Recipes
This salad comes together faster than reading this recipe. It's a pure representation of early spring and all of the flavors to come. Ingredients: 7 tbsp. extra-virgin olive oil 2 tbsp. lemon juice Kosher salt Freshly ground black pepper 4...
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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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