Recipes

Submitted by Gary Pagano, Port Authority Greenmarket Enthusiast

Seasoned rice:
4 cups cooked short grain rice (brown or white)
2 T toasted sesame seeds (toasted in a dry pan over medium heat until they begin to pop and release aroma- shake often)
1  sheet toasted crumbled Nori
1/2 t sea salt.
(Or you can use a store-bought rice sprinkle)

6 oz of well cooked salmon flaked into small pieces. (broiled with a bit of salt and pepper is best)

4 chopped scallions (with green part)

1 container of Katchkie Farm Micro Greens (Mizuna recommended)

Optional: 4, over easy or poached Katchkie Farm eggs

Passover and Easter are all about family gatherings.
Chef de Cuisine Marc Spooner and Pastry Chef Newton Pryce
share their favorite home cooked dishes.

Surprise your sweetheart with a gift as thoughtful as it is delicious: chocolate desserts made lovingly by you.

Get ready to host the ultimate Super Bowl party! 
The recipes are all you need to create the essential menu.

Chef Dan Obusan created these hearty winter soups for his cooking demonstration at Wave Hill on Saturday, January 23rd.  Try them at home on a cold winter night!

In celebration of our Cauliflower Festival at GP Cafes (January 10-16, 2010) we're pleased to bring you these Cauliflower recipes!

Cauliflower Bisque

1 small cauliflower, cut into small chunks, about 20 ounces after trimming
1 small onion, diced or leeks, chopped,
2 1/2 ounces 
2 tablespoons celery, finely chopped
2 tablespoons butter 

3 cups chicken or vegetable broth 

1/2 cup heavy cream 

Salt and pepper, to taste 

2 tablespoons fresh parsley, finely chopped