Seasonal Recipes

Apple & Cream Cheese Stuffed Whole Wheat Ravioli with Mint Pesto
by Chef Chris, Harvest Habersham
Whole Wheat Pasta Dough:
10 oz Sylvan Falls Mill whole wheat flour
6 oz. high gluten flour
12  local egg yolks
3 local whole eggs
1.5 tsp extra virgin olive oil
1 T local milk
1 T salt
2 local apples
2 T sugar
1/4 tsp nutmeg
2 oz. cream cheese, softened
Mint Pesto:
1 c. fresh, local mint
1 T local garlic, minced
1/4 c. olive oil
salt to taste
Egg Wash:
1 local whole egg mixed with 1 T water
For the pasta dough: In a large bowl, mix wheat flour and high gluten flour. In a separate bowl, crack 3 whole eggs. Add the 12 egg yolks, oil, milk, and salt. Make a well in the center of the flour mix. Pour liquid mix into well. Gently stir with fingertips, incorporating a little of the flour at a time into the liquid. When dough comes together, knead until smooth and not sticky.
For the filling: Peel, core, and dice apples into one centimeter cubes. Toss apples with sugar and nutmeg. Cook over low heat just enough to melt the sugar. Mix in the cream cheese.
For the pesto: Finely chop the fresh mint. Mince the garlic. Combine mint and garlic in a bowl, add olive oil, mix together. Add salt to taste.
Assembly: Roll the pasta dough out into a square 1/8″ thick. Cut dough into rectangles. Brush edges of pasta with egg wash. Place 1 T filling in the center of each rectangle. Fold pasta over once (edge to edge) to form a pillow. Crimp the edges with a fork.
Bring 6 quarts of salted water to a boil. Drop 6 ravioli in boiling water and cook until al dente, approx. 6 minutes. Strain ravioli in a colander. Plate the ravioli and spoon desired amount of pesto over the pasta. Serve immediately.

Sweet Potato Soufflé


1/2 cup light brown sugar

3/4 stick butter, room temp

1/2 cup chopped pecans (optional)

3/4 cup crushed corn flakes


Combine all in bowl and work w. your hands, reserve.




7 sweet potatoes, fist size, peeled and chopped

1 cup sugar

1 teaspoon vanilla extract

3/4 stick butter

2 eggs beaten

1/2 cup milk

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg


Boil potatoes until soft, let cool. Beat in mixer w. paddle and all other ingredients.

Pour into a casserole dish. Add topping and bake at 350 degrees until set.


 Sweet Potato Oven Baked “Fries”

Yields: 25 servings


10 lbs. Sweet Potatoes, sliced into 1 inch sticks

½ c. Oil

1 ½ Tbsp. each Salt and Pepper

1 Tbsp. Cumin

1 Tbsp. Coriander


Preheat oven to 375 degrees. Combine all ingredients and toss to coat. Place in single layer on baking sheet and roast in oven 35-40 minutes until lightly browned and tender.


Butternut Squash Soup
Makes approx. 14 quarts
14 each butternut squash, cut in half lengthwise, seeded, brushed with vegetable oil, roasted 45 minutes at 375 degrees, cool, remove skins
3 quarts heavy cream
2 quarts water/vegetable stock/chicken stock
2 cups orange juice
2 cups light brown sugar
2 each Vidalia onions, peeled, rough chopped
6 each apples, not tart in flavor, core removed, rough chopped
¼ cup salt
2 Tablespoons pepper
Put everything in a pot, bring to a low simmer, stirring frequently. Simmer 15 minutes until apples are soft.  Remove from heat, puree, pass through china cap.

