Recipes
Source: Culinary Vegetable Institute at The Chef's Garden Ingredients: 3 oz. pineapple juice 10 cilantro leaves 10 mint leaves 2 small slices jalapeño pepper 1½ oz. Reposado tequila (Milagro) Directions: Combine pineapple juice, cilantro, mint leaves, and pepper slices...
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If there was ever an appropriate time to suggest a combination of ingredients could become something greater than the sum of their parts, it is now. Bread, almonds, garlic, olive oil, and roast carrots. Super simple, super memorable, and a...
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Carrots and honey blend well together in this lovely soup that serves beautifully hot or cold. Servings: 3 liters Source: The Culinary Vegetable Institute at The Chef’s Garden Ingredients: 4 Tbsp butter, unsalted 1 leek, sliced Approximately 2...
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Servings: 4-6 Source: The Culinary Vegetable Institute at The Chef’s Garden Ingredients: ½-pound snap peas, split lengthwise ½-pound cooked ham, shredded 3 tablespoons unsalted butter, at room temperature 3 tablespoons chopped tarragon. 1 tablespoon fresh lemon juice Kosher salt...
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Servings: 4 cupsSource: The Culinary Vegetable Institute at The Chef’s Garden Ingredients: 7 tbsp. extra-virgin olive oil 2 tbsp. lemon juice Kosher salt Freshly ground black pepper 4 cups arugula 2 cups Salad Sensation Shaved cheese, for garnish Directions: In a...
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