BREADA – Cultivating Local Markets

Recipes

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Recipe Type
Summer

Summer Recipes

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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Desserts

Blueberry Bread Pudding w/ Blueberry Balsamic Glaze

By Chef Colt Patin, LCI

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Appetizers & Main Entrees

Moroccan Hand Pies

By Anne Milneck

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Main Entrees

Shrimp with Red Pepper Cream Sauce

By Teresa B. Day

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