As the buds on the trees turn into fully formed green leaves, it’s safe to say that winter is over and spring is in full swing. Another sign of the season:
Vincent Mocarski, Valley Restaurant / Photos by Ethan Harrison Serves 2 Ingredients 1 bunch watercress, washed and dried 2 blood oranges, peeled and sectioned 2 ounces fresh blood orange juice
Makio Idesako, SushiMakio Serves 4 to 6 Ingredients 1 bunch watercress 1/4 cup dashi (bonito fish stock) 1 tablespoon soy sauce or ponzu (citrus soy sauce) 1/2 teaspoon sugar Katsuobushi
John Lekic, Le Express / Photos by Ethan Harrison Serves 4 to 6 Ingredients 1 pound watercress 1/2 cup wild nettles, cleaned 2 tablespoons extra virgin olive oil 1 chopped
Peter Milano, Dish Bistro / Photos by Margaret Rizzuto Ingredients Salad 1 to 2 large bunches of watercress, cleaned, rough stems removed 3 large handfuls of baby spinach 1 small
Vincent Ricciardelli, Harvest / Photos by Margaret Rizzuto Serves 4-6 Ingredients Roasted Beets 3 cups kosher salt 5 to 6 medium sized beets 1/4 cup canola oil White Balsamic Vinaigrette
Hudson Valley Restaurant Week is back this October 28 to November 10!
