Recipes with Fresno

• Cream of Celery Soup and Deviled-Ham Toasts
• Mexican-Style Pesto
• Banana Leaf-Wrapped Chilean Seabass with Pickled Red Onions
• Eight-Spice Squash and Chicken Thighs Stew with Lentil Rice
• Vegetable Lettuce Wraps (Sin Cai Bao)
• Cooked Greens
• Grilled Pizzettas with Parmigiano, Prosciutto and Arugula and with Taleggio and Puttanesca
• Ceci (Chickpeas) Sauce with Penne
• Hungarian Portobello Paprikash
• Chicken and Stuffed Waffles
• Grilled T-bone Lamb Chops with Fava Bean and Feta Salad
• Black-Eyed Peas Pulao
• Egg Tostada-Frittata with Rainbow Tomato Salsa
• Eggplant Lasagna with Marinated Red Pepper and Arugula Salad
• Spicy Clam and Corn Chowder
• Ricotta Gnocchi with Roasted Corn Brown Butter, Crispy Prosciutto, Parmesan and Fresh Basil
• Tangy Soy Dipping Sauce
• Black Bean and Beef Chilaquiles with Fried Eggs
• Beer-Poached Pulled Chicken Mole
• Zucchini Ribbon Salad with Lime Juice, Red Chile and Peanuts
• Sweet & Sour Black-Eyed Pea Succotash
• Chilled Spring Pea Soup with Crab Salad, Creme Fraiche, and Mint
• Thai Green Chile Stir Fry on Bed of Shredded Lettuce
• Chicken Pho