• 3 large white squash
• 1 large onion, chopped
• 2 ribs celery, chopped
• ½ bell pepper, chopped
• 2 cloves garlic, chopped
• Oil as needed
• 1 pound raw shrimp, peeled and deveined
• 2-3 tablespoons butter
• Salt and red pepper to taste
• 3 slices bread, soaked in water
• Breadcrumbs as needed

Shrimp Stuffed Summer Shrimp

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Chicken with Lemon-Basil Salsa Verde

• ½ cup all-purpose flour
• 4 (6- to 8-ounce boneless, skinless chicken breasts, trimmed
• 1 teaspoon herbes de Provence
• salt and pepper
•  3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 2 zucchini, quartered lengthwise and sliced ½ inch thick
• 2 yellow summer squashes, quartered lengthwise and sliced ½ inch thick
• 2 garlic cloves, minced
• 12 ounces cherry tomatoes, halved
• 2 tablespoons capers, rinsed
• ¼ cup shredded fresh basil or mint
• 1 recipe Lemon Basil Salsa Verde

Lemon-Basil Salsa Verde

• 2 cups fresh basil
• 1 teaspoon finely grated lemon zest
• 2 slices hearty white sandwich bread, lightly toasted and cut into ½-inch pieces
• ¼ cup capers, rinsed
• 4 anchovy fillets, rinsed
• 2 garlic cloves, minced
• salt and pepper
• ¼ cup lemon juice (2 lemons)
• 1 cup extra-virgin olive oil

Chicken with Lemon-Basil Salsa Verde

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For the Meuniere Sauce

• 1 cup white wine
• ¾ cup veal demi glace
• 4 tablespoons chopped shallots
• 1 tablespoon heavy whipping cream
• 2 ounces beurre manié (equal mixture flour and butter, blended  into a paste)
• 1 pound unsalted butter (4 sticks) cut into 8 cubes
• ½ cup lemon juice

For the Crab Reduction

• 2 tablespoons unsalted butter
• 2 shallots, very finely sliced
• 1 carrot, peeled, finely chopped
• 1 pound gumbo crabs
• 4 ounces Jazzmen rice flour
• 2 tablespoons Cognac
• 1/2 cup white wine
• 1 1/2 cups fish stock
• 1 bay leaf
• 1 sprig thyme
• 2 teaspoon tomato paste
• pinch paprika
• pinch cayenne pepper
• ½ cups heavy cream
• salt and freshly ground black pepper, to taste

For the Squash Sauté

• 2 small to medium local zucchini
• 2 small to medium  yellow squash
• 1 tablespoon olive oil
• salt and freshly ground black pepper to taste

To Finish the Dish

• Jazzmen rice flour, for dredging
• kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 8 ounces chopped chives, in all
• 8 ounces chopped parsley, in all
• 8 ounces chopped garlic, in all
• 8 ounces clarified butter, in all
• 4 4-ounce portions puppy drum
• 8 10/15 count Louisiana shrimp, peeled and butterflied
• 6 ounces  Meunière Sauce (recipe follows)
• 6 ounces Crab Reduction (recipe follows)
• 8 ounces jumbo lump Louisiana crab meat, picked over for shells and cartilage
• Squash Saute (recipe follows)
• micro greens for garnish (optional)
• edible flowers for garnish (optional)