
Vegan Spargelsuppe (Asparagus Soup)
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
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
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Welcome to the 100th issue of Valley Table! Those of you who have been faithful readers over the years may know the origins of this magazine, but for those of you who are new to the brand, this milestone is a great opportunity to share a bit of history.