This recipe was provided and written by Tina Asmar of Santoro's Sicilian Trattoria in Dedham. Lamb Shank Stew INGRIDENTS: 3 lbs. lamb shanks with bone 1 large zuccini (diced) 8 large garlic cloves (whole) 6 large tomatoes (chopped corse) 3 large fresh carrots (chopped) 1 large white onion (chopped) 1 bag of frozen spinach with juice not drained 1 can red kidney beans with liquid 2 cups of frozen peas 2 corn on the cobb peeled, retain the cobbs 2 tablespoons onion powder 2 tablespoons of garlic powder 2 cups of red wine 6 small tomatoes chopped 5 table spoons of tomato paste 1 teaspoon of salt…

This recipe was provided and written by Joe Musculus, of the Sugar Baking Co. and Restaurant. Braised Beef Short Ribs Ingredients: 5 lbs boneless short ribs 3 carrots 5 celery stalks 2 medium white onion 1/2 cup fresh garlic 3 cups red wine 3 quarts veal stock 2 quarts water
prepared demi glace (reduced beef stock and red wine) 1/2 cup tomato paste 1 bunch fresh thyme 5 bay leaves Canola oil Kosher salt Ground black pepper Method to cook: Season the beef short ribs with the kosher salt and ground black pepper. On the stove top heat the oil in a stock pot. When the oil is hot add the short …

"This is a great summer salad using local heirloom tomatoes, which are perfect this time of year. Also, this a great way to use up some of that basil that's taking over many home gardens as well. This slightly reinvented caprese salad uses a fresh basil vinaigrette in lue of the typical balsamic vinegar and oil," - Mike Black This recipe was written by Mike Black, The Real Deal Deli's general manger.  For the salad: ½ pint local heirloom cherry tomatoes Fresh mozzarella sliced into 4 ¼” rounds then diced Baby greens/mesclun mix Fresh basil 4-6 leaves rolled and sliced Optional: add shaved red…

This soup cashes in on the local summer harvest of green (zucchini) and yellow summer squash to make a snappy and healthy soup. This works as a great first course for a dinner party or pair it with some crusty ciabatta for a light, delicious lunch. Enjoy! - John Fortin, owner of the Rox Diner and executive chef at the Sugar Baking Co & Restaurant. This recipe is written by John Fortin. Recipe 1/2 cup of shallots thinly sliced crosswise (this will be 2 or 3 of the smaller sized shallots) 2 tbsp extra virgin olive oil 2 zucchini and 2 yellow squash, peeled and halved lengthwise, then cut …

This is the debut of The Recipe of the Week for West Roxbury Patch. Every week local restauranteurs and local chefs are going to share their secrets and recipes of their favorite and most popular dishes. Maybe you've eaten the food before at the restaurant and now you can try to make it yourself. If you do, let us know how it turned out, send us a photo, or let us know how you changed the recipe to fit your palate. This week's inaugural Recipe of the Week is from Masona Grill's chef and owner Manuel Sifnugel. Ingredients:  Dumplings (Roman gnocchi)  1 Russet potato  3 large egg yolks ½ cup of…