Hoe Cakes
Makes approx. 12 hoe cakes
Originally, Native Americans cooked these on hot rocks in an open fire. They were commonly referred to as Ash Cakes. Later on, settlers from Europe adopted the recipe, cooking the cakes on the blades of their hoes in the fireplace. This is where they get the name “Hoe Cakes”. Of all the recipes in my collection, this is one of the oldest, the cheapest, and just about the tastiest of all. Serve Hoe Cakes as bread, or by themselves for breakfast with maple syrup or molasses. They also make a nice accompaniment to main meals, especially when fried in margarine. In the summertime, when you want hot bread, but don’t want to heat up the oven, this is the best choice. They cook right on top of the stove, without heating up the entire house. Good for camping and backpacking too.
2 Cups Corn Meal
1 tsp Salt
2 Cups Boiling Water
1-2 Tbsp Honey (optional, to sweeten)
Oil for frying
Put the tea kettle on to boil. In a large bowl combine the corn meal and salt. When the water boils, measure it in a metal or tempered-glass measuring cup. Pour the boiling water over the corn meal and stir it up. The corn meal will swell up, absorbing the water, and making a very thick mash.
Heat some oil in a large skillet over medium high heat. You can use as little as two tablespoons of oil per pan full, but it is a little easier to use 4 or 5 tablespoons of oil for each pan full. Use your waistline and frying skill as the final judge. Now scoop up a little of the corn meal mush (about a 1/4-cup) and shape it into a patty. It will still be warm from the boiling water, so be careful not to burn yourself. You can let it cool down some more first if you like. Plop the patty into the hot fat, and get it to frying.  Make some more until you have the whole pan full.  I usually cook about 4 or 5 at a time. When the underside is crispy brown, turn them and cook the other side.  When both sides are crispy and brown, transfer them to a plate to keep warm, and start another batch.

Kale Salad
Serves 30 – 35
1 Lb Fresh Kale, chopped
1 head Nappa Cabbage, shredded
1 Lb Carrots, shredded
12 oz container Grape Tomatoes
2 large Red Onions, diced
8 oz Cashew pieces
8 oz Sunflower Seeds
1 container Blueberries
6 oz Dried Cranberries
16 oz bag Edamame, thawed
1 bottle Lite-house Pomegranate Blueberry Dressing (close to the dressing we make)
Combine all ingredients and enjoy!

Winning Slaw Recipe by Rabun Co Nutrition Staff
1/2 Head Cabbage
2 Apples
1 cup Mayo
1 medium Tomato
1/2 Sweet Onion
1/2 tsp Cinnamon
1/2 tsp Fennel Seed
1/2 Tbsp Vinegar
Dash of Pepper
Dash of Sugar
Combine all ingredients and enjoy!

Roasted Okra with Curry and Cumin
2 lbs Fresh Okra, cleaned and halved
2 tsp Vegetable Oil
2 tsp Sea Salt
2 tsp Curry Powder
2 tsp Chile Powder
2 tsp Ground Cumin
Preheat oven to 450 degrees. Wash and dry okra. Slice okra in half lengthwise. Place okra in bowl, drizzle with oil, toss to coat and add rest of ingredients. Toss again.
Spread evenly on lightly greased/sprayed baking sheet. Bake 10 minutes.

Red Beet Pancakes
Serves 6
1 cup All Purpose Flour
3/4 cup Whole Wheat Flour
3 Tbsp Light Brown Sugar
1 Tbsp Baking Powder
1/2 tsp Kosher Salt
2 medium Beets, roasted and pureed (about 3/4 cup)
1 1/4 cup Milk
1/3 cup Plain Greek Yogurt
1 large Egg
3 Tbsp Unsalted Butter, melted
1 tsp Vanilla Extract
  1. Sift the first 5 ingredients into a bowl.
  2.  Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
  3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
  4. Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.
  5. Serve with desired accompaniments (honey, maple syrup, butter, raspberry sauce)

* To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months.


Kale Chips
1 large bunch Kale, stems removed & leaves torn into pieces
1 Tbsp extra virgin olive oil
salt and pepper to tast
pinch cayenne or paprika (optional)
1. Preheat oven to 400 degrees F
2. Thoroughly pat kale dry (very important)
3. In a large bowl, drizzle kale with oil and sprinkle w. salt, pepper & spices
4. Using hands, massage oil into kale leaves to evenly coat
5. Spread evenly, without layering, on large baking sheets
6. Bake until leaves are crisp (8-12 mins)

Zesty  Cole Slaw
Serves 72
3 C Mayonnaise
2 C Sour Cream
1 1/2 C Mild Taco Sauce  (I used El Paso)
12 Tbs Cider Vinegar
12 Tbs Canola Oil or Vegetable Oil
3 tsp Garlic Salt
1 1/2 C Pickled Jalapeno Peppers
1 1/2 tsp Dried Cumin
1 1/2 tsp Coarse Black Pepper
9 lbs Shreadded Cabbage (9 medium cabbage heads)
6 Bell Peppers (red or green), thinly sliced or chopped
Combine mayonnaise, sour cream, vinegar, oil, jalapenos and spices. Combine cabbage and bell peppers, toss with dressing to combine well. Chill for 2 hours before serving.

