Jumbo lump crab meat with fried green tomatoes, tartar sauce, and a delectable apple-jalapeño slaw courtesy of Monger’s Market + Kitchen in ATX!
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Madeleine Shaw’s Tray Roasted Cod with Olives, Smoked Paprika and Asparagus
Just 10 simple ingredients and 20 minutes in the oven — now that’s a thing of beauty!
American Peach Tea
Here’s a cocktail you may a-peach-iate 😉
Ralph’s on the Park Crabmeat Ravigote Napoleon
An elegant little dish from Ralph’s on the Park in New Orleans brings together fresh crab, salsa verde, and ravigote sauce!
Ouisie’s Table Red Snapper Filet with Brandied Oysters
One of the house favorites at Ouisie’s Table in H-Town, pan-seared and prepared with their sassy sauce, grilled asparagus, and Louisiana’s favorite starch…rice with French bread for dipping!
Hungry’s Roasted Vegetable Quinoa Salad
This simple and delicious quinoa salad from Hungry’s Cafe in Houston has it all: organic veggies, a rockin’ roasted garlic vinaigrette and padded with the protein of your choice! We went with grilled shrimp…
Water Grill’s Crab Benedict
The Dallas Water Grill’s scrumptious Crab Benedict features luscious jumbo lump blue crabmeat over poached organic eggs, plated with grilled asparagus, baby spinach and scratch-made Hollandaise. Brunch like you mean it!
Moroccan Tartine
A tartine is just a fancy French word for open-face sandwich! It’s topped with spreadable ingredients, in this case a really delish homemade hummus. This Moroccan Tartine from My Name is Joe in Austin sports several variety of beets, plus cucumber and roasted hazelnuts.
Traditional Farmer’s Cheese and Peach Kolaches
These customary delights are as authentic as they come – from Pastry Chef/Owner Denise Mazal of Little Gretel Restaurant in Boerne, TX. Denise, a native Czechoslovakian, learned the trade from her mother who was also a chef. Yum!
Texas Sweet Brown Shrimp
It’s shrimp season! Texas sweet brown shrimp recipe from Chef Shawn Cirkiel of Olive & June and restaurant in Austin, Texas. Click Here to watch the video of the dish being prepared by the chef himself.
French 77
You’ve heard of the French 75. This ’77 from the Toulouse Cafe and Bar in ATX calls for gin, elderflower liqueur, plus grapefruit and lemon juice, shaken and strained into a coupe glass — topped with prosecco. Parisian perfection!
Avocado Toast with Smoked Trout
Spreadable summer goodness from SIMI Executive Chef Kolin Vazzoler. His avocado toast topped with smoked trout on a rustic baguette sliced, drizzled with fresh olive oil. A perfect pairing with the SIMI Sonoma County Chardonnay!
Vince Young Steakhouse Lobster Rolls
A simple four-step recipe to help you say so-long and farewell to the summer.
The Cookhouse New Orleans BBQ Shrimp
Head-on jumbo Gulf shrimp, cooked in spicy garlic butter and beer, served with New Orleans French bread from The Cookhouse in San Antonio.
Fresh Pears and Figs with Gorgonzola and Honey
A Central Market Festival Favorite! Simple, inexpensive ingredients excellent ANY time of year as a healthy(ish) afternoon snack!