Beverages & Cocktails
Val’s Cocktails (A Sazerac with Rye, Kentucky Cousin, Pickle Martini)
Breakfast
Baked Eggs with Squash Blossoms
Fried Eggs in Breadcrumbs, Judy Rodgers’
Perfect Breakfast (Iron Skillet Egg Bake)
Appetizers
Habanero Cream Salsa, David Hendren’s
Pimento Cheese Jalapeño Corn Dip
Salads
Kale with Mint and Serrano Peppers
Salad Dressings (Vinaigrette, Ranch, Blue Cheese)
Warm Potato Salad, Patricia Wells’
Pasta
Marinara Sauce, David Hendren’s
Meat Sauce for Spaghetti, Norma’s
‘No-Cook” Farmer’s Market Pasta
Spaghetti and Meatballs, Barbara Doyle’s
“Sunday Gravy” (Meat Tomato Sauce)
Entrées
Chicken Tenders & Cream Gravy (Gluten Free)
Roast Chicken with Two Lemons, Marcella Hazan’s
Spicy Sautéed Shrimp with Coconut Milk Rice
Tomato and Mayonnaise Sandwich
Pan-Roasted Chicken Thighs with Mustard Tarragon Cream
Vegetarian Chili (It’s actually Vegan!)
Side Dishes
Commander’s Palace Smashed Potatoes
Cranberry Sauce (with Bourbon!)
White Beans with Herbs (and maybe sausage)
Desserts
Cornmeal Shortcakes with Berries and Cream
Raw Lemon Cheesecake, Cafe Gratitude’s