By Reconnect Foods. Photo: Adobe Stock / fahrwasser Nothing says summertime like a salad with fresh, Hudson Valley veggies. Chef David Cruz from Reconnect Foods shares this succulent salad recipe that’s
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
Mill House Brewing Co., Poughkeepsie Ingredients 2 large red beets or 2 bunches of baby beets ¾ cup extra-virgin olive oil, plus extra for roasting beets ½ cup balsamic vinegar
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
From Chef Waldy Malouf of The Culinary Institute of America In this savory dish, shrimp are grilled with garlic, spicy red pepper flakes, and red onion, and served with fresh
Gerard Viverito, 
Culinary Institute of America serves 4 Ingredients 1 pound sushi grade Hamachi, cut into 3/4‑inch cubes 1/4 cup ponzu sauce 1 teaspoon mirin 1 teaspoon sesame oil 3/4
By Chef Aaron Abramson, Butterfield Serves 4 Ingredients Corn pudding: 2 pounds of freshly shucked corn Herb Vinaigrette: 2 tablespoons chives 2 tablespoons chopped parsley 2 tablespoons sliced mint 1
By Fishkill Farms Serves 1 Ingredients Lettuce Arugula 1 apple, Gold Rush preferred Goat cheese Salt Pepper Garlic powder Sesame seed oil Apple cider vinegar Method Toss lettuce and arugula
By Nancy Fuller / Farmhouse Rules Serves 6 Ingredients 4 tablespoons extra-virgin olive oil 2 cups corn cut from the cob (about 2 ears) 1 small red bell pepper, chopped
Chef Navjot Arora, Chutney Masala / Photo by Jermaine Haughton Serves 2 Ingredients 1 pound paneer Saunfia marinade (to coat paneer) 2 ounces red and green peppers, julienned 2 ounces
Chef/Owner Marcus Guiliano / Aroma Thyme Bistro Serves 4 Ingredients Mustard-Tarragon Dressing 2 ounces raw unfiltered apple cider 1 teaspoon smooth Dijon mustard 1 teaspoon chopped fresh tarragon (or
Baby Greens, Fava Beans, Capocollo and Pecorino Toscano Francesco Tonelli Ingredients 4 1-inch slices rustic white bread 1/2 cup freshly shucked fava beans 4 cups baby salad greens, washed and
Bannerman Island: Recipes and Recollections from the Castle Keep (used with permission) Ingredients 1 bunch dandelion greens (see note) 4 slices bacon 1/4 cup butter 1/2 cup heavy cream 2
Vincent Mocarski, Valley Restaurant / Photos by Ethan Harrison Serves 2 Ingredients 1 bunch watercress, washed and dried 2 blood oranges, peeled and sectioned 2 ounces fresh blood orange juice
Peter Milano, Dish Bistro / Photos by Margaret Rizzuto Ingredients Salad 1 to 2 large bunches of watercress, cleaned, rough stems removed 3 large handfuls of baby spinach 1 small
Vincent Ricciardelli, Harvest / Photos by Margaret Rizzuto Serves 4-6 Ingredients Roasted Beets 3 cups kosher salt 5 to 6 medium sized beets 1/4 cup canola oil White Balsamic Vinaigrette
Hudson Valley Restaurant Week is back this October 28 to November 10!
