FRESH TAKES ON THE SEASON’S BOUNTY
PHOTOS JESSIE HAGAN
Texas summer typically fills our kitchen with an abundance of locally grown melons, berries, peaches, tomatoes, peppers, and beautiful herbs. We’ve crafted five fresh, flavorful recipes to bring the summer garden to your plate!
Watermelon & Halloumi Salad
Kimchi-Melon Gazpacho
Steak & Potatoes
Duck-fat Peach Pie
Salted Honey Cantaloupe Jam
Chefs Brooke and Mike Kelley own and operate Culinary Community Kitchen, a coworking kitchen incubator that supports the growth of small food producers. In their adjacent education kitchen, they conduct a variety of cooking classes for all skill levels and host Chef’s Table dinners, plus tend to their on-site, raised-bed community garden. www.CCKdallas.com
