Food + Drink

This is a refreshing summer salad. Most likely, this salad was invented as a way to use up bread that was going stale. Note that the amounts are approximate.

The colorful restaurant Uncle Julio’s in the Village at Allen is hard to miss, with it’s towering yellow entry way and blue, pink and orange patio.

Recipe by the West Creek Supper Club. These easy treats can be made 2 or 3 days ahead and kept frozen until ready to serve. Makes 10 servings. INGREDIENTS 1 (16.5-oz.

Recipe created by the West Creek Supper Club. INGREDIENTS 1 dozen hard-boiled eggs, peeled & cooled ¼ cup finely chopped roasted red pepper ¼ cup canola mayonnaise ½ tsp. hot sauce ½ tsp. Worcestershire sauce kosher salt, pepper, to taste ¾ oz.

Another dish created by the West Creek Supper Club. Makes 4 servings. INGREDIENTS 1 lb. fresh asparagus ¼ cup good-quality balsamic vinegar ¼ cup extra-virgin olive oil 1 tsp. each salt & pepper 2 Tbsp.

This recipe was adapted from New York Restaurateurs, The Scotto Family. The original recipe called for cooking the pork tenderloin on the stovetop, but you can also sear it and finish in the oven. Makes 6 servings.

This hearty salad is a favorite of the West Creek Supper Club. You can add whatever fresh vegetables you like to this salad, but it is best assembled and chilled for at least 30 minutes before serving. The following recipe serves 6.

This delightful salad is a favorite of the West Creek Supper Club.

They were “kindergarten moms” together and volunteers at Hedgcoxe Elementary School when the idea for a supper club was hatched. “Three of us from the neighborhood were working in the library at the school.

Believe it or not, there are over 700 restaurants in Plano…which makes it basically impossible for us to name the top 10 best ones. And yet, here we are.