Recipes
Source: The Beard Behind the Bar Served in Highball with ice Ingredients: 1.5 - 2 oz Gin or Genever 3/4 oz Ginger simple syrup (or simple syrup and ginger slices) I'm going to have light ginger syrup 1/2 cup sugar...
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Source: Britt-Marie Horrocks Ingredients: For the Baked Root Vegetables 3 pounds Mixed Root Vegetables, cleaned and skinned 1/2 cup AP Flour, seasoned with salt and pepper 2 eggs 1/4 cup milk 1 cup bread crumbs 1/2 tsp garlic powder 1./2 tsp...
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Prep Time: 15 minutesCook Time: 15 minutesServings: 4 servingsSource: The Culinary Vegetable Institute at The Chef's Garden Ingredients: For the dressing 1 clove of garlic, mashed into a paste. ½ Cup extra-virgin olive oil 1 Lemon, juiced 2 tsp Dijon mustard 2...
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Servings: 4 Source: Culinary Vegetable Institute at The Chef's Garden Ingredients: 1 pound mixed beets, scrubbed, tops and root ends trimmed ¼ cup olive oil, divided Kosher salt and freshly ground black pepper 1 tablespoon fresh lemon juice 1 tablespoon...
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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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