Recipes
Servings: 2-4 Source: The Culinary Vegetable Institute Ingredients: 2-3 small heads cauliflower 1 clove garlic, microplaned 1/4 cup olive oil 4 tablespoons Dijon or whole grain mustard Kosher salt and freshly ground black pepper ½ package mixes micro herbs, roughly...
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Source: Cortney Stanchfield Dear Mr. Parker Ingredients 4 Wild Sockeye Salmon Fillets BBQ Nut Crumbs 1 Medium-Size Red Cabbage, Shredded Mixed Herbs 2 Apples, Sliced 1/4 Sweet Onion, Diced Toasted Walnuts 1 cup Walnuts, Chopped 1 tbsp Olive Oil Himalayan Pink Salt Peppercorn Black Dressing 3 tbsp Olive Oil 2 tbsp Apple Cider...
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Servings: 8oz Source: Culinary Vegetable Institute Compound Butters are greater in flavor than the sum of their parts. The butter is a great way to carry and incorporate flavor into a variety of other recipes like mashed potatoes, gravy, or even...
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Servings: 4-8 Source: Culinary Vegetable Institute Our fall squash are tiny butternuts, buttercups, and koginuts, each a perfect for serving one or two people and a clean way to serve squash family style for Thanksgiving. They pair beautifully with...
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Servings: 4-8 There is simply no canned substitution for this sauce. Cranberry sauce tends to be polarizing at the thanksgiving table. Some people like it, others do not. One thing any mouth can agree on is the need for acidity...
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