Featured
David’s Pea Salad —
snappy! herby! fresh!
Green Gazpacho
Chef Hannah’s Green Gazpacho is the amuse bouche on Holly Hill Inn’s Restaurant Week menu and we’re already getting customer requests for the recipe. Enjoy it at Holly Hill Inn, then recreate its refreshing flavor at home when Restaurant Week is done!
Farmers Market Panzanella
Our panzanella recipe was inspired by Marcella Hazan’s “Bread and Vegetable Salad with Anchovies” from The Classic Italian Cookbook, first published in 1973.
Kentucky Spring Rolls
Cool, crispy, crunchy, fun to make and fun to eat, our Kentucky Spring Rolls can be filled with all kinds of farmers market veggies. Pick up a package of rice paper sheets and one of rice noodles and turn the production into a tasty project. Chef Tyler McNabb says these spring rolls are great just as they are, but feel free to add proteins like tofu, shredded cooked chicken, beef or pork; or poached shrimp or mussels.
Bonus! no cooking required except for boiling water to soften the noodles.
beet carpaccio
Chef Abra Berens shares the recipe for this vibrant salad just as local beets and strawberries are on the way! Unsprayed violets, redbud blooms or pansies would all make great garnishes and her candied fennel seeds are the secret ingredient we never knew we needed until now.
Cilantro Lime Yogurt
This is good on so many things – the lamb kofta, grilled veggies, tacos, frittatas. Be sure to seek out a full-fat Greek-style yogurt; it makes all the difference in the world
Thermopolis Greek Salad
Thermopolis (from the Greek words for hot water) was named for the mineral hot springs nearby but it was also home to a large Greek-American population. All the veggies in our salad (except for the artichokes and olives) grew prolifically in Grandpa Zim’s garden, which Chef Ouita said was “truly a sight to behold.” If your green thumb isn’t as green as Grandpa Zim’s, check your local farmers market for seasonal goodies!
Building a Better Charcuterie Board
Who doesn’t love a good charcuterie board? It’s the perfect way to feed a crowd or a few close friends. Before you go shopping, check out these tips from Chef Ouita Michel —
Honeywood Cheese Salad
This cheese salad tops the Honeywood Smash Burger but with local tomatoes coming on, we’re a big fan of whipping up a batch at home to spread on a slab of toasted bread under a thick slice of juicy tomato.