Ingredient: green pepper

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Corn and Kale Empanada with Charred Honeynut Squash

Recipe courtesy of Maxwell Shteyman, CCM, CEC, Executive Chef, Montclair Golf Club (West Orange, N.J.)...

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Blackened Scallops with Carrot-Ginger Purée

Recipe courtesy of Michael Yates, Executive Chef, Queen's Harbour Yacht & Country Club (Jacksonville, Fla.)...

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Cajun Shrimp Boil

Recipe courtesy of Tom Freimuth, Executive Chef, Ocean Trail Restaurant, Talking Stick Resort, Scottsdale, Ariz....

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