Recipes
The squash itself is really versatile. Most purees and soups that use fresh squash should be exposed to some degree of caramelization and evaporation. It's really an effort to concentrate flavor. Always be careful when blending hot liquids. This recipe...
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Servings: 1 pint Source: Culinary Vegetable Institute An easy and delicious outlet for radishes. We see this as a way to extend the seasons of specific ingredients and don't stop with radishes. This is a basic formula for lacto-fermentation. Just...
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Servings: About 4 Qts of CurrySource: The Culinary Vegetable Institute In this recipe, complex flavors arise from only a few ingredients. Pre-mixed spice blends are the secret to developing depth in a short amount of time. We used vadouvan curry...
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Servings: 4 Source: Culinary Vegetable Institute Believe it or not, brussels sprouts are highly seasonal (despite what the restaurants menu down the street suggests). They start to pop up in the fall but really excel around the first frost. The tiny...
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Servings: About 1 ½ cups Source: The Culinary Vegetable Institute Everything is optional. Keep these ratios somewhat intact and you’ll end up with a dippable texture. If you don’t have carrots, consider beets. If you don’t have almonds, consider...
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