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Categories
Appetizers
Beverages
Desserts
Entrees
Side Dishes
Soups and Stews
Stocks, Sauces, and Dressings
Techniques

Appetizers

Asparagus salad with mustard-taragon dressing
Asparagus terrine with fresh goat cheese
Baby chicory and prosciutto salad with balsamic-poached egg
Baby greens with fava beans, roasted beets, honey-thyme vinaigrette & Old Chatham camembert toast
Baked goat cheese in puff pastry
Barley, grape tomato and feta salad
Basic batter-fried squash blossoms
Beets (roasted, pickled and fried)
Cheese & scallion wontons with apricot ginger sauce
Cheesy stuffed tomatoes
Chicken liver toast
Corn relish salad
Dandelion salad
Deep fried pickles
Early summer salad
Endive, frisee, pear, toasted walnuts and rocquefort
Forced meat
Fresh mushrooms in phyllo cups
Frico (potato pancake)
Fried spicy squash blossoms
Gouda cheese taert
Grilled asparagus
Herbed potato salad
Hudson Valley salad
Kumamoto oysters
Lamb bacon, heirloom tomato jam and organic greens on Yukon potato chip
Leek tart
Local beet carpaccio salad
Miso scallops with edamame puree
Momma's tomato and green pepper salad
Mushroom flan
Mushroom quesadilla
Onion, apple and goat cheese tart
Panzanella (Bread salad)
Panzanella with roasted red pepper vinaigrette
Pepernoten
Potato dumplings
Potato salad with hen of the woods saute
Pumpkin ginger tamales
Quinoa with wild spring greens
Raw kale salad
Risotto cakes
Russian or Three-color salad
Sardines
Sliced heirloom tomato and beet salad
Spiced walnuts
Stuffed squash blossoms
Stuffed squash boats
Sweet and sour zucchini rounds
Sweet corn and jalapeno hushpuppies
Tomato basil bruschetta
Tomato tartlets (Tartelettes de tomates)
Tuna and white bean salad
Vegetable goat cheese terrine
Warm mushroom salad
Wild ramp and goat cheese tart
Yellow tomato fondue
Zucchini Provencal
Zucchini fritters (Beignets de courgettes)
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