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Cheese Souffle
by Chefs Jason and Cinsy Caminos
This was adapted from one of Julia Child's recipes. It is one of my favorites and much simpler than most people think.
—Jason Caminos
Chicken and Shrimp Stirfry
by Chefs Dow and Rick Fox
...a light, healthy, and satisfying Spring dish.
Cold tomato avocado soup
by Christopher Eugster
This is a great cold no cook soup that is really versatile. You can make it as per the recipe or you can add just about anything fresh. Fresh herbs, fresh vegetables, hot peppers will make this soup yours.
Coq Au Vin
by Chef Damian Sansonetti
Damian's heart warming coq au vin is perfect for the chilly winter season!
Diver Scallops, Roasted Red Grapes and Cauliflower Mousse
by Chef Mike Stollenwerk
A delicious pre-cursor to any dinner!
Easy, Amazing 20 Minute Tomato Sauce
by Robyn Jasko
Have a ton of tomatoes? Make this tasty sauce in just 20 minutes.
Eggs Inn Style
by Chef Steve Yeanish
This recipe is a favorite at the Oley Valley Inn, where Chef Steve Yeanish uses his own free-range chicken eggs.
Fancy Schmancy Green Tomato Olives
by Robyn Jasko
Another great way to use up all of those green cherry tomatoes. And, perfect for martinis!
Farmer's Tomato Sauce
by Chef Tim Stark
Turn those split, overripe and less-than-perfect looking heirloom tomatoes from your garden into this tasty sauce. Some people say splits have the most flavor, anyway, and since this recipe takes a lot of beaten up tomatoes, you can save the heirloom beauties for the salad.
Gardein Taco Truck Style Vegan Taquitos
by Robyn Jasko
Yes, it's made of fake meat, but get over it, because these Gardein Taquitos are pretty amazing.
Grilled Cumin Chicken with Spicy Thai Peanut Sauce on top of Soba Noodles
by Chef Ken Tarsitano
Chef Ken Tarsitano makes Grilled Cumin Chicken with Spicy Thai Peanut Sauce on top of Soba Noodles.
Haemul Pajun (Seafood Pancake)
by Sung Jun Oh
Wheat flour pancake with egg, crab meat, shrimp, squid, mushroom, carrot, onion, green onion and bell pepper. Served at Sung's Korean Bistro in Cincinatti!
Homemade Heirloom Tomato Ketchup
by Robyn Jasko
Making ketchup is super easy, and a great way to use up all of those cherry tomatoes.
Lamb - Mint Tortellini with a Yogurt - Pimenton Dolce Sauce
by MaryannTerillo and Elisa Sarno
Lamb - Mint Tortellini with a Yogurt - Pimenton Dolce Sauce
Lemon Sorbet
by Chefs Erica Ungerleider and Syndi Kisthardt
A quick lemon sorbet that can be made at home, just in case you can't get to Lo Scopo! (an ice cream maker is required).
Mary's Homemade Summer Dried Tomatoes
by Chef Mary Seton Corboy
Chef Mary Seton Corboy makes Mary's Homemade Summer Dried Tomatoes.
Miso Stew
by Chef Wendy Landiak
Why not add the benefit of miso to your favorite stew recipe? Here is a start....
Nutella Hazelnut Toffee Cookies
by
Make grandmas love you more than their own grandchildren with these Nutella Hazelnut Toffee cookies.
Orange Crush Habanero Sauce
by Robyn Jasko
Make your own habanero hot sauce without macing your house by using this simple blender trick.
Pan-seared halibut with heirloom tomatoes
by Marilyn Schlossbach
Healthy and delicious seafood dish from chef Marilyn Schlossbach
Passionfruit Truffle
by Chef Tom Block
This is a delicious but decadent chocolate you
can make at home!
Pumpkin Gnocci
by Robyn Jasko
Impress your dinner guests with homemade pumpkin gnocci from your own pumpkins (and don't tell them it was super easy to make)
Quick garden pizza
by Colleen Underwood
This homemade pizza is a quick and easy way to use those fresh tomatoes and other just-picked veggies. It keeps for a couple of days and makes a great appetizer too!
Rainbow Swiss Chard Potato Frittata
by Colleen Underwood
Use different colorful heirloom potatoes, like these Purple Peruvians, to mix up the classic frittata.
Raw Vegan Chocolate Mint Fudge
by
A healthy, delicious take on fudge, this recipe uses raw cacao which is chock full of antioxidants.
Scarlet Harlot (a Puttanesca)
by Chef Doug Lavallee
A wonderful Puttanesca sauce just like the one served by chef Doug Lavallee at Scarlet Begonias!
Seared Moroccan Yellowfin Tuna, Galeux d'Eysines Pumpkin, Pickled Vegetables, Grenada Chili Yogurt
by Damian Sansonetti
Chef Damian Sansonetti makes Seared Moroccan Yellowfin Tuna, Galeux d'Eysines Pumpkin, Pickled Vegetables, and Grenada Chili Yogurt
Shepherd's Pie with Braised Lamb
by Chef Andy Farrell
Shepherd's pie is the quintessential peasant food and pub icon. At Bridgid's we use slowly braised leg of lamb in place of the traditional American use of ground beef. Lamb brings a bold gamey flavor to the dish and a beautiful richness.
Shrimp Piquin
by Chef Francisco Gallardo, Mezcal's, Reading, PA
This classic appetizer has a fiery kick!
SOD Scones (Sundried Tomatoes, Onion and Dill)
by Alex Jamieson
A recipe from Chef Alex Jamieson's book, Living Vegan for Dummies.
Spaetzle
by Christopher Eugster
This is an easily made traditional Swiss noodle. It's my Father's original recipe from Switzerland and it's quite good and extremely versatile.
Stuffed Tomatoes
by Colleen Underwood, Chris Eugster
Great stuffed tomatoes, tomato season is coming, get ready!
Taro Cupcakes with Cream Cheese Frosting
by
WASPs and Asians alike will enjoy these taro root cupcakes.
Tomato Caesar Salad
by Dave Pasternack
A Caesar style salad using heirloom tomatoes instead of Romaine lettuce.
Tomato Cucumber Salad
by Chef Nancy Agar of Nancy's Mediterranean, Kutztown, PA
This fresh salad is a great to make for a summer party
Watercress, Carrot, & Radish Salad
by Poppy
Carrots, Daikon Radish, and Watercress with a Sesame Orange Sauce.
Yogurt Fritter with Pepper Infused Honey
by Alex Raij
Pepper infused honey spices up these delicious yogurt fritters.