Butternut Squash Cake
Yields: 15 servings
3/4 c. butter, softened
1 1/2 c. granulated sugar
3 eggs
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 1/2 c. all-purpose flour
3/4 c. buttermilk
2 c. (1 small) butternut squash, peeled & shredded
1. Heat oven to 350°. Spray bottom of 13×9-inch pan with cooking spray.
2. In large bowl, beat ¾ cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash. Spread in pan.
3. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Serve plain or with a dusting of powdered sugar or a dollop of whipped cream.

Greek Potatoes
Yields: 25 servings
10 lbs. Potatoes
3 Onions, large
1/2 c. Vegetable Oil
2 Tbsp. Italian Seasoning
1 Tbsp. Paprika
Salt & Pepper to taste
1/2 lb Feta Cheese
1. Preheat oven 375 degrees.
2. Scrub any dirt off potatoes. Slice into small wedges. Slice onion into slivers. Toss potatoes and onions with oil, Italian Seasoning, Paprika, salt and pepper.
3. Place on baking sheet in single layer. Roast in oven for 25-30 minutes until light brown –crisp on outside soft inside.
4. Allow to cool slightly. Toss with feta cheese and serve warm.

Ratatouille Bake
Yields: 25 servings
3 Tbsp. Oil
8 cloves Garlic, chopped
2 Onions, large, chopped
6 Eggplant, large- peeled and diced
8 Zucchini, large-diced
2 Bell Pepper, large-diced
1 lb. or 10 cans of diced Tomatoes
3 Tbsp. Italian Seasoning
2 tsp Salt
1 tsp Pepper
40 oz. Frozen Cheese Ravioli
16 oz. Mozzarella Cheese, shredded
1. Preheat oven to 350 degrees F.
2. In large wide pot heat oil and add onion, peppers and garlic until beginning to soften-10 minutes or so.
3. Add zucchini, tomatoes, salt, pepper, Italian Seasoning and bring to boil. Reduce heat to medium low and simmer 20-30 minutes until all vegetable are softened.
4. Cook Ravioli as directed on package. Drain and place on bottom of oiled hotel pan. Spread Vegetable mixture on top and sprinkle cheese over.
5. Bake 20-30 minutes until mixture is bubbling and cheese is melted.

Chinese Chicken Salad
Yields: 25 servings
4 Heads of Cabbage, thinly sliced
16 oz. Sesame Seeds, toasted
24 oz. Almonds, toasted
20 Green Onions, thinly sliced on bias
3 Bunches of Cilantro Leaves, chopped
2 – 15oz pkg Ramen Noodles, crushed
3 lbs. Chicken Breast, cooked and shredded or cubed
1/3 c. Sugar
2 ½ c. Rice Wine Vinegar
2 c. Vegetable Oil
¼ c. Sesame Oil
2 Ramen Noodle Flavor package
2 ½ tsp Pepper, Black
1. Combine salad ingredients in large bowl.
2. Whisk together dressing ingredients and pour over salad toss to combine.
3. Refrigerate for several hours to allow flavor to develop.

Maple Glazed Beets
Yields: 25 servings
3 lbs. Beets, peeled and quartered
6 Tbsp. Oil
¼ c. Maple Syrup
1. Preheat oven to 400 degrees F.
2. Place beets on roasting pan and drizzle with 3 Tbs. oil-salt and pepper.
3. Roast for 30 minutes-covered.
4. Combine maple syrup and remaining oil and pour over hot beets and mix to combine.
5. Roast covered 30 more minutes until beets are tender and sauce is thick.

Strawberry Rhubarb Crisp
Yields: 25 servings
4 qts. Strawberries
16 stalks Rhubarb, cut into small pieces
2 c. Sugar
1 c. Cornstarch
4 Oranges, zested and juiced
5 c. Whole Wheat Flour
2 c. Oatmeal
4 c. Brown Sugar
1 ½ lbs. Butter, melted
4 tsp Vanilla
¼ tsp Salt
2 Tbsp. Water
1. Preheat Oven to 350 Degrees F.
2. Combine all filling ingredients stirring together well. Place in bottom of greased hotel pan.
3. Combine all topping ingredients stirring together well. Sprinkle on top of fruit mixture and bake 30-40 minutes until filling is bubbly and heated through and topping is light brown and crisp.

