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August/September 2021

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Breakfast Burritos with Bacon and Crispy Potatoes
Scotcheroos
Okra and Shrimp Stew
Breakfast Burritos with Chorizo and Crispy Potatoes
Bourbon Chicken
Chicken Parmesan Meatballs
Lemon Cookie Bars
Can You Use Whole-Wheat Flour in a Roux?
Grilled Chicken Souvlaki
Baked Brie with Preserved Peaches and Pecans
Baba Ghanoush
Bucatini all'Amatriciana
Kalbi (Korean Grilled Flanken-Style Short Ribs)
Breakfast Burritos with Poblano, Beans, Corn, and Crispy Potatoes
One-Pan Roasted Chicken Breasts with Sweet Potato-Poblano Salad
Corn Strippers
Buy the Winner
Kale Salad with Crispy Tofu and Miso-Ginger Dressing
Fresh Corn Muffins
Candied Jalapeños
House Salad with Pepperoni Croutons
Grilled Chili-Lime Chicken Sandwiches and Potato Wedges
Cardamom-Brown Sugar Butter
Summer Squash Pasta with Ricotta and Lemon-Parmesan Bread Crumbs
Chili Cheese Dogs
Preserved Peaches in Syrup
Fried Catfish with Bacon Green Beans
Eggplant Dip with Scallions and Cilantro
Tomato and Chickpea Salad
Preserved Peach Snack Cake
Garlic-Feta Chicken Breasts with Cucumber Salad
The Best Vegan Chocolate Ice Cream
Preserved Peach and Burrata Salad
Corn, Tomato, and Arugula Pizza
Panzanella for Two
Barbecue-Spiced Potatoes
Balsamic-Glazed Steaks with Orzo Salad

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