Recipe Finder
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Entree
Slow-Roasted Salmon with Melted Cabbage
by Chef Michael Schlow Slow-roasted salmon with melted cabbage, smoked bacon and carrot-juice reduction.
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Entree
Chinese Noodles and Broccoli
by Chef Didi Emmons Fresh Chinese noodles served with blanched broccoli and chile oil
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Entree
Cold Salmon with Black Sesame Crust and Herb Mayonnaise
by Chef Jacques E. Haeringer A homemade mayonnaise prepared with extra virgin olive oil and fresh herbs is delicious and nutritious
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Entree
Crawfish and Dill Pizza
by Chef Horst Pfeifer Pizza with a roasted-garlic base, topped with crawfish tails, caramelized onons, three cheeses and fresh dill
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Entree
Eggplant Lasagna
by Chef Michel Nischan Grilled eggplant served "lasagna style"
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Entree
Eggplant Parmesan
Recipe contributed by Chef Patsy Jamieson; Forget about chicken or veal - make eggplant parmesan instead! Impress your next date or dinner…
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Entree
Fettuccine with Swiss Chard, Walnuts and Lemon
by Chef Michael Schlow A delicious simple pasta dish with Swiss chard, walnuts and lemon.
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Entree
Fettucini Gremolata
by Chef Horst Pfeifer Fettuccine with lemon zest
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Entree
Green Pizza
by Chef Michael Ayoub Arugula pesto can be used for both a pizza or a pasta topping. Feel free to experiment a pizza can be your canvas.
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Entree
Green Tomato Fondue
by Ana Sortun Served with feta and summer herbs
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Entree
Grilled Striped Bass
by Chef Ryan Hardy Served with heirloom tomatoes and a fresh 7-herb salad
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Entree
New Potatoes and Clams
by Chef James Walt With crusty bread and a green salad this dish makes a delicious light lunch
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Entree
Oven-Roasted Chicken with Fresh Herbs
by Chef Horst Pfeifer Chicken stuffed with garlic, shallots and a fresh-herb medley
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Entree
Pan Seared Sea Scallops
by Chef Dieu Ho Pan seared sea scallops with crab, sweet pea tip and Yukon gold potato hash in a lemon thyme butter sauce
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Entree
Pissaladière
by Chef Kathy Duffy Traditional French tart with caramelized onions, dried plum tomatoes, olives and basil
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Entree
Pork, Clams, and Greens
by Chef Jody Adams Braised pork belly with spring green crostini, littlenecks, pancetta and fiddleheads