Sweet Corn & Chanterelle Pasta
Valley Table Staff
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.
Recipes
Fresh Lemonade Fruit Fizz
Valley Table Staff
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
Spring Pesto with Basil, Asparagus and Spinach
Valley Table Staff
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
Valley Table Staff
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)
Valley Table Staff
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
Beet Hummus
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Smoked Butternut Squash Soup
Valley Table Staff
West Taghkanic Diner | Photo by Lawrence Braun Ingredients 1 large butternut squash, sliced in half lengthwise 3 oz. unsalted butter 1 medium onion, thinly sliced 2 cloves garlic, minced
Hot Chicken Biscuits
Valley Table Staff
Gracie’s Luncheonette 4 Servings (With A Few Extra Biscuits) Ingredients For the biscuits: 3¼ cups all-purpose flour 4¼ teaspoons baking powder 1½ teaspoon salt ½ teaspoon black pepper 3½ teaspoons
Impossible Ragu
Valley Table Staff
Chef Joseph Cafaro, Palizzata Marketplace & Eatery, Kingston Serves 4 Ingredients 1 lb. pasta of your choice 1–2 tablespoons neutral cooking oil (canola or avocado) 8 oz. Impossible meat substitute
Harvest Pasta Salad With Beet Fusilli
Valley Table Staff
By Sfoglini, Coxsackie Serves 4 Ingredients Honey Cider Vinaigrette 3 teaspoons minced shallot 3 teaspoons Dijon mustard 2 tablespoons fresh lemon juice 4 tablespoons apple cider vinegar 1 tablespoon honey
Seafood Tagliatelle
Valley Table Staff
By Scott Rosenberg, Il Figlio Enoteca, Fishkill Serves 4 Ingredients 4 tablespoons olive oil 4 cloves of garlic, minced 1 lb. calamari, cut into rings ¼ cup white wine 3
Garganelli Ai Funghi
Valley Table Staff
By Scott Rosenberg, Il Figlio Enoteca, Fishkill Serves 4 Ingredients 2 tablespoons olive oil ¼ lb. pancetta, diced 1 lb. of crimini and oyster mushrooms, cut in quarters 2 garlic
How to Make Kombucha at Home
Valley Table Staff
By Francesca Furey Yields ½ gallon Ingredients Water 1/2 c. cane sugar 3 Tbsp tea or 2 tea bags SCOBY and liquids Method 1 Make sweetened tea. Boil water and
Pecan Pumpkin Pie
Valley Table Staff
Tim Lajqi of Peter Pratt’s Inn / Yorktown Heights 6–8 servings Ingredients 2 large eggs 15 ounces canned pumpkin purée ½ cup plus 1 tablespoon pure maple syrup ¼ cup
Pumpkin Cheesecake
Valley Table Staff
Chef Gregg Boyd of Moderne / Armonk Two 9-inch cheesecakes Ingredients Crust 3 cups graham cracker crumbs ¼ cup brown sugar 1 teaspoon ground cinnamon ½ pound butter, melted 1
