Recipes
We don't often cook radishes but we should. Fall radishes seem like a great idea until you have a pound or two in the bottom of your refrigerator. We can really only shave and eat so many radishes. If you're...
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Ingredients: 1 pk kalettes 2 tbsp sesame seed oil 1 tbsp Gochujang 2 tsp soy sauce 1 tsp red pepper flakes 1 tbsp sesame seeds Directions: Preheat oven to 350 F. Place the kalettes, red pepper flakes, sesame oil and...
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Ingredients: 1/2 pound Brussels Sprouts, halved 1 tbsp extra virgin olive oil 3 tbsp balsamic vinegar 2 tbsp maple syrup 1/2 tsp red pepper flakes Salt and pepper TT Directions: Preheat oven to 425 F and line a baking sheet...
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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...
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Servings: 4 Prep Time and Cook Time: 12 minutes Source: Culinary Vegetable Institute This salad is a house favorite at the Culinary Vegetable Institute. I was inspired to produce this salad the minute I saw we were growing it because...
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