Tag: court cuisine

William Brooks, Thornberry Men C1 2   bananas 2   cups frozen or fresh wild blueberries, or 2   Tbsp. powdered wild blueberries 1   cup of fresh...

Michel Krahn, Windermere Thursday Women B2 3   Tbsp. white wine vinegar Kosher salt and freshly ground black pepper ¼   cup extra-virgin olive oil 6   ears fresh...

Claudine Lefrancois, Windermere Sunday Women B2 6 cups apple cider 2 cups cranberry-raspberry juice cocktail ½ cup fresh lemon juice 3 (25 oz.) bottles sparkling white grape juice For...

Candan Otkeren, Terrell Mill TC Sunday Women B1 1 can (15-16 oz.) pineapple (small chunks or tidbits) ½ cup fresh mango (petite diced) ½ cup fresh red...

Violeta Lugonja, Sandy Springs Mixed Doubles A8 5   cups watermelon, cubed 2   large cucumbers, peeled, sliced and quartered 1 ¼   cups feta, cubed 2  ...

Rosalind Rosenburg, Eagle Watch Senior Women B7 1   (8 oz.) pkg spreadable cream cheese ¼   cup sour cream 1   (.7 oz.) package dry Italian-style...

Aarjav Ramadi, Bunten Road Park Junior Boys 12U C3 1   cup uncooked quinoa, rinsed in a fine-mesh colander 2   cups water 1   can (15 ounces) chickpeas, rinsed...

Danielle Drobbin, Glenlake Thursday Women B3 Can be served same day hot or next day cold. 2   cups old-fashioned oats 4   cups water 2   cups milk (any type,...

Milena Zamora, St. Marlo Sunday Women B7 2   cans | 15 ounces cannellini bean, drained & rinsed ½   cup red onion, diced 1   tsp. minced or grated...

Melissa Gomez-Olmeda, Cherokee Tennis Sunday Women C2 4   boneless, skinless chicken breast halves, (6 to 8 ounces each) Coarse salt Ground pepper ¼   cup white-wine vinegar ¼   cup olive...