Recipes
We don't often cook radishes but we should. Fall radishes seem like a great idea until you have a pound or two in the bottom of your refrigerator. We can really only shave and eat so many radishes. If you're...
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Source: Culinary Vegetable Institute at The Chef's Garden Ingredients: 1 pk kalettes 2 tbsp sesame seed oil 1 tbsp Gochujang 2 tsp soy sauce 1 tsp red pepper flakes 1 tbsp sesame seeds Directions: Preheat oven to 350 F....
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Ingredients: 1/2 pound Brussels Sprouts, halved 1 tbsp Extra Virgin Olive Oil 3 tbsp Balsamic Vinegar 2 tbsp Maple Syrup 1/2 tsp Red Pepper Flakes Salt and Pepper to taste Directions: Preheat oven to 425 F and line a baking...
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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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This salad is a house favorite at the Culinary Vegetable Institute. I was inspired to produce this salad the minute I saw we were growing it because of a restaurant in Nashville called Butcher and Bee. They served a tender...
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