BREADA – Cultivating Local Markets

Recipes

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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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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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