Recipe Finder

Roasted Wild Spring Salmon

by Chef Jody Adams Roasted wild spring salmon with asparagus, peas, ramps and favas, with savory sabayon.

Root Vegetable Casserole

by Chef Michel Nischan A casserole that will turn your tough root vegetables nice and tender.

Rosemary Roasted Leg of Lamb

by Chef Gordon Hamersley Slow-roasted Sunday leg of lamb marinated with rosemary, anchovy and garlic.

Salmon Fillet with Sea Urchin Risotto

by Chef Dieu Ho Chinook salmon served with sea urchin risotto, tossed greens and lemon verbena oil.

Salmon Salad Sandwich

by Chef Michel Nischan An unexpected way to use mesclun lettuce.

Seafood Primavera

by Chefs Jack and Rocco Collucci Pasta with scallops, clams, tomatoes, mushrooms and squash.

Spicy Broccoli with Garlic, Red Pepper and Shrimp

by Chef Jasper White A simple broccoli and shrimp sauté.

Asparagus Tempura

by Chef Hiroko Shimbo Crispy asparagus tempura served with a light dipping sauce.

Autumn Eggplant In Spicy-Sweet Vinegar Marinade

by Chef Hiroko Shimbo Known in Japan as namban-nasu, this delicious dish can be prepared up to a day in advance.

Bacon-Wrapped Scallop Tournedos with Summer Succotash

Recipe contributed by Chef Chris Schlesinger These flame-grilled giant scallops are wrapped in bacon with corn, lima beans and tomato…

Baked Plaice

by Chef Darina Allen Served with herb butter.

Barbeque Duck with Greenhouse Herbs In Lettuce Cups

by Mark Gaier and Clark FrasierAsian-inspired grilled duck served with a spicy dipping sauce.

Big Stuffed Ravioli

by Chef Jody Adams Big ravioli stuffed with spinach, sorrel and a poached egg with morels in chervil cream.

Chicken Wrap

by Chef Michel Nischan Grilled chicken salad wrapped in collard greens.

Lamb Shanks with Potatoes

Asparagus, Leek and Gruyere Quiche