Tag: court cuisine

Valerie Aragon, Windermere Sunday Women B7 10     oz. cheese tortellini ½     cup Kraft Zesty Italian salad dressing ½     tsp. Italian seasoning 50     kalamata olives 25...

Michel Krahn, Windermere Thursday Women B3 Vinaigrette ½     cup extra virgin olive oil ¼     cup balsamic or champagne vinegar 1     Tbsp. honey ½     shallot, finely...

Mary Anne Maples, Oakwood Sunday Women A5 3   Tbsp. salad oil 1 ½  Tbsp. vinegar 3/4  tsp. garlic salt 1/2  tsp. sugar 1/8 tsp. oregano Dash of pepper to...

Leah Planchard, Tuxford Mixed Doubles B6 4 large tomatoes, or 10 oz. cherry tomatoes, halved 4-5 peaches Half a small red onion 2-3 Tbsp. balsamic vinaigrette 2 tsp. balsamic glaze Cut...

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...