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Valley Table Staff

Roasted Street Corn and Cactus Salad

By Reconnect Foods. Photo: Adobe Stock / fahrwasser Nothing says summertime like a salad with fresh, Hudson Valley veggies. Chef David Cruz from Reconnect Foods shares this succulent salad recipe that’s

Vegan Creamed Corn

By Aroma Thyme Bistro. Photo: Adobe Stock / Nelea Reazanteva Aroma Thyme Bistro’s vegan twist on this classic recipe creates a dish that everyone can enjoy. With only three ingredients,

Roasted Garlic Hummus

From Garlic: An Edible Biography By Robin Cherry This chickpea dip is made with an entire head of roasted garlic. Topping it with za’atar adds a Middle Eastern touch of

Vietnamese Rice Noodle Salad

Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy

Healthy Grilled Panzanella Salad

Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy

Sweet Corn & Chanterelle Pasta

Elm Rock Inn, Adobe Stock/ sriba3 Serves 10 (2 lbs. of pasta) Ingredients 1 lb. of chanterelle mushrooms (or any combination of wild mushrooms), sliced 1 lb. butter 3 lbs.

Fresh Lemonade Fruit Fizz

Tuxedo Parks Events, Adobe Stock/ pilipphoto Serves 8 Ingredients 1½ cups seasonal fruit 6 lemons or limes ½ cup St. Germain liqueur ¼ cup Cointreau or Triple Sec 1 cup

Linda Fears

Editor’s Letter

For 24 years, Valley Table has been devoted to celebrating all things food in the Hudson Valley—and there is so much to celebrate: the restaurants and farms, the chefs and

Step Into Spring!

Welcome to the spring issue of Valley Table. As a passionate home cook, certified nutritionist, and all-around foodie, editing this magazine is truly a joy—I love learning about the Valley’s

Spring Pesto with Basil, Asparagus and Spinach

By Chef Josh Kroner, Terrapin Ingredients 2 cups fresh basil leaves 2 cups asparagus, chopped and blanched 1 cup spinach leaves 1 tsp finely chopped garlic ¼ cup grated Parmesan

Asparagus Bruschetta Extravaganza

By Chef Pamela Resch, Pamela’s on the Hudson, Newburgh Makes 2 dozen bruschetta Ingredients 1 lb thin asparagus 1 dozen cremini mushrooms, chopped 1 tbsp fresh lemon juice 2 cloves

Vegan Spargelsuppe (Asparagus Soup)

By Paulo Carvajal Chef/ Owner of Jaeger Haus Restaurant and Biergarten, Tivoli Ingredients 1 bunch white asparagus 1 large leek, sliced 1 medium Spanish onion, diced 6 cloves garlic 2

Kitchen Design 2022

You’ve already envisioned your dream kitchen. Now, it’s time to bring your ideas to fruition. Whether your wish-list involves a complete redesign, achieving energy-efficient status, or simply outfitting your space with

Beet Hummus

Catskills Provisions, Callicoon Ingredients 8 cloves garlic, peeled (for the confit) Extra-virgin olive oil 2 beets 2 15-oz cans chickpeas, drained 4 cloves garlic, minced 2 lemons, zested and juiced

Roasted Beet Tartare

Peekamoose Restaurant & Tap Room, Big Indian | Photo courtesy of Peekamoose Restaurant & Tap Room Ingredients 4 medium size beets ¼ cup plus 1 tablespoon extra-virgin olive oil Salt

Beet & Burrata Salad

Mill House Brewing Co., Poughkeepsie Ingredients 2 large red beets or 2 bunches of baby beets ¾ cup extra-virgin olive oil, plus extra for roasting beets ½ cup balsamic vinegar

Beef And Bean Chili

Grazin’ Diner | Photo courtesy of Grazin’ Diner Makes 8-12+ Servings Ingredients 4 lbs. grass-fed and finished ground beef (80–85 percent, don’t use very lean meat in this recipe) 3

Hudson Valley Restaurant Week is back this April 8-21!