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Mushroom Salsa

By Chef Nicole Craft / Bartlett House At Bartlett House in Ghent, Chef Nicole Craft uses this versatile mushroom salsa as a spread on her poached chicken sandwich (it’s also

Creamy Lemon Spinach

By Jennifer Clair, Six Basic Cooking Techniques Creamed spinach cannot be beat. The addition of ample lemon zest and lemon juice sets this recipe apart from the rest, making it

Sugar Snap Peas with Chinese Flavors

By David Tanis, Market Cooking The whole point of a quick stir-fry like this is to keep the snap peas crisp, green, and juicy. Ginger, sesame, and hot chiles accentuate

Vegetable Pot Pie

By Simone Williams / All You Knead Bakery Makes 2 pies Ingredients 2 large potatoes, boiled, medium dice 1 ½ cups mushrooms, sautéed in a pan with 4 tablespoons of

Organic Quinoa Burger

Reyes Hernandez, Red Hat on the River Ingredients 8 oz shiitake mushrooms, stems removed 1 cup of spinach, cooked and drained 2 tablespoons olive oil, divided 1/4 cup mixed onion and

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