Recipes from The Victory Garden
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Side DishQuick Pickled Peaches
by Chef Michel Nischan A quick and easy way to pickle peaches.
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Side DishSautéed Spinach: Spinaci Saltati
by Chef Lidia Matticcchio Bastianich
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Side DishMichelangelo's Spinach
by Chef Lidia Matticcchio Bastianich
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EntreeSlow-Roasted Salmon with Melted Cabbage
by Chef Michael Schlow Slow-roasted salmon with melted cabbage, smoked bacon and carrot-juice reduction.
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EntreeChinese Noodles and Broccoli
by Chef Didi Emmons Fresh Chinese noodles served with blanched broccoli and chile oil.
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SaladChopped Summer Salad
by Barbara Lynch Served with six-minute hen's eggs and truffled crostinis.
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EntreeCold Salmon with Black Sesame Crust and Herb Mayonnaise
by Chef Jacques E. Haeringer A homemade mayonnaise prepared with extra virgin olive oil and fresh herbs is delicious and nutritious.
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SaladComposed Lily Bulb Salad
by Chef Ken Oringer With black bean vinaigrette.
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SaladCouscous Salad with Arugula
by Chef Ellen Ecker Ogden A couscous salad perfect for a picnic or potluck.
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EntreeCrawfish and Dill Pizza
by Chef Horst Pfeifer Pizza with a roasted-garlic base, topped with crawfish tails, caramelized onions, three cheeses and fresh dill.
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Side DishCrispy, Spicy Tofu and Peanut Slaw
by Chef Didi Emmons A perfect example of how the simple flavor of chilies transform an everyday vegetable like cabbage into a truly special…
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AppetizerCucumbers with Wild Salmon Mousse
by Chef Michel Nischan A popular snack with a twist.
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EntreeEggplant Lasagna
by Chef Michel Nischan Grilled eggplant served "lasagna style."
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EntreeEggplant Parmesan
Recipe contributed by Chef Patsy Jamieson Forget about chicken or veal - make eggplant parmesan instead! Impress your next date or dinner…
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EntreeFettuccine with Swiss Chard, Walnuts and Lemon
by Chef Michael Schlow A delicious simple pasta dish with Swiss chard, walnuts and lemon.
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EntreeFettucini Gremolata
by Chef Horst Pfeifer Fettuccine with lemon zest.