Recipes – Page 49 – FARMER JONES FARM® AT THE CHEF'S GARDEN

Carrots · Honey · 1 comment · Apr 27, 2020

Carrot Honey Soup

Carrots and honey blend well together in this lovely soup that serves beautifully hot or cold. Servings: 3 liters Source: The Culinary Vegetable Institute at The Chef’s Garden Ingredients: 4 Tbsp butter, unsalted 1 leek, sliced Approximately 2...

Herbs · Peas · Snap peas · Tarragon · Apr 27, 2020

Buttered Peas and Ham with Herbs

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...

Arugula · Herbs · Microgreens · Apr 27, 2020

Arugula Salad with Herb Salad Sensation

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...

Mustards · Apr 10, 2020

Braised Greens

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...

Cocktails · Herbs · Mint · Mar 30, 2020

Whiskey Mashup Cocktail

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...