Recipes from The Victory Garden
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Entree
Autumn Eggplant In Spicy-Sweet Vinegar Marinade
by Chef Hiroko Shimbo Known in Japan as namban-nasu, this delicious dish can be prepared up to a day in advance.
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Entree
Bacon-Wrapped Scallop Tournedos with Summer Succotash
Recipe contributed by Chef Chris Schlesinger These flame-grilled giant scallops are wrapped in bacon with corn, lima beans and tomato…
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Entree
Baked Plaice
by Chef Darina Allen Served with herb butter.
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Dessert
Bananas Faustos with Sopadilla Salsa
by Chef Aaron Sanchez Bananas in a rum butter sauce, topped with strawberry and sopadilla salsa.
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Entree
Barbeque Duck with Greenhouse Herbs In Lettuce Cups
by Mark Gaier and Clark FrasierAsian-inspired grilled duck served with a spicy dipping sauce.
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Entree
Big Stuffed Ravioli
by Chef Jody Adams Big ravioli stuffed with spinach, sorrel and a poached egg with morels in chervil cream.
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Side Dish
Blackberry Jam
by Chef Michel Nischan Fruit doesn't always have to be used for something sweet; this savoury blackberry jam is a perfect example.
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Entree
Chicken Wrap
by Chef Michel Nischan Grilled chicken salad wrapped in collard greens.
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Soup and Stew
Chilled Gazpacho with Lobster and Lime Créme Fraîche
by Chefs Clark Frasier and Mark GaierFew dishes are as refreshing on a hot summer day as gazpacho. In Maine, this classic Spanish "liquid…
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Recipe
Sun-Dried Strawberry Jam
by Chef Alice Waters Chef Alice Waters says this method of jam-making requires a little patience, but it's among the best ways to capture…
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Recipe
Moroccan Charmoula Sauce
by Chef Patsy Jamieson This versatile sauce from North Africa complements grilled fish and poultry. It can also jazz up vegetarian entrées.
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Recipe
Dashi: Japanese Fish Stock
by Chef Hiroko Shimbo
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Salad
Burmese Salad Dressing
by Mark Gaier and Clark Frasier
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Recipe
Burmese Salad Tea Leaves
by Mark Gaier and Clark Frasier
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Recipe
Parmesan-Pepper Dressing
by Chefs Melinda Blanchard and Robert Blanchard
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Recipe
Sesame Dressing
by Chefs Melinda Blanchard and Robert Blanchard