nest nicely on top of, and put a hand towel over the pot, set your bowl on top, and this will make whisking in the bacon fat much easier. Now you want to drizzle your warm bacon fat into the bowl. Don’t go too fast or you will break the emulsion. You are basically making a bacon fat mayonnaise. Add lemon juice, and if you need to, use a neutral oil like grapeseed to supplement if you don’t have enough bacon fat. Dressing should taste acidic. Toss pole bean mix with mayonnaise and check the seasoning.


Score the skin of your trout filets and rinse them, patting them dry. Check for pin bones and scales. In a hot pan with some rapeseed oil, sear the trout, skin side down. Flip over when skin is crispy, and
cook until just done. Serve immediately.



Fresh Summer Vegetable Succotash with Basil

Chef Virginia Willis. Printed with Permissions. Virginia Willis is the Author of “Bon Appetit Y’all.
Serves 6 to 8

This recipe is a multi-pot process, not my usual modus operandi of simply executed recipes involving as few dishes as possible. (I like to cook, not do dishes.) It’s also a bit larger than many of my vegetable dishes—it makes for delicious leftovers.


Succotash has many versions, but all contain corn and beans. If butter beans are not available, I often substitute shelled edamame or black-eyed peas. Small farm stands, local and state farmer’s markets, and even the Whole Foods in my area usually carry shelled peas and butter beans in the summer. They are both doubly precious—extremely delicious and fairly expensive, the result of the luxury of not having to shell your own.


  • 2 cups shelled fresh butter beans (about 11/2 pounds unshelled) or frozen butter beans
  • Coarse salt and freshly ground black pepper
  • 1/2 pound small Yukon gold potatoes, halved
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • 1 onion, preferably Vidalia, chopped
  • Scraped kernels from 4 ears
  • fresh sweet corn (about 2 cups) (see sidebar)
  • 1 small yellow squash, chopped
  • 1 small zucchini, chopped
  • 1 cup grape, cherry, or teardrop tomatoes, halved
  • 1/4 cup chopped fresh basil


To cook the beans, place them in a pot and cover with cold water. Bring to a boil over high heat and season the water with salt and pepper; decrease the heat to low. Simmer until tender, about 30 minutes for fresh beans, less for frozen. Drain well and set aside.


To cook the potatoes, place them in a second saucepan and cover by 1 inch with cold water; season with salt. Bring to a boil over high heat, then decrease the heat to low and simmer until the potatoes are just tender, about 20 minutes. Drain in a colander and set aside.


In a large, heavy-bottomed skillet, heat 1 tablespoon of the oil and 1 tablespoon of the butter over high heat until the foam subsides. Add the drained potatoes and season with salt and pepper. Cook the potatoes, stirring infrequently, until nicely crusted, 8 to

10 minutes. Transfer to a serving bowl.


In the same skillet, heat the remaining 1 tablespoon each oil and butter over medium-high heat; add the onion, corn, squash, and zucchini and cook, stirring, until crisp-tender, about 5 minutes. Stir in the reserved butter beans and cook, stirring, until heated through. Add to the potatoes along with the tomatoes and fresh basil, stirring to combine. Taste and adjust for seasoning with salt and pepper. Serve hot, warm, or cold.



Corn on the Cob with Parmigiano-Reggiano

VIRGINIA WILLIS Printed with Permissions. Virginia Willis is the Author of “Bon Appetit Y’all.

Serves 4 to 6
Long hot Southern summers produce delicious corn, but some of the best corn I ever had in my life was from New Jersey. The farmer had a stand on the side of the road in front of his cornfield. He would ask how many you wanted, and march back into the green, rustling stalks to pick your order. Freshness is important, since the moment corn is picked, the sugars begin converting into starch. Straight from the row to a pot of boiling water is an indulgent luxury.


