Recipe Finder

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  Appetizer

  Tomato and Goat Cheese Skewers

  by Chef Michel Nischan A cool new way to use sun-dried tomatoes.
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  Salad

  Warm Salad with Spinach, Beets, Bacon and Sherry Vinegar Dressing

  by Chef Jasper White In this warm salad the dressing is made right in the sauté pan, then the spinach is slightly wilted in the pan. In…
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  Soup and Stew

  Zuppa Di Cipolle Di Toscano: Onion Soup from Tuscany

  by Chef Maryann Esposito A hearty onion soup perfect for cold weather.
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  Side Dish

  Canned Tomatoes

  by Chef Camille Roy Preserve the bounty of your garden through canning and picklingCanning or "putting up" vegetables is one of those…
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  Side Dish

  Homemade Pickled Vegetables

  by Chef Camille Roy Preserve the bounty of your garden through canning and pickling. Canning or "putting up" vegetables is one of those…
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  Appetizer

  Crudités

  by Chef Michel Nischan A healthy selection of roasted, raw, and pickled crudites.
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  Salad

  Ensalada De Bacalao (Salt Cod Salad)

  by Chef Aaron Sanchez Cod served with onions, scallions, cilantro, avocado, and tomatoes in a lime juice and garlic dressing.
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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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  Salad

  Beets and Their Greens with Marjoram and Pine Nuts

  by Chef Deborah Madison Salad of golden beets and red onions with marjoram sauce.
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  Entree

  Marjoram Pesto with Capers and Olives

  by Chef Deborah Madison
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  Salad

  Bok Choy, Mizuna, Arugula or Spinach In Black Sesame Seed Dressing

  by Chef Hiroko Shimbo Boiled Asian greens served with a black sesame seed dressing.
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  Salad

  Burmese Salad

  by Mark Gaier and Clark Frasier An interactive salad platter served with a spicy Russian dressing.
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  Salad

  Grilled Steak and Onion Salad

  by Chefs Melinda Blanchard and Robert Blanchard Grilled steak and onion salad with a soy sauce dressing.
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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 PhilipPacific rockfish and steamed nasturtium flowers with tuberous begonia vinegar and pansy oil.