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Tomatoes

Tomato & Crab Spaghettini 

Courtesy of Chef Ralph Bello of Heritage Food + Drink in Wappingers Falls Serves 2 Ingredients ½ cup extra-virgin olive oil, divided 5 garlic cloves, sliced 2 pints mixed heirloom

Heirloom Tomato Salad With Burrata Basil Pesto 

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

This Hot Italian Oil Spices up the Hudson Valley

It’s no secret that the pandemic hit Hudson Valley restaurants hard. Across the region, local eateries faced decisions about whether to remain open, keep their staff, or even shutter their

Chef Jay’s Kittle Kitchen’s Grilled Cheese

By Jay Lippin / Photo by Colleen Stewart Ingredients 2 slices seven grain bread 1 ounce Kittle Kitchen Apple Cider-Mustard 1 ounce Béchamel sauce 2 ½ ounces Kittle Kitchen Bacon Jam

Ricotta Toast

Chef Jamie Parry, Another Fork in the Road Serves 2 Ingredients 4 thick slices of grilled sourdough 4 tablespoons olive oil handmade ricotta 2 ears of grilled corn, shucked off

Eggplant Napoleon

Cathryn Fadde / Perch Serves 4 Ingredients 1 large Hepworth Farms eggplant (peel in strips, leaving some skin), slice into 1/4-inch rounds 8 ounces goat cheese 2 to 3 ripe

Zucchini Provencal

Abigail Kirsch / Abigail Kirsch Catering Relationships Serves 20 hors d’oeuvres Ingredients 3 zucchini, preferably straight and thin (1- to 1 1/2 inches in diameter) 2 tablespoons fruity olive oil

Tomato Basil Bruschetta

Jessica Reisman / Homespun Foods Ingredients 4 medium ripe tomatoes 4 to 6 quick-roasted garlic cloves 12 leaves fresh basil sea salt and pepper   Method Crostini ​ Preheat oven

Green Tomato Marmalade

Gar Wang Makes 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 lemons,

Gar’s Salsa

Gar Wang Makes 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 (depending

Green Tomato Chutney

Gar Wang Makes about 1 1⁄2 quarts 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

Farfalle alla Nina

da Nina Serves 2 Ingredients 6 large shrimp, cleaned 10 sea scallops ½ cup fresh basil, chopped 4 tbsp. parsley ½ cup scallion, chopped 5 tbsp. fresh garlic, sliced 2

Roasted Tomato and Peanut Butter Soup

Pam Brown, Garden Café Serves 6 to 8 Ingredients 4 cups chopped tomatoes (or substitute canned tomatoes, drained) 1 cup tomato liquid (add water if needed) 2 cups diced onions

Hudson Valley Restaurant Week is back this April 8-21!