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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

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

Fried Delicata Squash Rings with Herb Dipping Sauce

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

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

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

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

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

Crispy Local Pig’s Ears

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

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

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

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

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

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

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

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