Tag: court cuisine

Pally La, Medlock Bridge Sunday Women B4 Cut one long, seedless cucumber in half the long way, and then thinly slice both halves. In a separate...

Brett Bailey, Reunion Men B5 For the Honey-Lime Dressing: 2 Tbsp. honey 2 Tbsp. lime juice 1 to 2 Tbsp. extra virgin olive oil Pinch of salt For the Watermelon...

Vivian Yao, Olde Savannah Square Sunday Women A1 Whipped cream: 1 ½ cups chilled heavy cream ½ tsp. vanilla extract or vanilla paste Strawberries: 3 cups sliced strawberries 1 ½...

Joanne DeAngelo, Camden Place Women A2 1          bunch asparagus, tender parts, chopped into 1-inch pieces ½         cup frozen peas, thawed salad greens 2          radishes,...

Michael Kane, Peachtree Station Mixed Doubles C1 2          cucumbers sliced thinly 1          tsp. of salt 1          red onion 1          cup of distilled white vinegar ½...

Vicki Lugonja, Terrell Mill Sunday Women B1 spring mix or baby arugula 1 English cucumber red onion to taste, diced 1 tomato, diced 1 bell pepper, diced ½ cup toasted...

Gloria Enriquez, Lockridge Forest Mixed Doubles C1 Wings: 4   lbs. chicken wings, separated into wingettes and drummettes ½   cup cornstarch cup water ½   Tbsp. kosher...

Karen Ideker, Highlands at Parkbridge Thursday Women B3 6   oz. goat cheese 6   oz. cream cheese 3-4   cloves garlic parsley to garnish ½   cup pesto ½...

Lori Hamada, Edinburgh Sunday Women B3 ½   cup balsamic vinegar ¼   cup olive oil 1½   tsp. Italian seasoning ¾   tsp. garlic powder ½   tsp....

Rosalind Rosenburg, Eagle Watch Women’s B72   heads cauliflower, broken into florets; soak in salted water for 20 min., rinse and pat dryOlive oil...