MOULTRIE, Ga. — For less money than a fast-food meal a family of four can have a meal with healthy ingredients like collard greens and bell pepper, ground beef and rice.

With preparation time of about 5 minutes and 45 minutes to cook, stuffed collards are one of a number of meals designed to incorporate products that originate in Georgia.

Some — such as collards, peppers and more — could come from a Colquitt County farm, depending on where they’re purchased. Baker Farms, located near Norman Park, is one participating grower, and some recipes from Georgia Grown also incorporate products from Lauri Jo’s Southern Style Canning in Norman Park.

Tuesday afternoon at Sunbelt Ag Expo in the Georgia Department of Agriculture building, Holly Chute, senior Georgia Grown executive chef, and Olivia Rader, recently graduated from the Kennesaw State University culinary sustainability and hospitality program, cooked up stuffed collards for an audience.

Chefs with Georgia Grown come up with new recipes that contain home-grown ingredients.

“I just love coming up with new recipes for greens,” Chute said. “(They’re) simple, easy recipes for home cooks so they can go out and buy the ingredients.”

One recent innovation is a spring roll wrapped with greens.

“It’s a lot of fun,” she said of cooking up new creations.

The chefs will give several demonstrations throughout the day on Thursday at the building, located on the left just as Expo attendees walk through the main gate at the old air base watch tower.

As a bonus, Chute and Rader handed out samples of the various dishes they prepared. They also distributed recipe cards with preparation and cooking instructions for the stuffed collards.

On the other side was a recipe for collard green dolmades which, in addition to collards, includes rice, chicken stock, lemon and dill.

Another project — funded by donations, not taxpayer dollars — has taken talented Georgia restaurant chefs and farmers to New York’s James Beard House. There, chefs prepared meals at the former residence of cookbook author and television chef James Beard.

The farmers got to meet large produce purchasers. Among the chefs who have cooked at the venue are Todd White, department chair of the Albany Technical College Culinary Arts Program.

Georgia-made wines and beers are paired with meals, which feature Georgia produce and meats such as Grady Ranch 100 percent grass-fed Angus beef.

“So it’s also an economic development opportunity,” Chute said.

To see recipes, visit www.georgiagrown.com/recipes.

Expo gates open for the final day Thursday and close at 4 p.m. Tickets are $10, with children 10 and under admitted at no charge with a parent.