Aïoli
Valley Table Staff
From Garlic: An Edible Biography By Robin Cherry Serve this classic French sauce with poached or grilled fish, as a dressing, stirred into soups or stews, or as a sandwich
Sauces & Condiments
Spring Pesto with Basil, Asparagus and Spinach
Valley Table Staff
By Chef Josh Kroner, Terrapin Ingredients 2 cups fresh basil leaves 2 cups asparagus, chopped and blanched 1 cup spinach leaves 1 tsp finely chopped garlic ¼ cup grated Parmesan
Raw Hemp Leaf Pesto
Valley Table Staff
By Hudson Hemp, Photo by Clare Barboza This recipe is excerpted from The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America by Tracey Medeiros (Skyhorse Publishing,
Tzatziki
Valley Table Staff
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
Ramp Pesto
Valley Table Staff
Courtesy of Chef Josh Kroner, owner of Terrapin in Rhinebeck Ramps are susceptible to parasites and bacteria, so they need to be cleaned very well and cooked thoroughly before they
Fermented Honey and Turmeric Vinaigrette
Valley Table Staff
Try this simple ferment yourself for a yummy vinaigrette. From Miguel Lacruz of Wild Culture Waffles Ingredients Fermented Honey You’ll need enough of each ingredient to fill the glass jar
Sour Cherry Salsa
Valley Table Staff
By Leslie Coons Bostian makes about 2 1/2 cups Ingredients 2 1/4 cups fresh sour cherries, pitted, coarsely chopped
 1 tablespoon sugar
 3 tablespoons diced red onion (about half of
Chive and Mint Butter
Valley Table Staff
By Alice Gabriel / Photo by Lesley Rozycki Ingredients 2 tablespoons unsalted butter, softened 2 teaspoons fresh chives, neatly snipped 1 teaspoon fresh mint leaves, minced salt to taste Method Gently
Sugo (Italian Meat Sauce)
Valley Table Staff
By Gianni Scappin and Alberto Vanoli Makes about 4 cups Ingredients 1/2 cup (1 stick) unsalted butter 2 cups minced yellow onions 1 garlic clove 2 pounds lamb, coarsely ground
Créme Fraîche
Valley Table Staff
Ingredients 1 cup heavy cream (pasteurized, not ultra‑pasteurized) 2 tablespoons cultured buttermilk Method Combine cream and buttermilk in a glass container. Cover and let stand at room temperature (about 70°F)
Nanny’s Citrus Walnut Cranberry Sauce
Valley Table Staff
By Nicole Tagliaferro / The Valley Table Ingredients 12 oz of cranberries 1/2 apple, chopped 1 tsp orange zest 1/4 tsp salt â…” cup sugar 1/2 cup orange juice 1/4
Vegan Caesar salad dressing
Valley Table Staff
By Gar Wang Servings: about 1 cup Ingredients 3 cloves garlic 1 tablespoon capers 6 ounces silken tofu 3 tablespoons lemon juice or apple cider vinegar 1 tablespoon white miso
Green Tomato Marmalade
Valley Table Staff
By Gar Wang Servings: 2 pints Ingredients 2 quarts small green tomatoes, sliced 1/2 teaspoon salt 4 organic lemons, washed, peeled, sliced, seeds removed (reserve the rind) rind from 4
Gar’s Salsa
Valley Table Staff
By Gar Wang Servings: about 4 quarts Ingredients 8 quarts tomatoes, washed and chopped 5 sweet peppers, seeds and membrane removed, cut into half-inch pieces 2 to 3 hot peppers
Green Tomato Chutney
Valley Table Staff
By Gar Wang Ingredients 1 organic lemon, seeded and chopped 1 garlic clove, minced 5 cups green tomatoes, chopped 2 cups brown sugar 1 1/2 cups organic raisins 1/4 cup
Vegan Caesar Salad Dressing
Valley Table Staff
By Gar Wang Makes about 1 cup Ingredients 3 cloves garlic 1 tablespoon capers 6 ounces silken tofu 3 tablespoons lemon juice or apple cider vinegar 1 tablespoon white miso
Wild Greens Pesto
Valley Table Staff
Dina Falconi / Foraging & Feasting Pesto, typically added to pasta, tastes great topping whole grains and burgers, and in soups, sauces and dressings. Make it creamy by mixing it
Homemade Crème Fraiche
Valley Table Staff
Marissa Sertich Velie Ingredients 5 tablespoons buttermilk 2 cups heavy cream Method In a small container, gently whisk the buttermilk into the heavy cream. Let the mixture stand uncovered at
