Recipes
Serves 2 Ingredients: 1/2 lb The Chef’s Garden Spinach 2 Watermelon Radishes 4 oz. Vinaigrette of your choice Egyptian Star Flowers Salt Directions: Begin by gathering a washbowl for the spinach leaves, a small sauce pot, and a knife and...
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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...
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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...
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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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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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