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Recipes

Recipes

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AppetizersDessertsSides

Honey Roasted Sweet Potato Pumpkin Dip

By Celeste Gill

AppetizersSides

whipped goat cheese crostini w/ macerated strawberries, balsamic reduction, toasted pecans & fresh basil

By Russell Davis, Eliza Restaurant and Bar

AppetizersSides

Mushroom and Goat Cheese Crostini

By Baton Rouge Mycological Society, adapted from floatingkitchen.net

AppetizersMain Entrees

Eggplant Mini Pizzas

AppetizersSalads

Roasted Balsamic Beet Salad with Arugula, Goat Cheese and Caramelized Pecans

By Olive & Mango

Appetizers

Homemade Ricotta with Caramelized Peaches or Sauteed Mushrooms

By LUCIE MONK CARTER

Appetizers

Crab Mornay Dip

By TERESA B. DAY

Appetizers

Roasted Corn Salsa

By Teresa Day

AppetizersMain Entrees

Tower Jumbo Lump Crab with Mango and Avocado Salsa

By Chef Jeremy Langlois, Houmas House

AppetizersMain Entrees

Moroccan Hand Pies

By Anne Milneck

AppetizersMain Entrees

Spanish Egg and Potato Omelette

By Chef Nic Puletti, FreshJunkie

Appetizers

Zucchini Crostini

By April Hamilton

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Who We Are
- About BREADA
- Team & Board
Markets
Vendors
Resources
- Why Local
- Blog
- Recipes
Programs & Events
Get Involved
Donate

Who We Are
- About BREADA
- Team & Board
Markets
Vendors
Resources
- Why Local
- Blog
- Recipes
Programs & Events
Get Involved
Donate

P.O. Box 3976 Baton Rouge, LA 70821 • 225-267-5060

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