Some folks may look twice when they see that this recipe instructs you to coat the corn in mayonnaise. It’s a Southern take on Mexican corn that is coated in crema, a soft sour cream–like cheese. You cannot get more Southern than mayonnaise. If you don’t care for mayonnaise, use soft unsalted butter instead.


Cutting Corn off the Cob
There are gadgets to cut the corn kernels off the cob, but a sharp knife will do the job well. Most people stand the corn vertical to a cutting board and the kernels go everywhere. Instead, set the ear of corn on its side and, using a chef’s knife, slice away the kernels on four “sides,” squaring off the round ear. The kernels will fall away, but not having far to go, will not scatter. Then, stand the ear on one end and cut away the “corners” of the cob. Finally, scrape the milky remainder into a bowl with the back of the knife.


  • 4 to 6 ears fresh sweet corn, unshucked
  • Coarse salt and freshly ground black pepper
  • 1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)
  • Pinch of cayenne pepper
  • 1/4 cup mayonnaise (page 282) or unsalted butter


Preheat the oven to 350°F. Place the unshucked corn in the sink and add water to cover. Weight down the corn with a heavy pot or plate to keep it submerged. Let the corn soak for about 30 minutes. Remove the corn from the water, pull back the husks, and strip away the silk. Season the corn with salt and black pepper. Pull the husks back over the corn and place in the oven, directly on the rack. Roast until the corn is tender, 40 to 45 minutes.

Meanwhile, combine the cheese and cayenne in a shallow plate. Set aside.

Remove the corn from the oven and shuck while warm. Using a pastry brush, coat the hot ears of corn with mayonnaise. Roll the ears in the cheese mixture to coat. Serve immediately.


Watermelon and Fig Salad – Shaun Doty

Recipe yields four servings



  • 2 c. watermelon
  • 2 c. ripe brown turkey figs, split in half
  • 2 t. extra virgin olive oil
  • 2 t. saba di modena or balsamic vinegar
  • 8-10 leaves of basil, torn
  • ¼ c. sweetgrass dairy goat cheese
  • Pinch salt


Mix watermelon balls and figs with extra virgin olive oil. Add pinch salt, divide over two chilled plates. Place dollops of fresh goat cheese over watermelon. Drizzle with saba, and garnish with fresh basil leaves. Serve immediately.


The Southern Vegan

Thrive Carryout Café Recipe of the Month


A delicious Southern Style Vegan Sandwich!
Serves 2

  • 4 Slices Wholegrain Bread
  • 2 Organic Sweet Potatoes peeled and sliced to 1/2” thickness (we use local and organic sweet potatoes from Oaktree Farms)
  • 1 bunch Organic Collards
  • 4 Slices Tofu Singles Cheese (Tofutti Mozzarella Cheese works great!)
  • 8 Peashoots
  • 1 T Vegenaise

Roast Sweet Potato at 375 degrees until they are tender about 30-45 min.  Remove stems from collards and steam until tender.  Lightly toast bread and spread with vegenaise.  Layer the collards and sweet potatoes on the sandwich and top with the peashoots and tofu cheese.  Cut in half and enjoy!

*This sandwich would also be great with mayonnaise and provolone cheese instead of the vegenaise and tofu cheese.


Local Seafood, Carolina Gold Risotto with Fresh Lemon-Basil Pesto

Cha Bella restaurant and Earth to Table catering are located in downtown Savannah Ga. All of the food that we serve is locally sourced, and most of our produce actually comes from our very own farm, creating the region’s only farm-restaurant partnership, and allowing us to design our menu based on what is ripe. We bring a new and exciting culinary standard to Savannah, with an emphasis on consistently delicious, organic, and seasonal fare, served in a fun and innovative space. Please visit us at

Lemon basil makes an amazing pesto, for use with local seafood dishes.



