Another quick summer grill recipe from Executive Chef Robbie Nowlin of Boudro’s/Zinc! Chicken skewers marinated in a savory/spicy Korean “Gochujang” paste.
olive oil
Potato, Kale and Corned Beef Hash
Chef Phillipe Valladares (Brasil) served this dish at Houston’s 2nd Annual Green Eggs & Kale event, benefiting Urban Harvest. It’s a rustic platter of kale and corn beef hash with poached eggs and spicy Hollandaise, served with warm cornbread and honey butter.
Central Market’s Breakfast Pizza
The pros at Central Market’s Cooking School provided this gem…a crispy, cheesy, breakfast pizza with all your favorite ingredients. Bite into happiness first thing in the morning!
Bakery Lorraine’s Shallot Vinaigrette
This superb shallot vinaigrette from Executive Chef Chris Cheatwood is the ultimate topper to Bakery Lorraine’s seasonal Cherry Tomato & Watermelon Salad with shaved radish, fromage blanc and sprouted arugula. The success of this salad is really owed to the flavor of some amazing Texas produce!
Grilled Celery with Truffle Oil
Grilled celery with pop and CRUNCH! This tasty side comes drizzled with black truffle oil and garnished with pine nuts and shaved Parmesan cheese. From Chef Justin Wangler with Kendall-Jackson.
Grilled Corn with Lemon Verbena Butter
A great corn on the cob recipe for grill season from Chef Justin Wangler of Kendall-Jackson. Served with lemon verbena butter, grilled lemon and finishing salt on the side.
Roasted Cauliflower Alfredo Edamame Spaghetti
This Roasted Cauliflower Alfredo Spaghetti from Explore Cuisine provides a delicious dairy-free twist to traditional Alfredo sauce. This recipe is also gluten-free.
Pan-Seared Pork Tenderloin with Sautéed Apples
Sautéed apples are a great accompaniment to pork dishes. Sliced in thick wedges, they are tender yet crispy at the same time for a balanced texture. The pork tenderloin is pan-seared until crispy – serve with a salad for a healthy meal!
Ceviche Veracruzano
A signature plate from Chef Miguel Ravago at the famed Fonda San Miguel in Austin! Made with black drum (or redfish), pickled jalapeños, avocado and lime. Grab your favorite tortilla chips and indulge!
5 Grain Veggie Burger Patty
A gluten free, vegan friendly alternative to your traditional hamburger made with black beans and a special five grain blend, topped with tangy GF barbecue sauce.
Elote (Grilled Mexican Street Corn)
Recipe courtesy of Executive Chef Brandon Frohne of Mason’s Nashville. Brushed with Chipotle Crema and sprinkled with Queso Fresco.
Stuffed Butternut Squash
Beautiful butternut squash, cooked and caramelized, and topped with a kale ragout from Parkside.
Marinated Zucchini with Tonnato and Blistered Tomato
Garden fresh from Chef Jacob Weaver of Juliet in Austin! Easy as an appetizer or spring side dish.
Dewberry Hills Chicken
A delicious chicken from Dewberry Hills Farm garnished with a basil puree and mint leaves, and plated with roasted eggplant topped with caponata.
Torta Pasqualina
This tempting Italian torta from Taverna is chock-full of egg, greens and two kinds of cheese for a light yet satisfying meal just about any time of day!