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.”
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.
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.
This springtime pastry is a cross between a fruit pie and a cheesecake.
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.
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.
This vegan bisque, made creamy from pureed rutabaga, is great with crispy fried vegetables or greens, grilled bread, and grilled cheese.