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Eggplant Napoleon

Cathryn Fadde / Perch Serves 4 Ingredients 1 large Hepworth Farms eggplant (peel in strips, leaving some skin), slice into 1/4-inch rounds 8 ounces goat cheese 2 to 3 ripe

Asparagus Terrine with Fresh Goat Cheese

Dan Barber / Blue Hill Ingredients 3 bunches large asparagus 2 bunches flat-leaf spinach 3 tablespoons olive oil 3 ounces fleur de sel and pepper Westfield fresh goat cheese 3

Zucchini Fritters (Beignets de Courgettes)

Josyane Colwell Serves 6 Ingredients Canola oil (for deep-frying) 1 3/4 cups all purpose flour 1/4 cup cornstarch 1 tablespoon baking powder 1 teaspoon salt 2 cups chilled stout or dark

Zucchini Provencal

Abigail Kirsch / Abigail Kirsch Catering Relationships Serves 20 hors d’oeuvres Ingredients 3 zucchini, preferably straight and thin (1- to 1 1/2 inches in diameter) 2 tablespoons fruity olive oil

Tomato Basil Bruschetta

Jessica Reisman / Homespun Foods Ingredients 4 medium ripe tomatoes 4 to 6 quick-roasted garlic cloves 12 leaves fresh basil sea salt and pepper   Method Crostini ​ Preheat oven

Sweet and Sour Zucchini Rounds

Richard Erickson / Blue Mountain Bistro Serves 6 Ingredients 6 medium zucchini, cut into 1/4-inch rounds 1/2 cup olive oil 1/2 cup red wine vinegar 2 cloves garlic, minced 4

Stuffed Squash Blossoms

Barry Ballister Using the basic batter recipe, you can prepare different stuffings to fill the blossoms before dipping and frying. Some single-stuffing ingredients include small-cubed Monterey Jack or Mozzarella cheese;

Fried Spicy Squash Blossoms

Barry Ballister Ingredients gently washed and dried fresh squash blossoms 1 egg, beaten 6 tablespoons seasoned fine bread crumbs 1/8 teaspoon chili powder or cayenne pepper parsley, cilantro and/or sweet

Potato and Toussaint Tart

Agnes Devereux, The Village Tearoom This delicious tart is dense with potatoes cooked in cream and herbs and redolent of Toussaint cheese. It was inspired by an après ski tart

Wild Ramp and Goat Cheese Tart

Barbara Bogart, Locust Tree Restaurant Serves 8 Ingredients Tart Crust 2 1/2 cups all-purpose flour 1/2 pound butter (2 sticks), cut into cubes 1/2 cup pink peppercorns, crushed 2 teaspoons

Sweet Pea Panna Cotta

Bruce Kazan, Main Course Catering Serves 1 or 2 Ingredients 1 pound fresh spring peas 1 cup leaf spinach 1/2 cup scallions 4 garlic cloves, diced 2 teaspoons olive oil

Spring Pea and Watercress Risotto

Dafna Mizrahi, Monte’s Local Kitchen & Tap Room Serves 4 Ingredients 1 pound fresh spring peas 1/2 yellow onion, julienned 2 tablespoons butter 2 tablespoons olive oil 2 pounds fresh

Peconic Bay Scallops With Grapefruit & Yam

Eric Gabrynowicz, Restaurant North Serves 2 Ingredients 1 medium yam, peeled and quartered 1 grapefruit, juiced salt and aleppo pepper, to taste 4 to 6 Peconic Bay scallops 1 tablespoon

Lamb Heart Tartare & Lamb Tongue Pastrami

Rich Parente, Clock Tower Grill Serves 6 to 8 Ingredients Lamb heart tartare 2 fresh lamb hearts salt and pepper to taste olive oil to taste Lamb tongue pastrami 1

Gluten-Free Crabcakes

Tom Costello, Thyme Serves 4 Ingredients 1 pound lump crab meat 1 1/2 garlic cloves diced 1/2 small red bell pepper diced 1/2 small green bell pepper diced 1/2 small

Watercress Oshitashi

Makio Idesako, SushiMakio Serves 4 to 6 Ingredients 1 bunch watercress 1/4 cup dashi (bonito fish stock) 1 tablespoon soy sauce or ponzu (citrus soy sauce) 1/2 teaspoon sugar Katsuobushi

Roasted Tomato and Peanut Butter Soup

Pam Brown, Garden Café Serves 6 to 8 Ingredients 4 cups chopped tomatoes (or substitute canned tomatoes, drained) 1 cup tomato liquid (add water if needed) 2 cups diced onions