Recipes from The Victory Garden

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  Entree

  Marjoram Pesto with Capers and Olives

  by Chef Deborah Madison
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  Salad

  Beets and Their Greens with Marjoram and Pine Nuts

  by Chef Deborah Madison Salad of golden beets and red onions with marjoram sauce.
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  Entree

  Couscous with Grilled Vegetables and Charmoula Sauce

  by Chef Patsy Jamieson Here is an elegant vegetarian entrée featuring sweet grilled vegetables and a spicy herb sauce. It is an excellent…
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  Entree

  Japanese Pot-Stickers

  by Chef Hiroko Shimbo Known in Japan as gyoza, pot-sticker dumplings are easy to prepare, and make a delicious appetizer or party hors…
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  Salad

  Ensalada De Bacalao (Salt Cod Salad)

  by Chef Aaron Sanchez Cod served with onions, scallions, cilantro, avocado, and tomatoes in a lime juice and garlic dressing.
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  Appetizer

  Crudités

  by Chef Michel Nischan A healthy selection of roasted, raw, and pickled crudites.
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  Side Dish

  Homemade Pickled Vegetables

  by Chef Camille Roy Preserve the bounty of your garden through canning and pickling. Canning or "putting up" vegetables is one of those…
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  Side Dish

  Canned Tomatoes

  by Chef Camille Roy Preserve the bounty of your garden through canning and picklingCanning or "putting up" vegetables is one of those…
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  Soup and Stew

  Zuppa Di Cipolle Di Toscano: Onion Soup from Tuscany

  by Chef Maryann Esposito A hearty onion soup perfect for cold weather.
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  Salad

  Warm Salad with Spinach, Beets, Bacon and Sherry Vinegar Dressing

  by Chef Jasper White In this warm salad the dressing is made right in the sauté pan, then the spinach is slightly wilted in the pan. In…
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  Appetizer

  Tomato and Goat Cheese Skewers

  by Chef Michel Nischan A cool new way to use sun-dried tomatoes.
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  Side Dish

  Summer Pasta

  by Chef Darina Allen A simple dish, yet if the Parmesan is good and all the ingredients are fresh sublime.
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  Soup and Stew

  Summer Minestra

  by Barbara Lynch An Italian soup that brings spring and summer into your kitchen year-round.
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  Side Dish

  Succotash

  by Chef Michel Nischan A healthy "Three Sisters" succotash featuring beans, corn, and pumpkin.
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  Entree

  Stuffed Trout with Scallops Tartar

  Chop the scallops into small pieces and mix them with the shallots, 1 tablespoon dill, and lemon juice. Add salt and pepper to taste.…
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  Entree

  Steamed Chicken

  by Chef Michel Nischan Prepared using a rice cooker and served with cabbage and garden vegetables.