Red & White Flesh Watermelon Salad with Fresh Basil and Jalapeños By Students from the Escoffier School Watermelon 4 cups (Diced) Jalapeños 1/4 cup (Seeded & Diced, adjust to your heat […]
Florida Pompano with Patty Pan Squash and Carrots By Students from the Escoffier School Pompano filets 6oz Patty Pan squash 4oz (Diced) Carrots 4oz (Diced) Olive oil 2oz Kosher or sea salt […]
Market Gumbo! Gluten & Dairy Free! By Guest Chef Rick Lopez of La Condesa 1 pint okra from Engel Farms 2 pints yellow tomatoes from Engel Farms 1 lb. shrimp […]
Quick Pickled Peppers from Kate Payne of Hip Girl’s Guide to Homemaking yields 1 quart 1. Seed and cut 1-lb of sweet or hot – depending on your preference – […]
Spicy Squash Bisque Personal Chef Maggie Perkins, Notes from Maggie’s Farm With long summers, and mild autumns, you’ll often find summer and winter squashes peacefully cohabitating, side by side, on […]
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