Mushroom Salsa
Valley Table Staff
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
Vegetarian
Whole Roasted Hen of the Woods Mushrooms With Bagna Cauda Butter
Valley Table Staff
By Chef Scott Fratangelo / L’inizio Anchovy-rich bagna cauda butter enhances the umami qualities of hen of the woods mushrooms in this recipe from Chef Scott Fratangelo of L’inizio in
Creamy Lemon Spinach
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
Valley Table Staff
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
