Recipes
Servings: 4-6 Source: The Culinary Vegetable Institute at The Chef’s Garden Ingredients: ½-pound snap peas, split lengthwise ½-pound cooked ham, shredded 3 tablespoons unsalted butter, at room temperature 3 tablespoons chopped tarragon. 1 tablespoon fresh lemon juice Kosher salt...
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Servings: 4 cupsSource: The Culinary Vegetable Institute at The Chef’s Garden Ingredients: 7 tbsp. extra-virgin olive oil 2 tbsp. lemon juice Kosher salt Freshly ground black pepper 4 cups arugula 2 cups Salad Sensation Shaved cheese, for garnish Directions: In a...
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Prep Time: 30 minutesCook Time: 20 minsYield: 4 servingsSource: Culinary Vegetable Institute at The Chef's Garden Ingredients: 1 lb Greens For Braising - Coarsely chopped 1/3 lb or Small Block of Bacon 1/2 Medium Onion 4 cloves minced garlic 2...
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Ingredients: 3 lemon wedges 2 ounces bourbon ¾ ounce simple syrup 4 mint leaves Garnish: mint sprig ½ cup sugar ½ cup boiling water ¾ cup mint leaves Directions: Start with the simple syrup. Combine the sugar and mint in...
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The last of winter’s snows are melting, and the season’s first cold weather crops are being harvested from freshly thawed fields. Whether your favorite racehorse wins or loses this Derby Day, look on the bright side: Spring is here! A...
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