Greenmarket Chef

Today is

-- RECIPES FROM THE UNION SQUARE GREENMARKET, NYC--


COLD ASPARAGUS SOUP WITH TIMBALE OF SCALLOP AND AVOCADO	STUFFED ZUCCHINI BLOSSOMS WITH HEIRLOOM TOMATO TARTARE	PARMESAN CRUSTED SOUS VIDE CHICKEN BREAST WITH MUSHROOM TRUFFLE SAUCE


ROASTED HEIRLOOM TOMATOES WITH DUCK EGG PASTA	SCALLOPS WITH SPRING VEGETABLES AND PEA SAUCE	DUCK CONSOMME WITH FOIE GRAS RAVIOLI AND CIPOLLINI ONION


TOMATO AND PARMESAN TART WITH WILD ARUGULA	TOMATO SORBET WITH BASIL PUFF PASTRY TWISTS	GREENMARKET SALAD NICOISE WITH HEIRLOOM AND CHERRY TOMATOES


TOMATO SOUP WITH PHEASANT CROQUETTES	POACHED BLACK BASS, FENNEL ZUCCHINI, DICED HEIRLOOM TOMATOES IN VEGETABLE NAGE	ROASTED LOBSTER, CORN RISOTTO AND ONION RINGS


SALAD OF BOSTON MACKEREL, SUNCHOKES AND BALSAMIC VINAIGRETTE	COLD CUCUMBER SOUP WITH TIMBALE OF TUNA AND AVOCADO AND PANKO ENCRUSTED TUNA	SPANISH MACKEREL , FENNEL REMOULADE ROASTED BEETS AND BEET CHIPS


CRISPY SEARED BLACK BASS SAUTÉ SPRING ONION, FENNEL, BABY ZUCCHINI AND DUCK BROTH	SEARED TUNA BELLY ENCRUSTED WITH PANKO, STUFFED ZUCCHINI BLOSSOMS AND HEIRLOOM TOMATO TARTARE	SCALLOPS WITH MONKFISH LIVER SAUCE


SQUID, SCALLOP AND MONKFISH LIVER WITH WILD SPINACH, SHITAKE MUSHROOMS AND DUCK CRACKLINGS	GREENMARKET TUNA CARPACCIO WITH CHIVES, SHALLOTS, LEMON AND CASTALAS OLIVE OIL	PAN SEARED SKATE WITH ROASTED TOMATOES FENNEL, ONION, YUKON POTATOES AND BASIL SAUCE


BROILED MACKEREL WITH FENNEL REMOULADE AND OVEN BAKED YUKON POTATO CHIPS	PAN ROASTED MONKFISH, SAVOY CABBAGE, BACON BUTTER SAUCE AND CORIANDER	GREENMARKET PISTOU WITH ROASTED TOMATOES


WILD KING SALMON GRAVLAX WITH CREME FRAICHE, DILL ON TOAST WITH OLIVE OIL AND HAWAIIAN SEA SALT	STRIPED BASS AND SHELLFISH STEW	CREAM OF CAULIFLOWER SOUP WITH SCALLOPS AND SALMON ROE


SEARED SPANISH MACKEREL WITH OVEN BAKED POTATO CHIPS AND AIOLI	SEARED WILD STRIPED BASS PESTO GENOVESE STYLE	WILD STRIPED BASS, RATATOUILLE AND ROASTED PEPPER AND TOMATO COULIS


SPANISH MACKEREL TARTARE WITH SALMON CAVIAR	RACK OF LAMB WITH RATATOUILLE AND ROASTED RED PEPPER SAUCE	PORK CHOP WITH PUMPKIN MOUSSE AND CRANBERRY SAUCE


SOUS VIDE CHICKEN BREAST STUFFED WITH TRUFFLE, LEEK CREAM SAUCE	DUCK CONFIT WITH THREE TYPES OF CARROTS	GREENMARKET BOUILLABAISSE


DUCK WITH RHUBARB SAUCE	PAN ROASTED SQUAB WITH CREAMY MASHED POTATOES AND RED WINE REDUCTION	DUCK SOUS VIDE WITH ROASTED POTATOES AND MUSHROOM SAUCE


ROASTED HERITAGE CHICKEN LEG WITH LIVER SAUCE AND MARKET MUSHROOMS	SOUS VIDE PORK CHOP CRUSTED WITH SHITAKE MUSHROOMS AND MISO BUTTER SAUCE	COQ AU VIN -- BRAISED CHICKEN IN RED WINE


DUCK RILLETTES, CRISPY POTATOES WITH SQUID AND MESCLUN	DECADENT CHOCOLATE SORBET	DUCK RILLETTES WITH SEARED SCALLOP AND POLENTA


GREEN CAULIFLOWER PUREE, SEARED BAY SCALLOPS, BRUSSEL SPROUTS	POACHED DUCK EGG WITH ASPARAGUS, SPRING ONION AND DUCK CRACKLINGS	BLACK BEAN SOUP WITH CHORIZO AND ROASTED MARKET TOMATOES - GREEK YOGURT AND CHIVES


EGGPLANT CAVIAR WITH ROASTED TOMATO COULIS	COLD CUCUMBER AD AVOCADO SOUP	CREAM OF SUNCHOKE SOUP WITH BACON AND OYSTER MUSHROOMS


