BREADA – Cultivating Local Markets

Recipes

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Season
Side Items

Creole Ratatouille

By Chef Jeremy Langlois

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Salads

Strawberry Salad with Baked Goat Cheese

By Lucie Monk Carter

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Salads

Sweet Pepper and Ribeye Steak Salad with Red Wine Vinaigrette

By Louisiana Culinary Institute

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Salads

Shrimp, Avocado and Strawberry Salad

By Alice Womble

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Soups

Fish Soup

By Chef Celeste Gill

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Salads

Creamy Orange Vinaigrette Salad

By Teresa B. Day

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Side Items

Satsuma Glazed Carrots

By Teresa B. Day

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Soups

Fall Harvest Stew

By Alice Womble

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Appetizers

Crab Mornay Dip

By Teresa B. Day

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Salads

Summer of ’18 Cous Cous

By Chef Jared Tees

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