BREADA – Cultivating Local Markets

Recipes

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Season
Side Items

Basil and Pecan Pesto

By Teresa B. Day

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Salads

Summer Peach and Crab Relish over Market Greens

By Joshua Hebert, Roux 61

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Appetizers & Main Entrees

Tower Jumbo Lump Crab with Mango and Avocado Salsa

By Chef Jeremy Langlois, Houmas House

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Appetizers

Roasted Corn Salsa

By Teresa Day

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Salads

Zucchini Corn Salad

By Chef Celeste Gill

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Desserts

Blueberry Streusel Cake

By Bonnano's Fine Catering

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Salads

Tomato Salad

By Teresa B. Day

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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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