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Recipes

Recipes

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AppetizersDessertsSides

Honey Roasted Sweet Potato Pumpkin Dip

By Celeste Gill

Sides

Eggplant Caponata

By Yvette Bonnano, Baton Rouge Epicurean Society

AppetizersSides

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

By Russell Davis, Eliza Restaurant and Bar

Sides

Sweet Potato Hash & Sriracha Honey-Glazed Brussels Sprouts

By Chef Traci Vincent

DessertsSides

Fruit Salsa & Cinnamon Chips

By Evan Egana, SU Dietetic Intern

Main EntreesSides

Squash Boats

By Judy Myhand

Main EntreesSides

Market Pico & Beef Tenderloin

By Celeste Gill

AppetizersSides

Mushroom and Goat Cheese Crostini

By Baton Rouge Mycological Society, adapted from floatingkitchen.net

SaladsSides

Cucumber & Tomato Salad with Lemon Herb Vinaigrette

By Nick Bennett

Sides

Caramelized Turnips

By Judy Myhand, adapted from the New York Times

SaladsSides

Watermelon-Shrimp Avocado Salad

By Louisiana Cookin'

Sides

How-to Pickle Any Vegetable

By Kitchn's Meghan Splawn

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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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