  • pound wild Georgia Shrimp peeled, deveined
  • pound north Carolina diver scallops
  • pound fresh local clams
  • 1/4 pound local grouper filet
  • 5 cups Shrimp stock
  • 3/4 cup dry white wine
  • 6 tablespoons (3/4 stick) butter
  • 1 teaspoons minced garlic
  • 1/4 teaspoon dried crushed red pepper
  • 3/4 cup finely chopped onion
  • Salt and pepper
  • 1 1/2 cups Anson mills Carolina gold rice* or medium-grain white rice
  • cup grated parmesan
  • cup fresh corn
  • pint fresh local small tomatoes, halved
  • Swiss chard or other seasonally available green, removed from stem, coarsely chopped
  • 1 TBS fresh lemon basil pesto

Serves 4.


Carolina Gold rice cooking instructions:

Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and remaining 1 teaspoon garlic; saute until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes. Cook until rice is just tender and mixture is creamy, about 5 minutes longer. Remove from heat.

Season rice to taste with salt, pepper and parmesan cheese.

Season shrimp, scallops, and grouper with salt and pepper; pan sear on medium high heat with 1 tablespoon of extra virgin olive oil. Saute seafood until golden brown, about 1 minute, per side then remove seafood from the pan. Add remaining 1/2 cup of wine, add clams and garlic. Simmer until clams open.

In a separate pan, saute corn, grape tomatoes, swiss chard, with extra virgin olive oil until tender. Fold in cooked risotto, top with shrimp, scallops, grouper, and mussels. Finish dish with a squeezed lemon wedge garnish with shaved carrots.


Georgia Pecan Brownies

VIRGINIA WILLIS Printed with Permissions. Virginia Willis is the Author of “Bon Appetit Y’all.


Makes 24
For the most part, Mama has always made everything from scratch. Homemade cakes, cookies, and pies were the norm, but she would open one box when she made brownies. My father worked for a company that made, among myriad other things, brownie mix. I remember opening the Christmas gifts from corporate friends that contained a potpourri of company products, including the familiar red box—the brownie mix. Perhaps one of the reasons I am so fond of these brownies is that they represent my first solo forays into baking. Other than turning on the oven, I was allowed to prepare the brownies all by myself.


  • 1 cup (2 sticks) unsalted butter, plus more for the dish
  • 2 cups sugar
  • 11/2 cups all-purpose flour
  • 11/4 cups cocoa powder
  • 11/2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 4 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 12 ounces best-quality semisweet chocolate, finely chopped
  • 1 cup chopped pecans

Preheat the oven to 350°F. Brush a 9 x 13-inch baking dish or pan with butter.



Wild Georgia Shrimp and Grits – By Chef Ron Eyester, Rosebud

  • 4 tablespoons unsalted butter, divided
  • 2 cups thinly sliced Vidalia onion (about 2 medium onions)
  • 1 ½ cups stone ground grits (Riverview Farms recommended)
  • 1 ¾ cups half and half
  • 3 ½ cups chicken broth, divided
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated sugar
  • 1 tablespoon finely chopped garlic
  • 1 cup chopped andouille sausage (about 1/4 pound)
  • 1 14-oz can chopped San Marzano tomatoes
  • ½ pound fresh Georgia shrimp, peeled and deveined
  • ¼ cup finely chopped assorted herbs (oregano, thyme, marjoram and parsley)
  • Kosher salt and finely ground pepper

In a large straight sided sauté pan, heat 2 tablespoons butter over medium heat and swirl to coat the bottom of the pan. Add the onions and heat until they are starting to soften, about 5 minutes. Reduce the heat and let the onions cook undisturbed for 20 minutes. If the onions start to brown, give them a quick stir and reduce the heat a little. After 20 minutes, give the onions a stir and continue to cook, stirring only occasionally, until the onions have caramelized.

In a large saucepan, bring half and half and 2 cups chicken broth to a boil. Gradually whisk in grits and return to a boil. Reduce heat to a simmer and cook grits about 30 minutes over low heat, stirring often to prevent scorching. If the grits become too thick, add a little half and half or broth. When the grits are done they will be soft and creamy with just a little “bite.” Season the grits with granulated garlic, a pinch of sugar, and salt and pepper to taste.



