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Mediterranean

Heirloom Tomato Salad With Burrata Basil Pesto 

Courtesy of Chef Scott Conant of Cellaio in Monticello  Serves 4-6 Ingredients Salad 1 pint cherry tomatoes, halved ½ cup plus 1½ tablespoons extra-virgin olive oil, divided 1½ tablespoons red

Tzatziki

Courtesy of Constantine Kalandranis, The Greekish Adobe Stock | Photo by Anastasia Izofatova Ingredients 2 cucumbers (de-seeded, processed, strained) ¼  cup capers 1/2 red onion 2 garlic cloves 1/4 cup olive

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