Recipes
Source: The Beard Behind the Bar Served in a Coupe Glass Ingredients: 2 oz Gin or Vodka 1/2 oz Dry Vermouth 1/2 Kallete Brine For the Kalette Brine: 1/4 cup vinegar 1 tablespoon salt 1 cup water 2 -3...
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Prep Time: 15 minutesCook Time: 30 minutesServings: About 2 ½ cupsSource: Culinary Vegetable Institute at The Chef's Garden Ingredients: ½ lb Spinach 1 shallot, thinly sliced 3 garlic cloves, minced 4 Tbsp. unsalted butter 1 13-oz. cans artichoke hearts, drained and coarsely...
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Source: Britt-Marie Horrocks Ingredients: For the Baked Root Vegetables 3 pounds Mixed Root Vegetables, cleaned and skinned 1/2 cup AP Flour, seasoned with salt and pepper 2 eggs 1/4 cup milk 1 cup bread crumbs 1/2 tsp garlic powder 1./2 tsp...
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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...
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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....
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