Back to the Cookbook

Equipment: oyster knife for shucking,

Adana Kebab With Sumac Onions

Baked Sweetpotato French Toast Casserole

Blackberry and Apple Caprese Skewers

Blackberry Ricotta Flatbread

Blueberry Pumpkin Spice Monkey Bread

Butternut Squash and Corn Soup

Caramelized Sweet Onion & Goat Cheese Flatbread

Caramelized Vidalia Onions Fig Crostini

Champagne Pasta With Shrimp

Chef Shannen Tune’s Sweet Onion Rings

Chicken Caprese Stuffed Vidalia Onions

Collard Green Rolls

Coppa Bolognese

Crispy Thai Garlic Mushrooms

Deepa’s Delicious Tomato Soup

Deviled Quail Eggs

First Lady Pat Nixon’s Gingerbread House Recipe

Gazpacho In Cucumber Cups

Gochujang Tempeh Lettuce Cups

Grilled Swordfish With Antiboise Sauce

Herb Roasted Mushrooms

Here’s Looking At You Tomato Soup

King Oyster Mushroom Scallops

Mexican Cheese Dip Stuffed Vidalia Onions

Midge’s Stuffed Cabbage

My Favorite Spring Asparagus and Pea Salad

Naked Farmer’s Vegan Caesar Salad

Portuguese Piri Piri Whole Roasted Chicken

Roasted Oysters On The Half Shell With Dijon Cream Fraiche

Roasted Turnip Roots

Sauteed Radishes With Tarragon

SEPC “It’s All About The Fruit” Salad

Smoked Salmon and Avocado Mousse in a Glass

Spicy Korean BBQ Popcorn

Spider Deviled Eggs

Spinach Salad With Rhubarb Vinaigrette

Strawberry BLT Lettuce Roll Ups

Strawberry Fiesta Salsa

Stuffed Blue Cheese Tomatoes

Summertime Caprese Skewers

Sweet & Savory Fall-Inspired Salad

Sweet Bell Pepper Nachos

Sweet Corn And Vidalia Onion Soup

Traditional Vietnamese Watermelon Salad With Shrimp

Tuscan Kale Salad

Warm Collard Cheesy Bacon Dip

Warm Vidalia Onions and Baker Farms Collard Green Dip

Whipped Feta Dip