Recipes
Source: Chef Jehangir Mehta Ingredients: 2 Jalapeños, chopped 2 Beets 2 Bunches of Greens (your choice), rough chopped 1 cup Greek Yogurt 1/3 cup Pumpkin seeds 1 sprig Fennel tops 1 small Red onion, sliced 3 tbsp. Olive oil ...
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Servings: 2-4 Source: The Culinary Vegetable Institute at The Chef's Garden Ingredients: 2-3 small heads cauliflower 1 clove garlic, microplaned 1/4 cup olive oil 4 tablespoons Dijon or whole grain mustard Kosher salt and freshly ground black pepper ½...
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Source: Chef Elizabeth Falkner for The Chef’s Garden Ingredients: 1 small purple cabbage or 1/2 large purple cabbage, cut into 1/2 “ shreds 2 tbsp. Kosher salt 1 tsp. sugar 2 tbsp. each minced garlic and ginger 5 ea....
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Source: Chef Elizabeth Falkner for The Chef’s Garden Ingredients: 2 ea. beets 10 ea. assorted carrots, cut into strips and chunks or thumbelina’s in half or quarters 5 TB. olive oil 3 tsp. cumin seeds 1 tsp. aleppo chili...
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Source: Cortney Stanchfield Dear Mr. Parker Ingredients: Kale Farmer Jones Farm at The Chef's Garden Chicken Breast Parmesean Cheese 3/4 cup Raw Cashews 3 tbsp Nutritional Yeast 1/4 tsp Garlic Powder 3/4 tsp Himalayan Pink Salt Roasted Chickpeas 1 can Chickpeas 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 1/2 tsp Paprika 1 tbsp Olive Oil Croutons 12 tbsp Almond...
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