Recipes by Course
Recipes by Course

Appetizers

Pumpkin Soup
Pizza al Formaggio
Rosemary and Lemon Shrimp
Crostini with Goat Cheese and Pancetta
Cold Avocado Soup
Warm Wild Mushroom Salad with Soft Herbs, Pecorino, and Hazelnuts
Onion Tart
Fava Beans with Broccoli Rabe (Rapini)
Cream of Turnip and Celeriac Soup
Point Reyes Blue Cheese Crostini Appetizers
White Bean Spread
Spicy Carrot Salad
Gingered Eggplant Spread
Frittata with Mushrooms, Sweet Onion, and Gruyere Cheese
Garlic Shrimp, Catalan Style
Mediterranean Pizza
Mesclun Salad with Strawberries, Goat Cheese and Walnuts
Wontons with Smoked Oyster Cream
Salmon Pinwheels
Tuna Tartar
Smoked Trout Brandade on Brioche Toast Points with Olive Tapenade
Baked Brie in Puff Pastry with Fresh Strawberries
Marinated Scallop Salad with Fresh Pear
Roasted Acorn Squash with Chili Vinaigrette 
Roasted Sweet Potato and Cauliflour Soup 
Grass Fed Beef Sliders with Creamy Goat Cheese and Crispy Fried Shallots
Crab and Avocado Toasts

Side Dishes

Sugar Snap Peas
Salade Lyonnaise
Roasted Cauliflower
Chicken and Farro Salad
Cannellini Bean, Tuna and Red Onion Salad
Broccoli Crunch Salad
Algerian Carrot Salad
Braised Fennel with Garlic
Eggplant and Lamb
Mashed Potatoes with Roasted Garlic
Parsnips, Pearl Onions and Bacon
Potato Gratin
Crab and Bibb Lettuce
Roasted Cauliflower
Cranberry Sauce with Pears and Ginger
Peppers (Italian Frying, or Dulce Italiano Peppers)
Asparagus with Lemon and Butter
Arugula, Tuna, and White Bean Salad
Cranberry Bean and Mixed Herb Salad
Patatas Bravas
Fava Beans with Broccoli Rabe (Rapini)
Roasted Beets with Goat Cheese
Roasted Tomatoes
Roasted Fingerling Potatoes
Mixed Green Salad with Creamy Garlic Dressing
Onion Gratin
Carrots with Rosemary and Lemon
Brioche
Broccoli Rabe with Garlic, Chile, and Mustard Bread Crumbs
Chard with Raisins and Pine Nuts
Cranberry Sauce with Roasted Shallots and Port
Cranberry - Jalapeno Relish
Fig Chutney
Fig Preserves
Greens with Chevre Dressing
Potatoes Mashed with Turnips and Celery Root 
Celery Root and Parsnip Mash
Tokyo Turnip Summer Salad with Cilantro Creme Fraiche Dressing

Entrees

Grilled Flank Steak with Parsley Sauce
Garlic Roasted Pork Shoulder
Frittata with Potato and Sorrel
Butternut Squash and Cheddar Strata
Rack of Lamb
Braised Turkey
Moussaka
Grilled Sirloin with Red-Wine Braised Shallots
Pesto with Trofiette Pasta
Italian Sausage with Vegetables
Beef Tenderloin Niçoise
Lamb Stew with Spring Vegetables
Braised Lamb Shanks
Delicata Squash Boats with Chipotle Honey Glaze
Potatoes and Sorrel
Roast Duck Breast with Dried Cherry Sauce
Skirt Steak with Pomegranate Sauce
Poached Salmon with Green Sauce
Straccetti di Manzo (Sliced Steak with Arugula)
Garlic Shrimp, Catalan Style
Velvety Mushroom Soup
Black Bean Chili
Brazilian Fish Stew
Paella
Grilled Flank Steak with “Chef Gary’s not so Secret Dry Rub”
Grilled Lamb with Cucumber Salad
Grilled Porterhouse Steaks with Gorgonzola Walnut Butter
Pan Roasted Duck Breast with Cherry and White Peppercorn Sauce
Citrus Seared Tuna with Crispy Noodles, Herbs & Chili
Crispy Boneless Pork Loin Chops With Black Eyed Pea Râgout
Pork Chops in Red Wine with Brown Rice and Pecans
Roasted Lamb Loin with Red Onion Marmalade
Grilled Petit Filet with Gorgonzola Butter, Potato Medley and Grilled Veggies
Rib Eye Steaks with Demi-Glace and White Bean Purée
Lamb Loin with Carrot Risotto, Beet Purée & Butternut Squash
Beef Tenderloin with Shitake Mushrooms and Crisp Rosemary Potatoes
Smoked Chicken Sauteed Mushrooms
Mushroom Risotto
Wild Mushroom Puff Pastry
Brine for Turkey
Roasted Parsnip Soup
Roasted Turkey
Turkey Stuffing
Wild Salmon with Herb Butter and Spring Vegetables

Desserts

Fig Crisp
Bombe aux Trois Chocolats
Cheesecake
Pear Crisp
Chocolate Chocolate Chunk Cookies
Walnut Torte
Lemon Bread Pudding with Raspberry Sauce
Bittersweet Chocolate Cake
Honey Almond Cheesecake
Peach Brown Betty
Buttermilk Panna Cotta with Lemon Curd
Tarte Tatin
Apple Crisp
Poached Pears
Pumpkin Cheesecake with an Amaretti Cookie Graham Cracker Crust
Pear Cardamom Upside-Down Cake