The allium family is well represented here: Spanish onions, red onions, shallots, scallions, and garlic make for a full-flavored soup. Beef broth is traditional; use vegetable broth for a vegetarian version. Executive Chef Julie Cutting says, “Onions must cook slowly and become evenly browned. This process is slow. Do not brown too fast or use high heat.” Read more

Portobella mushrooms are the perfect ready-made veggie burger, given their flavorful, meaty texture. A garlicky marinade enhances the taste. Serve on a bed of greens or on sliced, toasted buns. Read more

Executive Chef Ken Lingle uses this spice for seared duck breasts (hence the name), but he also uses it for grilled lobster tails and roasted cauliflower. Use as a rub. Read more

This springtime pastry is a cross between a fruit pie and a cheesecake. Read more

Executive Chef Gerald Bonsey of York Harbor Inn uses a concentrated coconut broth for his Cambodian Style Shrimp and Scallops. For a vegan version, he recommends substituting tofu for the shrimp and scallops. Read more

 As the scamorza bakes, it melts and caramelizes. This appetizer recipe is made with truffles, but the dish could also be topped with pesto, caramelized onions, or tomato sauce. Serve with toasted bread and a green salad. Read more

This vegan bisque, made creamy from pureed rutabaga, is great with crispy fried vegetables or greens, grilled bread, and grilled cheese. Read more