Recipes

Servings: 3 liters Source: The Culinary Vegetable Institute at The Chef’s Garden   Carrots and honey blend well together in this lovely soup that serves beautifully hot or cold.  INGREDIENTS: 4 Tbsp butter, unsalted 1 leek, sliced Approximately 2 pounds...
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INGREDIENTS: 3 lemon wedges2 ounces bourbon¾ ounce simple syrup4 mint leavesGarnish: mint sprig½ cup sugar½ cup boiling water¾ cup mint leaves DIRECTIONS: Start with the simple syrup. Combine the sugar and mint in a bowl. Add ½ cup boiling water...
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