BREADA – Cultivating Local Markets

Recipes

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Recipe Type
Summer

Summer Recipes

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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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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