Recipes
Servings: 4-6 Source: Culinary Vegetable Institute Ingredients: 1 lb Okra For the Pickle Brine: 6 Cups Water 1 ⅝ Cups Vinegar ½ Cup plus 3 Tbsp Sugar 5 Tbsp Salt 1 Tbsp Red Pepper Flakes 1 Tbsp Toasted Coriander...
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Ingredients: 1.5 lbs assorted baby eggplants ½ lb (2 ea) sweet peppers ½ lb (3 ea) tomatoes, firm 1 onion, sliced into ½ inch thick slabs ¾ cup gold raisins 1 cup white wine 1 cup pine nuts, toasted 2...
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Serves 4 Ingredients: 1 Tbsp Butter 1 Pound French Beans 1/2 Cup Sliced Baby Specialty Tomatoes 1 1/2 Tsp White Balsamic Vinegar 1/2 Tsp Kosher Salt 1/4 Tsp Black Pepper Directions: Melt butter in a large skillet over...
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Ingredients: 4 Large Ripe tomatoes (approximately 3 lbs) ½ tablespoon of salt per quart of tomato water. 1 clean linen 1 colander or perforated pan. 1 large bowl or pan Directions: Puree the tomatoes with an immersion blender or food...
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Ingredients: 2 lbs Eggplants, washed 3 Tbsp tahini 2 Tbsp Extra-Virgin Olive Oil, plus more for serving 1/8 tsp or Pinch of Cumin, ground 1 tsp salt, plus more to taste 2 tbsp honey for finishing, optional Directions: Roast your...
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