Recipes
Serves 4 Ingredients: 2 2/3 cups Red Lentils (cooked, drained and rinsed) 1/3 cup Tahini (divided) 1/2 cup Cilantro (finely chopped) 1 tsp Cumin 1 tbsp Apple Cider Vinegar 1 tsp Sea Salt (divided) 1/4 cup Plain Greek Yogurt 1/4 cup Water...
Continue reading
Source: Culinary Vegetable Institute at The Chef's Garden Ingredients: 1.5 lbs of Potatoes, Washed 1 Bunch of Chives (more or less depending on you preferences) ¼ lb Baby Mixed Onions, Washed Salt To Taste Pepper To Taste For the...
Continue reading
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...
Continue reading
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...
Continue reading
Source: Chef Jehangir Mehta Ingredients: 2 Jalapeños, chopped 2 Beets 2 Bunches of Greens (your choice), rough chopped 1 cup Greek Yogurt 1/3 cup Pumpkin seeds 1 sprig Fennel tops 1 small Red onion, sliced 3 tbsp. Olive oil ...
Continue reading