Recipes
Source: BliS Gourmet Ingredients: 1 lb Chef’s Garden fancy carrots, peeled to even thickness 1 tbsp and 1 tsp BLiS Moroccan spice rub 1 tbsp BLiS bourbon barrel aged fish sauce 2 tbsp extra virgin olive oil 2 tbsp BLiS...
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Source: Cortney Stanchfield, Dear Mr. Parker Ingredients: 1/2 cup Sweet Onion, Diced 2 Garlic Cloves, Minced 1 tbsp Olive Oil 4 cups Cauliflower Rice 1/2 cup Vegetable Broth 2/3 cup English Peas Farmer Jones Farm at The Chef's Garden 1 Baby...
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When I think of going to the steak house, I can't wait to get the creamed spinach. Then I’m typically sad when it arrives at the table. Turns out, its all about the spinach. Don't believe me? Make this recipe. ...
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Source: Cortney Stanchfield, Dear Mr. Parker Ingredients: 4 Wild Sockeye Salmon Fillets BBQ Nut Crumbs 1 Medium Size Red cabbage, Shredded Miced Herbs 2 Apples, Sliced 1/4 Sweet Onion, Diced Toasted Walnuts 1 cup Walnuts, Chopped 1 tbsp Olive Oil Himalayan Pink Salt Peppercorn Black Dressing 3 tbsp Olive...
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This dish is a house favorite at the Culinary Vegetable Institute and perfect for steak night. This is our cabbage on the pedestal. Quartered and very heavily charred on both sides, sauced with an unconventional classic, Beurre Rouge. Servings:...
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