Recipes
Ingredients For the Tacos: 4 Baby Beets, peeled diced and pan roasted in olive oil until tender, seasoned with salt and pepper 1 Envelope Pea Tendrils 1-2 Radishes of your choice, sliced thin 1 Baby Turnip, sliced thin 4 6...
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Ingredients: ½ pound Root Spinach, chopped with stems and core 1 Baby Watermelon Radish, Sliced 4 oz. Crumbled Feta Cheese Mustard Blooms, for garnish 4 oz. Rhubarb Vinaigrette, Recipe below Directions: Chop Spinach to desired size, including stems and core...
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4 servings Ingredients: For the Wraps: 4 large Root Beer Leaves ½ cup Hummus 4 Carrots, peeled and cut into matchsticks 2 Beets, cut into matchsticks 6 Sorrel sprigs ½ cup Gold Pea Tendrils ½ cup Watercress For the...
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Ingredients: ¼ cup toasted sesame oil 2 tbsp apple cider vinegar 1 ½ tbsp soy sauce 1 tbsp honey 1 tbsp ginger, grated 1 clove garlic, grated ¼ tsp salt 4 cups purple cabbage, shredded 1 large purple carrot, shredded 1 small purple daikon (ninja...
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Serves 2 Ingredients: 1/2 lb The Chef’s Garden Spinach 2 Watermelon Radishes 4 oz. Vinaigrette of your choice Egyptian Star Flowers Salt Directions: Begin by gathering a washbowl for the spinach leaves, a small sauce pot, and a knife and...
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