Sponsored by Cronig's Market and The Net Result
Think of this recipe as a handy template for a mini savory bread pudding, and substitute your favorite cheese or another vegetable if you like.
This savory tart is really a quiche in disguise.
This recipe is the hands-down best way to introduce greens to picky eaters.
You say strata, I say savory bread pudding; either way this baked egg dish is delicious.
A bread, gruyere, bacon, cream and thyme stuffing is indeed, everything good. Swap out the bacon for mushrooms in this showstopper, and you've got a vegetarian main dish for the Thanksgiving table.
Make a different corn-off-the-cob sauté every night of the week.
A slow saute means gentle browning and deep flavor.
I love this sophisticated take on a breakfast sandwich, because it’s possible to include so many local ingredients in it.
Fresh spinach sneaks into a fresh spin on The Brown Derby's Cobb Salad.
One of Chesca's signature soups, this flavorful chowder takes advantage of fresh corn and other freshly harvested August veggies.
