Cool off with these summer recipes from Asheville chefs

Doesn't this popsicle look extra pretty on this locally-made East Fork plate? | Photo via @buggypopsavl

Local chefs Neomi Negron, Sujitra May Chubthaisong, and Erica “Shorty” Glaubitz are just a few of the creative forces behind this summer’s Chow Chow culinary event series — which kicks off Thurs., June 23 and runs through Sept. 11

Lucky for us, the trio — who represent Buggy Pops, Thai Pearl, and Bun Intended, respectively — are dishing details on their signature summer dishes, which include Banana Nutella Pops, Green Papaya Salad, and Pomelo Salad

Don’t feel like cooking? You’re in luck. These chefs will be at the upcoming Entrepreneurs of Color event featuring small dishes + craft beverages from six local chefs on Sat., June 25 at 11:30 a.m. Tickets start at $60 per person.

Chef Neomi Negron’s Banana Nutella Pop


  • 4 ripe bananas
  • ½ cup nutella
  • ⅓ cup yogurt
  • ¼ cup almond milk


  1. Place all ingredients in a blender or food processor. Blend until smooth. 
  2. Divide mixture evenly between popsicle molds. 
  3. Insert sticks.
  4. Place in the freezer overnight (6-8 hours). 
  5. To remove pops, place mold in a small warm water bath for a few seconds. 
Photo via @thaipearl_restaurant

Chef Sujitra May Chubthaisong’s Green Papaya Salad

Note: This recipe requires a mortar and pestle.

Ingredients (all measurements to taste)

  • Raw green papaya
  • Thai Bird’s Eye chilis
  • Garlic
  • Fish sauce
  • Lime juice
  • Sugar
  • Cherry tomatoes 
  • Optional: crushed peanuts or fermented fish sauce


  1. Pound chilis, garlic and sugar together first
  2. Add tomatoes, fish sauce, lime juice (being careful not to get in eyes)
  3. Shred raw green papaya into the mix and stir well
  4. Optional: Add crushed peanuts to top for Bangkok style or fermented fish sauce for Issan style.
  5. Put on plate to serve and enjoy!

Chef Erica “Shorty” Glaubitz’s Pomelo Salad

From the chef: This is a salad my mom would make for my sister and I, especially during summertime when it’s so hot. The sweet tanginess of the salad helps to refresh and battle the oppressive heat of the day.

Note: This recipe requires a mortar and pestle.


For dressing:

  • 1 tbsp palm sugar
  • 1.5 tbsp lime juice
  • 2 tsp fish sauce
  • Bird’s eye thai chili (to taste)

For salad:

  • 2 cups pomelo or grapefruit, broken into chunks
  • 3 tbsp shredded coconut, dark toasted
  • 2 tbsp roasted peanut, coarsely ground
  • 3 tbsp shallots, thinly sliced
  • 2 kaffir lime leaves, julienned
  • 2 inch lemongrass, bottom only and thinly sliced
  • 1/4 cup of mint leaves
  • 1/4 cup of cilantro leaves


Note: These measurements are for a fairly sweet pomelo. If using grapefruit or a tart pomelo, adjust dressing with more palm sugar and less lime juice. 

In a mortar and pestle, grind chili into paste, add palm sugar, and beat until dissolved. Add fish sauce and lime juice, mix together. Pour dressing into bowl and add all other ingredients. Toss once more.