Recipes
Servings: 4-6 Source: The Culinary Vegetable Institute at The Chef's Garden Ingredients: 4 hard boiled eggs 8 oz mixed heirloom lettuces, washed and chopped 1 fall radish 1 carrot, shaved 1/2 package mixed micro greens 1 clove garlic, minced 3 tablespoons...
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Source: Culinary Vegetable Institute at The Chef's Garden Ingredients: For the Pâte Brisée: 1 1/4 cup AP Flour 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 cup unsalted butter, chilled and cut into small pieces 1/4 c ice water For the...
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Source: BliS Gourmet Ingredients: 5 cups Chef’s Garden thinly sliced winter cabbage 2 tbsp BLiS Ginegar 2 tbsp BLiS barrel aged maple syrup 1/2 cup julienned onion 1/2 cup bacon Salt and pepper to taste Chef’s Garden micro herbs and flowers...
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Source: BliS Gourmet Ingredients: 1/2 lb Chef’s Garden hearty kale 1 tbsp and 1 tsp BLiS Santa Fe spice rub BLiS Tahitian vanilla fleur de sel; to taste 2 tbsp of light oil (olive, avocado, or grapeseed) Directions: Devein and soak...
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Source: BliS Gourmet Ingredients: 1 medium or 2 small The Chef’s Garden cauliflower; stem trimmed flat 1 tsp BLiS Tahitian Vanilla Fleur de Sel An excellent extra virgin olive oil Chef’s Garden micro herbs and micro flowers Directions: In a covered...
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