Recipes
Prep Time: 15 minutesCook Time: 15 minutesServings: 4 servingsSource: The Culinary Vegetable Institute at The Chef's Garden Ingredients: For the dressing 1 clove of garlic, mashed into a paste. ½ Cup extra-virgin olive oil 1 Lemon, juiced 2 tsp Dijon mustard 2...
Continue reading
Source: Culinary Vegetable Institute at The Chef's Garden Ingredients: 1 pk kalettes 2 tbsp sesame seed oil 1 tbsp Gochujang 2 tsp soy sauce 1 tsp red pepper flakes 1 tbsp sesame seeds Directions: Preheat oven to 350 F....
Continue reading
Ingredients: 1/2 pound Brussels Sprouts, halved 1 tbsp Extra Virgin Olive Oil 3 tbsp Balsamic Vinegar 2 tbsp Maple Syrup 1/2 tsp Red Pepper Flakes Salt and Pepper to taste Directions: Preheat oven to 425 F and line a baking...
Continue reading
Recipe: Chef Jehangir Mehta Ingredients: 1 Ib Carrots assorted, cut on a bias 1 tbsp grape seed oil 1/2 cup Light soy sauce 1/2 cup Molasses 7 Thai red chilies 1 handful Micro greens (optional) Directions: Steam or boil...
Continue reading
Source: Adapted from The Lovely Crazy Ingredients: For the Bowls: 2 medium sweet potatoes, diced into medium sized chunks 1 bunch of kale 1 15.5oz can of chick peas, drained and dried on a paper towel 5 tablespoons grapeseed oil...
Continue reading