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  Entree

  Spicy Eggplant

  by Chef Michel Nischan A hot and spicy dish that celebrates the diverse flavors of eggplants and peppers
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  Entree

  Steamed Bok Choy and Shiitakes

  Try Chef Ming Tsai's steamed bok choy and shiitakes recipe from the PBS program The Victory Garden. Use grapeseed oil, ginger, scallions,…
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  Entree

  Steamed Chicken

  by Chef Michel Nischan Prepared using a rice cooker and served with cabbage and garden vegetables
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  Entree

  Stuffed Trout with Scallops Tartar

  Chop the scallops into small pieces and mix them with the shallots, 1 tablespoon dill, and lemon juice. Add salt and pepper to taste.…
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  Entree

  Japanese Pot-Stickers

  by Chef Hiroko Shimbo Known in Japan as gyoza, pot-sticker dumplings are easy to prepare, and make a delicious appetizer or party hors…
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  Entree

  Couscous with Grilled Vegetables and Charmoula Sauce

  by Chef Patsy Jamieson Here is an elegant vegetarian entrée featuring sweet grilled vegetables and a spicy herb sauce. It is an excellent…
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  Entree

  Marjoram Pesto with Capers and Olives

  by Chef Deborah Madison
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  Entree

  Okonomiyaki

  by Chef Hiroko Shimbo Japanese crepes stuffed with cabbage, pork and shrimp
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  Entree

  Pacific Rockfish with Edible Flowers

  By Chefs Ed Tuson and Sinclair Philip Pacific rockfish and steamed nasturtium flowers with tuberous begonia vinegar and pansy oil
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  Entree

  Peperoni Ripieni Sottosopra

  by Chef Mary Ann Esposito Upside-down stuffed peppers
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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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  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…

  Likes: 7