Recipes from The Victory Garden

Side Dish

Fresh Flat Bread Corn Tortillas

by Chef Michel Nischan

Snack

Tomato Salsa

Snack

Green Gooseberry and Elderflower Compote

by Chef Darina Allen A delicious recipe for when elderflowers are coming into bloom and gooseberries aren't quite ripe.

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.

Entree

Green Tomato Fondue

by Ana Sortun Served with feta and summer herbs.

Appetizer

Grill-Steamed Mussels with Chourico and Texas Toast

by Chef Chris Schlesinger Mussels steamed on the grill with chourico sausage in a white wine butter sauce, served with Texas toast.

Side Dish

Grilled Butternut Squash

by Chef Michel Nischan Thinly-sliced butternut squash is grilled to preserve the sweetness of its flavor.

Entree

Grilled Striped Bass

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

Soup and Stew

Kale and Tomato Soup

by Chef Michel Nischan This kale and tomato soup recipe is a hearty soup that brings together the rich flavors of kale and collards and the…

Side Dish

Leek and Scallion Risotto

by Lidia Matticchio Bastianich Risotto with leeks, scallions and Gorgonzola.

Appetizer

Littleneck Clams

by Chef Ryan Hardy Served with a fresh bean salad and onion pickle.

Soup and Stew

Lobster Stew with Vegetables

by Chef Jean Soulard Lobster stew with turnips, carrots and zucchini garnished with fresh chervil.

Soup and Stew

Melon Soup

by Chef Amy Goldman Melon soup with assorted melon "confetti."

Entree

New Potatoes and Clams

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

Breakfast and Brunch

Old-Fashioned Omelet

by Chef Gordon Hamersley Old-fashioned open-face omelet with morels, garlic and green onions.

Entree

Oven-Roasted Chicken with Fresh Herbs

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