Recipes from The Victory Garden

• 

  
  Side Dish

  Homemade Pickled Vegetables

  by Chef Camille Roy Preserve the bounty of your garden through canning and pickling. Canning or "putting up" vegetables is one of those…
• 

  
  Appetizer

  Crudités

  by Chef Michel Nischan A healthy selection of roasted, raw, and pickled crudites.
• 

  
  Salad

  Ensalada De Bacalao (Salt Cod Salad)

  by Chef Aaron Sanchez Cod served with onions, scallions, cilantro, avocado, and tomatoes in a lime juice and garlic dressing.
• 

  
  Entree

  Japanese Pot-Stickers

  by Chef Hiroko Shimbo Known in Japan as gyoza, pot-sticker dumplings are easy to prepare, and make a delicious appetizer or party hors…
• 

  
  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…
• 

  
  Salad

  Beets and Their Greens with Marjoram and Pine Nuts

  by Chef Deborah Madison Salad of golden beets and red onions with marjoram sauce.
• 

  
  Entree

  Marjoram Pesto with Capers and Olives

  by Chef Deborah Madison
• 

  
  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.
• 

  
  Salad

  Burmese Salad

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

  
  Salad

  Grilled Steak and Onion Salad

  by Chefs Melinda Blanchard and Robert Blanchard Grilled steak and onion salad with a soy sauce dressing.
• 

  
  Entree

  Okonomiyaki

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

  
  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.
• 

  
  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.
• 

  
  Entree

  Peperoni Ripieni Sottosopra

  by Chef Mary Ann EspositoUpside-down stuffed peppers.
• 

  
  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…
• 

  
  Side Dish

  Potatoes with Green Tomato Jam

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