Mary Ellen Carroll

Light and Creamy Oyster Chowder with Salsify

Tangy Swiss Chard with Slivered Carrots

Balsamic-Glazed Red Onions

Pan-Fried Snapper with Buttery Parsnip Puree

Potato-Smoked Salmon Crostini

Butternut Squash Risotto with Crispy Pancetta

Cremini Mushroom and Fennel Salad with Truffle Oil

Lemon-Poppy Polenta Cookie and Huckleberry Sorbet Sandwiches