When the grits are cooking, add the garlic to the caramelized onions and increase the heat to medium-high. Cook until the garlic is fragrant, about 1 minute. Scrape the onion mixture to the side of the pan and add the sausage. Let the sausage cook for 5-7 minutes, turning to brown on both sides. Add the tomatoes and chicken broth and bring to a boil. Reduce the heat to a simmer and let the mixture reduce and thicken, about 10 minutes. Add the shrimp; cook until just curled and opaque, about 4 minutes. Stir in the remaining 2 tablespoons of butter, herbs, and salt and pepper to taste.




D’s Dark ‘n’ Stormy Pear Crisp

Ingredients: Filling

  • 6-8 Bartlett or Anjou pears, peeled, cored and roughly chopped
  • 1/3 cup raisins, soaked in 1/3 cup rum (or enough to cover the raisins) for at least 20 minutes
  • 3 tablespoons chopped crystallized ginger
  • 2 teaspoons lime zest (from approximately 2 limes)
  • 3 tablespoons unsalted butter
  • Vanilla bean or 1 teaspoon high-quality vanilla extract

Here’s What You Do: Filling

Preheat oven to 375 degrees. In a medium mixing bowl, add pears, raisins,  rum, ginger and lime zest. Stir to combine.  Pour into an 8-inch square or 9-inch pie plate (a skillet with an oven-proof handle also works beautifully).
Melt butter in a small saucepan over low heat. (If using scraped insides of a vanilla bean, you may add to the pan; if using extract, pour directly over filling.)  Let butter brown for at least three minutes. Pour browned butter over fruit. Set aside.



Ingredients: Topping

  • 6 tablespoons flour
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground nutmeg
 (preferably freshly grated from a whole nutmeg)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, cut into small pieces, softened
  • 3/4 cup walnuts or pecans, chopped

Here’s What You Do: Topping

In a medium bowl, combine flour, sugars, spices and salt. With hands, pinch butter into mixture until it looks like crumbly wet sand. Refrigerate for about 15 minutes before using.
Drop topping onto buttered fruit, covering entire surface. Sprinkle nuts on top. Bake until fruit is fork-tender and topping is crunchy, about 40 minutes. Cool slightly and serve in bowls.
Makes six servings.



Now out of the oven: “The Meat Lover’s Meatless Cookbook” (Da Capo Press)
on twitter: @kimodonnel




Pickled Okra – Chef Hugh Acheson

Makes 1 quart

  • 3/4 pound okra, small and unblemished
  • 1 small red chile pepper, such as cayenne, red Serrano, or thai pepper
  • 1 clove garlic
  • 3 sprigs fresh dill
  • 1 teaspoon smoked paprika
  • 1 teaspoon mustard seed
  • 1 1/2 tablespoons kosher salt
  • 1 1/4 cup cider vinegar

Pack the okra, the chile pepper, the garlic clove and dill into a clean quart jar.
Combine the smoked paprika, mustard seed, salt, vinegar and 3/4 cup of water in a medium sized stainless pot and bring to a boil. Carefully ladle hot pickling liquid into the jars, leaving 1/2 inch of headspace. Cap the jars and then process according to manufacturer’s instruction.

Chef Hugh Acheson is the chef/partner of Five & Ten, the National, and Gosford Wine in Athens and Empire State South in Atlanta.


Cabbage and Mushroom Toast – Chef Steven Satterfield


Fresh local cabbage and good quality mushrooms are the key to this stand out dish.

  • 1/8 # dried porcini mushrooms
  • 1/3 # each shiitake and oyster mushrooms
  • 1 small head of early tender green cabbage, preferably locally grown, trimmed and cut into ¼” strips
  • 4 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 1 shallot, finely diced
  • 2 cloves garlic, minced
  • ¼ cup fresh cream
  • Pinch of fresh thyme leaves
  • A few fresh tarragon leaves
  • 1 small loaf rustic sourdough bread
  • 3 tablespoons EVO for grilling bread
  • Kosher salt and black pepper to taste


Cover dried porcini mushrooms with one cup of boiling water and allow to steep for 15-20 minutes.   Drain through a fine mesh sieve and reserve the liquid.  Set the mushroom broth aside, and finely dice the rehydrated porcinis.

