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  Entree

  New Potatoes and Clams

  by Chef James Walt With crusty bread and a green salad this dish makes a delicious light lunch.
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  Entree

  Oven-Roasted Chicken with Fresh Herbs

  by Chef Horst Pfeifer Chicken stuffed with garlic, shallots and a fresh-herb medley.
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  Pan 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.
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  Entree

  Pissaladière

  by Chef Kathy Duffy Traditional French tart with caramelized onions, dried plum tomatoes, olives and basil.
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  Pork, Clams, and Greens

  by Chef Jody Adams Braised pork belly with spring green crostini, littlenecks, pancetta and fiddleheads.
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  Red Snapper and Sugar Snap Peas En Papillote

  by Chef Ellen Ecker Ogden Red snapper and fresh sugar snap peas cooked en papillote.
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  Roasted Wild Spring Salmon

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

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

  Rosemary Roasted Leg of Lamb

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

  Likes: 1
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  Entree

  Salmon Fillet with Sea Urchin Risotto

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

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

  by Chefs Jack and Rocco Collucci Pasta with scallops, clams, tomatoes, mushrooms and squash.
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  Spicy Broccoli with Garlic, Red Pepper and Shrimp

  by Chef Jasper White A simple broccoli and shrimp sauté.
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  Asparagus Tempura

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

  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.

  Likes: 1
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  Entree

  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…