Recipes

Cabbage · Cruciferous · Vegetarian · Nov 25, 2020

Charred Cabbage with Sauce Beurre Rouge

Servings: 4 Prep Time and Cook Time: 12 minutes Source: Culinary Vegetable Institute This dish is a house favorite at the Culinary Vegetable Institute and perfect for steak night. This is our cabbage on the pedestal. Quartered and very heavily...

Fall Squash · Paleo · Spinach · Nov 23, 2020

Paleo Warm Spinach Fall Harvest Salad

Source: Cortney Stanchfield Dear Mr. Parker Ingredients: Spinach Farmer Jones Farm at The Chef's Garden Pomegranate Arils 1 Apple Roasted Acorn Squash Acorn Squash 2 tbsp Plant Butter 2 tbsp Monk Fruit Golden Himalayn Pink Salt Peppercorn Black Roasted Radishes Radishes Farmer Jones Farm at The Chef's Garden...

Bechamel · Gravy · Thanksgiving · Nov 19, 2020

Turkey Gravy with Bouquet Garni

Servings: 4-8 Source: Culinary Vegetable Institute We often think of gravy as a point of American pride but It's actually the French who deserve our thanks on this day for this must-have-ingredient. Thank you France for giving us gravy on...

Edible Flowers · Lettuce · Salad · Vegan · Nov 19, 2020

Assorted Lettuces With Fall Colored Flowers

Servings: eight 4-oz salads Source: Culinary Vegetable Institute You haven't eaten lettuce until you've eaten ours. This lettuce is grown in our coveted soil in the fields. The lettuces are subject to wind and rain and temperatures high and low....

Beets · Carrot · Cauliflower · Jerusalem Artichokes · Nov 19, 2020

Roasted Vegetables

Servings: Eight 6 oz servings of Roasted Vegetables Source: Culinary Vegetable Institute Ingredients 4 pounds assorted vegetables 4tbsp of Vegetable Oil Salt to taste For the Honey Glaze: ½ cup Apple Cider ¼ cup Honey 3 tablespoons Apple Cider Vinegar...