Recipes
Source: Chef Elizabeth Falkner for The Chef’s Garden Ingredients: 2 ea. beets 10 ea. assorted carrots, cut into strips and chunks or thumbelina’s in half or quarters 5 TB. olive oil 3 tsp. cumin seeds 1 tsp. aleppo chili...
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Source: Culinary Vegetable Institute at The Chef's Garden Ingredients: For the Pâte Brisée: 1 1/4 cup AP Flour 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 cup unsalted butter, chilled and cut into small pieces 1/4 c ice water For the...
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Servings: 8- 6 oz servings of Roasted Vegetables Source: Culinary Vegetable Institute at The Chef's Garden 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...
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As you know, at The Chef’s Garden, Culinary Vegetable Institute, and Farmer Jones Farm, we love beets! So, Chef Jamie is always creating new beet recipes and watching for ones that sound especially delicious on other sites—and we’ve found one!...
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Source: Mixologist Jeff Naples Ingredients: 2 oz Hendricks Mid Summer Solstice (can be done with rum as daiquiri) 1 orange bell pepper (or bell pepper color of your choice) 6 oz pineapple juice (or ¼ fresh pineapple) ½ oz simple syrup...
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