Recipe by Brittany Lindsey(Serves 4)
INGREDIENTS:•  5 large heirloom tomatoes (any variety; we prefer yellow and Cherokee purple)•  Large bunch of basil, chopped•  1 Tbsp flat-leaf parsley, chopped•  Red onion, diced large•  1–2 cloves of garlic, minced•  ¼ cup capers•  1 lemon (zest & juice)•  ¾ cup olive oil•  ¼ cup balsamic vinegar•  Salt & pepper•  1 French baguette
INSTRUCTIONS:Begin by cutting your tomatoes into large wedges and gently squeezing the excess seeds and liquid out into the sink or a garbage bowl (to prevent the salad from becoming too watery).

Recipe by Chef David Wells, EVO Public House
Ingredients1 lb lump crabmeat3 butternut squash, roasted1 large carrot, diced2 celery ribs, diced3 shallots, minced2 Tbsp thyme, chopped1 Tbsp sage½ tsp cinnamon¼ tsp nutmeg¼ tsp ginger1 qt half and half1 qt heavy cream¼ cup maple syrup½ tsp poultry seasoning1 stick butterSalt and pepper to taste
DirectionsSplit butternut squash in half and roast flesh-side up in 350° oven until soft and golden brown.

Recipe by Chef Andy Feeley, Bluecoast Seafood Grill & Raw Bar
Ingredients
¼ cup olive oil
1 cup medium-chopped onion
1 Tbsp minced garlic
1½ tsp minced fresh thyme leaves (or ½ tsp dried thyme)
1½ tsp minced fresh oregano or sweet marjoram (or ½ tsp dried)
8 cups coarsely chopped well-rinsed and drained escarole
1 or 2 fresh bay leaves
2½ cups cooked chickpeas
½ cup uncooked brown rice
10 cups water,

Recipe by Chef Theo Lipkins, Off The Hook
INGREDIENTS
1 cup tomato, diced
1 cup carrots, diced
1 cup onion, diced
1 cup soy beans, frozen
1 cup sweet corn, frozen
2 tsp olive oil
2 ea bay leaves, fresh
½ tsp fennel seed
¼ tsp turmeric powder
2 Tbsp Old Bay seasoning
4 cups vegetable broth
1 lb Maryland jumbo lump crabmeat
10 ea Maryland crab claws (optional)
DIRECTIONS
Dry-roast fennel seed in a medium-sized pot for a few minutes on medium heat until aromatic.