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Our first recipe comes from Master Baker Carrie Morrical at The Kitchen @ Billings Forge.

Cinnamon Crusted Rhubarb Cake
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups brown sugar

1 egg
2/3 cup oil
1 cup buttermilk
1 tsp vanilla
1 1/2 cups chopped rhubarb

Mix wet and dry ingredients separately and then add wet to the dry.

Topping
1/2 cup sugar
1/2 tsp cinnamon
1 tbsp melted butter

Mix until blended and sprinkle on top of cake mixture. Bake at 325-degrees for 45-50 minutes.

Orange- Ginger glaze
* 1/4 cup white wine
* 1 cup freshly squeezed orange juice
* 1 teaspoon orange zest
* 1/2 teaspoon grated fresh ginger
* 2 slices orange

Heat the orange juice, zest, and ginger together in a small saucepan over medium-high heat until reduced by half. Add the orange slices, and stir once or twice, until the sauce becomes thick. Remove from heat, drizzle the sauce over the sautéed greens or a protein and serve.

Our next recipe comes from Julie Carrion, Director of Catering & Culinary Service at The Kitchen @ Billings Forge.

Eggplant Caviar
1/3 cup extra-virgin olive oil
3 medium eggplants, ends removed, split lengthwise
1/2 cup scallions, white part only, thinly sliced
1 red bell pepper, cut into 1/8-inch dice
1/2 small jalapeño pepper, split, seeded, and finely chopped, or a pinch of cayenne pepper
4 small white mushrooms, thinly sliced
1 large tomato, peeled, seeded and cut into 1/8-inch dice
2 cloves garlic, finely chopped
3 sprigs basil, leaves only, finely chopped
2 tablespoons minced chives
Salt and freshly ground pepper

1.   Center a rack in the oven and preheat the oven to 350 degrees F.

2.   Brush a sheet pan with 1 tablespoon of the olive oil. Season the eggplant halves with salt and pepper and place, skin side up, on the baking pan. Bake in the oven until soft and cooked through, 30 to 45 minutes. Remove from the oven and set aside to cool.

3.   Warm 1 tablespoon of the olive oil in a small skillet over medium heat. Add the scallions, red pepper and cayenne, season with salt and pepper, and cook for 5 minutes, stirring frequently, without browning. Transfer the mixture to a plate, return the pan to the heat and add another tablespoon of olive oil to the pan along with the mushrooms. Season with salt and pepper and cook until all of the moisture has evaporated from the pan, 5 to 7 minutes. Remove the pan from the heat and set aside to cool.

4.   Scoop out the eggplant pulp (discard the skin) onto a large cutting board. Add the mushrooms and chop finely. Transfer to a bowl and add the scallion-pepper mixture, tomato, garlic, basil, chives and the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste and mix well to combine. (The eggplant can be made up to a day ahead kept covered in the refrigerator.)