Course: Entree

Entree

Roasted Wild Spring Salmon

by Chef Jody Adams Roasted wild spring salmon with asparagus, peas, ramps and favas, with savory sabayon.

Entree

Root Vegetable Casserole

by Chef Michel Nischan A casserole that will turn your tough root vegetables nice and tender.

Entree

Rosemary Roasted Leg of Lamb

by Chef Gordon Hamersley Slow-roasted Sunday leg of lamb marinated with rosemary, anchovy and garlic.

Entree

Salmon Fillet with Sea Urchin Risotto

by Chef Dieu Ho Chinook salmon served with sea urchin risotto, tossed greens and lemon verbena oil.

Entree

Salmon Salad Sandwich

by Chef Michel Nischan An unexpected way to use mesclun lettuce.

Entree

Seafood Primavera

by Chefs Jack and Rocco Collucci Pasta with scallops, clams, tomatoes, mushrooms and squash.

Entree

Spicy Broccoli with Garlic, Red Pepper and Shrimp

by Chef Jasper White A simple broccoli and shrimp sauté.

Entree

Asparagus Tempura

by Chef Hiroko Shimbo Crispy asparagus tempura served with a light dipping sauce.

Entree

Autumn Eggplant In Spicy-Sweet Vinegar Marinade

by Chef Hiroko Shimbo Known in Japan as namban-nasu, this delicious dish can be prepared up to a day in advance.

Entree

Bacon-Wrapped Scallop Tournedos with Summer Succotash

Recipe contributed by Chef Chris Schlesinger These flame-grilled giant scallops are wrapped in bacon with corn, lima beans and tomato…

Entree

Baked Plaice

by Chef Darina Allen Served with herb butter.

Entree

Barbeque Duck with Greenhouse Herbs In Lettuce Cups

by Mark Gaier and Clark FrasierAsian-inspired grilled duck served with a spicy dipping sauce.

Entree

Big Stuffed Ravioli

by Chef Jody Adams Big ravioli stuffed with spinach, sorrel and a poached egg with morels in chervil cream.

Entree

Chicken Wrap

by Chef Michel Nischan Grilled chicken salad wrapped in collard greens.

Entree

Lamb Shanks with Potatoes

Entree

Asparagus, Leek and Gruyere Quiche