Ingredient: pea shoots

Brown Butter Scallops with Berbere Cashew Cream, Pickled Shitake, Charred Scallion Oil and Cashew Crumble

Recipe courtesy of Colby Newman, Executive Chef, Grosse Pointe (Mich.) Yacht Club Recipe by Domonique Morsello, Executive Sous Chef, Grosse Pointe (Mich.) Yacht Club...

Seafood Bouillabaisse

Recipe courtesy of Keith Armstrong, Executive Chef, The Country Club of Virginia, Richmond, Va....

Trio of Lamb

Recipe courtesy of Edward Leonard, CMC, Director of Culinary Operations/Executive Chef, The Polo Club of Boca Raton (Fla.)...