From stalk to pot, in a flash

Some recipes from chefs who know their way around the garden - and right into the kitchen:

MONKFISH WITH CURRY SQUASH

AND HERB SALAD

Four 5-ounce monkfish pieces

1 cup olive oil, seasoned if

possible*

Salt and pepper

Preheat oven to 210 degrees (or use very low heat on stove top).

Season monkfish well with salt and pepper and put in baking dish (fit snugly). Cover with seasoned olive oil.

Confit (immerse in oil and cook) in oven for roughly 10 minutes, until just cooked. Remove and cover until ready to plate.

*In advance, add 1 strip lemon rind, 2 crushed cloves garlic and 1 halved shallot to olive oil and let steep overnight in an airtight glass jar or plastic container.

To serve: In a nonstick frying pan, saute the confit monkfish on one side until brown. Spread some curry sauce on each plate, then top with some of the curry squash (recipes below). Place monkfish on plate and garnish with herb salad (recipe below). Serves 4

CURRY SQUASH

1 small zucchini, large dice

1 small yellow squash, large dice

4 cloves garlic, sliced

1 leek, cleaned and sliced

1/4 cup olive oil

1 tablespoon butter

2 tablespoons curry powder

1 bay leaf

Salt and pepper

2 tablespoons dry sherry

2 tablespoons heavy cream

1 large sprig of fresh basil

(Note: This step can be done a day in advance.)

Preheat oven to 325 degrees. Place all ingredients except cream and basil in baking dish, cover and bake until everything is soft, about 25 minutes.

Strain liquid, combine with heavy cream and reduce over medium heat until you have sauce consistency, about 10 minutes. Puree 1/4-cup of the liquid and 1/4-cup of cooked squash with the basil in a blender to make sauce.

HERB SALAD

2 cups mixed fresh garden herbs

2 zucchini blossoms, shredded

1/4 cup olive oil

2 tablespoons fresh lemon juice

Salt and pepper

Mix lemon juice with olive oil and toss with herbs and shredded blossoms. Add salt and pepper to taste.

Source: Chef/owner Daniel Stern, Gayle

ALMOND MINT PESTO

1 1/2 cups toasted slivered almonds

4 cups fresh mint leaves

1 cup fresh basil leaves

1/2 cup mint jelly

1/4 cup chopped fresh garlic

1 1/4 cups extra virgin olive oil

Blend all dry ingredients in food processor until finely chopped. Add oil and mint jelly and blend until smooth.

Yield: 3 cups

Serve with rack of lamb, but it can be used as a garnish for chicken, fish, grilled vegetables - or even ice cream.

Source: Chef Chris Beall, Lambertville Station

ROASTED PEACHES WITH LAVENDER

4 to 6 ripe summer peaches

3 sprigs lavender, picked

1/2 cup sugar

1/2 bottle dry riesling or French