Sweet Potato Biscuits
Yields: 25 servings
2 c. Flour, all purpose
1 Tbsp. Baking Powder
1 Tbsp. Sugar
½ tsp Salt
¼ tsp Baking Soda
¾ c. Milk
1 c. Sweet Potato, baked (about 1 medium potato)
8 Tbsp. Butter, very cold
1. Preheat oven to 400 degrees F.
2. Combine dry ingredients in large bowl. Grate butter into bowl. Toss with dry ingredients.
3. Mix milk and sweet potato and add to bowl and mix lightly to form rough dough.
4. Turn out onto floured surface and knead to form smoother dough. Pat or roll out to ¾ inch thickness.
5. Cut out biscuits with 2 1/2 inch cutter and place on baking sheet. Re-roll scraps and continue cutting until all dough is used.
6. Bake 12-15 minutes until golden brown.

Butternut Squash Soup
Yields: 25 servings
3 Butternut Squash, large, cut in half lengthwise, seeds removed
10 Apples, peeled and chopped
3 Onions, chopped
4 cloves Garlic, chopped
64 oz. Chicken Stock
1 tsp Ginger
1 ½ tsp Cinnamon
½ tsp Cayenne
1 tsp Salt
½ c. Cream
1. Preheat oven to 375 degrees F.
2. Place squash on baking sheet cut side up. Spray with non-stick cooking spray and sprinkle with salt and pepper. Roast in oven 30-40 minutes until beginning to brown and soften.
3. In large pot -sauté onions, apples and garlic until beginning to brown. Scoop out flesh from squash and add to apple mixture. Add ginger, cinnamon and cayenne.  Cover with chicken stock and bring to boil. Turn heat to medium low and allow to simmer for 30-40 minutes until all ingredients and soft.
4. Puree in blender in small batches or use immersion blender.
5. Return to pot and add cream. Adjust seasoning with salt and pepper. Serve Warm.

Crispy Beet Chips
Yields: 25 servings
20 Beets, thinly sliced
Non Stick Cooking Spray
Salt and Pepper
1. Preheat Oven to 375 degrees.
2. Slice beets on Mandolin, or use food processor.
3. Spread evenly on baking sheet and spray liberally with pan spray.
4. Sprinkle with salt and pepper and bake 20-25 minutes until crisp being careful not to burn.

Turnip and Carrot “Burger” OR Gratin
Yields: 25 servings
4 lbs. Turnips
4 lbs. Carrots
1 c. Onion, diced
2 tsp Salt
1 tsp Pepper
1 tsp Thyme, dried
6 Tbsp. Butter
8 Tbsp. Milk
¾ c. Cracker Crumbs or Bread Crumbs
1 tsp Garlic Powder
1 ½ lbs.                Mozzarella, Shredded
Directions MOP “Burger”:
1. Preheat oven to 350 degrees.
2. Peel Turnips and Carrots and chop into uniform pieces. Place in large pot and cover with water. Add onion and 1 tsp salt. Bring to boil and simmer 25-30 minutes or until soft.
3. Drain and place back in pot. While still hot add butter and milk. Mash with potato masher or beaters until smooth. Mix in cracker crumbs and garlic powder.
4. With ½ cup- measure out pattie and place on lined sheet tray. Top with 2 Tbs. Mozzarella.
5. Bake in 350 degree oven for 15 minutes or until heated through and cheese has melted.
Directions MOP Gratin:
1. Preheat oven to 350 degrees.
2. Follow directions as above through mashing of vegetables.
3. Layer ½ mixture in baking pan. Mix cracker crumbs and garlic powder and sprinkle over vegetables.
4. Place remaining vegetables over crumbs. Top with cheese. Cover with foil and Bake 350 degrees for 30-40 minutes until heated through.

Kale Chips
Yields: 40 servings
4 bunches Kale (green kale works best)
2 oz. Olive Oil
3 Tbsp. Salt
1. Preheat oven to 350° F. Grease a cookie sheet, or line with parchment paper.
2. Wash the kale and thoroughly dry or use a salad spinner if possible. With a knife or kitchen shears, remove the kale leaves from the thick stems and tear into bite sized pieces.
3, Place kale in a bowl. Drizzle with olive oil. Toss to coat each leaf.
4. Bake until the edges are brown, about 7-12 minutes, check frequently to ensure they are not burning. Remove from oven and sprinkle with salt.
Note: If using a convection oven, turn off the fan! If not, chips will fly at you as you open the door to check on them.

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