Sweet and Sour Zucchini Rounds
Valley Table Staff
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
Italian
Stuffed Squash Boats
Valley Table Staff
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
Valley Table Staff
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
Sweet Pea Panna Cotta
Valley Table Staff
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
Ricotta Cavatelli with Guanciale, Mint and Sweet Pea Pesto
Valley Table Staff
David Amorelli, Harvest-on-Hudson / Photos by Jermaine Haughton Makes 2 cups Ingredients SWEET PEA PESTO 2 cups sweet peas 1 cup mint leaves 1/4 cup parsley leaves 2 ounces pistachio,
Bucatini Amatriciana
Valley Table Staff
John Lekic, Le Express / Photo by Eva Deitch Serves 4-6 Ingredients 1 28-ounce can whole peeled tomatoes 2 tablespoons extra-virgin olive oil, more for serving 1/4 Nduja sausage without
Gnudi
Valley Table Staff
Hudson House of Nyack, Jeffrey Kaufman Ingredients Gnudi 1500g ricotta cheese 100g grana pandano cheese, micro-planed or finely grated 500g mascarpone cheese nutmeg to taste salt to taste white pepper
Farfalle alla Nina
Valley Table Staff
da Nina Serves 2 Ingredients 6 large shrimp, cleaned 10 sea scallops ½ cup fresh basil, chopped 4 tbsp. parsley ½ cup scallion, chopped 5 tbsp. fresh garlic, sliced 2
Maccu (Dried Fava and Fennel with Polenta)
Valley Table Staff
Chef Meghan Fells, Artist’s Palate Serves 6 Ingredients 1 pound dried fava beans 3 quarts water or vegetable stock 2 white onions, diced 3 tablespoons sliced garlic 1 small fresh
Spaghetti Carbonara
Valley Table Staff
Eric Gabrynowicz, Tavern Restaurant The sauce for this classic pasta dish is created when the pasta comes out of the water and into the bowl. The heat from the pasta
White Bean and Kale Soup (Zuppa di Fagioli e Lacinato)
Valley Table Staff
Chef Eddie Lauria, Aroma Osteria Want a taste of Tuscany this winter? At Aroma Osteria in Wappingers, Eddie Lauria has been sharing rustic Italian cuisine with the Hudson Valley since 1997.
