Root Vegetable
Fiery Skewered Shrimp
Here's an easy-to-make entrée flavored with a spicy marinade; the shrimp are nice on a bed of salad greens or with rice.
Boudin Blanc Terrine with Red Onion Confit
This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.
Folly Island Shrimp and Grits
By Paula Keener-Chavis
Tomato and Olivada Crostini
The tomato topping for these crostini is based on that of a "fettunta pomodoro" (a variation of bruschetta made with whole-wheat peasant bread) sampled at Florence's Cantinetta Antinori, owned by the well-know winemaking family.
To create visual variety for our presentation, we have made half of the crostini with the black olive paste on top and the rest with the red tomato mixture on top. Those who prefer a simpler recipe can sprinkle all of the bread slices with Parmesan before toasting (doubling the amount of cheese) and top all of the crostini with the tomato mixture and then the olive paste.
Chicken in Creamy Dijon-Sherry Sauce
By Tracey Chrenko
Chinese Curry Chicken
By Susan Bishop-Sauter
Corn, Tomato and Basil Salad
Fresh, colorful and simple, this salad is the essence of summer. In the picnic basket, tuck a cold pack next to this dish to keep it at the right temperature.