BREADA – Cultivating Local Markets

Recipes

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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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Appetizers

Homemade Ricotta with Caramelized Peaches or Sauteed Mushrooms

By Lucie Monk Carter

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Drinks

Cantaloupe and Mint Granitas

By Teresa B. Day

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Main Entrees

Shrimp Ratatouille

By Chef Peter Sclafani, Ruffino's

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Main Entrees

Community Coffee Rubbed Pork Tenderloin w/ Roasted Blueberries and Peaches and Blueberry Barbecue Sauce

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