By Chef Andrew Westerlund, Waverly Stone Gastropub, Holland 1 pound celery root1 pound celery 8 ounces Kosher pickles8 ounces matchstick carrots 8 ounces red bell pepper½ cup pickle
By Jen Plaggemars, private chef, registered dietitian and owner of Chef Jen LLC All you need: 12 ounces bowtie pasta1 tablespoon olive oil2 tablespoons unsalted butter3 garlic cloves, finely
By Allen Newmann, chef, Itty Bitty Bar, Holland Ingredients 4 cups watermelon2 cups diced, seeded and peeled cucumber½ cup diced red onion½ cup diced yellow bell pepper1 ½
Ingredients: 14 ounces fresh egg tagliatelle pasta 2 ounces cooked prosciutto 6 asparagus spears, stems finely diced, tips left whole 2 egg yolks ½ cup heavy cream 1 small bunch of Italian parsley
4 cooked boneless, skinless chicken breasts, preferably organic 1 head of romaine lettuce, cut into bite-sized pieces ½ pound spinach 1 English cucumber, cut into cubes 1 small bag of
1 cup stone-ground grits (not instant) 2 cups chicken stock 3 cups heavy whipping cream 1 cup pickled jalapeño, minced 1 cup shredded cheddar cheese Salt and pepper
All you need: 1 ½ pounds Brussels sprouts, ends trimmed 1 cup chopped walnuts, toasted ½ cup dried cherries ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish ¼ cup olive
