Crab-Stuffed Flounder
Category: Main Courses Seasons: January, February, March, April, May, June, July, August, September, October, November, December Courtesy of Scott and Kim Treaster Serves 2 This
Recipes
Snapper Fillets with Mango Salsa
Category: Main Courses Seasons: January, February, March, April, May, June, July, August, September, October, November, December Courtesy of Scott and Kim Treaster Serves 2 Super
Teriyaki Tuna
Category: Main Courses Serves 2 Easy 1 cups teriyaki sauce1 teaspoons wasabi paste1 teaspoons sesame oil1 teaspoons finely chopped fresh ginger1 teaspoons finely chopped fresh
Roasted Carrots and Red Quinoa with Grilled Halloumi and Avocado
Category: Salads, Main Courses Seasons: April, May, June, July, August Serves 4-6 Easy For the vinaigrette: 4 tablespoons Champagne vinegar1/2 cups olive oil1/2 teaspoons ground
Fattoush
Category: Salads, Main Courses Seasons: April, May, June, July, August Serves 4–6 Easy For the vinaigrette: 2 tablespoons red wine vinegar2 tablespoons freshly squeezed lemon
Larry’s Smoke-Dried Tomato Pesto
Category: Condiments + Spice Blends Seasons: April, May, June, July, August Courtesy of Carol Ann Sayle and Larry Butler of Gause and Boggy Creek Farms.
Shaksouka Rancheros
Category: Main Courses Seasons: April, May, June, July, August Serves 4 Super easy 2 tablespoons olive oil1 onion, diced1 bell pepper, diced2 jalapenos, diced1 garlic
Tomato Powder
Category: Condiments + Spice Blends Seasons: April, May, June, July, August Yields roughly ⅓ cup An interesting way to put up a large amount of
Boiled Shrimp and Cocktail Sauce
Category: Appetizers Courtesy of Scott and Kim Treaster Serves 2–4 as an appetizer Super easy 1 pounds raw wild shrimp, peeled or unpeeled (we prefer
Grilled Peaches with Basil, Burrata and Prosciutto
Category: Salads, Main Courses Seasons: May, June, July, August Courtesy of Elizabeth Winslow Photography by Michelle Min Easy For the vinaigrette: 4 tablespoons white balsamic
Grilled Summer Squash with Lentils, Herbs and Toasted Pumpkin Seeds
Category: Salads, Main Courses Seasons: April, May, June, July, August Courtesy of Elizabeth Winslow Photography by Michelle Min Easy For the vinaigrette 4 tablespoons red
Baked Figs with Honey and Spiced Goat Cheese
Category: Desserts Seasons: July by Elif Selvili Easy 2 1/2 tablespoons butter, divided3/4 cups goat cheese2 teaspoons lemon zest1/2 cups chopped pecans1 teaspoons cinnamon1/2 teaspoons
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