Below is a list of recipes we've collected from the pages of our monthly magazine, Farm Bureau News, and from our cooking segments with Chef John Maxwell on our cable program, Down Home Virginia.

Meatball and Spinach - Chef Maxwell

Shrimp and Grits - Chef Maxwell

Potato Crab Chowder - Chef Maxwell

Oatmeal and Apple Scones - Chef Maxwell

Oysters Rockefeller - Chef Maxwell

Eggplant Croquettes - Chef Maxwell

Applesauce Brownies - Chef Maxwell

Corn Chowder - Chef Maxwell

Peach Pie - Chef Maxwell

Skewered Chicken with Tuscan Salsa - Chef Maxwell

Roasted Vegetable Salad - Chef Maxwell

Herbed Orzo Salad - Chef Maxwell

Spanokopita - Chef Maxwell

Sautéed Soft Shell Crab - Chef Maxwell

Tangier Crab Soup - Chef Maxwell

Apple Salsa - Chef Maxwell

Pan-seared Scallops and Sautéed Spinach - Chef Maxwell

Dijon Mustard Vinaigrette - Chef Maxwell

Grilled Chicken - Chef Maxwell

Peach Beurre Blanc - Chef Maxwell

Fried Green Tomatoes - Chef Maxwell

Croaker Escabeche - Chef Maxwell

Stone Ground Grits with Mushrooms and Asparagus - Chef Maxwell

Chesapeake Ray, Sauté - Chef Maxwell

Seared Rockfish with Mushroom Crust - Chef Maxwell

Strawberry Salsa - Chef Maxwell

Hoppin’ John with Spinach - Chef Maxwell

Roast Chicken with Apple Cider Glaze - Chef Maxwell

Eggplant Beignets - Chef Maxwell

Honey Mustard Mayo - Chef Maxwell

Sweet Potato Biscuits - Chef Maxwell