Ingredient: edible flowers

Tuna Carpaccio Niçoise

Recipe courtesy of Ian Fleischmann, Executive Clubhouse Chef, Ocean Reef Club (Key Largo, Fla.)...

Seared Nantucket Bay Scallops

Recipe courtesy of Damien Joseph, Executive Sous Chef, Round Hill Club (Greenwich, Conn.)...

Roasted Sweet Potato and Kale

Courtesy of Daniel Kozawick, Executive Chef, Vanderbilt CC, Naples, Fla....

Char-Grilled Mill Creek Farms Rainbow Trout with Brown Butter Walnuts and Barbecue Aioli

Recipe courtesy of Keith A. Coughenour, CEC, AAC, Executive Chef, Duquesne Club, Pittsburgh, Pa....

Spring Pea Soup

Recipe courtesy of Christian Kruse, Executive Chef and Food & Beverage Director, Basin Harbor Resort, Vergennes, Vt....