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      Magnolia Foods Chef: Cooking With Summer Veggies

      Reporter: Claudia Rupcich | Videographer: Brian Whitesell

      Watch ABC 13 News at 5 this week for more "Cooking Tips" featuring chefs involved in Lynchburg's Restaurant Week. We'll be talking to Geralds, Catalano's, Magnolia Foods, Waterstone Pizza and Hot & Cold Cafe.

      Recipes from Ivy Taylor, head chef at Magnolia Foods:

      Cold Cucumber Soup

      6 cucumbers, seeded, peeled and chopped

      2 cloves garlic, minced

      1 cup breadcrumbs

      2 cup sour cream

      1/2 cup minced red onion

      3 cup water

      1/4 cup olive oil

      1/8 cup lemon juice

      • Mince garlic and onion in food processor and add cucumbers one at a time.
      • Finely puree and transfer into a large bowl until all cucumbers are done.
      • Add remaining ingredients to bowl and blend thoroughly.
      • Season to taste with kosher salt and black pepper. Serve.

      Sun-Dried Tomato Vinaigrette

      3 cup salad oil

      1 cup olive oil

      1/2 cup lemon juice

      2 tsp salt

      1 tsp pepper

      4 cloves garlic, minced

      1 cup fresh spinach

      1 cup roasted red bell pepper

      1/2 cup rehydrated sun-dried tomatoes

      1/2 cup shredded parmesan cheese

      • Place garlic cloves in food processor and mince finely.
      • Add spinach, roasted red peppers and rehydrated tomatoes. Process until finely chopped.
      • Gradually add lemon juice, salad and olive oil. Process until thoroughly blended thoroughly. Serve.

      Check out Magnolia Foods' restaurant week menu.