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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 PhilipPacific rockfish and steamed nasturtium flowers with tuberous begonia vinegar and pansy oil.
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  Entree

  Peperoni Ripieni Sottosopra

  by Chef Mary Ann EspositoUpside-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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  Entree

  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 onions, 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
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  Entree

  Fettuccine 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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  Entree

  Fettucini Gremolata

  by Chef Horst Pfeifer Fettuccine with lemon zest.
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  Entree

  Green 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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  Entree

  Green Tomato Fondue

  by Ana Sortun Served with feta and summer herbs.
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  Entree

  Grilled Striped Bass

  by Chef Ryan Hardy Served with heirloom tomatoes and a fresh 7-herb salad.