Recipes from The Victory Garden

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  Salad

  Herb Salad

  by Chef Andre Rochat Mixed lettuces tossed with fresh herbs.
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  Soup and Stew

  Chilled Parsnip and Caramelized Onion Soup

  by Chef Michel Nischan A flavorful soup to keep you cool during the summer.
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  Entree

  Wild "Faux" Gumbo

  by Chef Ellen Vliet Cohen This vegetarian gumbo can be considered "faux" for two reasons: because of the mushrooms that masquerade as…
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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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  Side Dish

  Michelangelo's Spinach

  by Chef Lidia Matticcchio Bastianich
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  Side Dish

  Sautéed Spinach: Spinaci Saltati

  by Chef Lidia Matticcchio Bastianich
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  Side Dish

  Quick Pickled Peaches

  by Chef Michel Nischan A quick and easy way to pickle peaches.
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  Side Dish

  Potatoes with Green Tomato Jam

  by Ana Sortun Mediterranean-inspired potatoes served with tahini, yogurt, and green tomato jam.
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  Soup and Stew

  Poached Garlic Soup with Thyme and Red Pepper Creams

  by Chefs Clark Frasier and Mark GaierThis is a favorite recipe for fall. It is robust and rich and certainly keeps the vampires away. The…
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  Entree

  Peperoni Ripieni Sottosopra

  by Chef Mary Ann EspositoUpside-down stuffed peppers.
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  Soup and Stew

  Pea-Cucumber Gazpacho with Curried Scallops

  by Chef Ming Tsai Chilled English pea-cucumber gazpacho with curry-tea-spiced scallops and pea shoot salad.
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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

  Okonomiyaki

  by Chef Hiroko Shimbo Japanese crepes stuffed with cabbage, pork and shrimp.
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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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  Salad

  Burmese Salad

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