Recipes
Serves 2 For the Mornay Sauce 3 tablespoon butter ¼ cup flour 2 cups milk ½ pound taleggio or semi soft cheese, rind removed, cubed Salt and pepper For the Lasagna 1 pint warm Mornay Sauce 2 Sweet potatoes 3-4...
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Servings: 4 Source: Culinary Vegetable Institute Believe it or not, brussels sprouts are highly seasonal (despite what the restaurants menu down the street suggests). They start to pop up in the fall but really excel around the first frost. The tiny...
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Servings: About 1 ½ cups Source: The Culinary Vegetable Institute Everything is optional. Keep these ratios somewhat intact and you’ll end up with a dippable texture. If you don’t have carrots, consider beets. If you don’t have almonds, consider...
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Onions, carrots, and celery give stock a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stock using any amount of vegetables that you happen to have on-hand,...
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Honey and carrots are a natural combination. We love this because we're deeply connected to the production of both. Source: Culinary Vegetable Institute at The Chef's Garden Ingredients: 1 lb carrots washed and trimmed 2 tbsp butter 4...
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