Make This Golden Beet Dip With Yogurt and Tahini
Valley Table Staff
This easy golden beet dip is a breeze to prepare and works well when paired with everything from carrots to crackers.
Appetizers
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
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
Grilled Acorn Squash with Vinegar Pepper Yogurt, Cider Gastrique, Aleppo, and Sage
Valley Table Staff
Courtesy of Dan Sabia, Wood Fire Food Ingredients • 1 cup honey • ¼ cup chopped vinegar peppers • ¼ cup cider vinegar, plus more for seasoning • 1 acorn squash, cut lengthwise
Roasted Butternut Squash with Goat Cheese and Pepitas
Valley Table Staff
Courtesy of Blooming Hill Farm, Monroe Ingredients • 2 butternut squash, halved and seeded • 1/4 cup olive oil • 4 oz goat cheese • ¼ cup pumpkin seeds, toasted • 2 tablespoons honey
Fried Delicata Squash Rings with Herb Dipping Sauce
Valley Table Staff
Courtesy of Chef Jesse Frederick, Butterfield, Stone Ridge Ingredients • 1 delicata squash • 1/4 cup maple syrup • 8 sage leaves • 2 tablespoons olive oil • 1 cup aioli or mayonnaise • 1 tablespoon
Truffled Fried Chickpeas
Valley Table Staff
By Chef Michael Cutney, The Twisted Oak / Photo by David Handschuh Ingredients 1 cup dried chickpeas (or substitute 1 can of chickpeas, drained and rinsed. If using canned chickpeas,
Mushroom Quesadilla
Valley Table Staff
By Chef Ramiro Jimenez / La Puerta Azul Serves 4 Ingredients For sauteed mushrooms 2 pounds cremini mushrooms 3 tablespoons chopped garlic 4 pasilla chiles* (dried or fresh) cut in
Warm Mushroom Salad
Valley Table Staff
By Chef Lesley Sutter / The Flying Pig on Lexington Serves 4 Ingredients 2 tablespoons finely diced shallots 3 tablespoons Spanish sherry vinegar 9 tablespoons extra virgin olive oil 2
Onion, Apple and Goat Cheese Tart
Valley Table Staff
Scott Holtzhouser / The Haymaker Serves 1 Ingredients Dough 3 tablespoons sour cream 1/3 cup ice water, approximately 1 1/2 cups flour 1 teaspoon sugar 1/2 teaspoon salt 2 1/2
Grilled Pattypan Squash and Haloumi with Basil Purée
Valley Table Staff
By Chef James Haurey / The Grange Serves 4 Ingredients Pattypan Squash 1 pattypan squash, about a pound, cut into quarters 4 tablespoons fresh summer savory, chopped 2 tablespoons fresh
Crispy Local Pig’s Ears
Valley Table Staff
By Chef Brandon Collins, Valley Serves 4 Ingredients 8 pigs ears 2 white onions, rough chopped 2 heads garlic 2 jalapeño peppers, halved 1 head celery, chopped 4 carrots, chopped
Sweet Corn and Jalapeño Hushpuppies
Valley Table Staff
By Amy Lawton Ingredients 1 1/2 cups fine cornmeal 1/2 cup flour 1 cup buttermilk 1 3/4 tablespoons baking powder 1/2 teaspoon baking soda 1 egg 1 1/4 tsp salt
Quinoa With Wild Spring Greens
Valley Table Staff
Dina Falconi / Foraging & Feasting Making this delicious, flavorful salad when the wild greens burst forth in the spring is a wonderful way to welcome the new growing season.
Ricotta Toast
Valley Table Staff
Chef Jamie Parry, Another Fork in the Road Serves 2 Ingredients 4 thick slices of grilled sourdough 4 tablespoons olive oil handmade ricotta 2 ears of grilled corn, shucked off
Homemade Ricotta
Valley Table Staff
Chef Jamie Parry, Another Fork in the Road Makes about 2 cups Ingredients 2 quarts whole milk 1 cup heavy cream 1/2 teaspoon salt 4 tablespoons fresh lemon juice additional
Homemade Paneer
Valley Table Staff
Chef Navjot Arora, Chutney Masala / Photos by Jermaine Haughton Makes about 2 pounds Ingredients 2 gallons milk 16 ounces vinegar Optional Ingredients for Masala Paneer Cheese 1 teaspoon
Stuffed Zucchini Blossoms
Valley Table Staff
Chef Ralph Bello, Il Barilotto Serves 6 Ingredients 2 dozen zucchini blossoms (interior stamen removed) olive oil for frying fresh tomato sauce Filling 1 quart whole milk ricotta cheese
