Recipes
Serves 4-6 Ingredients: 1/4 cup extra-virgin olive oil 1 pound Jerusalem artichokes, scrubbed and cut into 1-inch pieces 15 garlic cloves, peeled Pinch of crushed red pepper Kosher salt Black pepper 1 pound kale and swiss chard, stemmed, large leaves...
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Servings: 4 Source: AkronOhioMoms.com Ingredients: 4 Tbsp cooking oil 4 cups day-old cooked jasmine or short grain rice 2 cups chopped kale (about 4 ounces) 4 cups chopped bok choy (about 4 ounces) 1 Tbsp hot chili, finely minced 3...
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Cook Time: 20 min Servings: 4 servings Source: Culinary Vegetable Institute at The Chef's Garden Ingredients: ½ teaspoon caraway seeds 3 tablespoons olive oil 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper...
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Prep Time: 10 minutesCook Time: 30 minutesServings: 4 servingsSource: Culinary Vegetable Institute at The Chef's Garden Ingredients: 1/2 lb mixed greens, washed and thoroughly dried 3 tbsp olive oil ½ oz micro planed or grated parmesan cheese Sea salt to...
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Here we've taken the mother juice from Jeffrey Naples and turned it into a bar snack. A fruit and vegetable cocktail deserves a fruit and vegetable roll-up. To do this, you'll need a way to dehydrate. This can happen on...
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