Crab and Corn Salad

Crab and Corn Salad with Basil, Tomatoes & Citrus Dressing prepared by Felix’s Fish Camp.

Crawfish Etoufee

Scott Blackwell with Boudreaux’s Cajun Grill shares his take on Crawfish Etoufee.

Panna Cotta

Chef Tom Houle from Naman’s Catering shares a recipe for Panna Cotta.

Shrimp and Grits

Mickie Grant, Culinary Manager with Winn-Dixie, shares a recipe for shrimp and grits.

Low Carb Crab Cake

A change of pace for our Sunday morning cooking segment. We’ve found someone other than Chad to do the work.

Peach Salad

Our friends from the Prodisee Pantry prepare a yummy peach salad on Take 5.

Watermelon Gazpacho

Chef Sean McLaughlin from Creative Catering prepares a summer treat, Watermelon Gazpacho.

Cuban Sandwiches

Delicious sandwich recipe you can enjoy at home.

chicken marsala

Chicken Marsala

Chris & Carla’s Catering & Heavenly Ribs prepares Chicken Marsala on Take 5.

PEACH COBBLER

The Sugar Kettle Cafe’s Peach Cobbler Recipe