Recipes
Servings: 4 servings Source: Adapted from bonappetit.com Ingredients: 1 envelope of Micro Herbs - all to butter 1 envelope of Micro Greens - half to butter 1 stick of softened butter, salted Zest and juice of 1 lemon 1/2lb of...
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Move over Sweet Potato Fries! Parsnips want in on the action. Sweet, crispy and garlicky parsnip fries are claiming their spot on the stage! These can be approximated in the oven but the best results are found by shallow,...
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Lettuce is a fantastic vessel for other ingredients. In this recipe, it's almost treated like nori. Super simple and very versatile. If you want to add seafood or meat to this do it. Get creative. Consider different dressings. Here's a...
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Servings: 2-4 Source: The Culinary Vegetable Institute at The Chef's Garden Ingredients: 2-3 small heads cauliflower 1 clove garlic, microplaned 1/4 cup olive oil 4 tablespoons Dijon or whole grain mustard Kosher salt and freshly ground black pepper ½...
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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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