Recipes
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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Serves: 4 Source: Cindy Orley from Akron Ohio Moms Ingredients: 4 Tbsp rice vinegar 2 Tbsp sugar or stevia 4 Tbsp Soy sauce 7 Tbsp sesame oil, divided 3 tsp corn starch 2 Tbsp water 8 cloves garlic, minced 3...
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Servings: 4-6 (as a side) Source: Culinary Vegetable Institute Ingredients: 1lb Okra, washed 1 cup extra-virgin olive oil 4-6 cloves of garlic, micro planed into a pulp or finely minced Zest of 3 lemons Juice of 1 lemon 1...
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Serves: 4 Source: Cindy Orley from Akron Ohio Moms Ingredients: 1 head cauliflower 3 Tbsp olive oil 1 cup The Cheese Guy Aged Havarti Cheese shredded 1/2 tsp Seasoned Salt ½ tsp smoked paprika ¼ tsp black pepper baked cauliflower-with-cheese-recipe...
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