Southern Cornbread
Valley Table Staff
By Alvin and Friends. Photo: Adobe Stock / William No barbecue or dinner party is complete without this perfect cornbread from Chef Raymond Jackson of Alvin and Friends. Serve this
Snacks
Sweet Corn and Jalapeno Hushpuppies
Valley Table Staff
By Amy Lawton. Photo: Adobe Stock / Brent Hofacker This recipe brings a spicy twist to these Southern-inspired snacks. Fry it up and pair with your summer barbecue favorites. Ingredients
Roasted Garlic Hummus
Valley Table Staff
From Garlic: An Edible Biography By Robin Cherry This chickpea dip is made with an entire head of roasted garlic. Topping it with za’atar adds a Middle Eastern touch of
Fried Delicata Squash Rings with Herb Dipping Sauce
Valley Table Staff
Courtesy of Chef Jesse Frederick, Butterfield, Stone Ridge Ingredients • 1 delicata squash • 1/4 cup maple syrup • 8 sage leaves • 2 tablespoons olive oil • 1 cup aioli or mayonnaise • 1 tablespoon
Truffled Fried Chickpeas
Valley Table Staff
By Chef Michael Cutney, The Twisted Oak / Photo by David Handschuh Ingredients 1 cup dried chickpeas (or substitute 1 can of chickpeas, drained and rinsed. If using canned chickpeas,
Sesame Peanut Zoodle Salad
Valley Table Staff
Ingredients Zoodles (spiralizer needed) 2 zucchinis 1 carrot (peeled) Sauce 1 tbs peanut butter 1 tsp sesame oil 1 tsp crushed red pepper 1/2 tsp ginger chopped fresh cilantro to
Kiwi and Coconut Cooler Popsicles
Valley Table Staff
Ingredients 2 cups puréed peaches 2 kiwis diced juice of 1 lime 1 1/2 cups of coconut water or light coconut milk* *Replace with 3/4 Hudson Valley Distillers Spirits
Lime and Mint Gimlet Popsicles
Valley Table Staff
Ingredients 3/4 cup simple syrup 1/2 cup mint leaves (puree with simple syrup) 1/2 cup lime juice 2 cups water* *Replace with 1 cup Tuthilltown Half Moon gin & 1 cup
Raspberry and Peach Bellini Popsicles
Valley Table Staff
Ingredients 2 cups puréed peaches 2 cups puréed raspberries 3/4 cup lemon water* *Replace with 3/4 cup Doc’s Draft Peach Cider from Warwick Valley Winery if desired Method Mix all
Strawberry Basil Sangria Popsicles
Valley Table Staff
Ingredients 1 1/2 cup strawberries diced 5 fresh basil leaves chopped half can Lemonade or lime concentrate (thawed) 3 cups water* *Replace with 3 cups Carpe Diem Sparkling wine
Honey Chunk Trail Mix
Valley Table Staff
By Peter X. Kelly, Teaching Kitchen, Hudson Valley Hospital Center Makes 10 servings Ingredients Cooking spray 2 cups rolled oats 3 tablespoons vegetable oil 1/4 cup wheat germ 1 1/2
