RECIPES

Baked Figs with Speck, Kataifi & Lavender Honey Chef François de Mélogue, Figue Mediterranean Ingredients: 8

Garlic lovers rejoice and vampires beware! Taste of Home—the #1 food and entertaining magazine in

Fresh Tomato Salsa Ingredients 1 cup of fresh diced tomatoes, seeded and drained 1/3 cup

Moroccan Sea Scallop, Preserved Lemon Farrotto, Green Charmoula, Gewürztraminer Beurre Blanc Chef François de Mélogue,

George Duran’s Chorizo and Seafood Paella Ingredients: chicken stock 3 cups dry white wine ½

St. Patrick's Day is traditionally a day to enjoy a hearty meal in the company

Neapolitan Ragu Pie  Recipe make 1 small 12 pie 1-10 oz dough ball 5 oz

Pan Seared Scallops with Blood Orange Gastrique and Basil Risotto Makes 4 servings Ingredients: 20

Société Roquefort Sliders with Mushroom and Onion Serves 4 Ingredients: 1 lb. Onion, sliced thin

Recipe by Chef Sarah Stegner & Chef George Bumbaris of Prarie Grass Cafe Featuring all Natural

Football Fest Empanadas Recipe Recipe Source Ingredients 1 jar (16 ounces) black bean and corn

Chipotle Chicken Quesadilla with Lime Sour Cream Serves 8-10 Ingredients 1 red pepper, finely chopped

The renowned Port house of Fonseca has named Marsha Brooks of Carmel, IN, as the

Ingredients: 2 large chicken breasts 3 large zucchinis cut into large rounds 3 red peppers

ORAZIO LAMANNA, EXECUTIVE CHEF, LEGENDS/AT&T STADIUM; ANGELA PERRY, PASTRY CHEF, LEGENDS/AT&T STADIUM Missouri and Oklahoma State