Recipes
Farmer Lee Jones teaches us that at every stage of the plant's life, it offers something new and unique to the plate. This couldn’t be more true with any other vegetable like it is with the zucchini plant. The zucchini...
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Ingredients: 8 red peppers 1 Tbsp garlic minced and divided 1/2 Cup chopped basil 1 Cup olive oil, divided 2 Tbsp white balsamic vinegar 1 French baguette Sea Salt and pepper to taste Directions: For The Roasted Red Peppers: Slice peppers in half and seed Place on a cookie sheet and place under broiler until...
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Ingredients: For the Romaine: 1lb Romaine Lettuce Extra Virgin Olive Oil, for drizzling Sea Salt Shaved Parmesan For Herb Vinaigrette: 1 package Micro Chervil 1 package Micro Chives 1/4 Cup Extra Virgin Olive Oil 3 tablespoons apple cider vinegar 2...
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This salad comes together faster than reading this recipe. It's a pure representation of early spring and all of the flavors to come. Source: Culinary Vegetable Institute at The Chef's Garden Ingredients: 7 tbsp. extra-virgin olive oil 2...
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Servings: 2-4 Source: The Culinary Vegetable Institute at The Chef's Garden 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...
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