Recipes
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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Prep Time: 15 minutesCook Time: 15 minutesServings: 4 servingsSource: The Culinary Vegetable Institute at The Chef's Garden Ingredients: For the dressing 1 clove of garlic, mashed into a paste. ½ Cup extra-virgin olive oil 1 Lemon, juiced 2 tsp Dijon mustard 2...
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Source: Culinary Vegetable Institute at The Chef's Garden Ingredients: ½ lb Baby Potatoes, quartered ½ lb Baby Root Vegetables, Washed, Trimmed, and Cut ½ Small Poblano Pepper 1 Small Bell Pepper 1 Jalapeño Pepper (Optional) 1 Bell Pepper 1...
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Source: Chef Elizabeth Falkner for The Chef’s Garden Ingredients: 1 small purple cabbage or 1/2 large purple cabbage, cut into 1/2 “ shreds 2 tbsp. Kosher salt 1 tsp. sugar 2 tbsp. each minced garlic and ginger 5 ea....
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Servings: 4-6 Source: The Culinary Vegetable Institute at The Chef's Garden Ingredients: 4 hard boiled eggs 8 oz mixed heirloom lettuces, washed and chopped 1 fall radish 1 carrot, shaved 1/2 package mixed micro greens 1 clove garlic, minced 3 tablespoons...
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