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.