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Picnic Pork and Pesto Salad

By Nancy Fuller / Farmhouse Rules Serves 4 Ingredients 1 (1 1/2-pound) boneless pork loin roast, trimmed and tied kosher salt freshly ground black pepper 2 tablespoons extra-virgin olive oil

Zucchini Carbonara

By Chef Emma Rose Chudkowski / A Tavola Serves 1 Ingredients 2 zucchini, julienned 1 tablespoon butter 1/4 cup peas 2 egg yolks 1 whole egg 1/4 cup heavy cream

Chef Jay’s Kittle Kitchen’s Grilled Cheese

By Jay Lippin / Photo by Colleen Stewart Ingredients 2 slices seven grain bread 1 ounce Kittle Kitchen Apple Cider-Mustard 1 ounce Béchamel sauce 2 ½ ounces Kittle Kitchen Bacon Jam

Whole Roasted Cauliflower

By Terrance Brennan/The Roundhouse Serves 4 Ingredients 1 whole white cauliflower, trimmed, leaves removed 1/2 cup + 2 tablespoons harissa sauce 3/4 cup cup water 2 tablespoons olive oil 3

Cauliflower Carbonara

By Terrance Brennan/The Roundhouse Serves 4 as a side dish or 2 as entrée Ingredients 10 1/2-inch by 1/2-inch pieces each: white, orange, green and purple cauliflower (about 4.5 ounces

Braised Lamb Shank & Autumn Hash

By Rich Parente, Clock Tower Grill / Photo by Jermaine Haughton Ingredients Braised Lamb Shank 4 lamb shanks 1/4 cup ras el hanout (can be substituted with garam masala) 1/2

Cauliflower Steak over Mashed Parsnip

By Krista Wild, Wildfire Grill / Photo by Eva Deitch Serves 4 Ingredients 1 head white cauliflower, sliced into 1-inch-thick steaks 12 medium parsnips, peeled, cut into 1-inch pieces 4

Braised Local Pork Belly

By Chef Brandon Collins, Valley I would recommend this for the home cook—braising is a fairly forgiving technique. Pork belly has been gaining a lot of menu play and press

Braised Lamb Neck

By Chef Sara Lukasiewicz / Red Devon Ingredients 1 lamb neck, whole or sliced by your butcher into 11⁄2 inch sections canola oil 8 ounces mixed mushrooms cut in half

Pan-roasted Poussin with Lemon and Garlic

By Michel Jean, Stissing House Serves 2 Ingredients 2 poussins Marinade 1/2 cup extra virgin olive oil 12 unpeeled garlic cloves 1 small bunch of thyme, separated 2 organic lemons,

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

Stuffed Squash Boats

Barry Ballister Ingredients 1 whole large zucchini chopped onions, celery, carrots, garlic, ginger  salt and pepper to taste Method Cut the squash in half lengthwise. Carefully cut out the marrow

Sweet Potato Ravioli

Gar Wang Makes 36 to 40 ravioli Ingredients 40 round wonton wrappers Filling 1 medium onion, chopped 2 garlic cloves, minced 2 teaspoons canola, grapeseed or extra virgin olive oil

Whitecliff Winery Rainbow Trout Fish Tacos

Michael Migliore, Whitecliff Vineyard & Winery This is a simple whole-fish grilling technique that allows you to have beautiful large chunks of sweet trout for your tacos. Ingredients Whole fresh

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