Allergen: Pine nuts

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Caramelized Fig and Ricotta Crostini

Recipe courtesy of Gabriel DiLorenzo, Executive Chef, The Bedens Brook Club (Skillman, N.J.)...

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Salmon Arugula Salad

Recipe courtesy of Sean Sennet, CEC, Executive Chef, Kenwood Country Club (Cincinnati, Ohio)...

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‘Everything’ Cauliflower

Recipe courtesy of Colin Moody, CEC, PCII, Executive Chef of The Club at Pasadera (Monterey, Calif.)...

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Ramp Pesto and Prosciutto-Wrapped Chicken With Goat Cheese and Pasta

Recipe courtesy of Matthias Wieder, Executive Chef, North Shore Country Club (Glenview Ill.)...

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Rabbit Platter with Cured Rabbit

Recipe courtesy of Benjamin Guaman, Executive Chef, Governors Club, Chapel Hill, N.C....

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Salad Caprese

Recipe courtesy of Chef Mauro Zanusso, Jové Kitchen & Bar at the Four Seasons Resort Palm Beach (Fla.)...

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Sous Vide Ribeye Pinenut Miso

Recipe courtesy of Alex Q. Becker, Executive Chef, Seminole Hard Rock Hotel & Casino, Hollywood, Fla....

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Grilled Swordfish with Vegetable Caponata

Recipe courtesy of Greg Myers, Executive Chef, Lancaster (Pa.) Country Club...

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