Recipe Finder
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Entree
Red Snapper and Sugar Snap Peas En Papillote
by Chef Ellen Ecker Ogden Red snapper and fresh sugar snap peas cooked en papillote.
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Entree
Roasted Wild Spring Salmon
by Chef Jody Adams Roasted wild spring salmon with asparagus, peas, ramps and favas, with savory sabayon
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Entree
Root Vegetable Casserole
by Chef Michel Nischan A casserole that will turn your tough root vegetables nice and tender
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Entree
Rosemary Roasted Leg of Lamb
by Chef Gordon Hamersley Slow-roasted Sunday leg of lamb marinated with rosemary, anchovy and garlic
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Entree
Salmon Fillet with Sea Urchin Risotto
by Chef Dieu Ho Chinook salmon served with sea urchin risotto, tossed greens and lemon verbena oil.
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Entree
Salmon Salad Sandwich
by Chef Michel Nischan An unexpected way to use mesclun lettuce
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Entree
Seafood Primavera
by Chef s Jack and Rocco Collucci Pasta with scallops, clams, tomatoes, mushrooms and squash
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Entree
Spicy Broccoli with Garlic, Red Pepper and Shrimp
by Chef Jasper White A simple broccoli and shrimp sauté
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Entree
Asparagus Tempura
by Chef Hiroko Shimbo Crispy asparagus tempura served with a light dipping sauce.
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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.
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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…
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Entree
Baked Plaice
by Chef Darina Allen Served with herb butter
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Entree
Barbeque Duck with Greenhouse Herbs In Lettuce Cups
by Mark Gaier and Clark Frasier Asian-inspired grilled duck served with a spicy dipping sauce.
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Entree
Big Stuffed Ravioli
by Chef Jody Adams Big ravioli stuffed with spinach, sorrel and a poached egg with morels in chervil cream
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Entree
Chicken Wrap
by Chef Michel Nischan Grilled chicken salad wrapped in collard greens
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Entree
Lamb Shanks with Potatoes
30 Minutes