By Paulo Carvajal Chef/ Owner of Jaeger Haus Restaurant and Biergarten, Tivoli Ingredients 1 bunch white asparagus 1 large leek, sliced 1 medium Spanish onion, diced 6 cloves garlic 2
Grazin’ Diner | Photo courtesy of Grazin’ Diner Makes 8-12+ Servings Ingredients 4 lbs. grass-fed and finished ground beef (80–85 percent, don’t use very lean meat in this recipe) 3
West Taghkanic Diner | Photo by Lawrence Braun Ingredients 1 large butternut squash, sliced in half lengthwise 3 oz. unsalted butter 1 medium onion, thinly sliced 2 cloves garlic, minced
Courtesy of Chef Nicholas Leiss, Farms2ChefsTable blogger This recipe is a play on the classic vichyssoise. Traditionally served cold, this potato-ramp version can be served hot as well. It’s perfect
Zuppa Di Castagne, Fagioli, E Latte Photo by Francesco Tonelli Serves 6 to 8 Ingredients 8 ounces fresh chestnuts, shells removed 1 fresh bay leaf 2 ounces smoked bacon, diced
Chef Jerry Crocker / Back Yard Bistro Ingredients 8 cups vegetable stock 1 large head cauliflower 2 to 4 cups nettle leaves 1 head garlic, peeled 6 tablespoons extra virgin
Reyes Hernandez / Red Hat on the River Serves 4 – 6 Ingredients 2 large Vidalia onions, julienne 2 medium red onions, julienne 2 medium leeks, chopped 2 ounces Canola
Make this cozy and comforting vegetarian lentil soup recipe on nights when you want something hearty and healthy for dinner.
By Brother Victor / Antoine d’Avila Latourette Ingredients 1 cup brown or green lentils 3 quarts water (more if desired) l large onion, sliced 2 large carrots, cut very fine
Nava Atlas Serves 6 Ingredients 1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds) 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic,
Nava Atlas Serves 6 – 8 Ingredients 1 1/2 tablespoons olive oil 1 cup chopped onion or sliced leek 1 large red bell pepper, diced 2 to 3 cloves garlic,
Jennifer Clair / Home Cooking NY Serves 8 Ingredients 2 tablespoons olive oil 1 medium onion, coarsely chopped 4 large cloves garlic, roughly chopped 3 stalks celery, roughly chopped 1
Judith Hausman Ingredients 3 pounds lean brisket 1 clove garlic salt and pepper to taste 2 tablespoons olive oil 12 tiny whole onions or 3 large onions, sliced 4 whole
Shelley Boris / Fresh Company Serves 6 – 8 Ingredients 1 13 1/2-ounce can unsweetened coconut milk 1 split lemongrass stalk 1 tablespoon ginger, garlic, scallion, cilantro, fresh green chile
Megan Devitt / Winding Hills Golf Club Restaurant Ingredients 2 pounds assorted alliums-white and yellow onions, leek bulbs and shallots 2 large garlic bulbs 2 medium carrots 2 tablespoons olive
Francesco Tonelli Serves 4 – 6 Ingredients 5 tablespoons pure olive oil, divided use 1 medium Yukon Gold potato 1 small sweet onion, chopped 1 clove garlic, smashed 1 1/2
Barry Ballister Serves 6 Ingredients 4 cups coarsely chopped peeled potatoes 6 cups broth stock (vegetable or poultry) 3 cups thinly sliced leek 1 cup whole milk or half-and-half kelp
Carol Clement / Heather Ridge Farm Ingredients 2 pounds Heather Ridge pork kabobs (or boneless pork), cubed Marinade 1 cup red wine 1 onion sliced 2 sprigs parsley 1 bay
Hudson Valley Restaurant Week is back this October 28 to November 10!