TOMATO SORBET WITH BASIL PUFF PASTRY TWISTS	CORN SOUP WITH PHEASANT SAUSAGE, SAUTÉED MARKET MUSHROOMS AND ZUCCHINI JULIENNE	WARM CHOCOLATE CAKE WITH VANILLA ICE CREAM


RAGOUT OF SQUID AND GERMAN HEIRLOOM TOMATOES	OSSO BUCCO WITH RED WINE SAUCE	SCALLOPS WITH LEMON SAUCE AND ROASTED SPRING ONIONS


PAN ROASTED POISSON WITH POTATO GNOCCHI AND ROASTED TOMATO	BRUSSEL SPROUTS WITH MACHE, BACON AND MUSTARD CREME SAUCE	ROASTED CHEROKEE TOMATO SOUP --PHEASANT STOCK --WITH SQUID AND SCALLOPS


STEAMED CLAMS WITH WHITE WINE SAUCE	CHOCOLATE CARAMEL TART WITH MACADAMIA NUTS AND VANILLA ICE CREAME	OPEN MUSHROOM AND EGGPLANT RAVIOLI WITH TOMATO CREAM SAUCE


BAKED EGG WITH SHITAKE MUSHROOMS	CREME CARAMEL	ROASTED TOMATO RAVIOLI WITH PESTO CREAM SAUCE


BRUSSEL SPROUTS WITH AVOCADO, MIXED GREENS AND MUSTARD VINAIGRETTE	LARGE OPEN MUSHROOM RAVIOLI	ASPARAGUS RISOTTO WITH SPRING PEA SAUCE


ROASTED TOMATO RISOTTO	FOIE GRAS WITH PEACHES IN PORT SAUCE	SPRING GARLIC SOUP WITH THYME AND CHIVE FLOWERS


TUNA AND AVOCADO TARTARE WITH SHALLOTS AND CHIVES, LEMON VINAIGRETTE	BAKED DUCK EGG WITH PHEASANT SAUSAGE	LEEK AND POTATO SOUP WITH MUSSELS


CRISPY SEARED SALMON WITH BRUSSEL SPROUTS AND BACON MUSTARD SAUCE	ZINFANDEL BRAISED SHORT RIBS WITH ROASTED ROOT VEGETABLES	CHOCOLATE SORBET WITH CARAMELIZED PEARS


PENNE WITH BRAISED SHORT RIB RAGU	HEIRLOOM TOMATO AND MOZZARELLA SALAD WITH ZUCCHINI BLOSSOMS AND BASIL	SOUS VIDE SALMON


ROASTED ASPARAGUS WITH RAMPS AND MIXED MSROOMS PEA SAUCE	CREAMY SCRAMBLED EGGS	CAULIFLOWER PUREE, SEARED SEA SCALLOPS SALMON CAVIAR


CLASSIC MISO SOUP	TUSCAN KALE SALAD WITH SHITAKE MUSHROOMS AND PARMIGIAN CHEESE	EGG SOUS VIDE


TUNA AND SCALLOP SASHIMI WITH SALMON CAVIAR	SEARED WILD STRIPED BASS WITH MISO BUTTER SAUCE	MISO EGGPLANT


TUNA TARTARE WITH EGG YOLK SAUCE	PORK CHOP WITH MISO EGGPLANT AND ZUCCHINI	CORN SOUP WITH SEARED WILD STRIPED BASS


BUTTER POACHED LOBSTER WITH ORZO	SHITAKE CRUSTED SEARED TUNA WITH EGGPLANT RATATOILLE AND BASIL, GARLIC JALEPENO SAUCE	BUTTER POACHED SHRIMP WITH POLENTA, LOBSTER REDUCTION AND CRISPY FRIED PARSLEY


EGG YOLK PASTA -- PIEDMONTE STYLE TAJARIN	RATATOUILLE WITH RED PEPPER COULIS	BUTTER POACHED MONKFISH WITH PEAS, CARROTS AND CRISPY FRIED LEEKS


FETUCCINI PASTA WITH BROCCOLI AND MUSHRROMS	THIN APPLE TART WITH VANILLA ICE CREAM	TAJARIN PASTA WITH CHICKEN LIVERS


BRAISED SHORT RIBS LEFTOVERS	SQUID INK PASTA WITH ROASTED TOMATOES, SQUID AND DUCK CRACKLINGS	ROAST CHIICKEN


THIN APPLE TART WITH SKIN ON	MUSHROOM ORZO RISOTTO	CHIICKEN THIGHS WITH ARTICHOKE HEARTS AND MUSHROOMS


BAKED CANNELLONI STUFFED WITH SHORT RIBS, BRUSSEL SPROUTS	FRESH PASTA, SALMON WITH BRUSSEL SPROUTS AND CARBONARA SAUCE	RAW KALE SALAD WITH SHIITAKE MUSHROOMS,PHEASANT SAUSAGE AND PARMESAN CHEESE


SOUS VIDE RACK OF LAMB	SOUS VIDE HONEY GLAZED CARROTS WITH GRATED GINGER SNAPS AND CRISPY CARROT TOPS	SOUS VIDE LAMB WITH MUSTARD SAUCE


	SOUS VIDE LAMB RIB EYE