Recipe Finder
-
EntreeFettuccine with Swiss Chard, Walnuts and Lemon
by Chef Michael Schlow A delicious simple pasta dish with Swiss chard, walnuts and lemon.
-
EntreeFettucini Gremolata
by Chef Horst Pfeifer Fettuccine with lemon zest
-
EntreeGreen 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.
-
EntreeGreen Tomato Fondue
by Ana Sortun Served with feta and summer herbs
-
EntreeGrilled Striped Bass
by Chef Ryan Hardy Served with heirloom tomatoes and a fresh 7-herb salad
-
EntreeNew Potatoes and Clams
by Chef James Walt With crusty bread and a green salad this dish makes a delicious light lunch
-
EntreeOven-Roasted Chicken with Fresh Herbs
by Chef Horst Pfeifer Chicken stuffed with garlic, shallots and a fresh-herb medley
-
EntreePan 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
-
EntreePissaladière
by Chef Kathy Duffy Traditional French tart with caramelized onions, dried plum tomatoes, olives and basil
-
EntreePork, Clams, and Greens
by Chef Jody Adams Braised pork belly with spring green crostini, littlenecks, pancetta and fiddleheads
-
EntreeRed Snapper and Sugar Snap Peas En Papillote
by Chef Ellen Ecker Ogden Red snapper and fresh sugar snap peas cooked en papillote.
-
EntreeRoasted Wild Spring Salmon
by Chef Jody Adams Roasted wild spring salmon with asparagus, peas, ramps and favas, with savory sabayon
-
EntreeRoot Vegetable Casserole
by Chef Michel Nischan A casserole that will turn your tough root vegetables nice and tender
-
EntreeRosemary Roasted Leg of Lamb
by Chef Gordon Hamersley Slow-roasted Sunday leg of lamb marinated with rosemary, anchovy and garlic
Likes: 1 -
EntreeSalmon Fillet with Sea Urchin Risotto
by Chef Dieu Ho Chinook salmon served with sea urchin risotto, tossed greens and lemon verbena oil.
-
EntreeSalmon Salad Sandwich
by Chef Michel Nischan An unexpected way to use mesclun lettuce