In a medium sauté pan, heat 2 tablespoons of butter until foamy, then add the reconstituted porcinis, shiitakes, oysters, and cremini mushrooms.  Sauté mushrooms until browned, then add the shallots, garlic and salt and pepper and cook for 2 minutes.  Deglaze the pan with mushroom stock and set aside.  In a separate pan, sauté the remaining 2 tablespoons of butter until foamy then add the diced yellow onion.  Season with salt and pepper and then add the cabbage and season again.  Cook on very low heat until tender.


Slice bread into ¼” slices and brush with olive oil.  Heat the bread on a hot grill, marking it on both sides, taking care not to burn it.  Set aside.


In a medium sauté pan,  heat the cabbage, mushrooms and mushroom broth together.  Add the fresh cream and herbs and reduce until slightly thickened.  Serve over grilled bread as an appetizer or alongside roasted pork and glazed carrots.


Chef Steven Satterfield is the chef and co-owner of Miller Union in Atlanta.



Kale Chips – A flavorful, organic snack for a tight budget


  • 1 bunch organic kale
  • 1 TBSP. olive oil (Do NOT over-oil or you’ll get soggy chips!)
  • 1/8th or 1/4th tsp of kosher salt or fave herb/spice mix, depending on who much flavor you want (sometimes I simply use Kosher salt but other times we’re in the mood for more spice, like a mix of chili powder and garlic salt or a lovely Tandoori spice blend…)
  • a sprinkle of fresh lime juice

And away we go:

  • Preheat the oven to 400°F.
  • Wash kale and dry in a salad spinner or between towels. (Be sure to dry completely.)
  • Tear the leaves into chip-sized pieces (about 1.5-2” in diameter) and put in large bowl.
  • Drizzle with oil, the sprinkle with fave spices. Toss kale with your hands to coat well and evenly. Sprinkle with a little lime juice to make flavors pop.
  • Arrange in a single layer on a rimmed, foil or parchment-lined baking sheet.
  • Roast for about 10 minutes, until crispy and starting to turn brown on the edges, but not too dark.
  • Serve immediately or cool completely and store in an airtight container until ready to serve.


Minde Herbert will be a featured speaker at Georgia Organics’ Annual Conference in Savannah in March 2012 on the topic of “Feeding Your Family Organically on a Budget.”  She’s a mom of twins, organic food evangelist, homeschooler, PR pro and freelance writer.  She’s contributed to many local publications including Georgia Magazine, Living in Atlanta, Atlanta Now and the Atlanta Business Chronicle.  Previously, Herbert was the Director of Public Relations for the Atlanta Symphony Orchestra.  She’s also the co-founder of the non-profit Intown Atlanta Parents of Multiples Club, which provides support and education to parents and caregivers of twins, triplets and more, in metro Atlanta.  She’s also known for her penchant for red shoes.  Read her blog at

“I’m the parent of two young children who feeds my family an almost entirely organic diet on a very tight budget.  We’re always looking for inexpensive but fun alternatives to our regular rotation of snacks, such as baby carrots, nuts and dried fruit.  My kids love kale chips because they have a good crunch, are flavorful and fun to eat.  (Side note to parents: Make this snack with your kids.  Let them drizzle the oil, sprinkle the seasoning and mix with their hands – a great way to get young ones interested in preparing healthy food!)  Kale chips are great as a stand-alone snack but also wonderful on sandwiches and crumbled in salads.  The health benefits of kale are staggering – it’s an extremely powerful antioxidant – so this snack not only pleases the taste buds but is awesome for our bodies.”