Recipe Finder
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Side DishCrispy, Spicy Tofu and Peanut Slaw
by Chef Didi Emmons A perfect example of how the simple flavor of chilies transform an everyday vegetable like cabbage into a truly special…
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AppetizerCucumbers with Wild Salmon Mousse
by Chef Michel Nischan A popular snack with a twist.
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EntreeEggplant Lasagna
by Chef Michel Nischan Grilled eggplant served "lasagna style."
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EntreeEggplant 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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EntreeFettuccine 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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EntreeFettucini Gremolata
by Chef Horst Pfeifer Fettuccine with lemon zest.
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Side DishFresh Flat Bread Corn Tortillas
by Chef Michel Nischan
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SnackTomato Salsa
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SnackGreen Gooseberry and Elderflower Compote
by Chef Darina Allen A delicious recipe for when elderflowers are coming into bloom and gooseberries aren't quite ripe.
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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.
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EntreeGreen Tomato Fondue
by Ana Sortun Served with feta and summer herbs.
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AppetizerGrill-Steamed Mussels with Chourico and Texas Toast
by Chef Chris Schlesinger Mussels steamed on the grill with chourico sausage in a white wine butter sauce, served with Texas toast.
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Side DishGrilled Butternut Squash
by Chef Michel Nischan Thinly-sliced butternut squash is grilled to preserve the sweetness of its flavor.
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EntreeGrilled Striped Bass
by Chef Ryan Hardy Served with heirloom tomatoes and a fresh 7-herb salad.
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Soup and StewKale and Tomato Soup
by Chef Michel Nischan This kale and tomato soup recipe is a hearty soup that brings together the rich flavors of kale and collards and the…
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Side DishLeek and Scallion Risotto
by Lidia Matticchio Bastianich Risotto with leeks, scallions and Gorgonzola.