Recipes
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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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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Prep Time: 15 minutesCook Time: 45 minutesServing Size: 1-2Source: Chef Jehangir MehtaIngredients: 10-12 mixed eggplant 3 Tbl spoons sesame oil 1 1/3 cup water 3 Tbl spoons sesame seeds 2 Thai green chilis (or any pepper) 1 tsp. fennel seeds...
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Prep Time: 5 minutesCook Time: 30 minutesServing Size: 1-2Source: Jehangir Mehta Ingredients: 1 Small red onion, sliced thin 5 Garlic cloves, sliced thin 2 Tbl spoons Grape seed oil 1 Tbl spoon Cumin seeds 1 Tbl spoon Red chili flakes...
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You’ll want to make a double batch because this recipe will be gobbled up in no time! What a perfect way to get your kids to eat their vegetables! For this recipe, we used a variety of colorful tomatoes...
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